taste 2014 | simcoe county & grey bruce
DESCRIPTION
Local restaurants, bakeries, specialty food boutiques, menus, recipes and more in one delicious packageTRANSCRIPT
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taste2014 2014 || SIMCOE COUNTY SIMCOE COUNTY || GREY-BRUCE GREY-BRUCE
BRINGING YOU THE best IN LOCAL fare
taste GREY-BRUCE GREY-BRUCE
fare
taste GREY-BRUCE GREY-BRUCE
fareRESTAURANTS RESTAURANTS RESTAURANTS
BAKERIES
FOOD
RECIPES
SPECIALTY
TA
ST
E •
20
14
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Moxie’s Barrie509 Bayfield Street | 705 733 5252Reservations Welcomed
JOIN US FOR OUR DAILY DRINK FEATURES
mondayBud Light Platinum (355 ml ) 4.99Mojitos (1 oz ) 4.99
tuesdayBig Life™ beer (16 oz) 4.991/2 price glasses of wine (5 oz)
wednesdayWhite Peach Bellini (1 oz ) 4.99Canadian & Coors Light (18 oz) 4.99
thursdayShock Top (16 oz ) 4.99Martinis (2 oz) 6.99
fridayThe G.T. - Moxie’s twist on a classic Gin & Tonic (2 oz ) 6.99Bad Boy Beers 8.99
saturdayPeroni Italian Lager (330 ml ) 5.79Tokyo Lemonade (1.5 oz ) 6.99
sundaySignature Caesars (1 oz ) 5.99
Moxie’s Barrie509 Bayfield Street | 705 733 5252Reservations Welcomed
4017.14_MX_Barrie_Taste Magazine Ad.indd 3 14-08-15 1:26 PM
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eleGantThe North Restaurant ........................6-7The Farmhouse ............................... 8-9Painter’s Hall Bistro ........................ 10-11Town and Country Steakhouse ......14-15Bistro 26 ....................................... 16-17Santini’s ......................................... 18-19Il Buco Ristorante. ........................ 22-23The Whistle Stop ............................... 24Scarpaccio Ristorante ....................... 25Era 67........................................... 26-27Tesoro Italian Restaurant ............. 30-31Mrs. Mitchell’s Restaurant ............ 32-33George’s on Main ............................. 35Nottawasaga Inn Resort .............. 36-37Settler’s Ghost Golf Club ............. 38-39
casualCopper Blues Bar & Grill ............. 42-43Wood Fired Pizza Joint................ 44-45The Iron Skillet .............................. 46-47The Smoke ................................... 50-51Kenzington’s ............................... 52-53Midland Cultural Centre ............... 54-55Brewery Bay Food Co. ...................... 58Terra Nova Public House ...................59Il Fornello ..................................... 60-61Scarpaccio Ristorante ....................... 64Flying Chestnut ................................. 63Cabin Bistro ...................................... 66Bruce Wine Bar ................................. 67
VeGetarianVidya’s Veggie Gourmet ................ 70-71Boon Burger ................................ 72-73
sPecialty
Collingwood Olive Oil .................... 76-77
Johnny’s Fresh Fish & Seafood ......... 78
Winescapes ...................................... 79
Nicholyn Farms ............................ 80-81
Toronto Ski Club .......................... 84-85
Blue Mountain Resort ....................86-87
Cordino’s Fine Meats & Deli ........ 88-89
Cranberry Resort ......................... 92-93
White Lions Tea House ..................... 96
The Elegant Gourmet ........................ 97
English & Miller .......................... 100-101
Loblaws Inc. ..................................... 102
Cafe Fromagerie .............................. 103
Stephen Leacock Museum .............. 105
bakery
Cakes By Design ....................... 108-109
Sigrid’s Cafe & Bakery ................ 110-111
The Corner Cakery ........................... 113
international
Green Mango Tree Thai Fusion . 116-117
Sovereign Restaurant ................. 118-119
Alba Lisa Mexican Food ............ 120-121
Tara Authentic Indian Cuisine .... 122-123
caterinG
Catering by Colin ....................... 126-127
Casal Catering .......................... 128-129
Loblaws Inc. ..................................... 131
contents
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12 Pan Roasted Lamb Chops with Sour Cherry Dipping Sauce
20 Stilton & Ale Gougères with Fig Cream
21 Scallops with Carrot Citrus Purée
28 Buttermilk Cornish Hens with Lemon and Thyme
34 Mulled Wine
40 Mini Zucchini & Mushroom Wellingtons
48 Ricotta Ravioli in a Mixed Herb Butter Sauce
56 Lobster Mac & Cheese
64 Rodeo Slider Caesar
68 Mascarpone Mashed Potatoes
68 Sausage & Cranberry Stuffing
74 Harvest Curried Squash Soup
82 Chicken and Tabbouleh Salad
90 Maple Glazed Grilled Salmon with Sesame Dressing
94 Pumpkin Cheesecake with Poached Cranberries
98 Beef Stroganoff
104 Pancetta & Old Cheddar Quiche with a Potato Crust
106 Apple Cranberry Pie
112 The Best Quick Loaf with Crumble-Top
114 Summer Market Salad
124 Thai Green Curry Mussels
130 Spoon Bread
recipes
If you love food, this book
is for you!
Publisher Ian Proudfoot
General ManaGer Shaun Sauve
editor Elise Allain
Profile PhotoGraPher Nat Kay
Meagan YoungMike Guilbault
reciPe PhotoGraPher Ellie KistemakerEmily Blackman
editorial contributorsKatherine Elphick
GraPhic desiGn Lu-Anne Turner
taste is proudly produced by:
To be included in our next edition please call:
barrie 705-726-0573 | [email protected]
Midland/orillia 705-329-2058 | [email protected]
collinGwood/wasaGa/GeorGian trianGle/Grey bruce705-444-1875 | [email protected]
alliston /south siMcoe 705-435-6228 | [email protected]
Parry sound/north bay 705-746-2104
Muskoka 705-789-5541 | [email protected]
*Some photography has been provided by participating restaurants.
taste
FINE DINING
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The NorthRestaurant
&The West Event Centre
The North • 49 Mary Street705-812-2192
The West • 146 Toronto Street705-792-3411
www.thenorthrestaurant.comwww.thewesteventcentre.com
• •
It was Chef Owner Marco Ormonde’s grandmother’s catering company inPortugal that originally influencedMarco’s love of cooking.He feels fortunate
to do what he loves and be acclaimed for his work. His passion for cooking hasstayed constant throughout the years, along with constantly challenging hisculinary skills. “I like to intrigue people by dabbling in new foods and beingon the cutting edge, with amind to alwaysmaintaining and enhancing the finedining experience,” explains Marco. This is the drive that inspired his latestspecialties of wild game such as kangaroo, wild boar, squab, and venison. Hisfavourite ingredients are their dry aged beef (the only local kitchen to dry agerib-eye and strip-loin for 45 days) which is so tasty and tender, alongwith freshlocal ingredients and unique products that ensure his dishes are abundant withunique texture, colours, aromas, and flavours.
TheNorth Restaurant offers newworld cuisine with a contemporary globalinfluence, and the Mary Street location, two-and-a-half times the size of theoriginal North location, is licensed for 140 people, including the patio. Theoriginal touches from the Victorian home blend perfectly with the updatedcontemporary décor.
Flooded with catering requests since opening in 2007, the North offersprivate party rooms for special events in the Mary Street location and hastaken over the Victoria Village event centre, now named The West, to meetdemand. Regardless of location,Marco and his staff can now fulfill the need forlarge-scale catering, weddings, and corporate functions and events up to 250people, while offering signature dishes in banquet-style menus. This assuresyou receive the same quality of food, awesome presentation and impeccableservice as dining at The North. Whether you are joining a baptism, Christmasparty, Bar Mitzvahs, or dining out for two, you will be offered the finest foodand a special experience. Delighting you is their reward, and surprise andpresentation have become their hallmark.
“FEED THESOUL, NOT
THE HUNGER.”Chef Owner
Marco Ormonde
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The NorthRestaurant
&The West Event Centre
The North • 49 Mary Street705-812-2192
The West • 146 Toronto Street705-792-3411
www.thenorthrestaurant.comwww.thewesteventcentre.com
• •
It was Chef Owner Marco Ormonde’s grandmother’s catering company inPortugal that originally influencedMarco’s love of cooking.He feels fortunate
to do what he loves and be acclaimed for his work. His passion for cooking hasstayed constant throughout the years, along with constantly challenging hisculinary skills. “I like to intrigue people by dabbling in new foods and beingon the cutting edge, with amind to alwaysmaintaining and enhancing the finedining experience,” explains Marco. This is the drive that inspired his latestspecialties of wild game such as kangaroo, wild boar, squab, and venison. Hisfavourite ingredients are their dry aged beef (the only local kitchen to dry agerib-eye and strip-loin for 45 days) which is so tasty and tender, alongwith freshlocal ingredients and unique products that ensure his dishes are abundant withunique texture, colours, aromas, and flavours.
TheNorth Restaurant offers newworld cuisine with a contemporary globalinfluence, and the Mary Street location, two-and-a-half times the size of theoriginal North location, is licensed for 140 people, including the patio. Theoriginal touches from the Victorian home blend perfectly with the updatedcontemporary décor.
Flooded with catering requests since opening in 2007, the North offersprivate party rooms for special events in the Mary Street location and hastaken over the Victoria Village event centre, now named The West, to meetdemand. Regardless of location,Marco and his staff can now fulfill the need forlarge-scale catering, weddings, and corporate functions and events up to 250people, while offering signature dishes in banquet-style menus. This assuresyou receive the same quality of food, awesome presentation and impeccableservice as dining at The North. Whether you are joining a baptism, Christmasparty, Bar Mitzvahs, or dining out for two, you will be offered the finest foodand a special experience. Delighting you is their reward, and surprise andpresentation have become their hallmark.
“FEED THESOUL, NOT
THE HUNGER.”Chef Owner
Marco Ormonde
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The Farmhouse268 Bradford Street . Barrie
705-737-0522www.barriewaterfrontdining.ca
• •
Located on Barrie’s waterfront, we feature the best in farm fresh
food and family casual dining.
Our unique location offers 2 great seating options to enjoy your
meal. Dine indoors in our Century building and admire the decor,
or take a seat on one of our patios overlooking Kempenfelt Bay. You
can’t get a better setting to enjoy whatever occasion you might be
celebrating! The Farmhouse in Barrie is a great place to bring family
and friends for the best fresh food in Barrie.
Start with unique appetizers, that have a sense of the familiar and
finish with house-made desserts. Each dish offers an unparalleled
freshness. Joinus for lunchanddinner7days aweek starting at 11 am
Saturday and Sunday or come by for our farm-fresh breakfast from
10 am-2 pm. Appy Hour every day from 4-6 pm and Roast Beef
Dinner Sundays start at 4 pm
We specialize in homegrown, home-cooked meals that will
excite any palate. At the Farmhouse we only use sustainable fish
and the freshest meats and vegetables.We are animal lovers and tree
huggers.We even grow our own herbs and spices so they are always
fresh.
Let us host your Christmas Party this year! We specialize in
corporate functions, weddings, birthday and retirement parties as
well as intimate gatherings. The Farmhouse uses the freshest quality
ingredients and we offer affordable menu options.
THE FARMHOUSE IN BARRIEFOR THE FRESHEST INGREDIENTS,AND THE MOST DELICIOUS FOOD
IN THE CITY!
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The Farmhouse268 Bradford Street . Barrie
705-737-0522www.barriewaterfrontdining.ca
• •
Located on Barrie’s waterfront, we feature the best in farm fresh
food and family casual dining.
Our unique location offers 2 great seating options to enjoy your
meal. Dine indoors in our Century building and admire the decor,
or take a seat on one of our patios overlooking Kempenfelt Bay. You
can’t get a better setting to enjoy whatever occasion you might be
celebrating! The Farmhouse in Barrie is a great place to bring family
and friends for the best fresh food in Barrie.
Start with unique appetizers, that have a sense of the familiar and
finish with house-made desserts. Each dish offers an unparalleled
freshness. Joinus for lunchanddinner7days aweek starting at 11 am
Saturday and Sunday or come by for our farm-fresh breakfast from
10 am-2 pm. Appy Hour every day from 4-6 pm and Roast Beef
Dinner Sundays start at 4 pm
We specialize in homegrown, home-cooked meals that will
excite any palate. At the Farmhouse we only use sustainable fish
and the freshest meats and vegetables.We are animal lovers and tree
huggers.We even grow our own herbs and spices so they are always
fresh.
Let us host your Christmas Party this year! We specialize in
corporate functions, weddings, birthday and retirement parties as
well as intimate gatherings. The Farmhouse uses the freshest quality
ingredients and we offer affordable menu options.
THE FARMHOUSE IN BARRIEFOR THE FRESHEST INGREDIENTS,AND THE MOST DELICIOUS FOOD
IN THE CITY!
1 0 t 2 a 0 s 1 t 4 e
BARRIE’S BEST KEPT SECRET!FRESH FOOD... FRESH IDEAS AND
A FRESH OUTLOOK
Painter’s HallBistro
17 Clapperton StreetDowntown Barrie705-797-8844
• •
Painters Hall, is a little gem of a restaurant located in DowntownBarrie.
A long hallway showcasing many of Barrie’s best artists, affordsmany options food, wine and art. Candlelight mellows the refinedrustic front dining room while the back lounge buzzes, offering afantastic small plate menu and terrific wines by the glass or bottlefrom an unpretentious, approachable wine list.
Our kitchen team offers a balance of seasoned experience andyouthful creativity. Our team is willing to accommodate any specialneeds for food or functions. Trained in some of Canada’s best restau-rants, with world renowned chefs, they are committed to providinga dining experience unparalleled in Simcoe County.
Stop by “The Hall”,you will be glad you did, and so will we!
EatWell ~ DrinkWell ~ LiveWell
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BARRIE’S BEST KEPT SECRET!FRESH FOOD... FRESH IDEAS AND
A FRESH OUTLOOK
Painter’s HallBistro
17 Clapperton StreetDowntown Barrie705-797-8844
• •
Painters Hall, is a little gem of a restaurant located in DowntownBarrie.
A long hallway showcasing many of Barrie’s best artists, affordsmany options food, wine and art. Candlelight mellows the refinedrustic front dining room while the back lounge buzzes, offering afantastic small plate menu and terrific wines by the glass or bottlefrom an unpretentious, approachable wine list.
Our kitchen team offers a balance of seasoned experience andyouthful creativity. Our team is willing to accommodate any specialneeds for food or functions. Trained in some of Canada’s best restau-rants, with world renowned chefs, they are committed to providinga dining experience unparalleled in Simcoe County.
Stop by “The Hall”,you will be glad you did, and so will we!
EatWell ~ DrinkWell ~ LiveWell
1 2 t 2 a 0 s 1 t 4 e
Pan Roasted Lamb Chops with Sour Cherry Dipping Sauce
RECIPE AND PHOTO BY eMily blackMan
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Pan Roasted Lamb Chops
inGredients:
2-3 racks of lamb, with frenched bones __________________________________________________________________________
3 tbsp olive oil __________________________________________________________________________
salt and pepper __________________________________________________________________________
PreParation:
Preheat the oven to 450°F.
Season the lamb with a pinch of salt and pepper.
In a cast iron skillet (or oven-friendly frying pan) coated with the oil, sear the lamb over high heat. Transfer to the oven and roast for 10 mins.
Check the temperature: rare, 125°F; medium rare, 135°F; and medium, 145°F. Place back in the oven until the lamb has reached the desired temperature.
Let the meat rest for 5 mins before slicing into chops.
Makes 18-20
Sour Cherry Dipping Sauce
inGredients:
2 tbsp butter __________________________________________________________________________
3 shallots, minced __________________________________________________________________________
1 cup sour cherry jam or preserves __________________________________________________________________________
½ cup port __________________________________________________________________________
2 tbsp red wine vinegar __________________________________________________________________________
salt and pepper __________________________________________________________________________
PreParation:
Sauté the shallots in the butter for 5 mins over medium heat, until softened, season with salt and pepper.
Add the cherries, port and vinegar and simmer for 5 mins.
Transfer to a blender and purée. Adjust seasoning.
Serve in a bowl beside the lamb chops for dipping.
1 4 t 2 a 0 s 1 t 4 e
A TRADITIONAL STEAKHOUSE USING ONLY TOP QUALITY MEATSFROM OUR OWN IN-HOUSE BUTCHER SHOP
Located in the heart of downtown Barrie, the Town & Country
Steakhouse has been bringing traditional steakhouse experience
to residents and visitors for over 40 years. Easily accessible with free
on-site parking, this family-owned and operated restaurant offers an
unforgettable culinary experience.
From a delicious range of appetizers to our hand-selected steaks
and seafood, our traditional steakhouse signature dishes prepared
table side, and the large selection of complementing wines from our
cellar, theTown&Country Steakhousemenu offers variety to please
every diner.
Town&CountrySteakhouse is ideal for yournext event. Whetheryou are looking to book a section in the main dining area or takeadvantage of the private dining room, Town & Country Steakhousewill exceed your expectationswith outstanding service and deliciousfood to suit your needs. Private Dining room is equipped with itsown bar and private bathrooms, ideal for your next CorporateFunction or family event. Town & Country Steakhouse offers FreeWi-Fi and AV hookups for entertainment, a dance floor, and caterspecific to your needs. Visit this newly renovated establishment foran intimate evening for two, dinner with friends or for all your socialand corporate event needs.
Town & Country Steakhouse
76 Dunlop St. W. Barrie . 705-726-5241 . www.townandcountrysteakhouse.com
• •
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A TRADITIONAL STEAKHOUSE USING ONLY TOP QUALITY MEATSFROM OUR OWN IN-HOUSE BUTCHER SHOP
Located in the heart of downtown Barrie, the Town & Country
Steakhouse has been bringing traditional steakhouse experience
to residents and visitors for over 40 years. Easily accessible with free
on-site parking, this family-owned and operated restaurant offers an
unforgettable culinary experience.
From a delicious range of appetizers to our hand-selected steaks
and seafood, our traditional steakhouse signature dishes prepared
table side, and the large selection of complementing wines from our
cellar, theTown&Country Steakhousemenu offers variety to please
every diner.
Town&CountrySteakhouse is ideal for yournext event. Whetheryou are looking to book a section in the main dining area or takeadvantage of the private dining room, Town & Country Steakhousewill exceed your expectationswith outstanding service and deliciousfood to suit your needs. Private Dining room is equipped with itsown bar and private bathrooms, ideal for your next CorporateFunction or family event. Town & Country Steakhouse offers FreeWi-Fi and AV hookups for entertainment, a dance floor, and caterspecific to your needs. Visit this newly renovated establishment foran intimate evening for two, dinner with friends or for all your socialand corporate event needs.
Town & Country Steakhouse
76 Dunlop St. W. Barrie . 705-726-5241 . www.townandcountrysteakhouse.com
• •
1 6 t 2 a 0 s 1 t 4 e
Come experience our passion for fine foods, at market freshprices. Our freshwhole foods conceptswill satisfy; from lunch
to dinner, our innovative comfort foods will delight your senses.Try one of our delicious offerings off the menu, or perhaps one
of the chef ’s daily specials, starting from $8- With a variety of dailyfresh baked items, friendly and knowledgeable staff, and a uniquevenue to turn your average meal into a dining experience, beautifulBistro 26 awaits you!
Stop by and enjoy our delicious Sunday breakfast with a varietyof live, local and talented musicians every week!
Do you have a catering event coming up? Not a problem. Frombusiness luncheon, to black tie, our qualified staff has you covered.With a combined 80 + years experience in the industry, Bistro 26 ishere for you.
Turn your average meal into an extraordinary experience!Call today to inquire about your next event, or to make yourreservation.
COME EXPERIENCE OURPASSION FOR FINE FOODS, AT
MARKET FRESH PRICES
Bistro 26
5195 Highway 26 E.,Stayner
705-428-4703www.bistro26.ca
• •
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Come experience our passion for fine foods, at market freshprices. Our freshwhole foods conceptswill satisfy; from lunch
to dinner, our innovative comfort foods will delight your senses.Try one of our delicious offerings off the menu, or perhaps one
of the chef ’s daily specials, starting from $8- With a variety of dailyfresh baked items, friendly and knowledgeable staff, and a uniquevenue to turn your average meal into a dining experience, beautifulBistro 26 awaits you!
Stop by and enjoy our delicious Sunday breakfast with a varietyof live, local and talented musicians every week!
Do you have a catering event coming up? Not a problem. Frombusiness luncheon, to black tie, our qualified staff has you covered.With a combined 80 + years experience in the industry, Bistro 26 ishere for you.
Turn your average meal into an extraordinary experience!Call today to inquire about your next event, or to make yourreservation.
COME EXPERIENCE OURPASSION FOR FINE FOODS, AT
MARKET FRESH PRICES
Bistro 26
5195 Highway 26 E.,Stayner
705-428-4703www.bistro26.ca
• •
1 8 t 2 a 0 s 1 t 4 e
Santini’s Ristorante is an experience in fine food, relaxed dining
and great people!
Our à la carte menu offers a wide range of choices that reflect the
regional food and authentic tastes of Italy. From your first bite to
your last sip, we will make sure that your time with us is memorable
and enjoyable.
As well as fine dining, the newly renovated Santini’s Ristorante is
the perfect venue for weddings, engagement parties, bridal showers
and rehearsal dinners. Located in historic downtown Collingwood,
our stylish interior boasts seating for up to 200 people within our
brand new banquet hall and elegant dining room.
We offer catering options as well as our full service menu, all of
which may be customized to meet your needs.
Buon Appetito!
FINE DINING•
BANQUET ROOM•
CATERING
Santini’sRistorante
61 Hurontario Street,Collingwood
• •
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Santini’s Ristorante is an experience in fine food, relaxed dining
and great people!
Our à la carte menu offers a wide range of choices that reflect the
regional food and authentic tastes of Italy. From your first bite to
your last sip, we will make sure that your time with us is memorable
and enjoyable.
As well as fine dining, the newly renovated Santini’s Ristorante is
the perfect venue for weddings, engagement parties, bridal showers
and rehearsal dinners. Located in historic downtown Collingwood,
our stylish interior boasts seating for up to 200 people within our
brand new banquet hall and elegant dining room.
We offer catering options as well as our full service menu, all of
which may be customized to meet your needs.
Buon Appetito!
FINE DINING•
BANQUET ROOM•
CATERING
Santini’sRistorante
61 Hurontario Street,Collingwood
• •
2 0 t 2 a 0 s 1 t 4 e
Gougères
inGredients:
1 cup ale (such as Muskoka harvest ale) __________________________________________________________________________
½ cup unsalted butter __________________________________________________________________________
1 tsp salt __________________________________________________________________________
1 ¼ cup fl our __________________________________________________________________________
4 eggs__________________________________________________________________________
100 g stilton, crumbled __________________________________________________________________________
black pepper __________________________________________________________________________
PreParation:
Preheat the oven to 400°F and line a bak-ing sheet with parchment paper.
In a large sauce pan, combine the beer, butter, salt and a pinch of black pepper. Bring to a boil over medium heat, then remove from the stove.
Add the fl our and stir constantly with a large wooden spoon to incorporate the fl our, approx. 1 min.
Return to medium-high heat and cook, stirring constantly, for 1 min.
Remove from the heat and add the eggs one at a time, beating well after the ad-dition of each. Add the cheese and beat until mixed well and a slightly soft dough forms.
Drop the dough by the spoonful on the baking sheet. Bake for 10 mins, then re-duce the temperature to 350°F, and bake until golden brown, about 20-25 mins.
Place on a wire rack to cool.
Fig Cream
inGredients:
½ cup whipping cream __________________________________________________________________________
1 cup cream cheese, softened __________________________________________________________________________
6 tbsp fi g jam __________________________________________________________________________
PreParation:
Whip the whipping cream and fold in the softened cream cheese and fi g jam.
Slice the gougères in half and fi ll with a dollop of fi g cream. Makes 18-24
Stilton & Ale Gougères with Fig Cream
RECIPE AND PHOTO BY eMily blackMan
t 2 a 0 s 1 t 4 e 2 1
Scallops with Carrot Citrus Purée
inGredients:
12-24 medium-sized scallops ____________________________________________________________________
½ lb carrots, trimmed and peeled, cut into ½ inch round ____________________________________________________________________
Grapefruit (juice and zest)____________________________________________________________________
1 tsp ginger____________________________________________________________________
¼ cup water ____________________________________________________________________
1 tbsp maple syrup ____________________________________________________________________
½ cup plus 4 tbsp butter ____________________________________________________________________
salt and pepper to taste ____________________________________________________________________
cilantro stems, fi nely chopped for garnishing ____________________________________________________________________
PreParation:
Place the carrots, grapefruit juice and zest (reserving 1 tbsp of juice), ginger, water, maple syrup and 4 tbsp of butter
in a medium saucepan. Bring to a boil then cover and simmer for 30 mins.
Using a blender, or immersion blender, puree the sauce and place back over the heat to reduce to a thick paste. Adjust seasoning with the salt and pepper and add the remaining grapefruit juice.
Season the scallops with salt and pep-per, then pan sear them in the remaining butter over high heat. A non-stick or cast iron skillet will be best and sear them in 4 batches. They should take approximately 1 min per side and be fi rm when done.
To assemble for an appetizer, use 1 spoon per scallop. Place a dollop of the carrot purée on the spoon, then top with the scallop. Garnish with the cilantro stems.
Scallops with Carrot Citrus Purée
RECIPE AND PHOTO BY eMily blackMan
2 2 t 2 a 0 s 1 t 4 e
Aneighbourhood staple for almost 7 years, since opening in
Downtown Barrie, IL Buco has been dedicated to presenting
one of the most innovative and interesting Italian menu’s in Simcoe
County.
Their extensive a la carte menu includes all the traditional Italian
favourites and is sure to appeal to even the pickiest of pallets, as
well as a wide variety of pre fix menus for group gatherings.We also
feature a luncheon special… three courses for only $14.95.
Relax and enjoy the casual attitude while indulging in a bottle
of vintage wine from our extensive, carefully selected wine list.
Sharing a great bottle of wine with family and friends over dinner is
a wonderful experience!
Wewould like to say thank you and extend our great appreciation
to our wonderful and distinguished clientele for supporting us in
our efforts to bring you dishes inspired by the very old and the very
new in the best tradition of fine Italian cuisine.
Join us for lunch and dinner Tuesday - Friday, dinner only on
Saturday and Sunday and closed onMondays.
A GO TO ITALIAN RESTAURANTBRINGING A LITTLE BIT OF
ITALY TO BARRIE.WHILE DINING ON THE
WONDERFUL FOOD AND WINECHOICES YOU HONESTLY FORGET
WHERE YOU ARE. A MUST!!!
Il Buco Ristorante
101-31 Dunlop St. E.Downtown Barrie705-735-9595
• •
t 2 a 0 s 1 t 4 e 2 3
Aneighbourhood staple for almost 7 years, since opening in
Downtown Barrie, IL Buco has been dedicated to presenting
one of the most innovative and interesting Italian menu’s in Simcoe
County.
Their extensive a la carte menu includes all the traditional Italian
favourites and is sure to appeal to even the pickiest of pallets, as
well as a wide variety of pre fix menus for group gatherings.We also
feature a luncheon special… three courses for only $14.95.
Relax and enjoy the casual attitude while indulging in a bottle
of vintage wine from our extensive, carefully selected wine list.
Sharing a great bottle of wine with family and friends over dinner is
a wonderful experience!
Wewould like to say thank you and extend our great appreciation
to our wonderful and distinguished clientele for supporting us in
our efforts to bring you dishes inspired by the very old and the very
new in the best tradition of fine Italian cuisine.
Join us for lunch and dinner Tuesday - Friday, dinner only on
Saturday and Sunday and closed onMondays.
A GO TO ITALIAN RESTAURANTBRINGING A LITTLE BIT OF
ITALY TO BARRIE.WHILE DINING ON THE
WONDERFUL FOOD AND WINECHOICES YOU HONESTLY FORGET
WHERE YOU ARE. A MUST!!!
Il Buco Ristorante
101-31 Dunlop St. E.Downtown Barrie705-735-9595
• •
2 4 t 2 a 0 s 1 t 4 e
Regulars to The Whistle Stop restaurant in Beeton know one ofthefirst things to do afterwalking through the door is check the
specialmenu board. Reflecting owner/chef ClaraViscardi’s penchantfor fresh food and experimentation, themenu’s unlikely to disappointpeople looking for a unique dining experience. With hearty menustaples from prime rib and homestyle pasta dishes to more adventur-ous specials like venison, quail and barrumundi, The Whistle Stophas been catering to a wide variety of tastes for nearly two decades.The ever-changing menu is, in part, thanks to southern Ontario’swide variety of fresh and locally available meats and produce, some-thing that Viscardi delights in making full use of. There is always acountry style breakfast served on the weekends.
Lobster night is also a popular event, held in the spring to coincidewith the east coast lobster season. The Whistle Stop features winenights three or four times a year. They consist of multiple coursemeals inspired by and designed to pair with specific wines.
The Whistle Stop will accommodate large groups and will al-ter many menu items for allergies. They offer gluten-free optionsin many of their dishes as well. They recently acquired a por-table ramp, so that customers in wheelchairs can more easily getinto the building.
ANNUAL LOBSTER EVENT IN MAY AND SEPTEMBER.FRESH ATLANTIC LOBSTER FLOWN IN THAT DAY
The Whistle Stop
7 Main St. W, Beeton905-729-0399
www.whistlestopbeeton.com
• •
t 2 a 0 s 1 t 4 e 2 5
At Scarpaccio’s Ristorante we bring you a simplistic and inspiredapproach to old world Mediterranean Cuisine blended with
new world Continental Cuisine.Spend some quality time in a warm and inviting setting, where
every meal is made fresh and prepared to order.Scarpaccio’s Ristorante Grill & Wine Bar offers a genuine
experience in casual dining, for breakfast, lunch or dinner.Open year round. Monday to Saturday 6:00 am till 11:00 pm andSunday, 7:00 am to 11:00 pm; seating up to 50 people.
We also offer a unique atmosphere for birthdays, anniversaries,engagements, weddings, celebration of life, bus tours, meetings,conferences, Christmas parties and off-site catering. Whether inour dining room or in the conference and banquet facilities we offeraffordable menus to meet your budget.
The extensive conference and banquet facilities, located in theMonte Carlo Inn and Conference Centre, can accommodate up to110 guests or a small group of 10 people for a meeting. Featuring acomplete list of audio visual equipment, and professional in housefood and beverage department, catered byC andTCatering.Ownersof Scarpaccio Ristorante Bar&Grill andWentworth’s Eatery, Cafe&Catering.
COME AND RELAX! SAVOUR A MEAL WITHOUT BEING RUSHED
ScarpaccioRistoranteBar & Grill
Visit us at: www.scarpaccioristorante.comE-mail: [email protected]
Reservations: 705-797-250681 Hart Drive . Barrie . L4N 5M3
Hours: Monday-Saturday 6 am to 11pmSunday 7 am to 11pm
Located in the Monte’ Carlo InnBarrie Suites and Conference Centre
• •
2 6 t 2 a 0 s 1 t 4 e
Era 67 Restaurant & Lounge believes quality ingredients deservequality care. Our superiormenu dishes are not simply prepared in
the kitchen; they are first formed and then nurtured in the innovativemind of our talented chef Ian Thompson.
Era 67 offers a casual lounge and dining room experience.We haverecently renovated our lounge area andnowhave four booths availablethat can seat from 4 to 8 guests.We host our entertainment in the fall,winter and spring in our lounge area. Relax in our lounge and enjoythe acoustics from a multitude of local artists while sipping on someof the finest martinis or warm up with one of our unique, mason jarspecialty coffees crafted by our Bar Manager, Jodi McIntosh. Enjoy!
Here at Era 67 we pride ourselves on ‘taking our steaks to the nextlevel’. All of our steaks have been aged for a minimum of 45 dayswhich allows for maximum flavour and tenderness. Executive Chef,Ian Thompson tailors all of his meat on a daily basis in-house. Wehave recently added ‘create your cut’ which will allow all of our valuedguests the opportunity to pair an array of accompaniments to theirmost desired cut of meat from a 7 oz top sirloin to a 16 oz T-Bone. Youwill not be disappointed.
At Era 67 our kitchen staff works incredibly hard to deliver ourguests unique and fresh features every Friday and Saturday evenings.Fridays we showcase “Catch of the Day” which will highlight freshlycaught fish & seafood from a multitude of our great lakes, rivers andoceans have to offer. On Saturday evenings we showcase “Cut of theDay” which will highlight local and Canadian wide cuts rangingfrom wild game, Berkshire pork and cattle raised across our beautifulcountry.
We are also now open on Sundays for dinner service at 4 pm.from May-January 1st. You have asked and we have delivered, we arenow hosting Prime Rib Sundays featuring our low and slow roasted,Alberta beef AAA prime rib and as a special touch Chef Thompson ishome baking Yorkshire puddings to compliment the dish.
Executive Chef Thompson has come to realize that now is the timewe return to our roots. His moto: “Fresh is not a thing of the past, it’sa lifestyle.”
“A TASTE OF CANADIAN HISTORY”
Era 67Restaurant & Lounge
64 Mississaga St. WestOrillia
705-259-1867era67.com
• •
t 2 a 0 s 1 t 4 e 2 7
Era 67 Restaurant & Lounge believes quality ingredients deservequality care. Our superiormenu dishes are not simply prepared in
the kitchen; they are first formed and then nurtured in the innovativemind of our talented chef Ian Thompson.
Era 67 offers a casual lounge and dining room experience.We haverecently renovated our lounge area andnowhave four booths availablethat can seat from 4 to 8 guests.We host our entertainment in the fall,winter and spring in our lounge area. Relax in our lounge and enjoythe acoustics from a multitude of local artists while sipping on someof the finest martinis or warm up with one of our unique, mason jarspecialty coffees crafted by our Bar Manager, Jodi McIntosh. Enjoy!
Here at Era 67 we pride ourselves on ‘taking our steaks to the nextlevel’. All of our steaks have been aged for a minimum of 45 dayswhich allows for maximum flavour and tenderness. Executive Chef,Ian Thompson tailors all of his meat on a daily basis in-house. Wehave recently added ‘create your cut’ which will allow all of our valuedguests the opportunity to pair an array of accompaniments to theirmost desired cut of meat from a 7 oz top sirloin to a 16 oz T-Bone. Youwill not be disappointed.
At Era 67 our kitchen staff works incredibly hard to deliver ourguests unique and fresh features every Friday and Saturday evenings.Fridays we showcase “Catch of the Day” which will highlight freshlycaught fish & seafood from a multitude of our great lakes, rivers andoceans have to offer. On Saturday evenings we showcase “Cut of theDay” which will highlight local and Canadian wide cuts rangingfrom wild game, Berkshire pork and cattle raised across our beautifulcountry.
We are also now open on Sundays for dinner service at 4 pm.from May-January 1st. You have asked and we have delivered, we arenow hosting Prime Rib Sundays featuring our low and slow roasted,Alberta beef AAA prime rib and as a special touch Chef Thompson ishome baking Yorkshire puddings to compliment the dish.
Executive Chef Thompson has come to realize that now is the timewe return to our roots. His moto: “Fresh is not a thing of the past, it’sa lifestyle.”
“A TASTE OF CANADIAN HISTORY”
Era 67Restaurant & Lounge
64 Mississaga St. WestOrillia
705-259-1867era67.com
• •
2 8 t 2 a 0 s 1 t 4 e
Buttermilk Cornish Hens with Lemon and Thyme
An updated classic sure to delight a hungry Thanksgiving crowd
inGredients:
3 cornish hens, approx. 1 ½ lbs each__________________________________________________________________________
4 cups buttermilk__________________________________________________________________________
3 tsp salt__________________________________________________________________________
3 lemons __________________________________________________________________________
3 tbsp butter, melted__________________________________________________________________________
kosher salt__________________________________________________________________________
freshly ground pepper__________________________________________________________________________
1 pkg. fresh thyme__________________________________________________________________________
kitchen twine__________________________________________________________________________
PreParation:
Rinse the Cornish hens under cool water, including the cavity. Pat dry with paper towels, set aside.
In a large bowl, whisk together the buttermilk, 3 tsp salt, juice of 1 lemon and 10 sprigs of thyme. Place the hens in, breast-side down and cover with plastic wrap. Place in the refrigerator. Let the hens brine for at least 3 hours, or overnight.
Preheat the oven to 425oF. Take the hens out of the brine and lightly pat dry with paper towels. Season the cavities with salt and pepper, and insert half a lemon and a sprig of thyme. Tie the legs together with kitchen twine. Brush the hens with melted butter, and season generously with salt and pepper. Place in a roasting pan.
Place in the middle rack of the oven. Roast the hens for approx. 1 hour; until the skin is bronzed and the internal temperature in thickest part of the thigh is about 165oF.
RECIPE AND PHOTO BY eMily blackManButtermilk Cornish Hens
with Lemon and Thyme
t 2 a 0 s 1 t 4 e 2 9
3 0 t 2 a 0 s 1 t 4 e
APPETIZERS
AntipastoMistomixed Italian meats, cheeses,
grilled vegetables & olives18.95
Charcuterie Platebaked brie, sundried tomato & kalamata olive
tapenade, housemade curried chicken pâté,spicy Italian salami, duck terrine,
crisps & gherkins19.95
Baby Kale with Lentilsbaby kale, lentils, cherry tomato, driedcranberry, shallots & feta cheese tossed
in a Dijon vinaigrette11.95
Dolcemixed greens, cambozola cheese, roasted red
peppers, cashews, black olives & cherry tomato,tossed in honey, extra virgin olive oil &
balsamic vinegar12.95
Carpacciothinly sliced air-cured AAA beef tenderloin
marinated in extra virgin olive oil and herbsserved with shaved parmagiano
$13.95
DINNER FEATURES
Chicken Supremebreast filled with goat cheese, sundried tomato &
basil served with housemade ricotta gnocchi tossedin a light pesto cream sauce & grilled vegetables
25.00
Seafood Pastafarfalle pasta tossed with spicy tiger shrimp,
sundried tomato, artichoke hearts, arugula &goat cheese in white wine, pesto & olive oil
26.00
AAA Beef Tenderloinwrapped with bacon with our red wine
demi glacé, rosti potatoes & grilledvegetables35.00
Penne Arrabiattaspicy Italian sausage tossed with hot peppers, spicy
roma tomato sauce & extra virgin olive oil$18.95
Fettuccini Carbonnaratossed with peas, sweet red onion,
mushrooms & bacon$19.95
Daily Fresh Fish Market Price
Daily Risotto Market Price
PIZZAS
ViaMaretomato, mozzarella, bocconcini,
anchovies, cherry tomatoes, capers18.95
Tre Funghitomato, mozzarella, oyster, button and
Portobello mushrooms, black olives19.95
Lorenzatomato, mozzarella, spicy Italian sausage,
gorgonzola, sweet red onions, basil19.95
Mariatomato, mozzarella, spicy Calabresesalami,
arugula, sundried tomatoes,black olives, hot peppers, basil
19.95
Carciofopesto, goat cheese, artichokes, sundried
tomatoes, grilled zucchini, basil19.95
Salmonetomato, mozzarella, smoked salmon,
capers, red onion, goat cheese19.95
18 Schoolhouse Lane . Collingwood . 705-444-9230 . www.tesororestaurant.ca
MENU
Located in historic downtown Collingwood on Old SchoolhouseLane, this restaurant is a local favourite. Established in 2003
Tesoro is known for its creative pastas, risotto, gourmet thin crustpizzas, fresh fish, beef tenderloin and much more! With a casualyet chic atmosphere, open kitchen and welcoming bar area, you’llbe sure to run into someone you know. People say its’ their “homeaway from home”. The cozy dining room accommodates 60 peoplewith a back area that is wonderful for private parties and functions.In the summer months the manicured garden patio seats 50 with anoutdoor bar area. With live music on Thursday night, it is a populardestination.
Our ever evolving wine list is populated with rare varietals andexotic consignment wines.
Head Chef Tony Vanderwal has been with Tesoro since 2006. Hisflair and passion for foodmakes everyone’s experience unforgettable.Constantly researching and adding pizzazz to themenu,we are proudto such a talented Chef at the helm of our kitchen team.
Reservations are recommended for this warm and inviting littlerestaurant. Take out is available if you can’t get a seat! Tesoro Mercatois located beside the restaurant. Fresh frozen entrees are available -see website for freezer selections. We carry an assortment of gelatoand sorbet also.
Catering Pickup and Onsite Catering is also available. Pleasecontact Joelle to have menu selections forwarded for your function.We take care of all your catering needs.
THIS TRULY IMAGINATIVEFREE-STYLE MENU SHOWCASESFRESH, LOCAL, TRADITIONALINGREDIENTS PUTTING TASTE
AT CENTRE STAGE
esororaditional Italian Foods
• •
TT
t 2 a 0 s 1 t 4 e 3 1
APPETIZERS
AntipastoMistomixed Italian meats, cheeses,
grilled vegetables & olives18.95
Charcuterie Platebaked brie, sundried tomato & kalamata olive
tapenade, housemade curried chicken pâté,spicy Italian salami, duck terrine,
crisps & gherkins19.95
Baby Kale with Lentilsbaby kale, lentils, cherry tomato, driedcranberry, shallots & feta cheese tossed
in a Dijon vinaigrette11.95
Dolcemixed greens, cambozola cheese, roasted red
peppers, cashews, black olives & cherry tomato,tossed in honey, extra virgin olive oil &
balsamic vinegar12.95
Carpacciothinly sliced air-cured AAA beef tenderloin
marinated in extra virgin olive oil and herbsserved with shaved parmagiano
$13.95
DINNER FEATURES
Chicken Supremebreast filled with goat cheese, sundried tomato &
basil served with housemade ricotta gnocchi tossedin a light pesto cream sauce & grilled vegetables
25.00
Seafood Pastafarfalle pasta tossed with spicy tiger shrimp,
sundried tomato, artichoke hearts, arugula &goat cheese in white wine, pesto & olive oil
26.00
AAA Beef Tenderloinwrapped with bacon with our red wine
demi glacé, rosti potatoes & grilledvegetables35.00
Penne Arrabiattaspicy Italian sausage tossed with hot peppers, spicy
roma tomato sauce & extra virgin olive oil$18.95
Fettuccini Carbonnaratossed with peas, sweet red onion,
mushrooms & bacon$19.95
Daily Fresh Fish Market Price
Daily Risotto Market Price
PIZZAS
ViaMaretomato, mozzarella, bocconcini,
anchovies, cherry tomatoes, capers18.95
Tre Funghitomato, mozzarella, oyster, button and
Portobello mushrooms, black olives19.95
Lorenzatomato, mozzarella, spicy Italian sausage,
gorgonzola, sweet red onions, basil19.95
Mariatomato, mozzarella, spicy Calabresesalami,
arugula, sundried tomatoes,black olives, hot peppers, basil
19.95
Carciofopesto, goat cheese, artichokes, sundried
tomatoes, grilled zucchini, basil19.95
Salmonetomato, mozzarella, smoked salmon,
capers, red onion, goat cheese19.95
18 Schoolhouse Lane . Collingwood . 705-444-9230 . www.tesororestaurant.ca
MENU
Located in historic downtown Collingwood on Old SchoolhouseLane, this restaurant is a local favourite. Established in 2003
Tesoro is known for its creative pastas, risotto, gourmet thin crustpizzas, fresh fish, beef tenderloin and much more! With a casualyet chic atmosphere, open kitchen and welcoming bar area, you’llbe sure to run into someone you know. People say its’ their “homeaway from home”. The cozy dining room accommodates 60 peoplewith a back area that is wonderful for private parties and functions.In the summer months the manicured garden patio seats 50 with anoutdoor bar area. With live music on Thursday night, it is a populardestination.
Our ever evolving wine list is populated with rare varietals andexotic consignment wines.
Head Chef Tony Vanderwal has been with Tesoro since 2006. Hisflair and passion for foodmakes everyone’s experience unforgettable.Constantly researching and adding pizzazz to themenu,we are proudto such a talented Chef at the helm of our kitchen team.
Reservations are recommended for this warm and inviting littlerestaurant. Take out is available if you can’t get a seat! Tesoro Mercatois located beside the restaurant. Fresh frozen entrees are available -see website for freezer selections. We carry an assortment of gelatoand sorbet also.
Catering Pickup and Onsite Catering is also available. Pleasecontact Joelle to have menu selections forwarded for your function.We take care of all your catering needs.
THIS TRULY IMAGINATIVEFREE-STYLE MENU SHOWCASESFRESH, LOCAL, TRADITIONALINGREDIENTS PUTTING TASTE
AT CENTRE STAGE
esororaditional Italian Foods
• •
TT
3 2 t 2 a 0 s 1 t 4 e
At Mrs. Mitchell’s Restaurant, expect a superior diningexperience. The freshest ingredients are prepared simply,
combined harmoniously and presented beautifully. Enjoy the lushgrounds, historic building, inviting décor, and upscale servicedelivered with a friendly smile.
For generations, families have chosen Mrs. Mitchell’s to hostlife’s celebrations, from engagements to baby showers, birthdaysto retirement parties. Wedding packages are second-to-none forcouples seeking an elegant country wedding in an idyllic setting - aphotographer’s dream. Locals, cottagers and fans from away all hailMrs. Mitchell’s as a favourite. It’s a perfect stop halfway from LakeOntario to Georgian Bay.
Local, seasonal flavours and a creative kitchen team keep themenu fresh with extra items that complement a reliable menu ofdelicious classic dishes. You’ll leave more than satisfied, for less thanyou’d expect. Call ahead with any special dietary requirements andthere will be a delicious surprise ready for you.
Mrs. Mitchell’s signature touches are the ultimate home-cooked
comfort foods: a famous creamy garlic house dressing on garden
salad; warm crusty rolls and spoon bread with every dinner entrée;
hot drop biscuits and sweet potato muffins with every lunch or for
afternoon tea with strawberry preserves and whipped cream; made-
from-scratch desserts like rum cake and sticky toffee pudding.
Open Tuesday through Sunday for lunch, afternoon tea and
dinner. Weekend brunch is also offered, as well as occasional dinner
concerts and special events. Gift Certificates are available in any
amount. Sign up online for monthly email newsletters or follow
Mrs. Mitchell’s on Facebook.
While you’re there…
Make it a daycation and enjoy a browse at retail store Granny
Taught Us How & Heidi’s Room - an emporium of gifts and home
décor with treasures for every taste, occasion and budget.
Mrs.Mitchell’sRestaurant
887395 Mono Mulmur Townline . MulmurIn the Hamlet of Violet Hill, on the North sideof Hwy. 89 between Hwy. 10 & Airport Road
519-925-3627www.mrsmitchells.com . [email protected] . facebook.com/mrsmitchells
• •
TAKE A STEP BACK TO A SIMPLER TIME AND UNPLUGFROM THE HECTIC PACE OF LIFE
t 2 a 0 s 1 t 4 e 3 3
At Mrs. Mitchell’s Restaurant, expect a superior diningexperience. The freshest ingredients are prepared simply,
combined harmoniously and presented beautifully. Enjoy the lushgrounds, historic building, inviting décor, and upscale servicedelivered with a friendly smile.
For generations, families have chosen Mrs. Mitchell’s to hostlife’s celebrations, from engagements to baby showers, birthdaysto retirement parties. Wedding packages are second-to-none forcouples seeking an elegant country wedding in an idyllic setting - aphotographer’s dream. Locals, cottagers and fans from away all hailMrs. Mitchell’s as a favourite. It’s a perfect stop halfway from LakeOntario to Georgian Bay.
Local, seasonal flavours and a creative kitchen team keep themenu fresh with extra items that complement a reliable menu ofdelicious classic dishes. You’ll leave more than satisfied, for less thanyou’d expect. Call ahead with any special dietary requirements andthere will be a delicious surprise ready for you.
Mrs. Mitchell’s signature touches are the ultimate home-cooked
comfort foods: a famous creamy garlic house dressing on garden
salad; warm crusty rolls and spoon bread with every dinner entrée;
hot drop biscuits and sweet potato muffins with every lunch or for
afternoon tea with strawberry preserves and whipped cream; made-
from-scratch desserts like rum cake and sticky toffee pudding.
Open Tuesday through Sunday for lunch, afternoon tea and
dinner. Weekend brunch is also offered, as well as occasional dinner
concerts and special events. Gift Certificates are available in any
amount. Sign up online for monthly email newsletters or follow
Mrs. Mitchell’s on Facebook.
While you’re there…
Make it a daycation and enjoy a browse at retail store Granny
Taught Us How & Heidi’s Room - an emporium of gifts and home
décor with treasures for every taste, occasion and budget.
Mrs.Mitchell’sRestaurant
887395 Mono Mulmur Townline . MulmurIn the Hamlet of Violet Hill, on the North sideof Hwy. 89 between Hwy. 10 & Airport Road
519-925-3627www.mrsmitchells.com . [email protected] . facebook.com/mrsmitchells
• •
TAKE A STEP BACK TO A SIMPLER TIME AND UNPLUGFROM THE HECTIC PACE OF LIFE
3 4 t 2 a 0 s 1 t 4 e3 4 t 2 a 0 s 1 t 4 e
inGredients:
1 bottle of red wine __________________________________________________________________________
2 medium-sized oranges, one juiced, saving portions of the peels and one sliced__________________________________________________________________________
1 lemon, half sliced and half juiced__________________________________________________________________________
1 lime, half sliced and half juiced__________________________________________________________________________
cinnamon sticks __________________________________________________________________________
star anise __________________________________________________________________________
cloves__________________________________________________________________________
1/3 cup of honey__________________________________________________________________________
PreParation:
In a pot over medium heat, combine 1 cinnamon stick, star anise, cloves, peels and juice from half the fruit, the honey and a small portion of the wine (enough wine so the honey can emulsify and infuse with the spices).
Simmer mixture for 5 minutes and bring to a boil. Immediately, turn the temperature down low and add the rest of the wine. Add the remaining slices of fruit to your mulled wine or save to garnish.
Enjoy.
Mulled WinePHOTO BY lisa sPolnik
Spiced right to warm your soul
t 2 a 0 s 1 t 4 e 3 5
George’son MainBrasserie
Located in historic downtown Meaford, the newly opened
“George’s onMain”will not disappoint!
Chef Steve Lumree, known for his past work at “The Ruffed
Grouse Bistro”, has opened his latest endeavour with a fresh concept,
crew and menu.
Highlighting the bounty of local ingredients from around Grey-
Bruce County, the menu will evolve with the seasons and reflect the
best that our area has to offer. Thoughtful, delicious and seasonal
tasting menus, vegetarian options and drink specials are available.
Join us on Thursday, Friday and Saturday evenings for our fresh-
shucked oyster bar, and indulge in perfectly paired cocktails and
wines. For brunch, lunch, after work or dinner, “George’s on Main”
offers a gorgeous décor, a friendly, casual atmosphere and the very best
in local cuisine, and it’s exactly what Meaford has been waiting for!
Reservations recommended.
A BISTRO FEATURING ALL THE BEST THIS GREAT REGION HAS TO OFFER
84 Sykes St. N, Meaford519-538-3880
georgesonmain.com
• •
3 6 t 2 a 0 s 1 t 4 e
The Nottawasaga Resort, located in Alliston, has recently un-dergone another exciting design transformation as part of its
multi-phased renovation which now includes an extensive renova-tion the Riverview Room.
The transformed space, which was created with the assistance ofToronto-based architectural firm Giancarlo Garofalo Architect Inc.,was designed to enhance the beautiful scenery of the surroundingNottawasaga Valley resulting in an organic and contemporaryintegration of natural materials.
The spectacular views of the Riverview Room complement acontemporary open concept dining space that offers a wide-range ofmenu selections.Whether you’re sampling from the buffet breakfastand lunch specialities, enjoying the Resort’s famous Sunday Brunchor indulging in your choice from the table d’hôte dinner menuwhich changes daily, the Riverview Room provides an ideal spaceto gather and enjoy a delicious meal crafted by Executive Chef PaulDills and his teaml. If you are looking formore of an intimate diningexperience and gourmet menu options join them in the MahoganyRoom. The elegant atmosphere of the Mahogany Room provides afine dining restaurant that offers an exceptionally designed line-up of menu choices that will inspire your palate. Whether you’resavouring the exclusive menu or sipping a glass of vintage wine orchampagne, the Mahogany Room provides a truly exquisite diningexperience.
The Nottawasaga Resort’s dedicated culinary team is devoted toproviding innovative and delicious menu options which highlightthe finest ingredients, as well as locally grown and in-season foods.The menus change seasonally to reflect the beautiful flavoursavailable throughout the year.
Dine with the Nottawasaga Resort and experience theirpassion for food. Both dining rooms are open daily to the public.Reservations are recommended.
NOTTAWASAGA RESORT OPENSNEWLY TRANSFORMED RIVERVIEW ROOM
6015 Highway 89 . Alliston705-435-5501 or toll free 1-800-669-5501
www.nottawasagaresort.com
• •
NottawasagaResort&Conference Centre
“It was important for us tocreate a fresh, organic andnatural setting to complementthe original cedar ceiling andfieldstone fireplace as they havegreat sentimental history havingbeen part of the Riverview Roomsince its opening in 1968.”
Sylvia Biffis, Director of SalesNottawasaga Resort.
t 2 a 0 s 1 t 4 e 3 7
The Nottawasaga Resort, located in Alliston, has recently un-dergone another exciting design transformation as part of its
multi-phased renovation which now includes an extensive renova-tion the Riverview Room.
The transformed space, which was created with the assistance ofToronto-based architectural firm Giancarlo Garofalo Architect Inc.,was designed to enhance the beautiful scenery of the surroundingNottawasaga Valley resulting in an organic and contemporaryintegration of natural materials.
The spectacular views of the Riverview Room complement acontemporary open concept dining space that offers a wide-range ofmenu selections.Whether you’re sampling from the buffet breakfastand lunch specialities, enjoying the Resort’s famous Sunday Brunchor indulging in your choice from the table d’hôte dinner menuwhich changes daily, the Riverview Room provides an ideal spaceto gather and enjoy a delicious meal crafted by Executive Chef PaulDills and his teaml. If you are looking formore of an intimate diningexperience and gourmet menu options join them in the MahoganyRoom. The elegant atmosphere of the Mahogany Room provides afine dining restaurant that offers an exceptionally designed line-up of menu choices that will inspire your palate. Whether you’resavouring the exclusive menu or sipping a glass of vintage wine orchampagne, the Mahogany Room provides a truly exquisite diningexperience.
The Nottawasaga Resort’s dedicated culinary team is devoted toproviding innovative and delicious menu options which highlightthe finest ingredients, as well as locally grown and in-season foods.The menus change seasonally to reflect the beautiful flavoursavailable throughout the year.
Dine with the Nottawasaga Resort and experience theirpassion for food. Both dining rooms are open daily to the public.Reservations are recommended.
NOTTAWASAGA RESORT OPENSNEWLY TRANSFORMED RIVERVIEW ROOM
6015 Highway 89 . Alliston705-435-5501 or toll free 1-800-669-5501
www.nottawasagaresort.com
• •
NottawasagaResort&Conference Centre
“It was important for us tocreate a fresh, organic andnatural setting to complementthe original cedar ceiling andfieldstone fireplace as they havegreat sentimental history havingbeen part of the Riverview Roomsince its opening in 1968.”
Sylvia Biffis, Director of SalesNottawasaga Resort.
3 8 t 2 a 0 s 1 t 4 e
A RESTAURANT FOR ALL SEASONS
Settlers’ GhostGolf Club
On Horseshoe Valley Rd.(just east of Hwy 400 and Hwy. 93)
3421 Line 1 North.,RR#1 Barrie ON
705-733-3595 x 226 or 1-866-504-5534
• •
Settlers’ Ghost Golf Club and Restaurant is recognized as aunique and exceptional place to play golf and enjoy fabulous
dining.The restaurant is locatedminutes fromBarrie in a quaint place on
Horseshoe Valley Road.Chef Tyler Phillips brings local and international flavours and
meal ideas to the table and supplements the constantly updatedmenu with a great wine and cocktail selection.
The restaurant is open year-round for casual fine dining. Book-ings are available for Christmas parties, New Year’s Eve, staff events,Wine Tastings, business meetings, and boutique weddings.
Keep Settlers’ Restaurant in mind for winter events or for a niceevening out with friends. Call 705-733-3595 to book a reservationand to see what’s on the menu tonight!
t 2 a 0 s 1 t 4 e 3 9
A RESTAURANT FOR ALL SEASONS
Settlers’ GhostGolf Club
On Horseshoe Valley Rd.(just east of Hwy 400 and Hwy. 93)
3421 Line 1 North.,RR#1 Barrie ON
705-733-3595 x 226 or 1-866-504-5534
• •
Settlers’ Ghost Golf Club and Restaurant is recognized as aunique and exceptional place to play golf and enjoy fabulous
dining.The restaurant is locatedminutes fromBarrie in a quaint place on
Horseshoe Valley Road.Chef Tyler Phillips brings local and international flavours and
meal ideas to the table and supplements the constantly updatedmenu with a great wine and cocktail selection.
The restaurant is open year-round for casual fine dining. Book-ings are available for Christmas parties, New Year’s Eve, staff events,Wine Tastings, business meetings, and boutique weddings.
Keep Settlers’ Restaurant in mind for winter events or for a niceevening out with friends. Call 705-733-3595 to book a reservationand to see what’s on the menu tonight!
Mini Zucchini & Mushroom wellingtons
inGredients:
1 pkg frozen puff pastry, thawed __________________________________________________________________________
3 small zucchini __________________________________________________________________________
2 cloves garlic__________________________________________________________________________
3 tbsp olive oil__________________________________________________________________________
1 lb mixed mushrooms (shitake, portobello, button), fi nely chopped __________________________________________________________________________
8 shallots, fi nely minced __________________________________________________________________________
½ cup butter __________________________________________________________________________
2 tbsp balsamic vinegar __________________________________________________________________________
2 tbsp thyme, fi nely chopped __________________________________________________________________________
PreParation:
Preheat the oven to 425°F.
Trim the ends of the zucchini and roast whole, brushed with olive oil and garlic, for 30 mins, until cooked through and starting to brown.
Melt the butter in a large frying pan and sauté the shallots and mushrooms until soft and starting to brown. Add the balsamic and thyme and cook for 1 min. Set aside to cool before assembling the wellingtons.
Roll out the thawed pastry to fi t the zuc-chini and spread out the mushroom mix-ture in a thin layer, leaving half an inch on the sides bare for crimping together. Top with a zucchini and roll the pastry over, creating a log.
Wet the sides of the bare pastry and pinch together.
Place on a parchment-lined baking sheet and bake in the oven until the pastry is fl aky and golden brown (approximately 12 mins).
Let the wellington cool for at least 10 mins before slicing into 1-inch rounds.
Makes 18 pieces
RECIPE AND PHOTO BY eMily blackMan
4 0 t 2 a 0 s 1 t 4 e
Mini Zucchini & Mushroom Wellingtons
t 2 a 0 s 1 t 4 e 4 1
CASUAL
4 2 t 2 a 0 s 1 t 4 e
Welcome to the pioneer restaurant in the Blue Mountain
Village where our team of culinary and service professionals
have been providing an unsurpassed dining experience for over a
decade. First to open its doors in the Village, Copper Blues boasts
ambiance, style and flair. Open 365 days a year we are here to host
your every occasion; whether it be a romantic dinner for two or a
corporate event of 300.
Our Executive Chef, Terry Prince, has hand-picked his
outstanding culinary team and they, partnered with our
service enthusiasts, make our goal of striving for hospitality
excellence possible.
Experience premier dining at its finest in a spectacular setting
overlooking the Village Events Plaza and the Blue Mountains. Apres
golf, ski, everything ... try a Coppertini on our scenic terrace while
enjoying local live music nightly on the Village Events stage. We
serve lunch and dinner daily alongside our extensive wine and
vintage list.
Join us for an unforgettable dining experience.
COPPER BLUES IS DINING AT ITS FINEST… SERVICE AT ITS BEST!
Copper BluesBar & Grill
156 Jozo Weider Blvd.,Blue Mountains705-446-2643
www.copperblues.com
• •
APPETIZERS
Our famous Louisiana - StyleMussels
RoastedWalnut DustedBrie Fritters
Appetizer Platter for Six
Snow Crab Claws
Lamb Skewers
Spinach & Artichoke Dip
SALADS/SOUPS
Beet & Goat Cheese Salad
Pear & Gorgonzola Salad
Baby Kale Caesar
Lobster Bisque
French Onion
LUNCH
Copper Burger
Prime Rib Sandwich
Lobster Melt
Thai Red Curry Bowl
Fish & Chips
SmokedTurkey & Brie
Grilled Atlantic Salmon
Butternut Squash Ravioli
WildMushroom Pizza
CHEF’S CREATIONS
Surf &Turf
Copper BluesFettuccine
Prime Rib
Rack of Lamb
Catch of the day
8oz New YorkStriploin
Seafood Platter for Two
Beef Tenderlion
Nightly Specials
���������� ������� ���� � �������� ���� ���� � ������������� ����� ��� � ��� ����� ����
MENU
Sample Menu
t 2 a 0 s 1 t 4 e 4 3
Welcome to the pioneer restaurant in the Blue Mountain
Village where our team of culinary and service professionals
have been providing an unsurpassed dining experience for over a
decade. First to open its doors in the Village, Copper Blues boasts
ambiance, style and flair. Open 365 days a year we are here to host
your every occasion; whether it be a romantic dinner for two or a
corporate event of 300.
Our Executive Chef, Terry Prince, has hand-picked his
outstanding culinary team and they, partnered with our
service enthusiasts, make our goal of striving for hospitality
excellence possible.
Experience premier dining at its finest in a spectacular setting
overlooking the Village Events Plaza and the Blue Mountains. Apres
golf, ski, everything ... try a Coppertini on our scenic terrace while
enjoying local live music nightly on the Village Events stage. We
serve lunch and dinner daily alongside our extensive wine and
vintage list.
Join us for an unforgettable dining experience.
COPPER BLUES IS DINING AT ITS FINEST… SERVICE AT ITS BEST!
Copper BluesBar & Grill
156 Jozo Weider Blvd.,Blue Mountains705-446-2643
www.copperblues.com
• •
APPETIZERS
Our famous Louisiana - StyleMussels
RoastedWalnut DustedBrie Fritters
Appetizer Platter for Six
Snow Crab Claws
Lamb Skewers
Spinach & Artichoke Dip
SALADS/SOUPS
Beet & Goat Cheese Salad
Pear & Gorgonzola Salad
Baby Kale Caesar
Lobster Bisque
French Onion
LUNCH
Copper Burger
Prime Rib Sandwich
Lobster Melt
Thai Red Curry Bowl
Fish & Chips
SmokedTurkey & Brie
Grilled Atlantic Salmon
Butternut Squash Ravioli
WildMushroom Pizza
CHEF’S CREATIONS
Surf &Turf
Copper BluesFettuccine
Prime Rib
Rack of Lamb
Catch of the day
8oz New YorkStriploin
Seafood Platter for Two
Beef Tenderlion
Nightly Specials
���������� ������� ���� � �������� ���� ���� � ������������� ����� ��� � ��� ����� ����
MENU
Sample Menu
4 4 t 2 a 0 s 1 t 4 e
SIMPLE FOOD THAT’S REAL
Wood FiredPizza Joint
South End34 Commerce Park Drive705-725-WOOD (9663)Located beside the
Cineplex and Goodlife Fitnesson the South side of Barrie
Waterfront11 Victoria Street705-728-7952
In Barrie right off the water
For more than a decade, chef Randy Feltis has been a mainstayon Barrie’s restaurant scene. Starting with Oscar’s a bistro he
opened in 1999 a the age of 24, the local entrepreneur has become theowner/operator of two PIE restaurants (which he co-owns with CraigRussell) and have just adding a third location franchise in Pickering.PIE chefs roast their own mushrooms, grate their cheese, smoke
their bacon, and cure their own pork belly, and they use local organicbeef and pork for the legendary meatballs known as “salty balls”.Bread service includes fresh warm slices with a side plate of gratedParmesan, balsamic vinegar and olive oil for dipping. A wide varietyof topping options include delicacies such as Fois Gras and blacktruffles. Sandwiches, pasta and grilled items round out the menu.Specials for Lunch every day a pizza for $9, every night after 8 p.m.you get FREE pizza (with tomato sauce and cheese ) when you ordera 32 oz beer.Featured on the Food Network show “You Gotta Eat Here” and
winning the Readers Choice award for favourite pizza consistentlysince they opened. PIE also hosts an annual pizza eating competitionsfeaturing world champion eater Takeru Kobyashi and CanadianFurious Pete.PIE continues to be a foodie favourite for locals and cottage
commuters alike!What are you waiting for ...You Gotta Eat Here!
t 2 a 0 s 1 t 4 e 4 5
SIMPLE FOOD THAT’S REAL
Wood FiredPizza Joint
South End34 Commerce Park Drive705-725-WOOD (9663)Located beside the
Cineplex and Goodlife Fitnesson the South side of Barrie
Waterfront11 Victoria Street705-728-7952
In Barrie right off the water
For more than a decade, chef Randy Feltis has been a mainstayon Barrie’s restaurant scene. Starting with Oscar’s a bistro he
opened in 1999 a the age of 24, the local entrepreneur has become theowner/operator of two PIE restaurants (which he co-owns with CraigRussell) and have just adding a third location franchise in Pickering.PIE chefs roast their own mushrooms, grate their cheese, smoke
their bacon, and cure their own pork belly, and they use local organicbeef and pork for the legendary meatballs known as “salty balls”.Bread service includes fresh warm slices with a side plate of gratedParmesan, balsamic vinegar and olive oil for dipping. A wide varietyof topping options include delicacies such as Fois Gras and blacktruffles. Sandwiches, pasta and grilled items round out the menu.Specials for Lunch every day a pizza for $9, every night after 8 p.m.you get FREE pizza (with tomato sauce and cheese ) when you ordera 32 oz beer.Featured on the Food Network show “You Gotta Eat Here” and
winning the Readers Choice award for favourite pizza consistentlysince they opened. PIE also hosts an annual pizza eating competitionsfeaturing world champion eater Takeru Kobyashi and CanadianFurious Pete.PIE continues to be a foodie favourite for locals and cottage
commuters alike!What are you waiting for ...You Gotta Eat Here!
4 6 t 2 a 0 s 1 t 4 e
TONY IS BACK – with his original food and more!Tony and his wife Doris operated Collingwood’s favourite eating
spot, “Tony’s Iron Skillet”, for just over 18 years and then took a breakfor 5½ years.
When they reopened in the Balsam Street Plaza in Octoberof 2012 as “The Iron Skillet”, Collingwood saw the return ofmany popular dishes as well as new global influences discoveredthrough Tony and Doris’s travelling. The Iron Skillet has a seatingcapacity of 128 and is great for lunch, dinner and private parties.And yes, there is a patio!
Tony’s new menu includes his signature dishes: famous schnitzel,Austrian goulash, and Mexican dishes that give an international
flavor to the menu. His smoked meats, prepared in his in-housesmoker, including brisket, pulled pork and chicken are showcaseddaily through his featured specials. Tony’s steaks are AAA, neverfrozen and cut to order. All sauces and Caesar dressing are madefrom scratch. And speaking of hot sauce, you have to see his globalcollection showcased on the walls of his restaurant.
A daily feature board is brought to your tableand special dietary requests such as vegetarian andgluten-free choices are always accommodated.
Locals love to frequent The Iron Skillet and visitors love todiscover it!
• ORIGINAL RECIPES • ORIGINAL FOOD • ORIGINAL TONY!
The Iron Skillet20 Balsam Street . Collingwood . 705-444-5804
• •
t 2 a 0 s 1 t 4 e 4 7
TONY IS BACK – with his original food and more!Tony and his wife Doris operated Collingwood’s favourite eating
spot, “Tony’s Iron Skillet”, for just over 18 years and then took a breakfor 5½ years.
When they reopened in the Balsam Street Plaza in Octoberof 2012 as “The Iron Skillet”, Collingwood saw the return ofmany popular dishes as well as new global influences discoveredthrough Tony and Doris’s travelling. The Iron Skillet has a seatingcapacity of 128 and is great for lunch, dinner and private parties.And yes, there is a patio!
Tony’s new menu includes his signature dishes: famous schnitzel,Austrian goulash, and Mexican dishes that give an international
flavor to the menu. His smoked meats, prepared in his in-housesmoker, including brisket, pulled pork and chicken are showcaseddaily through his featured specials. Tony’s steaks are AAA, neverfrozen and cut to order. All sauces and Caesar dressing are madefrom scratch. And speaking of hot sauce, you have to see his globalcollection showcased on the walls of his restaurant.
A daily feature board is brought to your tableand special dietary requests such as vegetarian andgluten-free choices are always accommodated.
Locals love to frequent The Iron Skillet and visitors love todiscover it!
• ORIGINAL RECIPES • ORIGINAL FOOD • ORIGINAL TONY!
The Iron Skillet20 Balsam Street . Collingwood . 705-444-5804
• •
4 8 t 2 a 0 s 1 t 4 e4 8 t 2 a 0 s 1 t 4 e
Ricotta Ravioli in a Mixed Herb Butter Sauce
Fresh Pasta Dough
inGredients:
5 large eggs__________________________________________________________________________
3 ½ cups all-purpose fl our__________________________________________________________________________
PreParation:
Mound the fl our in the centre of a large mixing bowl. Make a well in the middle of the fl our, add the eggs.
Using a fork, beat together the eggs and begin to incorporate the fl our starting with the inner rim of the well. As you. incorporate the eggs, keep pushing the fl our up to retain the well shape (do not worry if it looks messy). The dough will
come together in a shaggy mass when about half of the fl our is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more fl our, in 1/4-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the mixing bowl and scrape up any left over dry bits.
Lightly fl our a clean work surface and continue kneading for 3 more mins.The dough should be elastic and a littlesticky. Continue to knead for another 3mins, remembering to dust your work surface with fl our when necessary.
Wrap the dough in plastic wrap and setaside for 20 mins at room temperatureRoll and form as desired.
t 2 a 0 s 1 t 4 e 4 9
Ricotta Ravioli
inGredients:
½ recipe fresh Pasta dough(or fresh pasta sheets from the store) __________________________________________________________________________
1 tub ricotta__________________________________________________________________________
salt and pepper__________________________________________________________________________
SAUCE inGredients:
1 cup butter__________________________________________________________________________
4 tbsp fresh tarragon, destalked__________________________________________________________________________
4 tbsp fresh mint, fi nely chopped__________________________________________________________________________
1 small handful of parsley, chopped__________________________________________________________________________
PreParation:
To make the ravioli, roll the pasta doughusing the pasta maker’s directions tothe second thinnest setting. Cut thepasta into 2 1/2” rounds.
In a mixing bowl season the ricottawith salt and pepper to taste. On a lightly fl oured work surface (to prevent sticking), place a small dollop of ricottaon half of the pasta rounds. Workingone ravioli at a time, wet the edge of the pasta and place another round on top. Seal the edges and place back on the fl oured work surface until you areready to boil the ravioli.
To make the butter sauce place the butter in a large frying pan over medium heat. When the butter is melted and starting to sizzle, take off the heat.
Bring a large pot of water to a simmering boil. Add the ravioli in acouple of batches. Cook the ravioli for3 to 4 mins, until the pasta is cookedand they are fl oating on the top. Scoopout the ravioli with a slotted spoon andplace in the melted butter. Once all the pasta is cooked and in the pan, add thefresh herbs and season with a little more salt and pepper. Gently stir to coatand serve immediately.
Makes approx. 18 ravioli
RECIPE AND PHOTO BY eMily blackMan
Pasta is sure to please even the pickiest palate
5 0 t 2 a 0 s 1 t 4 e
Mac n Cheese, BBQ beans (a 24 hour process to make), salads and
more.
In addition to dine-in and take-out, they also have take-home.
Most of the meats are smoked and fully cooked, individually cry-o-
vacked, ready to take home and re-heat. FromFull racks of Pork Back
Ribs, Smoked Burgers, Trout, Bacon and More. Everything is made
in house, and full of flavour. Five house-made BBQ sauces are at the
table to play with, and purchase to take home.
TheSmoke is located at 498 First Street in Collingwood, with 82
seats to dine in or 28 seats on the patio, all fully licensed. Follow
them on Facebook to get the current specials, features and more.
Open for lunch at 11:30, and dinner at 5:00pm, Tuesday to
Saturday, and Sunday Brunch with Smoked Prime Rib for Dinner.
ClosedMondays.
TheSmoke – Taking BBQ to aWhole New Level
www.thesmoke.ca
WE HAVE TAKEN BBQ TO A WHOLE NEW LEVEL
498 First Street,Collingwood
705-293-5522thesmoke.caTheSmoke
Taking BBQ to a Whole New Level
TheSmokeEatery & FinePrepared Foods
498 First Street . Collingwood . 705-293-5522 . thesmoke.ca
About TheSmoke
TheSmoke has taken BBQ to a Whole New Level. From
traditional awardwinning BBQ such as succulent Smoked Ribs, Beef
Brisket, Chicken and Pulled Pork, to non-traditional BBQ such as
Smoked Trout, Smoked Balls of Meat, Smoked Burgers and Smoked
Ice Cream. Everything is made from scratch on the premises from
the Chef ’s own recipes.
Recentlyfilmed for the FoodNetwork Show “YouGotta EatHere,”
with Host John Catucci, tells you they are doing something right.
But, you will have to wait until Spring 2015 to see the episode. They
have also wonmany awards, including the People’s Choice Award for
Collingwood’s Taste of The Town, two years in a row.
Themenuoffers creativeBBQSandwiches, like aWildBoar Bacon
Lettuce,TomatoandSmokedCheddarSandwich(WBBTLC)ongrilled
Sourdough, and their “Cow Meats Pig” Sandwich (basically a Beef
Brisket sandwich on top of their Pulled Pork sandwich). TheSmoke
was also voted “Best Burgers”byDaysOutOntario,with their smoked
Beef, Turkey or Salmon Burgers, the Poutine Burger, Pig on a Patty
orWholly Cow.
Equally as fantastic are the other mains, like Smoked Salmon,
Trout, Wings, Brisket, Pulled Pork and Bacon Wrapped Loaf
of Meat. And pick one or two sides from Sweet Potato Fries,
t 2 a 0 s 1 t 4 e 5 1
Mac n Cheese, BBQ beans (a 24 hour process to make), salads and
more.
In addition to dine-in and take-out, they also have take-home.
Most of the meats are smoked and fully cooked, individually cry-o-
vacked, ready to take home and re-heat. FromFull racks of Pork Back
Ribs, Smoked Burgers, Trout, Bacon and More. Everything is made
in house, and full of flavour. Five house-made BBQ sauces are at the
table to play with, and purchase to take home.
TheSmoke is located at 498 First Street in Collingwood, with 82
seats to dine in or 28 seats on the patio, all fully licensed. Follow
them on Facebook to get the current specials, features and more.
Open for lunch at 11:30, and dinner at 5:00pm, Tuesday to
Saturday, and Sunday Brunch with Smoked Prime Rib for Dinner.
ClosedMondays.
TheSmoke – Taking BBQ to aWhole New Level
www.thesmoke.ca
WE HAVE TAKEN BBQ TO A WHOLE NEW LEVEL
498 First Street,Collingwood
705-293-5522thesmoke.caTheSmoke
Taking BBQ to a Whole New Level
TheSmokeEatery & FinePrepared Foods
498 First Street . Collingwood . 705-293-5522 . thesmoke.ca
About TheSmoke
TheSmoke has taken BBQ to a Whole New Level. From
traditional awardwinning BBQ such as succulent Smoked Ribs, Beef
Brisket, Chicken and Pulled Pork, to non-traditional BBQ such as
Smoked Trout, Smoked Balls of Meat, Smoked Burgers and Smoked
Ice Cream. Everything is made from scratch on the premises from
the Chef ’s own recipes.
Recentlyfilmed for the FoodNetwork Show “YouGotta EatHere,”
with Host John Catucci, tells you they are doing something right.
But, you will have to wait until Spring 2015 to see the episode. They
have also wonmany awards, including the People’s Choice Award for
Collingwood’s Taste of The Town, two years in a row.
Themenuoffers creativeBBQSandwiches, like aWildBoar Bacon
Lettuce,TomatoandSmokedCheddarSandwich(WBBTLC)ongrilled
Sourdough, and their “Cow Meats Pig” Sandwich (basically a Beef
Brisket sandwich on top of their Pulled Pork sandwich). TheSmoke
was also voted “Best Burgers”byDaysOutOntario,with their smoked
Beef, Turkey or Salmon Burgers, the Poutine Burger, Pig on a Patty
orWholly Cow.
Equally as fantastic are the other mains, like Smoked Salmon,
Trout, Wings, Brisket, Pulled Pork and Bacon Wrapped Loaf
of Meat. And pick one or two sides from Sweet Potato Fries,
5 2 t 2 a 0 s 1 t 4 e
Not just a late night rock and roll bar… Kenzington Burger BarhasachievedahighTripAdvisorratinglisted“numberoneoutof
377 Barrie restaurants”.The family friendly restaurant has also won numerous awards as
well as being chosen for the hit tv show on the Food Network “YouGotta Eat Here” it will be televised next spring.
“For the past three years, we’ve been cranking out amazingburgers” says owner Brandon Clark. The local restaurant featuresover 22 mouthwatering and creative burger combinations..
KBB is also known for live entertainment 7 nights aweek startingat 10 pm., as well as live music on Saturdays from 2 p.m. to 5 p.m.
KBB is located in an historical building in downtown Barriefeaturing an exposed brick wall and a black hammered tin roof.Basically a fun laid-back place with amazing staff.
TO HAVE MORE FUN THAN ANYONEELSE IN THE ROOM
KenzingtonBurger Bar
40 Dunlop Street EastDowntown Barrie
705-725-1667www.kenzington.ca
• •
t 2 a 0 s 1 t 4 e 5 3
Not just a late night rock and roll bar… Kenzington Burger BarhasachievedahighTripAdvisorratinglisted“numberoneoutof
377 Barrie restaurants”.The family friendly restaurant has also won numerous awards as
well as being chosen for the hit tv show on the Food Network “YouGotta Eat Here” it will be televised next spring.
“For the past three years, we’ve been cranking out amazingburgers” says owner Brandon Clark. The local restaurant featuresover 22 mouthwatering and creative burger combinations..
KBB is also known for live entertainment 7 nights aweek startingat 10 pm., as well as live music on Saturdays from 2 p.m. to 5 p.m.
KBB is located in an historical building in downtown Barriefeaturing an exposed brick wall and a black hammered tin roof.Basically a fun laid-back place with amazing staff.
TO HAVE MORE FUN THAN ANYONEELSE IN THE ROOM
KenzingtonBurger Bar
40 Dunlop Street EastDowntown Barrie
705-725-1667www.kenzington.ca
• •
5 4 t 2 a 0 s 1 t 4 e
ABOUT US: The Midland Cultural Centre (MCC) isunique in Ontario, combining visual arts, performingarts, community programming and Culinary Arts.The beautiful building design features clean lines andlight-filled spaces. The MCC opened its doors inJune of 2012.
The Midland Cultural Centre boasts many performanceand event spaces: Quest Galleries, Huronia PlayersTheatre, Rotary Hall and the Atrium. All host a diverserangeofCulinary, cultural and community programming,musical programming and celebrations.
Rotary Event Hall–ideal for Weddings, Galas,Conferences, Business Meetings, Luncheons, SpecialOccasions, Banquets, Christmas Parties, Meet n’Greet, Celebrations of Life and much more! The CafeRoxy in the MCC’s Atrium space presents marvellouslunch specials and baked goods and is fully licensed.Quest lower Art Gallery is the perfect setting for'Intimate & Elegant’ Dinner parties.
Our Chefs have appeared on national television andwon local culinary awards. The MCC is a member ofSimcoe County Farm Fresh (a community organizationadvocating local food and farmers) and our culinaryteambelieves in creatinggourmetdishes that celebratethe season and daily specials that spotlight what’sfresh and local. We cater to special dietary requests.There’s something for everyone at your MCC.
333 King Street Midland L4R 3M7www.midlandculturalcentre.com • 705-527-4420
MIDLANDMIDLANDCULTURAL CENTRECULTURAL CENTRE
Midland Cultural Centre @theMCCinMidlandEmail: [email protected]
t 2 a 0 s 1 t 4 e 5 5
ABOUT US: The Midland Cultural Centre (MCC) isunique in Ontario, combining visual arts, performingarts, community programming and Culinary Arts.The beautiful building design features clean lines andlight-filled spaces. The MCC opened its doors inJune of 2012.
The Midland Cultural Centre boasts many performanceand event spaces: Quest Galleries, Huronia PlayersTheatre, Rotary Hall and the Atrium. All host a diverserangeofCulinary, cultural and community programming,musical programming and celebrations.
Rotary Event Hall–ideal for Weddings, Galas,Conferences, Business Meetings, Luncheons, SpecialOccasions, Banquets, Christmas Parties, Meet n’Greet, Celebrations of Life and much more! The CafeRoxy in the MCC’s Atrium space presents marvellouslunch specials and baked goods and is fully licensed.Quest lower Art Gallery is the perfect setting for'Intimate & Elegant’ Dinner parties.
Our Chefs have appeared on national television andwon local culinary awards. The MCC is a member ofSimcoe County Farm Fresh (a community organizationadvocating local food and farmers) and our culinaryteambelieves in creatinggourmetdishes that celebratethe season and daily specials that spotlight what’sfresh and local. We cater to special dietary requests.There’s something for everyone at your MCC.
333 King Street Midland L4R 3M7www.midlandculturalcentre.com • 705-527-4420
MIDLANDMIDLANDCULTURAL CENTRECULTURAL CENTRE
Midland Cultural Centre @theMCCinMidlandEmail: [email protected]
5 6 t 2 a 0 s 1 t 4 e
Lobster Mac & Cheese
t 2 a 0 s 1 t 4 e 5 7
This easy creamy dish is perfect for a weeknight dinner
PHOTO BY ellie kisteMaker
inGredients:
6 cups (about 550 grams) pasta of your choice__________________________________________________________________________
4 tbsps butter__________________________________________________________________________
4 tbsps all-purpose fl our__________________________________________________________________________
1-1/2 cup milk__________________________________________________________________________
1/2 cup 35 % cream (whipping cream)__________________________________________________________________________
2 tsps prepared dijon mustard__________________________________________________________________________
1 tsp salt__________________________________________________________________________
1/4 tsp ground black pepper__________________________________________________________________________
2 cups sharp cheddar cheese, shredded__________________________________________________________________________
2 cups applewood smoked cheddar cheese, shredded __________________________________________________________________________
1 can (320 grams) chopped frozen lobster meat, thawed and drained__________________________________________________________________________
1 cup ace bakery aged cheddar baguette crisps, for garnish __________________________________________________________________________
fresh parsley, for garnish __________________________________________________________________________
PreParation:
In a large pot of boiling water (with 1 tsp salt added), cook pasta for about 8 minutes, or until al dente. Drain and return to pot.
Meanwhile, in saucepan, melt butter over medium-low heat. Stir in fl our; cook, stirring, for 1 minute. Gradually whisk in milk and cream; cook, whisking, for about 7 minutes or until sauce is thickened.
Add Dijon mustard, salt and pepper. Stir in all of the cheddar cheese, and 1 cup of the Applewood cheddar (the second cup will be used later as a garnish) and cook, while stirring, until all cheeses are melted. Add lobster meat and stir until heated, about 1 to 2 minutes.
Set the drained pot of pasta back on the stove. Over medium-low heat, slowly pour half of the cheese and lobster mixture over the pasta, stir well. Add the rest of the cheese and lobster mixture, and stir until well combined.
Place into individual bowls. Top each serving with a few heated cheddar baguette crisps (whole or crumbled, your choice) grated Applewood cheddar and parsley. Serve immediately.
Serves 4 to 6.
Lobster Mac & Cheese
5 8 t 2 a 0 s 1 t 4 e
APPETIZERS/SALADS
COCONUT SHRIMPWITHSWEETTHAI CHILI SAUCE
Signature Item!Jumbo shrimp in our coconut batter, fried goldenbrown&served with our sweet Thai Chili Sauce
and wedge fries.
VEGGIE CHILISignature Item!This is aMeal
Topped with 3 cheeses and served with pita chips.Great taste and good for you! You’ll love it!
BEER, AGED CHEDDARCHEESE&CARAMELIZED
ONION SOUP
GOAT CHEESE ANDCANDIED PECAN SALAD
Signature Item!On a bed of spring greens and topped with
balsamic vinaigrette.
MANDARINORANGE SALADwith Steve’s Thai Dressing including
fresh romaine hearts, almonds, peanuts, chowmein noodles and mandarin orange slices
PUB GRUBWALDORFTURKEY BURGER
Signature Itemand One of Our Best Sellers!
Lean ground turkey with garlic, chunks of apple,Monterey Jack cheese, onion &herbs. Low-fat,
high protein, amazing taste! Served ona 9 grain ciabatta bun.
BREWERY BAY JUMBODUSTEDWINGS
GOURMET GRILLED CHEESE
• Smokey Bacon &3 Gourmet Cheeses withCaramelized Onion
• Cheese Lovers 4 Gourmet Cheeses
• Brewery Bay (3 Gourmet Cheeses, Sliced Pear&Caramelized Onion)
ATLANTIC COD FISH&CHIPS OR SANDWICHOceanWise Certified
GOURMET PIZZAS –Try GarlicRoasted Veggie or Sweet Orleans
BALSAMIC CHICKEN PENNE
Al dente noodles toppedwith roasted redpeppers, sautéed onions& a boneless chickenbreast smothered in our balsamicwhite sauce.
DESSERTSBREWERY BAY
COOKIE SKILLETSignature Item!
A large chocolate chunk cookie…baked and served in a hot skillet andtopped with French vanilla ice cream,chocolate sauce and whipped cream.
CHOCOLATE PEANUTBUTTER STACK
Sweet salty peanut butter crunch, creamymilk chocolate and buttery caramel, all layered
twice on a brownie cake combo
RICHCHOCOLATE
TORTE
Decadent, delicious and gluten freechocolate cake served withFrench vanilla ice cream.
FUNNEL CAKE
Delicious batter fried golden brownand topped with French vanilla ice cream
and strawberries.
New! S’ Mores Skillet
117 Mississaga Street East . Downtown Orillia705-329-0943 . www.brewerybay.ca
Brewery BayGood Grub - Great Pub
MENU
t 2 a 0 s 1 t 4 e 5 9
Diners looking for a country adventure should check out Terra
Nova Public House. Full of historical charm, Terra Nova offers
a warm inviting atmosphere with upscale pub fare and comfort food.
The setting for the restaurant is perfect! An off the beaten path vine-
covered fieldstone century home surrounded by rolling farm fields.
The pub offers a unique pub/country style dining experience.
Award-winning chef Philip Pearce creates dishes that use only the
freshest, highest quality ingredients sourced from local farmers.
Fresh fish and soups, which constantly change, are very popular
along with the grilled Highlandbeef burger with a choice of salad or
roast potatoes. The Highland beef is raised just a few minutes away
in a nearby pasture.
A three-course dinner Phil recommends is spicy greens with aged
cheddar and honey cider vinaigrette. To start for the main, a lamb
shank with fresh chocolate mint jus, or the baked Atlantic salmon
with lemon butter. For dessert, our classic crème brulee is a must.
Come in and check out what is probably the nicest patio around,
it is open three seasons with heaters and a chimnea.
Our Sweet Shop is now open with delicious treats like millionaire
shortbread, butter tarts, old fashioned candy, local maple syrup,
honey, pickles & jams.
667294 20th Sdrd., Mulmur . 705-466-5992 . www.terranovapub.ca
• •
erra NovaPublic HouseT
6 0 t 2 a 0 s 1 t 4 e
“ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL,IF ONE HAS NOT DINED WELL.” VIRGINIA WOOLF
From the day it opened, IL FORNELLO in Barrie’s newest shop-ping district, Park Place at Mapleview and the 400 has been win-
ning rave reviews, both for its casually sophisticated design and theattentive service and classic, delicious Italian food.
The IL FORNELLO culinary team is driven by a dedication to cre-ating exceptional food and providing outstanding customer service.Executive chef Ryan Kowalyk honed his skills in some of the toprestaurants in Canada, Australia and California and Italian born andtrained Chef Roberto Granata has an intimate knowledge of and pas-sion for Italian cooking. Their combined talents have resulted in a de-lectable balance of traditional Italian fare and innovative new classics,setting the stage for a memorable dining experience for our guests.
Enjoy a glass of wine or draught with your pizza or pasta in ourbustling bar, or choose to dine in the main dining room that offersa view of the imported Italian wood-burning pizza oven, or in oneof our smaller semi-private dining areas that are ideal for your groupfunction. In the summermonths, our large patio enclosed by a wall offlowers offers a relaxing oasis in which to unwind.
IL FORNELLO in Park Place, Barrie is the perfect spot to meetup with friends and family before, after or instead of shopping at thegrowing number of fabulous new retailers in Park Place to enjoy ourcasual, classic Italian cuisine of pastas, salads, seafood, our famouswood-oven baked pizzas andmuchmore.
130 Park Place Blvd.Barrie, ON
705-737-5353www.ilfornello.com
• •
IL FORNELLO
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“ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL,IF ONE HAS NOT DINED WELL.” VIRGINIA WOOLF
From the day it opened, IL FORNELLO in Barrie’s newest shop-ping district, Park Place at Mapleview and the 400 has been win-
ning rave reviews, both for its casually sophisticated design and theattentive service and classic, delicious Italian food.
The IL FORNELLO culinary team is driven by a dedication to cre-ating exceptional food and providing outstanding customer service.Executive chef Ryan Kowalyk honed his skills in some of the toprestaurants in Canada, Australia and California and Italian born andtrained Chef Roberto Granata has an intimate knowledge of and pas-sion for Italian cooking. Their combined talents have resulted in a de-lectable balance of traditional Italian fare and innovative new classics,setting the stage for a memorable dining experience for our guests.
Enjoy a glass of wine or draught with your pizza or pasta in ourbustling bar, or choose to dine in the main dining room that offersa view of the imported Italian wood-burning pizza oven, or in oneof our smaller semi-private dining areas that are ideal for your groupfunction. In the summermonths, our large patio enclosed by a wall offlowers offers a relaxing oasis in which to unwind.
IL FORNELLO in Park Place, Barrie is the perfect spot to meetup with friends and family before, after or instead of shopping at thegrowing number of fabulous new retailers in Park Place to enjoy ourcasual, classic Italian cuisine of pastas, salads, seafood, our famouswood-oven baked pizzas andmuchmore.
130 Park Place Blvd.Barrie, ON
705-737-5353www.ilfornello.com
• •
IL FORNELLO
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Wentworth’s Eatery and Cafe, one of Barrie’s hidden gems, locatedinVictoriaVillageRetirementComplex and open since February
of this year, offers “freshhome-style food, cooked andprepared toorder”.The cafe is bright and offer’s a very cozy atmosphere, with amenu that issimple, but full of flavour and freshness.
We offer full breakfast and lunch menus, catering to some of yourchildhood memories. Eggs Benedict, waffles, omelets, chicken pot pie,steak and mushroom pie, sandwiches (salmon dill salad, cranberrychicken salad wrap), homemade date squares, apple crumble, buttertarts, and of course a great tasting cup of coffee or tea and espresso andice-cream novelties.
We also carry a line of gluten-free items such as pancakes, muffins,bread and scones. Daily features include but not limited to: Saturday-liver and onions, fish Friday, spaghetti and meatballs on Monday,waffle Wednesday, $2.50 coffee and muffin on Tuesday, flavored coffee,espresso, cappuccino, latte. Come in and join our coffee card club.
Wentworth’s Eatery, Cafe & Catering is operated by C and TCatering and is available for full catering and private functions on-site or off premises for weddings, communions, showers, celebrationof life, Christmas parties. Open 7 days a week Monday to Thursday8 am to 4 pm, Friday to Sunday 8 am to 6 pm.
Owners TerryMcNaughton andChefChrisBuurs invite you to comein, try the food and enjoy the atmosphere, especially the “WentworthFolkin Prints” that cover the walls, from which the restaurant’s namewas inspired.
JUST SIMPLY DELICIOUS FOOD MADE FROM FRESH INGREDIENTS!
Wentworth’sEatery, Café &Catering
705-503-3287(EATS)72 Ross Street . Unit # 1
Barrie . Ontariohttps://www.facebook.com/pages/
Wentworths-Eatery-Cafe-Catering/1396649850597997Email: [email protected]
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When you walk into the Flying Chestnut, you quickly realizeyou’re in for a truly unique experience. Originally a general
store and post office in the village of Eugenia, the building has beenlovingly restored to its original ambience. The décor is an eclectic mixof old and new furnishings and art from local artists, artisians and craftpersons.
The menu matches your surroundings, boasting many classicdishes with hearty portions prepared with skill and interesting newperspectives. Shawn Adler and his chefs use only the freshest, locallygrown ingredients so themenu changes weekly. It’s bistro cuisine, oldschool fine dining with a fresh twist.
Open year round, Thursday to Sunday. Sunday brunch11am–2pm. Catering forweddings, festivals and events. Reservationsrecommendedwww.theflyingchestnutkitchen.com
DISCOVER A RUSTIC, ‘BISTRO’ STYLE RESTAURANTWITH A LOT OF ATTITUDE
199 Pellisier St . Eugenia ON . N0C 1E0519-924-1809
• •
TheFlying Chestnut
PHOTO BY kenZinGton burGer bar
Rodeo Slider CaesarKenzington Ultimate Caesar
inGredients:
lime wedge__________________________________________________________________________
Matt & steve’s caesar rimmer__________________________________________________________________________
1 oz ketel one Vodka__________________________________________________________________________
1/2 oz juice from Matt & steve’s extreme bean __________________________________________________________________________
3 dashes worcestershire sauce__________________________________________________________________________
2 dashes tabasco__________________________________________________________________________
ice __________________________________________________________________________
Mott’s clamato __________________________________________________________________________
salt and pepper __________________________________________________________________________
Garnishes: Ultimate Skewer, which includes a Rodeo Slider Caesar (recipe attached) topped with 2 olives, 1 Matt & Steve’s Extreme Bean and a cherry tomato. ADDITIONAL GARNISHES INCLUDE: lemon and lime wedges, 1 dill pickle and 1 celery stalk.
PreParation: Rim a glass with the juice from a lime wedge and Matt & Steve’s Caesar Rimmer. Add 1 oz vodka, 1/2 oz juice from Matt & Steve’s Extreme Bean, 3 dashes Worcestershire sauce and 2 dashes Tabasco. Fill glass to rim with ice. Add Mott’s Clamato (remember to allow space in glass for garnish) and a dash of salt and fresh ground pepper. Garnish the glass with a dill pickle, lemon and lime wedges and a celery stalk. Top it all off with the ultimate skewer, which includes the slider, two olives, a Matt & Steve’s Extreme Bean (the bean is wrapped around the olives) and a cherry tomato (all perfectly positioned on a skewer).
Ultimate Skewer Rodeo Slider Caesar
inGredients:
2 oz ground beef patty__________________________________________________________________________
1 slice mozzarella__________________________________________________________________________
1 strip bacon (cooked) __________________________________________________________________________
1 slider bun (we used pretzel slider buns)__________________________________________________________________________
1 leaf bibb lettuce__________________________________________________________________________
1/4-inch slice roma tomato__________________________________________________________________________
1/4-inch slice Vidalia onion__________________________________________________________________________
1 onion ring (see attached recipe)__________________________________________________________________________
homemade ranch dressing (see attached recipe) __________________________________________________________________________
PreParation: Cook slider patty to your desired temperature and top with mozzarella and bacon.
Assemble slider starting with the bottom bun, layer Bibb lettuce, tomato, onion, slider patty and onion ring.
Top with a generous amount of ranch dressing and top bun.
The Ultimate Caesar
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This fabulous cocktail topped with a mini burger is a popular item at Kenzington Burger Bar
Ranch Dressing
inGredients:
2 cups (plus 1 tbsp) buttermilk__________________________________________________________________________
1-1/2 cup mayo__________________________________________________________________________
1-1/2 cup sour cream__________________________________________________________________________
1-1/2 tbsps onion powder__________________________________________________________________________
1-1/2 tbsps garlic powder__________________________________________________________________________
3 tsps fresh minced parsley__________________________________________________________________________
1 tsp fresh minced tarragon__________________________________________________________________________
1 tbsp minced green onion__________________________________________________________________________
2-1/4 tsps fresh minced dill__________________________________________________________________________
1/2 tsp (plus 1/4 tsp) black pepper__________________________________________________________________________
1/2 tsp salt __________________________________________________________________________
PreParation:
Mix all ingredients well. Store in an airtight container for up to 48 hours.
This recipe will make extra dressing that can be used on salads.
Beer Battered Onion Rings
inGredients:
1 bottle of beer, your favourite__________________________________________________________________________
1/2 cup fl our__________________________________________________________________________
1/4 cup cornstarch__________________________________________________________________________
1 Vidalia onion__________________________________________________________________________
Vegetable oil for frying__________________________________________________________________________
1 tsp salt__________________________________________________________________________
1 tsp pepper__________________________________________________________________________
Pinch cayenne __________________________________________________________________________
PreParation:
In a medium bowl, mix together beer, fl our and cornstarch. Keep cold.
Cut into rings. Place rings into batter, coating should cover well. Fry in oil at 350F for 2 to 3 minutes or until golden brown.
Remove to paper towels to drain.
Season with salt, pepper and cayenne.
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You can find our enchanting Cabin Bistro in the beautifulGeorgian Bay community of Collingwood.We cater to our local
community as well as an extensive out-of-town crowd who comevisit us on holidays and vacations. Our warm and rustic ambiance,coupled with attentive service, infuses traditional style with finedinging elegance. Similarly, we offer an interesting spin on manyclassics as well as our own diverse selection of more complexculinary masterpieces that customers rave about. Chef and Owner,Justin Miller, creates each menu featuring seasonal farmhouse farethat is full of robust flavours. Sustainable in practice, products andingredients are sourced from local and regional farmers, and evenfrom Justin’s very own backyard garden – because in the end, real,fresh and simple ingredients dissolve together to createunforgettabledishes. We also understand the importance of adhering to strictdietary standards, so our kitchen is well equipped to cater to thosewhoaregluten free tovegetarianor for individualswhohaveallergies.And lastly, Cabin Bistro offers a uniquely casual elegance that setsthe stage for celebrating special occasions or for accommodatingcorporate functions. Our prix fixe menus entertain groups of 10-30people, so think of us for your next cocktail reception, businesslunch, rehearsal dinner, bridal shower, anniversary, baby shower,birthday party, dinner party, baptism, family gathering, Christmasparty, retirement party, or tour group. We look forward to your nextvisit to our Cabin!
Cabin Bistro
31 Simcoe Street Collingwood . 705-444-2299 . cabinbistrocollingwood.com
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Co-owners JenniferandStevenVipondandChefShaunEdmonstonemet through mutual friends. Their collaborative efforts have
proven to be a winning combination of aesthetic creativity, outstandingculinary skill and wine expertise.
After years in pharmaceutical, Jennifer decided to follow her passionfor wine and never looked back. She recently completed her studies, andis now certified under the Court of Masters as a Sommelier.
Thornbury native and papered chef, Shaun Edmonstone honedhis skills at Toronto’s top restaurants. With twenty years of culinaryexperience, his natural instincts spark unique and flavourful dishes.Shaun’s ever-evolving menus are distinctive and well-executed, inspiredby his commitment to sustainability and the farming community.
Steven is the creative force not-so-behind-the-scenes, booking anastounding array of musical talent weekly. He is responsible for thefunky and eclectic design choices that make Bruce a singular pleasure.
Bruce is an incredibly interesting destination for lunch and dinner.Full menus for both change seasonally, and reflect the highest qualityingredients. A well-deserved Feast Ontario designation dictates highpercentages of local, regional fare rounded out with an impressive list ofcraft beer and wine fromOntario.
AN INCREDIBLY INTERESTING DESTINATION FOR LUNCH AND DINNER
Behind the TD Bank in Thornbury519-599-1112
www.brucewinebar.ca
• •
BruceWine Bar . Kitchen
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Mascarpone Mashed Potatoes with Cracked Black Pepper
inGredients:
3 lbs yukon gold potatoes__________________________________________________________________________
1 ½ cups mascarponeolive oil__________________________________________________________________________
kosher salt__________________________________________________________________________
cracked black pepper__________________________________________________________________________
PreParation:
Peel and chop potatoes, cover with cold salted water. Cover and bring to a boil, reduce to a simmer and cook until tender.
Strain the potatoes and place back in the pot. Mash the potatoes and then add the mascarpone. Mash together and loosen with olive oil until you reach your desired consistency. Season with cracked black pepper and salt.
Spoon into a serving dish and garnish with coarse cracked black pepper, then drizzle with a high-quality extra virgin olive oil.
RECIPE AND PHOTO BY eMily blackMan
inGredients:
12 cups of sourdough bread (cut into 1” cubes)__________________________________________________________________________
3 onions, diced__________________________________________________________________________
3 stalks celery, diced__________________________________________________________________________
½ cup butter plus 4 tbsp__________________________________________________________________________
1 tbsp fi nely chopped fresh sage__________________________________________________________________________
2 tbsp fresh thyme__________________________________________________________________________
3-4 mild italian or farmer’s sausage__________________________________________________________________________
½ cup dried cranberries__________________________________________________________________________
½ cup Martini rosso or Grand Marnier__________________________________________________________________________
2 cups chicken stock__________________________________________________________________________
salt and pepper
PreParation:
Preheat the oven to 350oF. Butter a 9x13-inch casserole pan.
Heat the brandy in a small saucepan. When almost boiling, take off the heat and add the cranberries to soak.
In a large sauté pan, melt the ½ cup of butter and add vegetables. Sauté over medium heat till they start to caramelize. Add the fresh herbs and saute for 1 min. Set vegetables aside.
Take the sausage meat out of the casing and sauté over medium high heat until cooked through (about 6 mins).
In a very large bowl, combine the bread, vegetables, sausage and cranberries. Toss until evenly distributed. Add the stock to moisten the bread.
Turn out into the prepared pan. Dice the remaining 4 tbsp of butter and sprinkle on top of the stuffi ng. Bake for 30 mins.
Sausage & Cranberry Stuffi ng
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VEGETARIAN
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One of the most unique restaurants in Simcoe is Vidya’s VeggieGourmet, located in the historic 1852 Queen’s Hotel building
in Thornton, just south of Barrie and not far from Cookstown.Beautifully restored through months of renovations, the buildingis filled with ancient ambiance and boasts incredible woodworkand finishings. This renewed destination is attracting diners whoare looking for a delicious meal in an attractive setting that is alsonutritious and ethically sourced. Part of The Vidya Centre For Yoga&Wellness, there are several good reasons to visit.
Colourful, delightful gourmet vegan dishes fill the menu,jumping with flavour from the fresh and often local organicvegetables, mushrooms, herbs and spices, prepared on greencookware with purified water and the finest organic cooking oils.100% gluten-free, themenu borrows from ethnic foods from aroundthe world. It’s a yummy life!
Chef Dave Howie and holistic nutritionist Kim Vidya leadthe way, with their savoury renditions of classic vegetable dishes,ranging from chick pea tomato pomegranate curry to asparaguswith fresh hempseed basil pesto over a bed of fusilli, to an amazingshiitake quinoa burger. The dishes borrow flavours from around theworld, includingpierogis, curries, noodle bowls, and in thedressingsthat adorn some wonderful salads. Organic goat cheese and organiceggs from pastured hens are included as options for some dishes,but mandatory for the incredible pear cheesecake!
ORGANIC, GLUTEN-FREE& YUMMY
238 Barrie Street (Hwy. 27 or Essa Road)Thornton, ON L0L 2N0
705-458-2000veggiegourmet.ca
Facebook.com/vidyasveggiegourmet
• •
Vidya’sVeggieGourmet Restaurant
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One of the most unique restaurants in Simcoe is Vidya’s VeggieGourmet, located in the historic 1852 Queen’s Hotel building
in Thornton, just south of Barrie and not far from Cookstown.Beautifully restored through months of renovations, the buildingis filled with ancient ambiance and boasts incredible woodworkand finishings. This renewed destination is attracting diners whoare looking for a delicious meal in an attractive setting that is alsonutritious and ethically sourced. Part of The Vidya Centre For Yoga&Wellness, there are several good reasons to visit.
Colourful, delightful gourmet vegan dishes fill the menu,jumping with flavour from the fresh and often local organicvegetables, mushrooms, herbs and spices, prepared on greencookware with purified water and the finest organic cooking oils.100% gluten-free, themenu borrows from ethnic foods from aroundthe world. It’s a yummy life!
Chef Dave Howie and holistic nutritionist Kim Vidya leadthe way, with their savoury renditions of classic vegetable dishes,ranging from chick pea tomato pomegranate curry to asparaguswith fresh hempseed basil pesto over a bed of fusilli, to an amazingshiitake quinoa burger. The dishes borrow flavours from around theworld, includingpierogis, curries, noodle bowls, and in thedressingsthat adorn some wonderful salads. Organic goat cheese and organiceggs from pastured hens are included as options for some dishes,but mandatory for the incredible pear cheesecake!
ORGANIC, GLUTEN-FREE& YUMMY
238 Barrie Street (Hwy. 27 or Essa Road)Thornton, ON L0L 2N0
705-458-2000veggiegourmet.ca
Facebook.com/vidyasveggiegourmet
• •
Vidya’sVeggieGourmet Restaurant
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BoonBurger Cafe TM
114 Dunlop Street EastBarrie
705-503-0111www.facebook.com/BoonBurgerBarrie
• •
“Boon”, the word for ‘bean’ in Afrikaans, describes somethingbringing blessings or benefits, or to be thankful for, in
English. And now that Boon Burger Cafe has opened their thirdlocation in Barrie, local residents have much to be thankful for!
Established in 2010 in Winnipeg, Boon Burger is the first veganburger restaurant in Canada, offeringmore than 15 delicious burgerswith a creative, world cuisine-inspired combination of toppings -most of them local, organic or fair trade.
With both traditional and exotic toppings, Boon burgers offera delicious, healthy and affordable meal that will satisfy even thelargest appetite when paired with a side of oven baked sesame-potatofries, poutine, chili-cheese fries, soup, chili or any one of a varietyof salads!
And Canada’s first dairy-free soft serve ice cream and shakes, withflavours that change daily, make a tasty complement to any meal.
Nut-free, dairy-free, animal-free, and with many great gluten-freeoptions as well, Boon Burger is also a safe haven for people with foodallergies and diet concerns.
Boon Burger is a different kind of restaurant - Healthy FastFood! As proudly announced on the menu board, by eating at Boonyou will be, “Making a better choice for your overall health andthe environment, as well as helping to eliminate needless animalsuffering.”
Don’t miss the extraordinary culinary experience of Boon BurgerBarrie.
COME & ENJOYOUR TAKE
ON HEALTHYFAST FOOD!
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BoonBurger Cafe TM
114 Dunlop Street EastBarrie
705-503-0111www.facebook.com/BoonBurgerBarrie
• •
“Boon”, the word for ‘bean’ in Afrikaans, describes somethingbringing blessings or benefits, or to be thankful for, in
English. And now that Boon Burger Cafe has opened their thirdlocation in Barrie, local residents have much to be thankful for!
Established in 2010 in Winnipeg, Boon Burger is the first veganburger restaurant in Canada, offeringmore than 15 delicious burgerswith a creative, world cuisine-inspired combination of toppings -most of them local, organic or fair trade.
With both traditional and exotic toppings, Boon burgers offera delicious, healthy and affordable meal that will satisfy even thelargest appetite when paired with a side of oven baked sesame-potatofries, poutine, chili-cheese fries, soup, chili or any one of a varietyof salads!
And Canada’s first dairy-free soft serve ice cream and shakes, withflavours that change daily, make a tasty complement to any meal.
Nut-free, dairy-free, animal-free, and with many great gluten-freeoptions as well, Boon Burger is also a safe haven for people with foodallergies and diet concerns.
Boon Burger is a different kind of restaurant - Healthy FastFood! As proudly announced on the menu board, by eating at Boonyou will be, “Making a better choice for your overall health andthe environment, as well as helping to eliminate needless animalsuffering.”
Don’t miss the extraordinary culinary experience of Boon BurgerBarrie.
COME & ENJOYOUR TAKE
ON HEALTHYFAST FOOD!
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inGredients:
2 tbsp butter__________________________________________________________________________
1 large onion, chopped__________________________________________________________________________
1 large potato, peeled and cubed__________________________________________________________________________
2 cups cubed ontario butternut squash__________________________________________________________________________
1 cup chopped ontario carrots__________________________________________________________________________
1 ontario apple (tart is better), peeled and sliced__________________________________________________________________________
1 litre chicken stock (homemade is better)__________________________________________________________________________
1/2 cup coconut milk__________________________________________________________________________
1/4 tsp ground curry__________________________________________________________________________
salt and pepper to taste__________________________________________________________________________
2 tbsp chopped chives (optional)__________________________________________________________________________
PreParation:
Melt butter in a large pot over medium heat. Stir in onions, and cook until the on-ion softens and is clear, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup using a stick blender to puree the soup right in the pot. Stir in the coconut milk and curry, salt and pepper; simmer gently for 5 minutes.
Ladle into bowls and garnish with chopped chives, if desired.
Serves 6 to 8.
harvest curried squash soup
RECIPE Valley farM MarketPHOTO katherine elPhick
Harvest Curried Squash Soup
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SPECIALTY
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At CollingwoodOliveOil Co.Tasting Bar and Shop, you can expectto sample thehighestquality extravirginoliveoilsharvested from
the most current crops around the globe. We utilize the alternatingharvest seasons in the Northern and Southern hemispheres to accessthe most recent olive crushes, allowing us to offer the freshest juiceavailable - not once but twice per year. Global award winners arealways secured and showcased in our shop.
Never pre-bottled, and protected from heat, light, and moisture,each of ourUltra PremiumExtraVirginOliveOils comewith detailedsensory, chemical, andnutritional information aswell as a harvest date.We offer both fused and infused oils that come in a variety of flavours,using natural ingredients only and our fresh harvest olive oil.
You are also invited to savour intense white and dark balsamicvinegars aged up to 18 years from Modena, Italy. Our balsamicsare made in the traditional fashion, starting with grape “must” andworking their way through a series of wooden barrels. Taste ourtraditional condimento and explore other flavours such as raspberry,cranberry-pear, and coconut. Our balsamic, unlike any other on themarket, contains absolutely no caramel colouring
Globally endorsed but locally owned by Collingwood native andchef, Alex Yuen and his spouse Cheryl McMenemy.
A TASTE EXPERIENCEYOU’LL NEVER FORGET
CollingwoodOlive Oil Co.Tasting Bar & Shop
42 Ste. Marie StreetCollingwood
705-293-OILS (6457)www.collingwoodoliveoil.ca
• •
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At CollingwoodOliveOil Co.Tasting Bar and Shop, you can expectto sample thehighestquality extravirginoliveoilsharvested from
the most current crops around the globe. We utilize the alternatingharvest seasons in the Northern and Southern hemispheres to accessthe most recent olive crushes, allowing us to offer the freshest juiceavailable - not once but twice per year. Global award winners arealways secured and showcased in our shop.
Never pre-bottled, and protected from heat, light, and moisture,each of ourUltra PremiumExtraVirginOliveOils comewith detailedsensory, chemical, andnutritional information aswell as a harvest date.We offer both fused and infused oils that come in a variety of flavours,using natural ingredients only and our fresh harvest olive oil.
You are also invited to savour intense white and dark balsamicvinegars aged up to 18 years from Modena, Italy. Our balsamicsare made in the traditional fashion, starting with grape “must” andworking their way through a series of wooden barrels. Taste ourtraditional condimento and explore other flavours such as raspberry,cranberry-pear, and coconut. Our balsamic, unlike any other on themarket, contains absolutely no caramel colouring
Globally endorsed but locally owned by Collingwood native andchef, Alex Yuen and his spouse Cheryl McMenemy.
A TASTE EXPERIENCEYOU’LL NEVER FORGET
CollingwoodOlive Oil Co.Tasting Bar & Shop
42 Ste. Marie StreetCollingwood
705-293-OILS (6457)www.collingwoodoliveoil.ca
• •
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L ocated in Barrie’s south end is the area’s premier fresh fish andseafood destination. They specialize in all things fresh, sourcing
their fish and seafood products from the top global importers andsuppliers in North America. Johnny’s has access to the freshestunsurpassed quality of goods. This is a result of the many successfulrelationships they have garnered over the years with their suppliers.
On a daily basis, they procure freshfish and seafood products fromaround the globe. Johnny’s always does its best to source goods fromhealthy environmentally focused fisheries, and whenever possiblefrom sustainable sources. Director John T. Ward saw a need in thearea for a better supply/source of fresher fish and seafood.
The knowledgeable, well-trained staff is always able to provideanswers to any customer’s query. They can offer a multitude ofpreparation tips or different cooking methods
Customers constantly return for some of Johnny’s signatureproducts such as their Freshly Steamed and Cajun Shrimp, Award-Winning Smoked Fish and their Herb and Spice Surimi Crab Dip.They also offer hard-to-find items such as conch, alligator and manyother seasonal items.
Any Fresher, its still swimming!
FAMOUS FOR THEIR FRESHLY STEAMED SHRIMP & THEIRAWARD WINNING SMOKED FISH
Johnny’sFresh Fish &
Seafood Market Inc.
516 Bryne Dr. Barrie705-730-0769
Email: [email protected]
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Sal and the other winemakers atWinescape have helped SimcoeCounty wine enthusiasts make the equivalent of over one
million bottles of wine in the 16 years it has been open.Whether you enjoy an $8 or $30 bottle of wine from your local
winery or the LCBO,we can craft awine youwill enjoy (guaranteed*)at a fraction of that cost, which will allow you to build up a nicecollection of great wine.
Bring in an empty bottle (of wine), and we will find a wine thatwill be very similar to the one you are used to purchasing from ourselection of over 400 styles of wine.
We have, on occasion, made a specialty blend to try to replicateyour favourite wine, although most are available from our regularselection.
Some people call winemaking their hobby – we call it our passionand our livelihood. It is very personal and important to us to craftthe best wine possible each and every time. For a quick look at ourfacility and to learn more about Winescape, visit our website orgoogleWinescape.
*100% full money back guarantee, with return of product. Someconditions apply.
IN VINO VERITAS
WinescapeYour Wine Your Way
• •
92 Commerce Park DriveBarrie
705-734-9349www.winescape.ca
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Do you know where your food comes from? We do. NicholynFarms, your year-round choice for locally produced, organic
and traditionally raised foods.What we don’t produce ourselves we are able to source from the
75 or so other local producers that we are honoured to partner with.By supporting farm families and local agriculture, you are helping tosustain our food economy, preserve our farmland and keep dollarsin our community. Your local farmers thank you!
We are able to make available our own sustainably raised pork,beef and chicken products. Raised without antibiotics or growthhormones, eat an all vegetable diet with no animal by-products andare treated with dignity and respect. Our beef cattle graze on pas-ture, the pigs enjoy fresh air and sunshine, and the chickens scratchin the earth!
Shane’s vegetable and herb gardens: We do not use anycommercial fertilizers, pesticides or herbicides. The harvest-ing is all done by hand to reduce bruising before making theone minute trip to the shelves.
Our on-site bakery and certified kitchen uses local ingredients.Our homemade bread, buns and sweets and treats, preserves, pre-pared dinners, and gluten-free products are developed with youin mind. Homemade fruit pies, several varieties of yummy tarts,squares (including no sugar added date squares), loaves in a multi-tude of delicious flavours and many kinds of cookies, breads andbuns are baked every day.
Enjoy the serenity of the countryside with your family andfriends as you make an easy trek to scenic Nicholyn farms,just 10 minutes north of Barrie.
LOCALLY PRODUCED, ORGANIC &TRADITIONALLY RAISED FOODS
NicholynFarms
3088 Horseshoe Valley Rd W,(just east off Hwy 27 or just west off Hwy 400)
705-737-4498www.nicholyn.com
• •
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Do you know where your food comes from? We do. NicholynFarms, your year-round choice for locally produced, organic
and traditionally raised foods.What we don’t produce ourselves we are able to source from the
75 or so other local producers that we are honoured to partner with.By supporting farm families and local agriculture, you are helping tosustain our food economy, preserve our farmland and keep dollarsin our community. Your local farmers thank you!
We are able to make available our own sustainably raised pork,beef and chicken products. Raised without antibiotics or growthhormones, eat an all vegetable diet with no animal by-products andare treated with dignity and respect. Our beef cattle graze on pas-ture, the pigs enjoy fresh air and sunshine, and the chickens scratchin the earth!
Shane’s vegetable and herb gardens: We do not use anycommercial fertilizers, pesticides or herbicides. The harvest-ing is all done by hand to reduce bruising before making theone minute trip to the shelves.
Our on-site bakery and certified kitchen uses local ingredients.Our homemade bread, buns and sweets and treats, preserves, pre-pared dinners, and gluten-free products are developed with youin mind. Homemade fruit pies, several varieties of yummy tarts,squares (including no sugar added date squares), loaves in a multi-tude of delicious flavours and many kinds of cookies, breads andbuns are baked every day.
Enjoy the serenity of the countryside with your family andfriends as you make an easy trek to scenic Nicholyn farms,just 10 minutes north of Barrie.
LOCALLY PRODUCED, ORGANIC &TRADITIONALLY RAISED FOODS
NicholynFarms
3088 Horseshoe Valley Rd W,(just east off Hwy 27 or just west off Hwy 400)
705-737-4498www.nicholyn.com
• •
8 2 t 2 a 0 s 1 t 4 e
Chicken and Tabbouleh Salad
t 2 a 0 s 1 t 4 e 8 3
A delightful salad
RECIPE Paul christiaans PHOTO ellie kisteMaker
Chicken and Tabbouleh Salad
leMon and herb VinaiGrette inGredients:
1/2 cup dijon mustard __________________________________________________________________________
1/2 cup white sugar __________________________________________________________________________
3 buds garlic __________________________________________________________________________
1-3⁄4 cups vegetable oil __________________________________________________________________________
1⁄4 cup olive oil __________________________________________________________________________
1-3⁄4 cups vegetable oil __________________________________________________________________________
1⁄4 cup olive oil __________________________________________________________________________
1/2 cup white wine vinegar__________________________________________________________________________
2 lemons, fi ne chop the rind of one and squeeze the juice of both__________________________________________________________________________
sea salt and fresh ground pepper, to taste__________________________________________________________________________
chopped fresh tarragon, to taste__________________________________________________________________________
PreParation:
In a blender on high, cream the Dijon mustard and sugar together, scraping down the edges periodically. Once the sugar grains are “creamed” (you will see the colour of the mixture lighten) add the garlic. Continue to purée. Slowly add the oil ensuring that the oil incorporates with the mustard/sugar mixture. If it starts to thicken, add a little vinegar. Alternate adding both oils and vinegar until all is used.
On slow blend, add the lemon juice and rind until desired consistency. If it is still too thick, adjust using a little warm water. Season to taste with sea salt, fresh ground pepper and fi nish with chopped tarragon. Chill.
salad inGredients:
1 head chopped and cleaned romaine__________________________________________________________________________
2 cups loose baby spinach leaves, washed __________________________________________________________________________
1 chicken breast, fully cooked and diced __________________________________________________________________________
1/8 cucumber, diced __________________________________________________________________________
10 cherry tomatoes, cut in half 1⁄4 __________________________________________________________________________
small red onion, sliced __________________________________________________________________________
12 chickpeas __________________________________________________________________________
56 tbsps (heaping) tabbouleh __________________________________________________________________________
1/2 cup lemon and herb vinaigrette (see attached recipe)__________________________________________________________________________
i leaf belgium endive__________________________________________________________________________
2 tbsps feta cheese __________________________________________________________________________
PreParation:
In a large bowl, mix together romaine, spinach, chicken, cucumber, tomatoes, red onion, chickpeas and 3⁄4 of tabbouleh. Mix thoroughly with the vinaigrette.
Lay endive on side of bowl and place the salad contents in the middle of the bowl. Top with feta cheese and sprinkle with a little tabbouleh.
8 4 t 2 a 0 s 1 t 4 e
TORONTO SKI CLUB – A CLUB FOR ALL SEASONS
TheTorontoSkiClubinvitesyoutodiscoverallof thepossibilitieswe have to offerwhenhosting your special event.Whether you
are looking for a wedding venue, festive party, meeting facilities, orteam-building location, our staff at Toronto Ski Club is here to serveyour needs. Our Event Manager, Janis Miller, will guide you everystep of the way ensuring that your event is handled professionallyright down to the last detail. Our Executive Chef, Sean Kehoe, willprepare a superb culinary experience for you and your guests.
We boast fabulous escarpment views in a private setting with
both indoor and outdoor spaces that can be transformed to hostyour special day. Our newly renovated clubhouse comfortablyaccommodates up to 250 people and can be set to suit your dreamday whether it is a cocktail party, casual affair or a formal fine-diningevent.
Our Clubhouse is located at the base of Blue Mountain, withinwalking distance from the village. This provides a great opportunityto any of our guests requiring accommodation as well as a variety ofactivities for all ages.
Toronto Ski Club
705-445-1890 . www.torontoskiclub.on.caJanis Miller, Event Manager . [email protected]
• •
t 2 a 0 s 1 t 4 e 8 5
TORONTO SKI CLUB – A CLUB FOR ALL SEASONS
TheTorontoSkiClubinvitesyoutodiscoverallof thepossibilitieswe have to offerwhenhosting your special event.Whether you
are looking for a wedding venue, festive party, meeting facilities, orteam-building location, our staff at Toronto Ski Club is here to serveyour needs. Our Event Manager, Janis Miller, will guide you everystep of the way ensuring that your event is handled professionallyright down to the last detail. Our Executive Chef, Sean Kehoe, willprepare a superb culinary experience for you and your guests.
We boast fabulous escarpment views in a private setting with
both indoor and outdoor spaces that can be transformed to hostyour special day. Our newly renovated clubhouse comfortablyaccommodates up to 250 people and can be set to suit your dreamday whether it is a cocktail party, casual affair or a formal fine-diningevent.
Our Clubhouse is located at the base of Blue Mountain, withinwalking distance from the village. This provides a great opportunityto any of our guests requiring accommodation as well as a variety ofactivities for all ages.
Toronto Ski Club
705-445-1890 . www.torontoskiclub.on.caJanis Miller, Event Manager . [email protected]
• •
8 6 t 2 a 0 s 1 t 4 e
FRESH, LOCAL FARE WITH ATTENTION TO THEFLAVOURS AND HARVESTS OF THE GEORGIAN BAY REGION
The PotteryRestaurant
Blue Mountain Inn
110 Jozo Weider Blvd.,Blue Mountains, ON
705-443-5509thepotteryrestaurant.ca
• •
The Pottery Restaurant has been a long-standing fixture on aResort that has seen monumental changes and growth over the
years. It’s a beautiful piece of history located in the Blue MountainInn, and a tribute to the entrepreneurial spirit of Resort FounderJozoWeider.
In the 1950s, the Resort fell on hard times. The discovery of clayon the mountain resulted in the establishment of Blue MountanPottery, a side business that invevitably helped keep the winterresort alive. Now, Blue Mountain Pottery is collected around theworld. Authentic pieces are still on display today in the PotteryRestaurant.
The Pottery Restaurant has been a favourite of local diners andresort guests alike and is cherished for its welcoming environmentand carefully constructed seasonal menus. Going to a resort hotelfor a epicurean experience may not be top of mind, however, thosein the know will attest to quality and service of this hidden gem.
Sous Chef Rod Meadus and his culinary team take special careto create dishes that highlight fresh, local fare with attention to theflavours and harvests of the Georgian Bay region.
It’s not uncommon to find Rod on his days off looking for sparksof inspiration for his next feature dish. “I care deeply about sourcingthe freshest, highest quality, healthy and accessible food for all”
Balance is something that Rod takes very seriously in and out ofthe kitchen. “It’s the key to life,” he says. “I strive to incorporate thesevalues into every dish I make.”
The Pottery Restaurant is open seven days a week servingbreakfast, lunch and dinner. They welcome group celebrations andinvite you to challenge themwith amenu idea that personalizes yourevent. The Pottery also boasts an extensive, carefully chosen wine listand can assist you in pairing the perfect complement to your meal.
t 2 a 0 s 1 t 4 e 8 7
FRESH, LOCAL FARE WITH ATTENTION TO THEFLAVOURS AND HARVESTS OF THE GEORGIAN BAY REGION
The PotteryRestaurant
Blue Mountain Inn
110 Jozo Weider Blvd.,Blue Mountains, ON
705-443-5509thepotteryrestaurant.ca
• •
The Pottery Restaurant has been a long-standing fixture on aResort that has seen monumental changes and growth over the
years. It’s a beautiful piece of history located in the Blue MountainInn, and a tribute to the entrepreneurial spirit of Resort FounderJozoWeider.
In the 1950s, the Resort fell on hard times. The discovery of clayon the mountain resulted in the establishment of Blue MountanPottery, a side business that invevitably helped keep the winterresort alive. Now, Blue Mountain Pottery is collected around theworld. Authentic pieces are still on display today in the PotteryRestaurant.
The Pottery Restaurant has been a favourite of local diners andresort guests alike and is cherished for its welcoming environmentand carefully constructed seasonal menus. Going to a resort hotelfor a epicurean experience may not be top of mind, however, thosein the know will attest to quality and service of this hidden gem.
Sous Chef Rod Meadus and his culinary team take special careto create dishes that highlight fresh, local fare with attention to theflavours and harvests of the Georgian Bay region.
It’s not uncommon to find Rod on his days off looking for sparksof inspiration for his next feature dish. “I care deeply about sourcingthe freshest, highest quality, healthy and accessible food for all”
Balance is something that Rod takes very seriously in and out ofthe kitchen. “It’s the key to life,” he says. “I strive to incorporate thesevalues into every dish I make.”
The Pottery Restaurant is open seven days a week servingbreakfast, lunch and dinner. They welcome group celebrations andinvite you to challenge themwith amenu idea that personalizes yourevent. The Pottery also boasts an extensive, carefully chosen wine listand can assist you in pairing the perfect complement to your meal.
8 8 t 2 a 0 s 1 t 4 e
PREMIUM FRESH LOCAL AAA MEATS & FREE RANGE GRAIN-FEDCHICKEN & TURKEYS FROM OUR FAMILY TO YOURS!
Cordino’sFine Meats & Deli
409 Yonge St . Barrie705-252-5365
www.cordinosbutchershop.ca
• •
Family-run business owners Michael and his mother Nancy onlycarry fresh, never frozen, local, antibiotic and hormone-free
meats and free range grain-fed chicken and mouth-watering roastbeef and fresh turkeys.
They feature a hot deli counter and cold deli, European groceries,baked goods, pastries, a freezer section full of prepared meals likespaghetti bolognese, chicken cacciatore, cabbage rolls, pot pies,award-winning pulled pork sandwich, stuffed peppers and deliciouslasagna to name a few! All their hot deli items are made from scratchand our meats are smoked daily on-site!
At Cordino’s they love to cater your gourmet dinner parties for sixas well as outdoor barbecues for 2,000 people! Daily specials areposted to Facebook and Twitter @CordinosMeats.
t 2 a 0 s 1 t 4 e 8 9
PREMIUM FRESH LOCAL AAA MEATS & FREE RANGE GRAIN-FEDCHICKEN & TURKEYS FROM OUR FAMILY TO YOURS!
Cordino’sFine Meats & Deli
409 Yonge St . Barrie705-252-5365
www.cordinosbutchershop.ca
• •
Family-run business owners Michael and his mother Nancy onlycarry fresh, never frozen, local, antibiotic and hormone-free
meats and free range grain-fed chicken and mouth-watering roastbeef and fresh turkeys.
They feature a hot deli counter and cold deli, European groceries,baked goods, pastries, a freezer section full of prepared meals likespaghetti bolognese, chicken cacciatore, cabbage rolls, pot pies,award-winning pulled pork sandwich, stuffed peppers and deliciouslasagna to name a few! All their hot deli items are made from scratchand our meats are smoked daily on-site!
At Cordino’s they love to cater your gourmet dinner parties for sixas well as outdoor barbecues for 2,000 people! Daily specials areposted to Facebook and Twitter @CordinosMeats.
9 0 t 2 a 0 s 1 t 4 e
Maple Glazed Grilled Salmon with Sesame Dressing
t 2 a 0 s 1 t 4 e 9 1
This is a delicious salad and it’s perfect for the summer barbecuing season
RECIPE BY Mrs. Mitchell’s restaurantPHOTO BY ellie kisteMaker
MaPle GlaZe inGredients:
3/4 cup maple syrup __________________________________________________________________________
1 tbsp white wine vinegar__________________________________________________________________________
1/2 tsp mustard powder__________________________________________________________________________
salad inGredients
4 (6 oz or 170 grams each) salmon fi llets__________________________________________________________________________
8 cups organic greens__________________________________________________________________________
1 red pepper julienned__________________________________________________________________________
1 yellow pepper julienned__________________________________________________________________________
1 large carrot julienned__________________________________________________________________________
chopped cilantro, garnish__________________________________________________________________________
toasted sesame seeds, garnish__________________________________________________________________________
salad dressinG inGredients:
4 tbsps rice vinegar__________________________________________________________________________
2 tbsps soy sauce__________________________________________________________________________
2 tsps fresh ginger, fi nely minced__________________________________________________________________________
2 tsps sesame oil__________________________________________________________________________
1 clove garlic, fi nely minced __________________________________________________________________________
1 tbsp honey__________________________________________________________________________
2/3 cup canola oil__________________________________________________________________________
PreParation:
MaPle GlaZe: in a small bowl, whisk together maple syrup, white wine vinegar and mustard powder. Set aside. salad dressinG: Place rice vinegar, soy sauce, fresh ginger, sesame oil, garlic and honey in a food processor or blender. While running, slowly add the oil until all ingredients are blended. Set aside. On an oiled grill or barbecue, grill salmon on both sides (approximately 8 minutes) until salmon is nearly cooked. Brush glaze over the fi llets and turn over to let caramelize for another minute.
While the salmon is cooking, toss the salad ingredients with the dressing and place the salmon fi llet on top. Garnish with chopped cilantro and toasted sesame seeds.
Serves 4
Maple Glazed Grilled Salmon with Sesame Dressing
9 2 t 2 a 0 s 1 t 4 e
CASUAL FARE TO FINE DINING,FOR MOMENTS THAT MATTER...
CranberryGolf Resort
Collingwood, ON705-445-6600
www.thecranberryresort.com
• •
Whether you would like to treat your sweetheart to an unfor-gettably romantic evening or would rather relax to more ca-
sual fare, the Cranberry Golf Resort offers choices to please everypalate. Visit one of our multiple restaurants, or join us for seasonalevents and holiday brunches. Executive Chef Patrick Barton special-izes in classic favourites prepared with fresh, seasonal ingredientssourced locally. The culinary team takes pride in showcasing thebest local flavours to the visitors of South Georgian Bay. All of ouroutlets are open to the public.
Memories Restaurant – Fine DiningExtraordinarily fresh, featuring a classic and nouvelle cuisine
menu to whet one’s appetite. Choose one of many locally-sourcedspecialties and discover the culinary wonders of Collingwood. Letthe fireplaces set the mood for an intimate dinner for two, familygatherings or larger celebrations.
Lounge 26 – Light Supper & Cocktail LoungeGrab your friends and retreat to the Cranberry Golf Resort
lounge. It is where you can sit back, share stories and embellish onyour day’s activities over a casual bistro style menu. Let the com-fortable atmosphere help you unwind. Lounge 26 features live localentertainment throughout the year. Visit our website for the latestschedule.
Courtyard Bistro – Casual DiningJoin us for a refreshing breakfast buffet or drop in for lunch clas-
sics; there’s something suitable for every time of day. Enjoy pan-oramic views of the courtyard fountain and a relaxed family diningatmosphere.
Station on the Green – Bar & GrillWith breathtaking views of the Cranberry Golf Course and Blue
Mountain, Station on the Green is truly the best and most relaxingway to enjoy the great outdoors. This lovingly restored Stayner CNRstation offers light lunches, snacks and beverages during the golfseason.
AguaTapas &Wine Bar – Tapas DiningCome in and explore selections created from fresh seafood, per-
fectly cured meats, seasonal vegetables and artisan cheeses. Let thearomas and the spices guide you to your own unique tapas experi-ence. You are encouraged to try a variety of flavours while spendingtime socializing with companions. Located inside the Living WaterResort waterfront building.
t 2 a 0 s 1 t 4 e 9 3
CASUAL FARE TO FINE DINING,FOR MOMENTS THAT MATTER...
CranberryGolf Resort
Collingwood, ON705-445-6600
www.thecranberryresort.com
• •
Whether you would like to treat your sweetheart to an unfor-gettably romantic evening or would rather relax to more ca-
sual fare, the Cranberry Golf Resort offers choices to please everypalate. Visit one of our multiple restaurants, or join us for seasonalevents and holiday brunches. Executive Chef Patrick Barton special-izes in classic favourites prepared with fresh, seasonal ingredientssourced locally. The culinary team takes pride in showcasing thebest local flavours to the visitors of South Georgian Bay. All of ouroutlets are open to the public.
Memories Restaurant – Fine DiningExtraordinarily fresh, featuring a classic and nouvelle cuisine
menu to whet one’s appetite. Choose one of many locally-sourcedspecialties and discover the culinary wonders of Collingwood. Letthe fireplaces set the mood for an intimate dinner for two, familygatherings or larger celebrations.
Lounge 26 – Light Supper & Cocktail LoungeGrab your friends and retreat to the Cranberry Golf Resort
lounge. It is where you can sit back, share stories and embellish onyour day’s activities over a casual bistro style menu. Let the com-fortable atmosphere help you unwind. Lounge 26 features live localentertainment throughout the year. Visit our website for the latestschedule.
Courtyard Bistro – Casual DiningJoin us for a refreshing breakfast buffet or drop in for lunch clas-
sics; there’s something suitable for every time of day. Enjoy pan-oramic views of the courtyard fountain and a relaxed family diningatmosphere.
Station on the Green – Bar & GrillWith breathtaking views of the Cranberry Golf Course and Blue
Mountain, Station on the Green is truly the best and most relaxingway to enjoy the great outdoors. This lovingly restored Stayner CNRstation offers light lunches, snacks and beverages during the golfseason.
AguaTapas &Wine Bar – Tapas DiningCome in and explore selections created from fresh seafood, per-
fectly cured meats, seasonal vegetables and artisan cheeses. Let thearomas and the spices guide you to your own unique tapas experi-ence. You are encouraged to try a variety of flavours while spendingtime socializing with companions. Located inside the Living WaterResort waterfront building.
9 4 t 2 a 0 s 1 t 4 e
inGredients:
CRUST:1 ½ cups crushed ginger cookies __________________________________________________________________________
4-5 tbsp unsalted butter, melted__________________________________________________________________________
Zest of 1 orange__________________________________________________________________________
FILLING:1 cup of pumpkin purée__________________________________________________________________________
2/3 cup brown sugar __________________________________________________________________________
½ tsp ground cinnamon__________________________________________________________________________
¼ tsp ground ginger__________________________________________________________________________
1/8 tsp ground cloves__________________________________________________________________________
1/8 tsp ground nutmeg__________________________________________________________________________
Pinch cardamom __________________________________________________________________________
¼ tsp salt__________________________________________________________________________
2-8 ounce packages full fat cream cheese, room temperature __________________________________________________________________________
3 large eggs, room temperature__________________________________________________________________________
1 tsp pure vanilla extract__________________________________________________________________________
Preheat oven to 350oF and place the oven rack in the center of the oven. Butter an 8-inch springform pan.
PreParation:
FOR THE CRUST In a medium-sized bowl combine the crushed ginger cookies, zest and melted butter. Press the mixture into the bottom of the springform pan. Bake 8-10 mins or until set. Let cool while you make the cheesecake.
FOR THE FILLING In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, cardamom and salt.
In the bowl of your electric mixer or hand mixer, beat the cream cheese until smooth, using low speed. Add the sugar and spices, beat until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin purée.
Pour the fi lling over the crust and place the springform pan on a baking sheet to catch any drips. Place a cake pan, fi lled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 mins and then reduce the oven temperature to 325oF and continue to bake the cheesecake for another 10 to 20 mins, or until the edges of the cheesecake are puffed but the cen-ter is still a little wet, and jiggles when you gently shake pan.
To prevent cracking, shortly after you remove the cheesecake from the oven, run a sharp knife around the inside edge of the cheesecake. Once the cheese-cake has completely cooled, cover and refrigerate overnight. This allows the cake to set, fl avours to meld, and produces a creamier texture.
Pumpkin cheesecake with Poached Cranberries
RECIPE AND PHOTO BY eMily blackMan
t 2 a 0 s 1 t 4 e 9 5
Poached Cranberries
inGredients:
1 ½ cups cranberries fresh or frozen __________________________________________________________________________
½ cup sugar__________________________________________________________________________
½ cup water__________________________________________________________________________
1 stick cinnamon__________________________________________________________________________
Pinch of salt__________________________________________________________________________
PreParation:
Place 1 cup of the cranberries, sugar, salt, water and cinnamon in a small saucepan. Over medium heat, cook until the berries burst and colour the syrup. About 10 mins.
Strain the syrup and discard the burst cranberries. Place the syrup in a clean pot and bring to boil. Reduce to low heat and poach the remaining ½ cup of berries till they are tender but still whole. About 4 mins.
Cool to room temperature and serve with the pumpkin cheesecake.
9 6 t 2 a 0 s 1 t 4 e
Sum upWhite Lions Tea House in one word, and it would likelybe “charming”. With its English cottage-style atmosphere, vin-
tage china tea cups and delicious home-made treats, what betterplace to enjoy tea with a friend?
It’s also the perfect place for special intimate gatherings – fromweddings to birthdays. Their private room can host up to 15 guestsor the main dining room can accommodate up to 40 guests andthey’ll work with you to create the perfect menu including specialcakes or cupcakes.
Enjoy a wide variety of loose-leaf teas, locally roasted coffee,homemade soups, fresh salads and sandwiches, including gluten-free and vegetarian options, but you will want to save room for therenowned sweet treats! Scones are baked daily and served withhomemade lemon curd or strawberry jam and cream… heaven onearth with a cuppa. Or reserve for the full “AfternoonTea” experiencewhich includes tea sandwiches, scones, treats, fresh fruit and tea onan elegant three-tier tray. Breakfast is also served daily and a month-ly Sunday brunch offering eggs benedict, waffles with fresh fruit andreal maple syrup, frittata and more! Call for reservations.
Along with a fantastic selection of giftware for the tea-lover onyour list and gift baskets made to order, White Lions features rotat-ing art collections by members of the Orillia Fine Arts Association.You may just find the perfect present, as all of the paintings are forsale.
So, if you’re looking to make your next occasion special, be sureto contact the White Lions Tea House – “Experience the charms oftea!”
White Lions Tea House• •
33 Westmount Drive North, Orillia705-259-0568
whitelionsteahouse.ca
EXPERIENCETHE CHARMS
OF TEA
t 2 a 0 s 1 t 4 e 9 7
Conveniently located on King Street in beautiful Downtown
Midland, The Elegant Gourmet is a Chocolate, Fudge and Cof-
fee Shop offering a variety of items. Step inside and you will find
fabulous sweets and treats that make it impossible to leave empty
handed.
Owners Susan and Glen Canning hope that with each visit you
discover something new from their collection of unique gifts, home
décor, gourmet foods and more. Have a sweet tooth? Indulge in
some Belgian Truffles, chocolates and creamy fudge that are ALL
made on-site. The fudge is made with real cream and butter and
new flavours are being introduced all the time. You simply must
try a FREE taste of this delicious fudge. Their newest creation is a
chocolate covered Butter Tart, topped with Fresh Organic Pecans or
Skor bits - too decadent!
For those warm days, come in for a premium ice cream & freshly
made waffle cone or a real fruit smoothie. Sit in the café, enjoy an
espresso, cappuccino or freshly brewed Fair Trade organic coffee
featuring Reunion Island or Kicking Horse brands. Relax with a
premium tea or choose something from their hot chocolate menu.
You can also choose to have your drink made with their own fresh
almond milk which is creamy and delicious.
Looking to bring the experience home? You can buy the coffee
beans of your choice, or tea along with all the accessories needed to
have the café experience at home.
Whether you are looking to have some time to yourself or meet
with friends of family, The Elegant Gourmet has all your needs
covered. A full-service internet area is available with three terminals
and headsets and Wi-Fi, if you’d like to relax with your own laptop
or Smartphone.
Open 7 days a week.
MAKE US YOUR MENTAL-HEALTH FOOD STORE
The ElegantGourmetChocolate, Fudge & Coffee Shop
235 King Street, Midland705-528-0250
www.theelegantgourmet.com
• •
9 8 t 2 a 0 s 1 t 4 e
Beef Stroganoff
inGredients:
3 cups 35% cream (whipping cream) __________________________________________________________________________
1 can (156 Ml) tomato paste__________________________________________________________________________
2 tsps sweet paprika __________________________________________________________________________
3 tsps prepared dijon mustard __________________________________________________________________________
3 tbsps worcestershire sauce__________________________________________________________________________
1 tsp salt __________________________________________________________________________
1/2 tsp thyme, dried__________________________________________________________________________
1/4 tsp freshly ground pepper__________________________________________________________________________
3/4 cup beef stock__________________________________________________________________________
1 lb fresh white mushrooms, washed and sliced__________________________________________________________________________
5 tbsps butter __________________________________________________________________________
700 grams beef (fi let or sirloin), cut into thin strips__________________________________________________________________________
1 package (375 grams) egg noodles__________________________________________________________________________
chopped italian parsley, for garnish__________________________________________________________________________
PREPARATION:
In a large heavy bottomed saucepan, combine cream, tomato paste, paprika, mustard, Worcestershire sauce, salt, thyme, pepper and beef stock. Over me-dium-low heat, simmer mixture for about 20 minutes, or until sauce is slightly reduced. Remove pot from heat and set aside.
Melt 3 tablespoons of the butter in a me-dium-sized skillet and sauté mushrooms over medium-low heat until tender, about 10 minutes. Transfer to a bowl, including juices, and set aside.
Fill a large pot with water and 1-1/2 tea-spoons of salt. Over high heat, start boil-ing water to cook pasta, as per package instructions.
Heat remaining 2 tablespoons of butter in the skillet (the same one used for the mushrooms) and sauté over medium heat until beef is lightly browned, about 3 to 4 minutes. Transfer to a bowl, including juices, and set aside.
Set sauce over medium heat and bring to a simmer. Add mushrooms, along with cooking juices and simmer for 5 minutes.
Add beef and any accumulated cooking juices and simmer until beef is just heated, about 2 minutes. If necessary, season to taste with salt and pepper. Spoon sauce over pasta and garnish with chopped parsley.
Serves 4 to 6.
PHOTO BY ellie kisteMaker
This classic dish is both rich and delicious.
t 2 a 0 s 1 t 4 e 9 9
Pumpkin cheesecake with poached cranberries Beef Stroganoff
1 0 0 t 2 a 0 s 1 t 4 e
A MODERNBRITISH
TEAROOM ANDGIFT SHOP
english&miller offer a modern British tearoom experience andis fast becoming known as THE place to be for a light lunch, a
Devon Cream Tea or just a cuppa. Simple British fayre is made freshto order with excellent ingredients.
Light lunches include sandwiches, home-made soup of the day,baked potatoes with a selection of toppings, salads and a fabulous tra-ditional ploughman’s lunch.
Cream teas with home-baked scones and English jam are servedwith real Devon cream all the way from the UK. Teatime treats in-cluding shortbreads, cakes, pies and crumpets are served on vintagechina with big pots of tea. High Tea can be ordered for any time ofday and is a wonderful way to celebrate an occasion or just becauseyou feel like channeling your inner Downton Abbey!
The location boasts one of the best views in Barrie with a comfort-able modern space overlooking the beautiful Kempenfelt Bay.
There is even a 16-seat private room for small gatherings or meet-ings with a funky barn board Union Jack covering a whole wall.
The whole experience would not be complete without a visit tothe unique gift shop. Often called a “hidden gem”, english&millercarries a varied selection of homewares, ladies accessories, men’sgifts, books, cards, children’s gifts and affordable art. Something foreveryone on your list that you often can’t find anywhere else in Cana-da, let alone Barrie. Special imports from Jamie Oliver, Cath Kidston,Sophie Conran, Clipper Tea and many other British brands nestlingbeside local artists andMarks & Spencers biscuits!
english&millerBritish Tea Room& Gift Shop
89 Dunlop St. E.Suite 201, Barrie705-503-4030
www.englishandmiller.com
• •
t 2 a 0 s 1 t 4 e 1 0 1
A MODERNBRITISH
TEAROOM ANDGIFT SHOP
english&miller offer a modern British tearoom experience andis fast becoming known as THE place to be for a light lunch, a
Devon Cream Tea or just a cuppa. Simple British fayre is made freshto order with excellent ingredients.
Light lunches include sandwiches, home-made soup of the day,baked potatoes with a selection of toppings, salads and a fabulous tra-ditional ploughman’s lunch.
Cream teas with home-baked scones and English jam are servedwith real Devon cream all the way from the UK. Teatime treats in-cluding shortbreads, cakes, pies and crumpets are served on vintagechina with big pots of tea. High Tea can be ordered for any time ofday and is a wonderful way to celebrate an occasion or just becauseyou feel like channeling your inner Downton Abbey!
The location boasts one of the best views in Barrie with a comfort-able modern space overlooking the beautiful Kempenfelt Bay.
There is even a 16-seat private room for small gatherings or meet-ings with a funky barn board Union Jack covering a whole wall.
The whole experience would not be complete without a visit tothe unique gift shop. Often called a “hidden gem”, english&millercarries a varied selection of homewares, ladies accessories, men’sgifts, books, cards, children’s gifts and affordable art. Something foreveryone on your list that you often can’t find anywhere else in Cana-da, let alone Barrie. Special imports from Jamie Oliver, Cath Kidston,Sophie Conran, Clipper Tea and many other British brands nestlingbeside local artists andMarks & Spencers biscuits!
english&millerBritish Tea Room& Gift Shop
89 Dunlop St. E.Suite 201, Barrie705-503-4030
www.englishandmiller.com
• •
1 0 2 t 2 a 0 s 1 t 4 e
Our cooking school classes are all about great food and greatfun! Whether you’re a novice or a gourmet cook, our team
of talented chefs will entertain you as they thrill your palates withdelectable, but easy-to-prepare recipes that you can use at home toimpress your friends and family.
ADULT CLASSESWe offer a wide range of menus to suit ever one’s tastes, so come
share your passion for cooking and enjoy some delicious food in ourinformal TV studio-style kitchen.
CHILDREN’S PROGRAMSOur cooking schools are committed to providing a valuable learn-
ing experience to the community’s children within a fun environ-ment.
Our talented instructors can customize wonderful hands-oncooking classes to meet the specific needs of your group, includ-ing schools and groups such as Guides, Brownies, Sparks, Beavers,Scouts and more.
Children will have fun and learn a useful life skill as they create ahealthy meal and enjoy the fruits of their labour.
ADULT CLASSESPRIVATE COOKING CLASSES
CLASS FOOD TASTINGSCHILDREN’S PROGRAMS
ROOM RENTALS
ABOUT OUR COOKING SCHOOL
LoblawGreat Food
12 Hurontario St . Collingwood705-445-1431
www.loblaws.ca
• •
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Café Fromagerie is a fine cheese shop and café that carries a wideselection of cheese from around theworld.Try something new or
pick up some of your old favourites. It would be hard not to find somenew favourites to add to your list!
Canadian cheese producers are creating many delightful anddelicious cheeses, including Thunder Oak gouda from Thunder Bayor Le Baluchon and Bleu d’Elizabeth from Quebec. We also featurecheeses from France, Italy, England, Scotland, Spain and Switzerland,as well as many other countries. We are happy to prepare cheese traysto suit all of your entertainment needs or gift baskets for your friendsand family. Gourmet accompaniments are also available includingolives, olive oils, chutneys, vinegars, charcuterie and several varietiesof crackers.
Our focus is definitely on cheese, both Canadian and International,but we are also a café offering delectable treats. Our customers enjoygourmet grilled cheese, freshly made soups, coffee and a selection ofloose leaf teas.
Visit us for your morning coffee or tea, buy some fantastic cheesefor your lunch, or pick up a variety of cheeses for entertaining withfamily and friends.
Locally handcrafted cheeseboards, cheese knives and other cheeseaccessories are also available for purchase.
DELECTABLE... OFFERING A WIDE VARIETY OF CHEESES FROM AROUNDTHE WORLD INCLUDING MANY CANADIAN ARTISAN CHEESES
Café FromagerieFine Cheese Shop & Café
181 Livingstone Street EastBarrie
705-719-2400www.cafefromagerie.com
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Quiche is such a versatile dish, delicious any time of day
inGredients:2 large yukon Gold potatoes__________________________________________________________________________
2 medium onions, thinly sliced__________________________________________________________________________
2, ¼” slices of rolled Pancetta__________________________________________________________________________
10 mini tomatoes, cut in half__________________________________________________________________________
1 cup old cheddar, cubed__________________________________________________________________________
5 eggs__________________________________________________________________________
1 cup 35 per cent cream__________________________________________________________________________
1 ½ cups milk__________________________________________________________________________
2 tsp olive oil__________________________________________________________________________
salt and pepper__________________________________________________________________________
PreParation:
Preheat the oven to 450°F.
Cut the potatoes into thin slices. Place on a baking sheet and bake in the oven for 10-12 mins to soften. Line a 9” pie plate with the potatoes to make a crust.
Roast the tomatoes in the oven for 10-15 mins, cut side up and drizzled with 1 tsp olive oil, salt and pepper.
Dice the pancetta and fry in a pan until browned. Remove the pancetta, add the remaining oil and fry the onions over me-dium low heat and caramelize.Decrease the oven to 350°F.
Place the old cheddar, sliced onions, and pancetta in the potato crust. In a mixing bowl whisk together the eggs, milk and cream and season with salt and pepper. Pour over the crust, top with the toma-toes and place in the oven.
Bake in the oven for 45-55 mins. Remove when the custard is set and the edges are browned, and internal temperature is at least 170°F.
Pancetta & Old Cheddar Quiche with a Potato CrustRECIPE AND PHOTO BY eMily blackMan
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• •
Known for their delectable lunches and custom gourmet cater-ing the Leacock Café at the Leacock Museum national historic
site is Orillia’s only Lakeside Restaurant.The verdant shores of Lake Couchiching is home to one of Orillia
and Simcoe County’s best kept secrets. The Leacock Café operated byCornucopia Catering, has worked hard in its first season to providequality dining, with stellar presentation and all at very affordableprices.
Nestled in the trees on the 10 acre site at the LeacockMuseumNa-tional Historic Site, they have earned a faithful following from arearesidents and visitors alike.
It’s hard to top the café’s location but their skilled culinary staffheaded up by Ashlea Barrett have designed a menu that includesfresh local ingredients combined with their flavourful takes on bothtraditional and contemporary dishes.
Their custom catering has been the talk of the area and their abil-ity to craft custom catering menus for every occasion ensures yourspecial event, anniversary or wedding reception will be fondly re-membered by your family and guests.
Their range of fare includes homemade soups, custom grilledsandwiches, fresh wraps and salads.
Their home baked sweets and seasonal desserts favourites are al-ways sure to please.
Be sure to check out their corner pantry where homemade jams,sauces and pickles are available for gift giving or to enjoy at home.
OVERLOOKING THE SHORES OF LAKE COUCHICHING -ORILLIA’S ONLY WATERFRONT TERRACE
Leacock CaféFine Lunches andCustom Catering
50 Museum DriveOrillia, Ontario L3V 6K5
705-329-1908 x806
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It’s a festive version of a family
favourite
apple cranberry Pie
RECIPE trisha sMithPHOTO ellie kisteMaker
Apple Cranberry Pie
Pastry inGredients: (This recipe makes six pieces or three pies. Unused pieces can be frozen and used later).
5 cups pastry fl our__________________________________________________________________________
1 tsp baking powder__________________________________________________________________________
1 tsp salt__________________________________________________________________________
1 tbsp brown sugar__________________________________________________________________________
1 package (454 grams) shortening__________________________________________________________________________
1 large egg__________________________________________________________________________
1 tbsp white vinegar__________________________________________________________________________
1 cup cold water__________________________________________________________________________
PreParation: Mix fl our, baking powder, salt and brown sugar in a large bowl. Add shortening and using a pastry cutter, cut-in until crumbly. Mix egg, vinegar and water in a small separate bowl. Add to the shortening mix-ture and mix using a fork to combine. Turn out onto a fl oured surface. Shape into a large rectangle. Cut into six equal pieces. Flatten and wrap each piece in plastic wrap. Refriger-ate for at least 30 minutes.
Roll out two pieces, placing one in a 9-inch pie plate and reserving the other for the top crust.Spread cupcakes (that have cooled completely) with icing and decorate as desired.
Pie fillinG inGredients: (for one pie) 4 apples, peeled, cored and sliced__________________________________________________________________________
1-1/2 cups cranberries, fresh or frozen__________________________________________________________________________
3 tbsps all-purpose fl our__________________________________________________________________________
3/4 cup granulated sugar__________________________________________________________________________
1 tsp cinnamon__________________________________________________________________________
1 tbsp butter__________________________________________________________________________
1 large egg__________________________________________________________________________
1 tbsp water__________________________________________________________________________
PreParation: Mix apples and cranberries in a large bowl. In a small separate bowl, mix together fl our, sugar and cinnamon. Sprinkle mix-ture over apples and cranberries and mix well. Place fi lling into pie shell. Place dabs of butter on top of fruit mixture. Make an egg wash by thoroughly mix-ing the egg with the water in a small bowl. Brush the edge of the bottom pie shell. Place the remaining crust on top of the pie. Trim the edges and crimp with your fi ngers or press down with a fork. Brush the top of the pie with the egg wash, and cut several small vents in the top of the pie. Place pie on a cookie sheet and bake at 350F for 50 to 60 minutes or until golden brown and the apples are tender when tested with a sharp knife.
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BAKERY
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Cakesby Design
89 Toronto StreetBarrie
705-739-6886www.cakesbydesign.ca
• •
We are Cakes by Design. Jen and Michelle opened Cakes byDesign in 2004 with a passion to produce the best tasting,
highest quality, and most creative wedding cakes. Together, we haveshared our love for creating award-winning wedding cakes and havecreated more than 30 flavours from which to choose.
Cakes by Design brings you the best in Barrie, baking with agourmet twist. We specialize in creating custom specialty cakes,cupcakes, and desserts for all occasions. Cakes can range fromtraditional tiered wedding cakes to one-of-a-kind creations forbirthdays and other celebrations and corporate events using yourlogo. Our popular daily cooler desserts feature our latest creations,and you’ll also find other examples of our custom-designed cakes forevery occasion. Our cake consultants can help you build your dreamcake for any of life’s celebrations, large or small.
Everything served at Cakes by Design is nutfree, made fresh daily on the premises using thefinest ingredients, including fresh butter and cream.We specialize in gluten-free, egg-free and milk-free products.
We can’t wait to meet you.
IF YOU CAN DREAM IT… WE CAN BAKE IT
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Cakesby Design
89 Toronto StreetBarrie
705-739-6886www.cakesbydesign.ca
• •
We are Cakes by Design. Jen and Michelle opened Cakes byDesign in 2004 with a passion to produce the best tasting,
highest quality, and most creative wedding cakes. Together, we haveshared our love for creating award-winning wedding cakes and havecreated more than 30 flavours from which to choose.
Cakes by Design brings you the best in Barrie, baking with agourmet twist. We specialize in creating custom specialty cakes,cupcakes, and desserts for all occasions. Cakes can range fromtraditional tiered wedding cakes to one-of-a-kind creations forbirthdays and other celebrations and corporate events using yourlogo. Our popular daily cooler desserts feature our latest creations,and you’ll also find other examples of our custom-designed cakes forevery occasion. Our cake consultants can help you build your dreamcake for any of life’s celebrations, large or small.
Everything served at Cakes by Design is nutfree, made fresh daily on the premises using thefinest ingredients, including fresh butter and cream.We specialize in gluten-free, egg-free and milk-free products.
We can’t wait to meet you.
IF YOU CAN DREAM IT… WE CAN BAKE IT
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• •
Sigrid’s Cafe& Fine Bakery
10 Ross StreetBarrie
705-726-0121www.sigridsbakery.com
Gluten Free
All Natural Breads Diabetic
AUTHENTIC EUROPEAN CAFE & FAMILY BAKERY WHERE EVERYTHINGIS BAKED FROM SCRATCH ON THE PREMISES!
A t Sigrid’s, baking is a never-ending art. For the past 30 years, we
have been a proud family-owned bakery in downtown Barrie.
All our baked breads and pastries are made from scratch with
all natural ingredients, the way it used to be. The flavour of our
creations showcases the true passion behind our work.
We invite you to join us in our lunch room and treat yourself to a
savoury soup and sandwich on our homemade bread and buns. Top
it off with a European specialty coffee and authentic pastry that’s
sure to please!
If you’re looking for fresh gluten-free products that the whole
family will enjoy, you’ve arrived at the right place! We bake fresh
daily with no preservatives. From our sunflower, multigrain, raisin
bread and classic loaf and buns, to our Florentiner pastry, almond
crescents, and macaroons and famous gluten-free brownies we’ll
win you over!
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• •
Sigrid’s Cafe& Fine Bakery
10 Ross StreetBarrie
705-726-0121www.sigridsbakery.com
Gluten Free
All Natural Breads Diabetic
AUTHENTIC EUROPEAN CAFE & FAMILY BAKERY WHERE EVERYTHINGIS BAKED FROM SCRATCH ON THE PREMISES!
A t Sigrid’s, baking is a never-ending art. For the past 30 years, we
have been a proud family-owned bakery in downtown Barrie.
All our baked breads and pastries are made from scratch with
all natural ingredients, the way it used to be. The flavour of our
creations showcases the true passion behind our work.
We invite you to join us in our lunch room and treat yourself to a
savoury soup and sandwich on our homemade bread and buns. Top
it off with a European specialty coffee and authentic pastry that’s
sure to please!
If you’re looking for fresh gluten-free products that the whole
family will enjoy, you’ve arrived at the right place! We bake fresh
daily with no preservatives. From our sunflower, multigrain, raisin
bread and classic loaf and buns, to our Florentiner pastry, almond
crescents, and macaroons and famous gluten-free brownies we’ll
win you over!
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inGredients:
2 cups (500 ml) all-purpose fl our__________________________________________________________________________
1/2 cup (125 ml) packed brown sugar__________________________________________________________________________
2 tsp (10 ml) cinnamon__________________________________________________________________________
1-1/2 tsp (7 ml) baking powder__________________________________________________________________________
1/2 tsp (2 ml) each baking soda and salt__________________________________________________________________________
1/4 tsp (1 ml) ground nutmeg__________________________________________________________________________
1 ontario egg, beaten__________________________________________________________________________
1 cup (250 ml) buttermilk__________________________________________________________________________
1/3 cup (75 ml) butter, melted__________________________________________________________________________
2 tsp (10 ml) vanilla__________________________________________________________________________
1 cup (250 ml) diced ontario apples (unpeeled)__________________________________________________________________________
1/3 cup (75 ml) toasted chopped walnuts__________________________________________________________________________
cruMble-toP:
1/4 cup (50 ml) each all-purpose fl our, large-fl aked rolled oats, packed brown sugar and chopped walnuts__________________________________________________________________________
1/4 cup (50 ml) butter, melted__________________________________________________________________________
1/2 tsp (2 ml) cinnamon__________________________________________________________________________
PreParation:
CRUMBLE-TOP: In small bowl, combine fl our, oats, sugar, walnuts, butter and cin-namon; set aside.
In large bowl, whisk together fl our, sugar, cinnamon, baking powder, baking soda, salt and nutmeg. Make well in centre; add egg, buttermilk, butter and vanilla. Sprinkle with apples and walnuts; stir just until combined.
Spread into parchment paper-lined or buttered 9- x 5-inch (23 x 12 cm) metal loaf pan, smoothing top. Sprinkle with crumble-top.
Bake in 350°F (180°C) oven for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.
Variations:• Pear-Pecan: Substitute pecans for wal-nuts. In loaf, reduce cinnamon to 1/2 tsp (2 mL) and add 1-1/2 tsp (7 mL) ground ginger. Switch apples with Ontario Pears.• carrot-walnut: Substitute 1 cup (250 mL) shredded Ontario Carrots for apples.• tips: Wrap in plastic wrap and store at room temperature for up to 3 days. Or, place into freezer-safe bags and freeze for up to 3 months.
the best Quick loaf with crumble-top
RECIPE & PHOTO foodland ontario
The Best Quick Loaf with Crumble-Top
Perfect as a hostess gift
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My business is custom cakes and most recently custom cookieorders. I started out creating cakes for friends and family in
Calgary over ten years ago and settled in Midhurst four years ago. Ihave been in love with sugar since I can remember. I was the kid ata party eating the sweets and leaving the main course. My businessevolved from the desire to be that cool mom that made top-notchcakes!
What are your favourite ingredients?My two favourite ingredients are butter and vanilla extract. I am acollector of international extracts as each country produces a differenttasting vanilla which can give unique flavourings to different cakes.
Do you have a signature dish?Not to boast, but you should know thatTheCornerCakeryhas becomeknown for its infamous gingerbread cookies.
People are surprised to know:People are always surprised to know that I can make their idea into acake. Tryme.
Interesting fact about us:I am fortunate enough to be based out of my home. We arelocated on the corner of the only street light in Midhurst.In addition you should know I will host birthday parties, ladies nightsand holiday decorating classes both in my home as well as travellingto other locations.Sweet or savoury? Sweet, of course!
YOUR IMAGINATION, MY CREATION.IN OTHER WORDS, IF YOU CAN THINK IT, I CAN CREATE IT.
The CornerCakery
71 Finlay Mill RoadMidhurst . Ontario705-627-2286
www.cornercakery.cawww.Facebook.com/TheCornerCakeryMidhurst
• •
STEAK AND MARINADE inGredients:
1 hanger steak, trimmed__________________________________________________________________________
2 tbsp fresh thyme, fi nely chopped__________________________________________________________________________
2 tbsp minced garlic__________________________________________________________________________
cold pressed canadian canola oil__________________________________________________________________________
salt and pepper__________________________________________________________________________
SALAD inGredients:
1 pint grape tomatoes, halved__________________________________________________________________________
2 ears corn, husked__________________________________________________________________________
1 yellow courgette (zucchini), sliced in 1/4-inch thick rounds__________________________________________________________________________
1 lebanese cucumber, sliced 1/4-inch thick on bias__________________________________________________________________________
1 handful whole yellow/green beans blanched, ends snapped off__________________________________________________________________________
1/2 cup kale, fi nely chopped __________________________________________________________________________
1/4 bulb fennel, thinly sliced__________________________________________________________________________
1/3 cup fi nely chopped parsley__________________________________________________________________________
2 tbsp chopped fresh dill__________________________________________________________________________
2 (1/2-inch slices) halloumi cheese__________________________________________________________________________
3 tbsp grape seed oil__________________________________________________________________________
DRESSING inGredients:
2 tbsp seedy mustard__________________________________________________________________________
1 tbsp pickled garlic scapes, fi nely chopped__________________________________________________________________________
2 tbsp red wine vinegar__________________________________________________________________________
1/4 cup cold pressed canadian canola oil
PreParation:
steak: rub steak with thyme, garlic, oil, salt and pepper; let marinate overnight. Grill on high heat about 2 to 3 minutes per side. Set aside in a warm place to rest. Slice against the grain just before serving.
salad: All vegetables can be prepared/cut up to 24 hours in advance, but should not be tossed until you’re just about to serve. Grill corn on barbecue over medium heat, until just cooked and browned, moving constantly so as not to burn the kernels. Set aside. Once cooled, hold corn up right and remove kernels using a sharp knife in a downward motion, being careful not to remove any cobb. Add kernels to large salad bowl.In a non-stick pan, heat 3 tablespoons of grape seed oil. Pan fry both pieces of halloumi until browned on both sides. Set aside and cool. Once cooled, cut into 1/2-inch cubes and add to salad bowl.
dressinG: Mix ingredients in a mason jar, lid and shake to stir. Dress kale fi rst and let sit for 10 minutes. Then add rest of ingredients and toss. Season with salt and pepper.
Serves 4.
Summer Market Salad Thyme Grilled Hanger Steak
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The following salad recipe is so versatile and can be prepared with a number of vegetables depending on what
is in season or available.
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INTERNATIONAL
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Green Mango Tree is known its refreshing cuisine and Asianatmosphere. While the Pad Thai is as traditional as Siam there
are a treasure chest of Asian favorites, the menu offers fusion foodwith Thai flare so you don’t have to travel to the Far East for gourmetfood.
In preparation for ourmenu, we have visitedThailand, Singapore,Malaysia andVietnam to explore the true essence of cultural cuisine.We hope you will enjoy and experience the variety of traditional andfusion recipes that we have to offer.
We would like to express our most sincere thanks to all of ourcustomers from all over Canada for their continuing support andmaking us successful.
Recommended by theToronto Star “DISHES TO DIE FOR” as “oneof the best restaurants in Barrie.
Voted favouite Thai cuisine in Barrie Advance Readers Choiceawards.
FROM THE “LAND OF SMILES”…WE BELIEVE THE TRADITIONS OF
THAI HOSPITALITY
Green Mango TreeThai Fusion
Barrie102-75 Barrie View Drive
705-719-7888
CollingwoodUnit 6, 115 First Street
705-443-8809
• •
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Green Mango Tree is known its refreshing cuisine and Asianatmosphere. While the Pad Thai is as traditional as Siam there
are a treasure chest of Asian favorites, the menu offers fusion foodwith Thai flare so you don’t have to travel to the Far East for gourmetfood.
In preparation for ourmenu, we have visitedThailand, Singapore,Malaysia andVietnam to explore the true essence of cultural cuisine.We hope you will enjoy and experience the variety of traditional andfusion recipes that we have to offer.
We would like to express our most sincere thanks to all of ourcustomers from all over Canada for their continuing support andmaking us successful.
Recommended by theToronto Star “DISHES TO DIE FOR” as “oneof the best restaurants in Barrie.
Voted favouite Thai cuisine in Barrie Advance Readers Choiceawards.
FROM THE “LAND OF SMILES”…WE BELIEVE THE TRADITIONS OF
THAI HOSPITALITY
Green Mango TreeThai Fusion
Barrie102-75 Barrie View Drive
705-719-7888
CollingwoodUnit 6, 115 First Street
705-443-8809
• •
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Enjoy casual fine dining in a relaxed, cozy atmosphere just ashort 30 minute drive from Barrie.
Located in the historic village of Creemore you can also enjoy,shopping, galleries, the Creemore Springs Brewery as well as NorthAmerica’s smallest jail.
The Sovereign Restaurant has been serving schnitzel and otherMiddle European meals for 35 years and for the past 15 under theguidance of chef/owner Don Akehurst.
The menu not only lists an impressive array of schnitzel options,but it also includes other traditional dishes such as goulash, cabbagerolls and dumplings.
Perhaps the Sovereign’s Hungarian Wooden Platter for two -Vienna schnitzel, beef and pork tenderloin, cabbage rolls, freshsausage, farmers bacon, potatoes and 3 taster salads best captures thespirit of the place.
Catering at our place or yours. Celebrate your “Special Days”withseating for up to 125 people comfortably, we also have a semi-privateroom and can create special menus to suit your budget.
We look forward to meeting you.
IMPRESSIVE ARRAY OFSCHNITZEL OPTIONS
SovereignRestaurant
Traditional Hungarian andContinental Cuisine
157 Mill Street, CreemoreOpen from Tuesday to SundayReservations recommended
705-466-3006www.sovereignrestaurant.ca
• •
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Enjoy casual fine dining in a relaxed, cozy atmosphere just ashort 30 minute drive from Barrie.
Located in the historic village of Creemore you can also enjoy,shopping, galleries, the Creemore Springs Brewery as well as NorthAmerica’s smallest jail.
The Sovereign Restaurant has been serving schnitzel and otherMiddle European meals for 35 years and for the past 15 under theguidance of chef/owner Don Akehurst.
The menu not only lists an impressive array of schnitzel options,but it also includes other traditional dishes such as goulash, cabbagerolls and dumplings.
Perhaps the Sovereign’s Hungarian Wooden Platter for two -Vienna schnitzel, beef and pork tenderloin, cabbage rolls, freshsausage, farmers bacon, potatoes and 3 taster salads best captures thespirit of the place.
Catering at our place or yours. Celebrate your “Special Days”withseating for up to 125 people comfortably, we also have a semi-privateroom and can create special menus to suit your budget.
We look forward to meeting you.
IMPRESSIVE ARRAY OFSCHNITZEL OPTIONS
SovereignRestaurant
Traditional Hungarian andContinental Cuisine
157 Mill Street, CreemoreOpen from Tuesday to SundayReservations recommended
705-466-3006www.sovereignrestaurant.ca
• •
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AlbaLisaMexican Restaurant
527 Victoria St EAlliston
705-435-0009Tuesday – Wednesday
11am to 8pmThursday - Saturday
11am to 9pmwww.albalisa.com
• •
“THEY MAKE EVERY DISH –SWEET AND SAVOURY
AND USING TRADITIONALMEXICAN RECIPES”
AlbaLisa Gourmet Food Corp, a Canadian food company, basedout of Alliston, has answered the call of their clientele to open
a full service Mexican restaurant.AlbaLisaMexicanRestaurant uses all their ownnatural gourmet
Mexican Products such aswheatflour tortillas, artisan tortilla chips- that are made from fresh whole grain corn tortillas - fresh salsasand vegan soups to supply their full service restaurant to give theirclientele that Authentic Mexican experience.
In the restaurant, you will only eat food that is made withcare and love, and products that they make at their Food Factoryin Alliston. They make every dish sweet and savoury and usingtraditional Mexican recipes that AlbaLisa grew up with along withones that she herself developed.
At AlbaLisa Mexican Restaurant, all the ingredients used intheir dishes are fresh and organic and GMO-free. The meatsthat they use in their dishes come from Rowe Farms in Ontariothat ensures their animals are raised in a humane, low-stressenvironment without the use of antibiotics and growth promotinghormones, have open access to food and water, and eat strictlyvegetarian diets.
At Alba Lisa’s, it is their goal to offer you a great Mexican FoodExperience! They love what they do so they would love to see youenjoy!Bienvenidos
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AlbaLisaMexican Restaurant
527 Victoria St EAlliston
705-435-0009Tuesday – Wednesday
11am to 8pmThursday - Saturday
11am to 9pmwww.albalisa.com
• •
“THEY MAKE EVERY DISH –SWEET AND SAVOURY
AND USING TRADITIONALMEXICAN RECIPES”
AlbaLisa Gourmet Food Corp, a Canadian food company, basedout of Alliston, has answered the call of their clientele to open
a full service Mexican restaurant.AlbaLisaMexicanRestaurant uses all their ownnatural gourmet
Mexican Products such aswheatflour tortillas, artisan tortilla chips- that are made from fresh whole grain corn tortillas - fresh salsasand vegan soups to supply their full service restaurant to give theirclientele that Authentic Mexican experience.
In the restaurant, you will only eat food that is made withcare and love, and products that they make at their Food Factoryin Alliston. They make every dish sweet and savoury and usingtraditional Mexican recipes that AlbaLisa grew up with along withones that she herself developed.
At AlbaLisa Mexican Restaurant, all the ingredients used intheir dishes are fresh and organic and GMO-free. The meatsthat they use in their dishes come from Rowe Farms in Ontariothat ensures their animals are raised in a humane, low-stressenvironment without the use of antibiotics and growth promotinghormones, have open access to food and water, and eat strictlyvegetarian diets.
At Alba Lisa’s, it is their goal to offer you a great Mexican FoodExperience! They love what they do so they would love to see youenjoy!Bienvenidos
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“BEST TASTE OF INDIA”
Tara AuthenticIndian Cuisine
128 Dunlop St., E.Downtown Barrie
705-737-1821www.taracuisne.com
• •
Delighted to be considered Barrie’s finest, Chef Brothers Yar andNur Mohammad have committed over 26 years to tantalizing
the palates of their customers. Word-of-mouth literally travels,as their following includes customers from as far away as severalEuropean countries. Catering to their customers, these easy-goingbrothers are happy to customize a meal to suit individual palatesusing only natural ingredients.
Tara is touted by numerous food critics and various mediapublications, as one of the “best tastes of India’. The Toronto StarWeek TV Guide’s Peter Tammeru named their delicious melt-in-your mouth Butter Chicken as the “most delicious butter chicken”;leaving these award winning chefs reveling in constant praise oftheir culinary creations.
Another popular dish with customers is their Chicken Vindaloo- the alluring aroma will bring you in but the phenomenal taste willkeep you coming back.
With a true affinity for what they do, quality and maintainingtheir status as one of “Barrie’s Best” simply comes naturally.
Yar and Nur send a heartfelt thank you to their customers inBarrie and across the country. Tara Indian Cuisine also caters and isopen 7 days-a-week.
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“BEST TASTE OF INDIA”
Tara AuthenticIndian Cuisine
128 Dunlop St., E.Downtown Barrie
705-737-1821www.taracuisne.com
• •
Delighted to be considered Barrie’s finest, Chef Brothers Yar andNur Mohammad have committed over 26 years to tantalizing
the palates of their customers. Word-of-mouth literally travels,as their following includes customers from as far away as severalEuropean countries. Catering to their customers, these easy-goingbrothers are happy to customize a meal to suit individual palatesusing only natural ingredients.
Tara is touted by numerous food critics and various mediapublications, as one of the “best tastes of India’. The Toronto StarWeek TV Guide’s Peter Tammeru named their delicious melt-in-your mouth Butter Chicken as the “most delicious butter chicken”;leaving these award winning chefs reveling in constant praise oftheir culinary creations.
Another popular dish with customers is their Chicken Vindaloo- the alluring aroma will bring you in but the phenomenal taste willkeep you coming back.
With a true affinity for what they do, quality and maintainingtheir status as one of “Barrie’s Best” simply comes naturally.
Yar and Nur send a heartfelt thank you to their customers inBarrie and across the country. Tara Indian Cuisine also caters and isopen 7 days-a-week.
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Thai Green Curry Mussels
inGredients:
4 lbs mussels____________________________________________________________________________
2 cans coconut milk____________________________________________________________________________
2 tbsp green curry paste____________________________________________________________________________
1 small onion, diced____________________________________________________________________________
4 cloves garlic, minced____________________________________________________________________________
1 cup water____________________________________________________________________________
4 limes, juice and zest____________________________________________________________________________
3 sweet peppers, sliced____________________________________________________________________________
2 limes, cut into wedges____________________________________________________________________________
1 bunch cilantro, chopped____________________________________________________________________________
PreParation:
Rinse and scrub mussels under cold water.
Using your fi ngers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Discard any mus-sels that are open and stay open when pinched.
In a large stockpot set over medium heat combine the coconut milk, green curry paste, diced onion, and minced garlic.
Bring to a simmer and simmer for 8 mins, stirring to prevent the coconut milk from bubbling up. Add 1 cup of water and bring back to a simmer.
Add mussels, cover, and increase heat to high.
Cook until all mussels are open, about 5 min.
Stir in the lime juice and zest, cilantro and sliced peppers.
Remove from heat, place in a serving bowl and garnish with lime wedges, dis-card any mussels that do not open.
Serves 4-6
Thai Green Curry Mussels
RECIPE AND PHOTO BY eMily blackMan
Thai Mussels would pair nicely with a citrusy pale ale
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CATERING
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Located in Barrie, Catering by Colin has been serving Barrie
and Simcoe County for more than 35 years. Affordable choices,
exceptional service, delicious food andgenerous portionshavemade
them an award-winning full-service catering company. Their team
includes experienced chefs, line cooks, servers, waitresses/waiters,
clean-up crew and a Special Events Coordinator to assist you with
your custom planning. The services go far beyond food prep and
serving; they keep your guests feeling satisfied and happy.
Their expertise lies inWeddingCatering andCorporateCatering,
whether it is a luncheon or an evening event, but also includesmany
years experience catering all sorts of functions such as Banquets,
Cocktail parties, Christmas, Funeral Services plus BBQ Services for
any events such as anniversary, Bar Mitzvahs and Birthdays.
When you plan your event to include one of our delicious main
course meals, our services include china, white linen tablecloths,
colour linennapkins,flatware, tableglassware, andbuffet service and
staff. This allows you to relax and know that the food and everything
that goes along with it will be thought of and taken care of.
They offer country style, table service or buffet service with
serving staff. They also offer hot or cold served hors d’oeuvres to fill
the gap between arrival and dinner time.
Relax and know that when you have Catering by Colin taking
care of your event, it will be done right, on time, and served with a
smile and professionalism.
AFFORDABLE CHOICES.EXCEPTIONAL SERVICE. DELICIOUS
FOOD. AND PLENTY OF IT!
28 Currie Street, Unit 15Barrie
Catering by Colin• •
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Located in Barrie, Catering by Colin has been serving Barrie
and Simcoe County for more than 35 years. Affordable choices,
exceptional service, delicious food andgenerous portionshavemade
them an award-winning full-service catering company. Their team
includes experienced chefs, line cooks, servers, waitresses/waiters,
clean-up crew and a Special Events Coordinator to assist you with
your custom planning. The services go far beyond food prep and
serving; they keep your guests feeling satisfied and happy.
Their expertise lies inWeddingCatering andCorporateCatering,
whether it is a luncheon or an evening event, but also includesmany
years experience catering all sorts of functions such as Banquets,
Cocktail parties, Christmas, Funeral Services plus BBQ Services for
any events such as anniversary, Bar Mitzvahs and Birthdays.
When you plan your event to include one of our delicious main
course meals, our services include china, white linen tablecloths,
colour linennapkins,flatware, tableglassware, andbuffet service and
staff. This allows you to relax and know that the food and everything
that goes along with it will be thought of and taken care of.
They offer country style, table service or buffet service with
serving staff. They also offer hot or cold served hors d’oeuvres to fill
the gap between arrival and dinner time.
Relax and know that when you have Catering by Colin taking
care of your event, it will be done right, on time, and served with a
smile and professionalism.
AFFORDABLE CHOICES.EXCEPTIONAL SERVICE. DELICIOUS
FOOD. AND PLENTY OF IT!
28 Currie Street, Unit 15Barrie
Catering by Colin• •
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CasalCatering386 Blake Street
Barrie705-735-2727
www.casalcatering.ca
• •
Here at Casal Catering in Barrie, we love to celebrate no matterwhat the occasion. Our event staff can assist with decor,
entertainment, food and beverage for your upcoming event.The teamat Casal Catering has a personalized approach to planning weddings.If you have a certain theme or idea in mind, we will work with yourvision to create a menu that will please all guests. Our menus canbe customized to accommodate any special dietary requirements,children and picky eaters!
Casal Catering has been serving local businesses in the Barrie,Orillia and Simcoe County areas, and organizations for over 15years and would love to help you make your next event or meetinga delicious one. Our team can provide full event services including amobile bar, venue rental and AV services.
Can’t find a venue that suits your needs? Check out our newlyrenovated, fully licensed, private catering venue – The Lion’s GateBanquet Centre at 386 Blake Street in Barrie, Ontario. The Lion’s GateBanquet Hall is a large, private venue that has been hosting specialevents in Barrie for several decades. You can entertain up to 300 ofyour closest friends and leave us with the mess!
With the venue’s versatility, you can host: Corporate Meetings,Luncheons, Fundraisers, Christmas Parties,Weddings, Anniversaries,BirthdayParties, Banquets,Graduations,Reunions,Concerts,DivorceParties and so much more.
“PLANNING IS A PERSONAL AFFAIR”
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CasalCatering386 Blake Street
Barrie705-735-2727
www.casalcatering.ca
• •
Here at Casal Catering in Barrie, we love to celebrate no matterwhat the occasion. Our event staff can assist with decor,
entertainment, food and beverage for your upcoming event.The teamat Casal Catering has a personalized approach to planning weddings.If you have a certain theme or idea in mind, we will work with yourvision to create a menu that will please all guests. Our menus canbe customized to accommodate any special dietary requirements,children and picky eaters!
Casal Catering has been serving local businesses in the Barrie,Orillia and Simcoe County areas, and organizations for over 15years and would love to help you make your next event or meetinga delicious one. Our team can provide full event services including amobile bar, venue rental and AV services.
Can’t find a venue that suits your needs? Check out our newlyrenovated, fully licensed, private catering venue – The Lion’s GateBanquet Centre at 386 Blake Street in Barrie, Ontario. The Lion’s GateBanquet Hall is a large, private venue that has been hosting specialevents in Barrie for several decades. You can entertain up to 300 ofyour closest friends and leave us with the mess!
With the venue’s versatility, you can host: Corporate Meetings,Luncheons, Fundraisers, Christmas Parties,Weddings, Anniversaries,BirthdayParties, Banquets,Graduations,Reunions,Concerts,DivorceParties and so much more.
“PLANNING IS A PERSONAL AFFAIR”
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RECIPE BY Mrs. Mitchell’s restaurant
“Try it for breakfast with butter and maple syrup. Mmm.”
NOTE: Use a double boiler to avoid burning the milk
Spoon Bread
inGredients:
1-1/2 cups water__________________________________________________________________________
2 cups milk__________________________________________________________________________
1-1/2 cups cornmeal__________________________________________________________________________
1-1/4 tsp salt__________________________________________________________________________
1-1/2 tsp sugar__________________________________________________________________________
2 tbsp butter__________________________________________________________________________
5 eggs__________________________________________________________________________
1 tbsp baking powder__________________________________________________________________________
PreParation:
Preheat the oven to 350°F.
Grease a large shallow baking/casserole dish (12 inches by 8 inches works). In a double boiler, on medium-low heat combine the water and milk and heat until simmering (be careful not to reach a full rolling boil).
Add the cornmeal, salt, sugar and butter and stir over medium heat until the mixture is thickened (almost porridge like), about 5 minutes. Remove from heat.In a separate medium bowl, beat the eggs with the baking powder until very light and fl uffy, then add to the cornmeal mixture. Mix well. Pour into the prepared dish and bake at 350°F for 45 to 50 minutes, or until well puffed and lightly browned on top.
Serve hot with a spoon from the casserole dish and don’t forget to pass the butter! Makes 8 Servings.
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At Loblaw Great Food, we aim to empower Canadian familiesto make healthier choices and provide them with support on
their journey to a healthier lifestyle. One of the ways we support ourcustomers in choosing a healthier lifestyle is with in-store dietitiansat all our Loblaw and Zehrs locations. Dietitians are regulated nutri-tion professionals who can make the science of food and nutritioneasier to understand and empower you to make healthier choices.AmandaWoods is pleased to be your in-store dietitian at both LoblawGreat Food in Collingwood and Zehrs Markets in Owen Sound. Asan in-store dietitian, Amanda is available for complimentary guid-ance on healthy eating and to answer consumer questions regardingdietary needs.Some of the services offered by Amanda are:• GroceryStoreTours–hands-onnutritioneducationwithconsumersthroughout the store including answers about Guiding Stars andhow to use the program.
•Nutrition Checkup – one-on one counselling with a dietitian to getpersonalized tips based on individual needs.•NutritionQ&A– ask your nutrition questions in-person, by phoneor email.• Healthy cooking classes with our chefs in the President’s Choice®Cooking School.Amanda can also provide assistance in the following areas:• Reading labels and selecting healthier products • Weightmanagement•Health conditions such as diabetes and heart disease • Food allergiesand intolerances• Family nutrition ideas, tips and recipes • Nutrition for sports andactive living•Women’s and men’s health concerns• Guiding Stars® program (an impartial, food rating system that ratesfood based on nutrient density using a scientific algorithm) andmore!
Amanda, as your in-store dietitian, is excited toshare her passion for food and nutrition with you!To find out when Amanda is in the store, visit the pharmacy orcustomer service departments for a copy of her schedule or contactAmanda directly.
HEALTHY CHOICES FOR AHEALTHIER LIFESTYLE
LoblawGreat Food
12 Hurontario St. . Collingwood705-445-1431 ext. 157
• •
Your Partners in
• Natural Value Department • Dietician• Organic Products, Dry and Fresh
