Savour Elgin Culinary Guide

Culinary Guide

www.SAVOURELGIN.ca

Index Index 1 About Us 2 Wineries & Breweries Quai Du Vin Railway City Brewing Company Rush Creek Wines Restaurants & Sweets Green Frog Tea Room at Pinecroft Harbourtown Fudge Kettle Creek Inn Killer Desserts & Café Mad Hatters Tea Room Ruby’s Cookhouse Tasty Sweets Café & Bakery Windjammer Inn

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3 4 5 6 7 8 9 10 11 12 13

Markets Berry Hill Fruit Farm Empire Valley Farm Market Farmgate Markets Horton Farmers’ Market Howe Family Farm Market

14 15 16 17 18

Agri-tourism Arts & Cookery Bank Clovermead Bees & Honey Great Lakes Farms Heritage Line Herbs Lavender Sense Steed and Company Lavender

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Map 25 Events A20

About Us Savour Elgin celebrates local food, wine, and agri-tourism in partnership with quality restaurants.

Members of Savour Elgin must either grow or produce their own products and in the case of restaurants have 25% of their annual receipts purchased locally (within a 100 km radius).

Eating and drinking are the only activities that all visitors have in common. Because eating and drinking involve all five human senses, food creates emotions powerful enough to compel someone to travel. Savour Elgin takes advantage of the senses and provides twenty-two locations for tourists to discover the bounty of Elgin.

One of the goals of Savour Elgin is to strengthen the food supply chain; the program is able to do just that by connecting producers and chefs, with tasty results. Our restaurants utilize member markets and agri-tourism locations in preparing their signature dishes.

The second goal of Savour Elgin is to build awareness of culinary tourism in Elgin. The development of the program has opened up many opportunities including becoming a marketing tool for local food in Elgin with print, web and radio campaigns promoting the trail and Elgin County to the London market.

Evoking a sense of community pride and having a positive impact on the community is the third goal of Savour Elgin. Members are proud to be a part of this program; look for each of the members proudly displaying their Savour Elgin member signs.

To explore Savour Elgin visit www.savourelgin.ca with member profiles, recipes and an interactive map. Also find us on Facebook and Twitter along with many of our members. www.savourelgin.ca 1-877-GO ELGIN x168 www.twitter.com/savourelgin www.facebook.com/savourelgin

Savour Elgin Program Developed in Partnership with: 2

Wineries & Breweries

S1

Quai Du Vin

Redi and son Roberto Quai first planted their vineyards just north of Sparta in 1972.

Roberto and wife, Lisa, opened the doors of the winery in 1990 and are pleased to celebrate 23 successful years in the wine industry.

At Quai du Vin Estate Winery (pronounced “K dew vañ”), the focus is the established winemaking and retailing operation that feature and complement the vineyard and the scenic location. Quai du Vin produces 90,000 bottles per year with the top sellers being their Vidal and Riesling. Winery tours are available with the length depending upon interest level, ranging from 30–60 minutes. Expanded tours that include food and wine pairings are also available by booking in advance.

Jamie Quai now adds to the winery’s legacy as the third generation to harvest and make wines on the fertile lands in Elgin. Jamie is expanding the development of the wine with barrel aging and introduction of new wines such as Viognier (well known in Europe) that are well suited for this climate.

In addition to wine, Quai du Vin offers a pristine country setting second to none and has become famous for their outdoor events. Tickets and event information are available online or by phone.

Monday - Saturday 10am - 5pm Sunday 12pm - 5pm 45811 Fruit Ridge Line, Central Elgin, ON www.quaiduvin.com (519) 775-2216 3

Quai du Vin Maple Wine Cus tard Soak: 1 tbsp gelatin in 1/4 cup water Prepare:

1/4 cup maple syrup 1/4 cup Quai du Vin Maple Wine

Place in top of double boiler with: 1 cup hot milk 1/4 cup sugar 1/4 tsp salt Stir over boiling water until these ingredients are dissolved.

Pour part of this over: 3 beaten egg yolks Return the sweetened yolks to the double boiler. Stir until it coats the spoon heavily. Stir in the soaked gelatin until it is dissolved. Cool the custard.

Add: 1 tsp vanilla Whip and fold in: 1 cup whipping cream.

Chill at least 12 hours.

Railway City Brewing Company is proud to use premium, locally grown varieties of hops and carefully selected Ontario sourced malted grains to brew hand crafted beer in small batches. Using only the finest ingredients with no additives, preservatives or pasteurization, the results are quality beers, including Dead Elephant Ale, Iron Spike Blonde, Copper and Amber Ales, Canada Southern Draft, Honey Elixir, plus seasonal varieties throughout the year.

Dead Elephant Ale won a silver medal at the Ontario Brewing Awards in 2010, as well as the Speaker’s Choice and Best Bold Flavoured Ale, Stout or Porter awards at the Ontario Legislature over the last three years. At the 2011 Ontario Brewing Awards, the Amber Ale won gold and Copper Ale won People’s Choice; in 2012, Honey Elixir and Black Coal Stout both won silver.

S2

WINERIES & BREWERIES

Railway City Brewing Company

In the spring of 2013, Railway City Brewing Company expanded and opened a new larger location.

Their tap room will open in the summer of 2013, and they’re offering expanded tours and exciting events throughout the year. Visit the retail store, come for a tour and enjoy a sample or two!

Monday - Wednesday & Saturday 10am - 8pm Thursday & Friday 10am - 10pm Sunday 11am - 6pm NEW LOCATION: 130 Edward Street, St. Thomas, ON www.railwaycitybrewing.com (519) 631-1881

Bull’s Eye Onion Burgers

(from the Kitchen of Roast ‘N Toast BBQ Team) Ingredients 1 bottle of Iron Spike Amber Ale 2 1/2 lbs of ground beef 1 large sweet onion chopped 1 1/2 tsp of garlic powder 1/2 tsp salt 1/4 tsp ground pepper 4 slices of Swiss cheese 2 tbsp of olive oil Kale leaves and bread or Texas toast

Preparation Sauté onions with olive oil Combine with Amber Ale, ground beef & spices Form into patties Slow cook over low heat Top with favourite BBQ sauce, Swiss cheese and Kale leaves

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Wineries & Breweries

S3

Rush Creek Wines Nestled along the North Shore of Lake Erie is family owned and operated Rush Creek Wines. They grow many of the fruit varieties found at the winery—black currants, raspberries, red currants, and elderberries to name a few, and purchase all others from Elgin County farmers. In addition to the fruit for wine making, the farm is complemented by pumpkins, cash crops and a corn maze.

The Flintofts have farmed their entire 34 years together. Opening the winery in 1996, the self- taught couple stay true to the fruit that the wine is made from.

In 2012, Rush Creek Wines was awarded with “Best Speciality Wine” by Lake Erie Living Magazine readers, among Lake Erie wineries on both Canadian and American sides.

The winery is open year round and offers complimentary tastings daily, a large gift boutique, and a place to have a light lunch in the bruschetta bar & dessert area. The winery is also a second location for artist Shelley McVittie to host her beautiful artwork. Two kinds of winery tours are offered: an Insider’s Tour and the Complete Winery Tour, which need to be booked ahead. Outside is a licensed BBQ area offering seating for 60.

Explore your senses with a wine from Rush Creek Wines.

Monday - Saturday 10am - 5pm Sunday 12pm - 5pm 48995 Jamestown Line RR # 2, Aylmer, ON www.rushcreekwines.com (519) 773-5432

Rush Creek Summer Peach Smoothie Ingredients 1/2 bottle of Rush Creek’s Summer Essence peach wine 4 scoops of vanilla ice-cream or vanilla frozen yogurt 8 ice cubes 12oz can of peaches (drain the juice) 5

Preparation Put all these ingredients into a blender and blend for 2 minutes. Serve at once.

This makes 4 large smoothies leaving a 1⁄2 a bottle left. You will love it! Cheers!

Pinecroft’s owners, Brenda and Paul Smith, and their children, Chad and Sarah, continue a family tradition of supplying Elgin County with not only quality handmade pottery, but unsurpassed country fare in their unique log tea room.

The peaceful serenity of Pinecroft carries you back to a less hurried time and the scent of the forest, the sounds of the birds and the calm of the waterfalls are food for the soul. Paul makes his legendary fresh bread and rolls each morning, and Chad and Sarah oversee the day to day operation of the kitchen.

The tea room serves quality country fare that is fresh, bountiful and tantalizingly presented with the artists’ touch. Handmade mugs, plates and bowls are featured in the tea room.

S4

RESTAURANTS & SWEETS

Green Frog Tea Room at PINECROFT

Produce and meat are sourced locally at neighbouring farms, markets and butchers to present in soups, salads, entrees and desserts. Seasonal specials feature local asparagus, strawberries, melons, squash and pumpkins... one of fall’s most popular soups is Pinecroft’s Pumpkin Pear and in the spring, Asparagus Pie served with fresh rhubarb crisp for dessert!

After lunch, choose a truly Canadian souvenir from the gift shop and then take a stroll across the pond to the studio and see where the pottery is made.

Tea Room Hours Victoria Day to Thanksgiving Open Daily 11am - 3:30pm Thanksgiving to Victoria Day Sunday to Friday 11am - 2:30pm Saturdays 11am - 3:30pm 8122 Rogers Road, Aylmer, ON www.pinecroft.ca (519) 773-3435

GREEN FROG TEA ROOM Asparagus Pie Pie Pastry 2 lbs asparagus 1 1/2 cups Béchamel sauce 3 tbps butter 3 tbps flour 1/2 onion minced

2 1/2 cups hot milk Peppercorns 2 tsp thyme 1 small bay leaf Sea salt Grated nutmeg to taste

For preparation instructions visit www.savourelgin.ca 6

RESTAURANTS & sweets

S5

HARBOURTOWN FUDGE Parrot Bay, Cabernet Chocolate, Double Apricot Brandy—this is just a small sampling of the wonderful flavours available at Harbourtown Fudge.

Jon and Vicci Coughlin, who have owned and operated Telegraph House since 2002, now create house made fudge and chocolates to sell in the front parlour called Harbourtown Fudge, along with running the bed and breakfast.

This prominent heritage home was built in 1876 by the Postmaster Manuel Payne. The yellow brick Georgian was built on the original stone foundation of the home of Colonel John Bostwick, founder of the village. Today, Telegraph House serves as a harbour front inn with two grand bed and breakfast suites, both with en-suite bathrooms.

Sweet fudge aromas from the kitchen enhance any B&B stay, as the treats are made in- house by Jon and Vicci. Fudge flavours include delights such as: Cran-Raspberry, Pineapple Rum, Cappuccino Cream and the all time favourites, Maple and Chocolate.

To cater to every sweet tooth, local honey and maple syrup are available for sale. Other sweets include salt water taffy, traditional candies from Scotland and England and house made chocolates of all kinds.

Wednesday - Sunday

11am - 5pm

205 Main Street, Port Stanley, Ontario www.harbourtownfudge.com (519) 782-3006

Harbourtown Marshmallows Ingredients 1 cup cold water 2 envelopes gelatin 1 1/2 cups white sugar 1/2 cup each white corn syrup and water 1/4 tsp salt 1 tablespoon vanilla extract 1/2 cup each of powdered sugar and cornstarch For preparation instructions visit www.savourelgin.ca 7

The Vedova’s opened the doors to Kettle Creek Inn in 1983 after purchasing and completely renovating the derelict building. Today, Kettle Creek Inn is recognized as one of Ontario’s Finest Inns, and welcomes all visitors into the village of Port Stanley.

Jean and Gary, along with sons Troy and Dean, operate this 10 room, 5 suite facility complete with restaurant.

The Vedova’s, along with Chefs Chris Burleigh & Rob Lampman, strive to improve— never resting on their laurels. One way they are able to accomplish this is buy sourcing locally. Chefs Chris and Rob are able to phone the fish market down the street and pick up or have delivered fish that was caught only a few hours prior. Buying local means deliveries 7 days a week to your back door, and that means fresh food for guests.

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RESTAURANTS & SWEETS

Kettle Creek Inn

The Inn’s Gazebo, set against stunning gardens designed by Elgin landscapers, offers summer dining with cool lake breezes. In the winter, the English-style pub, with its relaxed atmosphere, is the place to be on Friday nights.

Visitors from all over the world come to stay and eat at the Kettle Creek Inn. Indulge your senses, relax and dine with the Vedova family.

Open Daily

11am - 9pm

216 Joseph Street, Port Stanley, ON www.kettlecreekinn.com (519) 782-3388

Kettle Creek Inn Famous Cheese Burger Soup Ingredients 1/4 cup vegetable oil 1 lb ground beef 1 medium sized onion (chopped) 2 tomatoes (diced) 4 whole pickles (chopped) 1 tsp chopped garlic

salt & pepper 1 litre of 35% cream 500 ml of 2% milk 2 cups cheddar cheese 1 cup of chopped lettuce 1 tsp of turmeric

Serves 6-8. For preparation instructions visit www.savourelgin.ca 8

RESTAURANTS & sweets

S7

Killer Desserts & Café Killer Desserts & Café offers classic lunches with a tasty twist. Last spring, it also geared up to be the place to come for Afternoon Tea or for a fine cup of French Press coffee.

Donelda’s guiding principles are quality ingredients, prepared from scratch, and made to order. She’s excited about continuing with those same ideals, while expanding the Killer Desserts & Café’s repertoire to include a variety of loose teas from the Metropolitan Tea Company.

Specialty coffees, cappuccino and espresso have always been available at Killer Desserts & Café. Now those looking for the finest cup of coffee can enjoy freshly ground and French Press brewed, 100% Jamaican Blue Mountain. This is “the coffee the Queen drinks”.

The most popular menu items by far are the specialty grilled cheese sandwiches. One is made with cheddar and apple pecan harvest compote. Its flavour is so addictive that several local people come in for a weekly ‘fix’. Another crowd pleaser is the Raspberry Chipotle BBQ Pulled Pork Grilled Cheese.

Donelda enjoys dressing up the standards with a flavour punch or crunch. She stocks many gourmet products which line the shelves so people can bring a flavourful zing to their home meals. Donelda also keeps an open jar of most, so customers can sample before making a purchase decision.

Open daily all year 291 Bridge Street, Port Stanley, ON www.killerdesserts.com (519) 782-9987 / 1-866-372-2753

ULTIMATE GRILLED CHEESE & HAM SANDWICH Ingredients 2 slices 7-grain bread 30 g Jalapeño Cream Cheese

2 slices of Jalapeño Jack Cheese 75 g thinly sliced ham

Jalapeno Cream Cheese Ingredients 98 g Texas Longhorn Jalapeño Dip Mix*

250 g cream cheese

For preparation instructions visit www.savourelgin.ca *Available at Killer Desserts & Café 9

Stepping into the Mad Hatters Tea Room, located at the popular Quaker Barrel Antiques Market, is like walking into a fairytale. Modelled after Alice In Wonderland, the tea room features the Mad Hatter’s table, Alice’s couch, the Queen of Hearts Garden and themed china.

Owners Amanda and David Terry wanted to complete the fairy tale feeling by designing the façade in the English Tudor style which includes bullion glass shipped directly from England for an authentic look and feel.

Guests of the tea room can enjoy high tea by reservation and daily Devonshire Cream Teas.

In addition to tea, desserts and sandwiches are offered by the Terry’s daughter, Samantha, prepared from old recipe books both British and North American.

S8

RESTAURANTS & SWEETS

Mad Hatters Tea Room

There are 20 different varieties of loose leaf tea for sale along with gifts and collectibles and framed prints of the classic fairy tale.

After tea, a stroll through The Queen of Hearts Garden will lead guests to the outdoor market at the rear of Quaker Barrel Unique Antiques & General Store. This market features crafts made by local artisans, as well as plants and produce from local growers.

Tuesday - Sunday

11am - 5pm

47272 Talbot Line, Central Elgin, ON www.quakerbarrel.com (519) 913-1278

Mad Hatters Home Baked English Scones Ingredients 1 3/4 cup margarine or butter 3 tbsp sugar 2 1/2 tsp baking powder 1 egg, beaten 1 3/4 cups all purpose flour 1/4 tsp salt 4-6 tbsp half and half creme Preparation Preheat oven to 400 degrees.

Cut margarine into flour, sugar, baking powder and salt with mixer until mixture resembles fine crumbs.

Stir in 1 egg and just enough half and half so the dough leaves the side of the bowl.

Turn dough onto floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured biscuit cutter.

Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 - 12 min’s or until golden brown.

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RESTAURANTS & sweets

S9

Ruby’s Cookhouse THE LEGEND BEHIND THE NAME RUBY’S COOKHOUSE

Celebrating its 8th anniversary in June 2013, Ruby’s Cookhouse has become synonymous with large portions, friendly service, and a warm atmosphere.

Father and son team of Steve and George Kapogianis bring over 35 years of restaurant experience and marketing to Ruby’s. The Kapogianis’ believe that fresh is better and source many of their foods locally from their vegetables to poultry and sausage.

On the menu, guests can expect to see favourites such as Ruby’s Herb Roasted Chicken, Chicken Souvlaki, or an all fresh Stir Fry. In addition to lunch and dinner items, Ruby’s offers breakfast all day long.

Friendly service and good food are Ruby’s reputation, and to carry that out are chefs that have worked in every facet of the restaurant including: Gus Revelas, Brent Blackman, David Parsons, as well as Steve and his brother Jim. George is glad that he has carried on the family tradition of restaurant ownership, “The restaurant business is a unique hands-on business with new people, faces and experiences. It’s fun—each day is different and a new challenge.”

Monday - Saturday 7am - 10pm Sunday 8am - 10pm 583 John Street North, Aylmer, ON www.rubyscookhouse.com (519) 773-8786 11

In the early 1800’s a young schoolmarm, Ruby, from the New England States, loaded up a covered wagon and joined a wagon train bound for the west. Heading into the plains of Kansas, Ruby’s wagon broke an axel on the rough terrain. Knowing there would be other wagons and people to follow, Ruby checked her supplies and set up camp. The travellers always received a warm Ruby welcome, the heartiest homemade bowl of soup and the tastiest herb-roasted chicken they could ever imagine.

And so became Ruby’s Cookhouse.

To this day, just outside Topeka, Kansas along the old trail route where Interstate 73 runs south toward Arkansas stands the original Ruby’s Cookhouse.

Travellers from then and now know that Ruby’s Cookhouse is the place with the warmest welcome, the coldest drinks and the best ‘undo the top button of your pants’ food.

Ruby’s Cookhouse on 583 John Street North in Aylmer, Ontario continues this tradition today.

“So come on in, stay a while and taste a piece of history!”

Caren Emery opened the doors to Tasty Sweets Café & Bakery in September of 2010 after years of enjoying baking as a hobby. After deciding on a career change and having the support of her husband Steve, three children and sister Cindy, Tasty Sweets has become a go-to location for delectable treats and fresh sandwiches.

Caren began baking at a young age with her grandma and mom, from bread to brownies. Today the family involvement continues—daughter Krysta helping decorate cookies and sister Cindy helps a few nights a week as well.

Tasty Sweets offers a variety of breads, delicious desserts, pies, ice cream cakes and custom cakes. In addition to dessert the café style menu features a lighter fare of homemade soup and chili, a variety of salads and entrees. Their generous sandwiches are made using Caren’s homemade bread.

S10

RESTAURANTS & SWEETS

TASTY SWEETS CAFÉ & Bakery

Located on the main street of West Lorne, the café offers comfortable seating for 74 and the banquet room is available for meetings and special events. If you need service brought to you Tasty Sweets caters to meet all of your needs including sandwich, veggie, fruit and dessert trays, casseroles, salads and breads.

If you enjoy breakfast buffets, stop in on Sunday morning to fill yourself up for the day; the buffet is offered three Sundays each month. The Emerys take a rest the first Sunday of every month and are closed.

Raspberry Bliss Bars Ingredients 8 oz butter, at room temperature ½ cup brown sugar, packed 2 cups all purpose flour ¾ teaspoon salt, divided 14 oz sweetened condensed milk 18 oz semi sweet chocolate chips, divided 8 oz cream cheese, at room temperature 1/3 cup white sugar 1 large egg ½ teaspoon vanilla ½ cup seedless raspberry jam

At Tasty Sweets you will find friendly staff and an environment that allows you to sit down, relax and enjoy your meal without feeling rushed.

Monday – Friday 7am - 6pm Saturday 8am - 5pm Sunday 9am - 1pm 180 Main Street, West Lorne, ON www.tastysweetscafe.com (519) 768-0044

For preparation instructions visit www.savourelgin.ca 12

RESTAURANTS & SWEETS

S11

Windjammer Inn On the beaches of Lake Erie rests the Windjammer Inn, where to dine is to taste a small piece of culinary heaven. Owner and chef Kim Saunders sources all of her food from the growing local farm network in Elgin County.

In addition to buying straight from the farm, Kim grows many of her own herbs, heirloom vegetables and edible flowers in the gardens surrounding the Inn. The Windjammer Inn features a seasonal menu and specials with local fish, joined by fruits and vegetables, artisanal cheeses, hand made breads, local meats and, of course, Kim’s pastry creations.

A summer meal is best spent on the patio with the Lake breeze brushing your cheek, an oasis from the bustle of everyday life.

Recommended in “Where to Eat Canada” for its fourth year, the Windjammer Inn also boasts 3 comfortable rooms in the Inn and two separate suites next door, begging you to stay for breakfast the next day.

You are invited to dine at the Windjammer Inn where global inspiration meets local sensibility!

See website for hours 324 Smith Street, Port Stanley, ON www.thewindjammerinn.com (519) 782-4173

Lake Erie Pickerel Cakes Ingredients 1 cup poached pickerel, shredded 1 cup grated cooked potato 1 finely chopped green onion 3 tbsp chopped Parsley

1 tsp Blackened Redfish Magic (or other Cajun Seasoning blend, or Old Bay Seasoning) 1 tsp fresh lemon juice 1 egg

For preparation instructions visit www.savourelgin.ca 13

Nestled in the heart of South-western Ontario, halfway between London and Lake Erie, sits a little gem known as Berry Hill Fruit Farm.

S12

MARKETS

BERRY HILL FRUIT FARM

In 1980, Farmer Dick began planting his orchard of apples, peaches, plums, pears, strawberries and raspberries. Recent additions include sweet corn, beets, green beans, and local melons.

Alice opens the fruit stand in June with luscious, fresh strawberries; a few weeks later, different varieties of raspberries and local blueberries begin. All summer, seasonal fruit and vegetables are featured, including sweet corn, which is simply the best around! In the Fall lots of apple varieties are available as well as potatoes, onions, squash pumpkins, gourds and sweet apple cider.

Fruit and vegetables are completely hand-picked by conscientious staff so customers get superior quality products at the peak of their ripeness. You can taste the difference that makes! Knowledgeable staff are always available to answer your questions about the crops including how to cook and preserve all the delicious products that are grown.

The on-farm stand is open from June until November, six days a week from 8:00 am to 6:00 pm. Berry Hill can also be found at the Horton Farmers’ Market in St. Thomas (Manitoba Street) on Saturday mornings as well as at the St. Jacob’s Farmers market near Waterloo.

48937 Glencolin Line, RR#7 Aylmer, ON www.berryhillfruitfarm.com (519) 765-1752

BERRY-DELICIOUS FOOL Ingredients 1 C. (250 ml) Greek yoghurt ¾ C. (175 ml) whipping cream 2 tbsp. sugar dash of vanilla 1C. (250 ml) thawed or lightly crushed berries Preparation Whip cream, sugar and vanilla and gently fold into yoghurt. Fold in berries, leaving streaks, and spoon into stemmed glasses.

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MARKETS

RESTAURANTS & SWEETS

S13

Empire Valley Farm Market Empire Valley, tucked along the shore of Lake Erie on the historic Talbot Trail, bursts with colour, flavour and fresh produce all season long. From bold and brilliant hanging baskets to heirloom tomato plants, from strawberries to sweet corn, this cozy country greenhouse and market is a community gathering place.

Dave and Joy Westelaken, along with their two sons, Jason and Matt, have run the 60-acre farm and greenhouse since 1985. Their motto is, “It’s not about what you sell, but what you give”, and they embody that by providing deliciously simple solutions to healthy eating.

The season starts with Joy’s gorgeous hanging baskets and wide, unique array of annuals, perennials, vegetable plants and ground covers. Sign up for a hanging basket workshop or drop in for the daily potting station. Friendly staff go out of their way to help you choose the best plants for your needs.

Empire Valley is renowned for its tomatoes, cucumbers, peppers, squash and sweet corn. Fresh produce is picked daily. Melons, blueberries and other fruits and vegetables make their way to Empire from neighbouring farms.

Customers in the know order tomatoes, pickling cukes and peppers by the bushel. Empire Valley also stocks everything you need for canning, pickling and making your own salsa.

May 5 - mid-October Monday - Friday 9am - 6pm Saturday 9am - 5pm Sunday 12pm - 5pm 27983 Talbot Line, Wallacetown, ON www.empirevalleyfarms.com (519) 762-3504

Roasted BUTTERNUT Soup Ingredients 4 tbsp butter or vegetable oil 6 cups roasted butternut squash (see below) 1 large cooking onion, diced 1 large potato, peeled & diced 4 cups chicken or veg broth ½ c whipping cream or milk 8 cloves garlic (or less if desired) Salt & pepper to taste Preparation Melt butter in pan with onion and garlic over medium heat until onion is soft and turns a slight golden colour.

In large soup pot or dutch oven add broth & potato, bring to boil, reduce heat and simmer until potato softens.

Add squash, onion & garlic, milk or cream and puree the soup with immersion blender until smooth, return to stove & simmer 10-15 mins. Add additional broth if too thick.

Season with salt & pepper to taste.

Roasting Butternut Squash Cut 2 large butternut squash lengthwise; remove seeds & lay face down in roasting pan with a little water.

Cook in pre-heated oven 350°F until fork soft and browned (approx 1 hour); scoop flesh from skin.

If you have more than 6 cups, freeze or add extra squash to soup. I like to roast many squash & put in freezer bags for winter.

15

When you visit Farmgate Markets, plan on giving yourself enough time to take in the whole experience. Farmgate began in December 2004 as a high-end, quality butcher shop.

Sandy Lyle, a pork and beef producer, wanted to carry on a tradition that his dad had started on the family farm—providing local, quality fresh meats, cut to the customers’ needs. He began by hiring a certified Canadian Butcher Specialist to produce leaner, healthier meats and deli, free of hormones and harsh chemicals or by products and made only from Ontariogrown meat.

S14

MARKETS

Farmgate MarketS

Farmgate has grown steadily since then to include something for everyone. During your shopping experience, you’ll find a full retail section including gourmet sauces and pastas, home-made preserves, local dairy and fresh produce. Start your day with the Farmgate Breakfast Sandwich, or stay for lunch and try a famous build-your-own deli sandwich in the sitdown cafe (with free Wi-Fi). You can chat with the Chef about your catering needs for the office meeting, game day event, or the backyard barbeque party.

Farmgate Chicken & Chickpea Stew Ingredients 8 Farmgate chicken thighs, skinned if preferred 3 tbsp (45 mL) all-purpose flour salt and pepper 2 tbsp (25 mL) olive oil 3 cloves Ontario garlic, minced 3 each of Ontario potatoes and carrots, peeled and cubed 1 tsp (5 mL) paprika (preferably smoked) 1/3 cup (75 mL) dry sherry 1 can (19 oz/540 mL) chickpeas, drained and rinsed 6 oz (175 g) chorizo sausage, thinly sliced 2 tsp (10 mL) olive oil 3 tbsp (45 mL) each coarsely chopped fresh parsley and black olives

If you appreciate the connected shopping experience where the staff know you by name and how thick you like your steaks cut, then Farmgate Markets is an experience not to be missed.

Monday - Friday 8am-6pm Saturday 8am - 5pm 19 Elgin Street, St. Thomas, ON www.farmgatemarket.com (519) 637-0055

For preparation instructions visit www.savourelgin.ca 16

MARKETS

MARKETS

S15

Horton Farmers’ Market The Horton Farmers’ Market welcomes young and old to experience a true community gathering place. “The Market” is where residents and visitors meet to talk, catch up, exchange recipes and buy the best in local produce, meats, cheeses, preserves, arts and more.

Every Saturday at 8am the doors to the main building open and breakfast sandwiches and coffee are ready to greet everyone as they walk in. Two fully covered pavilions outside, protected from the elements, welcome visitors to stroll through the aisles to see what is in season.

It is rumoured that when Ed Horton, former mayor of St. Thomas, donated the market site in 1878 he said that it would always have to be a market.

His request has remained true and the site has stayed a market over the years, but the most impressive transformation has come since 2006 with a progressive restoration project to revitalize the pavilions and main building.

A trip to the Horton Farmers’ Market will have you leaving with a full shopping bag and a new sense of the word community.

May 11 - November 2

Saturday

8am - 12pm

Manitoba Street, St.Thomas, ON www.hortonfarmersmarket.ca

Horton Farmers’ Market Peach Salsa Ingredients 4 tomatoes, chopped 1 1/4 onions, finely chopped 1 fresh peach - peeled, pitted and chopped 1 pear - peeled, cored and chopped 1/4 green bell pepper, finely chopped 1/4 red bell pepper, finely chopped

3/4 cup sugar (or use 1/4 - 1/2 cup honey) 3 tbsp and 1/4 tsp distilled

white vinegar 1 tsp salt 2 tsp pickling spice, wrapped in cheesecloth

For preparation instructions visit www.savourelgin.ca 17

After many years of selling strawberries and other seasonal produce at their road side fruit stand, the Howe family has created a new feature to house their farm fresh goods.

S16

MARKETS

howe family farm market

Howe Family Market has been open since June 2010 selling its own produce, including strawberries as well as farm fresh produce from other local growers in Elgin County.

Howe farm fresh and home grown produce includes: beans, beets, cantaloupe, cucumbers, melon, okra, pumpkins, squash, peppers, tomatoes and much more!

The Howes work with neighbouring farms in order to supply their customers with high quality produce including blueberries, cherries, peaches, sweet corn and raspberries.

June - November Monday - Saturday 9am - 6pm Sunday 11am - 5pm 48596 John Wise Line, Aylmer, ON www.howefamilyfarms.ca (519) 773-3779

Strawberry PiE Ingredients 1 quart fresh strawberries, whole and/or sliced (1L) 1 cup sugar (250mL) 1/4 cup water (50mL)

3 tbsp cornstarch (45mL) 2 tbsp cold water (25mL) 1 baked pastry shell (9 inch/23 cm) 2 cups whipped cream (optional)

For preparation instructions visit www.savourelgin.ca 18

AGRI-TOURISM

MARKETS

S17

THE arts & cookery bank

Outrageously Delicious Chocolate Slab Bites Preparation Preheat oven to 375°F. Butter an 8-inch square baking pan.

Line the bottom of pan with buttered wax paper.

Slab Ingredients 4 oz. 70% dark chocolate wafers (not unsweetened) 1/2 cup unsalted butter 3/4 cup refined sugar 3 large “farm fresh” eggs 1/2 cup organic cocoa powder, unsweetened Extra cocoa powder and icing sugar for dusting Fresh local berries for garnish

A snapshot of rural culture … stirred.

Two buildings—a 1914 Bank of Montreal and an 1883 timber frame barn— offer an intriguing blend of bricks and barn board. This stunning venue is the home of The Arts & Cookery Bank, a regional cultural destination, reviving the home-grown heritage of West Elgin, Dutton-Dunwich, Newbury and Southwest Middlesex communities.

Today, the Bank’s Cookery, a heritage barn transformed into a chef’s dream kitchen, is the perfect space to “cook on all burners.” Offering hands-on cookery experiences, you’ll walk away stirred with a passion for cooking. The Bank’s Heritage Hall, an exquisite gallery of hundreds of photos viewed on multi-touch screens, provides you with a visual feast of rural culture.

The Arts & Cookery Bank is a venue worth experiencing. Come for the experience. Leave inspired.

Call or visit online for information on culinary and photography experiences.

Tuesday - Friday Saturday & Sunday

11am - 5pm Call for events

242 Graham Road, West Lorne, ON www.theartsandcookerybank.com (519) 768-9986 19

Batter Instructions Place chocolate wafers in a double boiler or metal bowl set over a saucepan of barely simmering water.

Melt chocolate with butter, stirring, until smooth.

Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs, one at a time, and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into prepared pan.

Bake in the middle of oven for 25 minutes, or until top of slab has formed a thin crust. DO NOT OVER COOK!!! Cool slab in pan on a rack for 5 minutes.

Garnish & Serve Invert onto a serving plate, cut into bit size pieces.

Dust slab bites with additional cocoa powder and garnish with fresh local fruit…raspberries, strawberries, blueberries.

Slab bites keep, after being cooled completely, in an airtight container for 1 week.

Clovermead Adventure Farm is buzzing with a staff of 24 million bees that produce six different floral sources of honey, each with its own uniqueness. The Hiemstras’ enjoyment of bees and working outdoors has been shared through three generations of family beekeepers who started in the Netherlands. But do not be fooled, this is not your grandfather’s apiary – this is also an adventure farm! Farm animals, Ontario’s largest bee display hive, pedal carts, jumping pillow, playground, wagon rides, and food. Honey Festival, Pumpkin Festival, Pioneer Games, and a Bee Beard Competition.

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Clovermead Bees & Honey

There is a beekeeper on staff each day in the summer months ready to show you the bees up close and answer questions. A movie in the BeeTown Hotel teaches about bees and honey production. Inside the Honey Store, visitors can freely sample honey and spreads at the honey bar and also fill their own container. There are all types of honey treats to take home, beeswax candles, maple syrup, toys, hand cream and goodies. Come see what all the “buzz” is about!

Adventure Farm open June - October Monday - Saturday 9am - 5:30pm Honey Gift Shop open March - December Monday - Saturday 9am - 5:30pm January & February Tuesdays, Fridays & Saturdays 9am - 5:30pm Open Holidays, Closed Sundays 11302 Imperial Road, Aylmer West, ON www.clovermead.com (519) 773-5503

RAISIN Honey COOKIES Ingredients 3/4 cup Clovermead honey 3/4 cup sugar 3/4 cup butter or margarine 1 egg 2 cups sifted flour 1 tsp each salt and cinnamon 1/2 tsp soda 2 cups uncooked rolled oats 1 cup seedless raisins

Preparation Preheat oven to 375°F. Cream honey, sugar, butter and egg Sift together flour, salt, cinnamon, soda. Stir into creamed mixture.

Add rolled oats and raisins.

Drop heaping teaspoonfuls onto greased cookie sheet. Bake on upper rack 12-14 min., till lightly browned. Cool on racks.

Makes about 4 dozen.

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Great Lakes Farms Great Lakes Farms bring families, fun and farming together.

MaryAnne and Joe Van de Gevel are the third generation to carry on the tradition of growing high quality Elgin County fruit, just minutes from scenic Port Stanley. The couple grows fresh strawberries, sweet black cherries, juicy tree ripened peaches, pears, pumpkins and 12 varieties of crunchy delicious apples. These fruits are available fresh when in season and also in many of the fresh-baked goods made in the farm bakery.

Throughout the year, Great Lakes hosts a wide variety of activities including weddings, hall rentals, group dinners, farm tours and pick your own strawberries, pears and pumpkins.

At Great Lakes Farms the fall season is full of excitement! Start your visit with a wagon ride around the farm or a trip through the corn maze. Afterwards, grab a push-wagon and head into the orchard to pick a bushel of fresh, crisp apples straight from the tree. Feel free to add a couple homegrown pumpkins from the patch. After a hard afternoon of harvesting, you can relax in the cafe and enjoy some delicious, fresh-baked apple treats.

Don’t forget to visit the store and bakery to take home some fresh baked goods for your friends.

September 10 - November 6 June, July, August & November

Open Daily 10am - 5pm See website or call for details

5111 Union Road, Port Stanley, ON www.greatlakesfarms.ca (519) 782-3433

Great lakes farms apple coffee cake Ingredients 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 cup sugar 1/2 cup shortening 2 eggs

1 tsp vanilla 1 cup sour cream 2 cups chopped apples 1/2 cup chopped nuts 2 Tbsp melted butter 1 tsp cinnamon 1/2 cup packed brown sugar

For preparation instructions visit www.savourelgin.ca 21

An outdoor tea room, nine themed gardens and a unique gift shop all await your visit at Heritage Line Herbs.

In 2002, Deb and Tom Benner began the process of transforming their tobacco farm into a culinary herb farm. The result has been a successful herb business with over 160 different varieties.

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Heritage Line Herbs

The Silver Birch Tea Room at Heritage Line has a soothing waterfall back drop and offers the best in local cuisine. The menu includes the Silver Birch lunch, sandwiches, gourmet pizza, lemon thyme and pineapple sage cheesecakes, along with lavender lemonade. For food that tempts the taste buds, a stop at the Silver Birch Tea Room is required.

Beside the Tea Room are Deb’s gardens with nine separate themes. The herbs allow one to relax at the Tranquility garden, or get ready to make a pizza at the Pizza garden with all of the essential herbs.

There is also a large swing to sit and enjoy the scents of all the herbs together.

Inside Heritage Line Herbs gift shop, guests are able to purchase specialty blend dried herbs as well as local art, jewellery, and hand lotions.

At Heritage Line Herbs the goal is to farm sustainably, sell locally, and connect deeply with customers.

See website for hours 53443 Heritage Line, Aylmer, ON www.heritagelineherbs.com (519) 866-5577

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY & THYME Ingredients 2 large cloves garlic 1 bunch fresh rosemary, snipped coarse salt or sea salt into 2-inch pieces 3-4 tbsp extra-virgin olive oil 1 bunch fresh thyme, snipped into 12 chicken thighs, trimmed of fat, 2-inch pieces rinsed and patted dry 12 sage leaves (optional) 2 large lemons, cut into 1/4-inch rounds freshly ground black pepper For preparation instructions visit www.savourelgin.ca 22

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Lavender Sense LAVENDER SENSE is a premier grower and purveyor of exquisite lavender and lavender products. The beautiful lavender fields and the charming century old farmstead are nestled beside 25 acres of a private Carolinian forest just minutes from Lake Erie.

Enjoy a stroll in the fields, browse the Boutique, take a walk in the trailed Carolinian forest or stay at the Bed & Breakfast retreat that is open year round. Enjoy local art in the ‘Gallery in the Forest’ and see Elgin County’s first barn quilt. Seasonal pick-your-own lavender is available, usually early to mid July. Please call or check the website for availability.

The proprietors, Pamela and Jesper Andersen, look forward to greeting you, showing you around the grounds and to sharing the unequaled versatility of lavender, from its relaxing and healing properties to its uses in decorating and cooking.

The Boutique offers visitors a selection of lovely lavender products, including a host of gastronomic delights such as jams and marmalade, lavender infused honey, delicious custom blends of lavender teas, culinary lavender for your own cooking pleasure, lavender shortbread cookies and more.

LAVENDER SENSE is in the sensory trade. “Our business is about well-being, romance and fine living!”

Open Mother’s Day – Thanksgiving Thursday - Saturday 10am - 5pm Sunday 12pm - 5pm or by appointment Bed and Breakfast Retreat open year round 28011 Ash Line, Wallacetown, ON www.lavendersense.com (519) 762-2188

LUSCIOUS LAVENDER LIMEADE Ingredients (Serves 6-8) 10 cups of water (about 2 1/2 L) Juice of 6-8 large lime fruits LAVENDER SENSE Culinary Lavender*

LAVENDER SENSE Gourmet Honey* to taste (alternatively, use sugar) 1-2 teaspoons grated lime zest *The lavender ingredients are available in the Boutique Easy to prepare, this tasty and refreshing summer drink serves as a perfect example of how versatile lavender is to use in food and drink creations. The preparation instructions and other great lavender recipes are available in the Boutique and on the website. Just go to ‘About Lavender’ and click ‘Recipes’.

Make sure you visit the website to view the list of ‘Activities & Events’.

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Finding a home for a show horse has led to one of the area’s most popular tourist destinations. Steed & Company Lavender was created when Suzanne Steed was looking for a farm for her show horse and came upon a property outside the historical village of Sparta.

The lavender farm is part of a 45 acre horse farm nestled at the edge of the spectacular Carolinian forest and is designated as an Area of Natural Special Interest (ANSI) by the Ministry of Natural Resources. Steed & Company Lavender grows several varieties of English lavender landscaped into beautiful gardens integrated into the natural beauty of the rural setting.

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Steed & Company Lavender

Suzanne is committed to protecting the natural heritage of the property and does so by practising ecologically sensitive growing methods including no pesticides.

You are invited to stroll through the lavender flowers and visit the gift shop which offers exquisite handcrafted lavender products including toiletries, home essentials and a full range of culinary lavender products. Suzanne started with more obvious recipes for her culinary line, but has experimented widely to include organic lavender ice cream, lavender chocolate and lavender coffee.

Local, natural and, where possible, organic ingredients are used in a range of jams, marmalades, dressings, mustards, spreads and teas.

Mother’s Day - Christmas Wednesday - Saturday 10am - 5pm Sunday Noon - 4pm

Lavender Lemon Shortbread

47589 Sparta Line, 3km east of Sparta, ON www.steedandcompany.com (519) 494-5525

Ingredients

1/4 lb (125 g) butter, at room temperature 1/3 cup (80 ml) sugar 1/2 tsp (2.5 ml) salt

1 tsp (5 ml) dried lavender flower buds slightly ground 1 tsp (5 ml) fresh lemon zest 1 cup (250 ml) all-purpose flour For preparation instructions visit www.savourelgin.ca 24

London

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Crafters Anything Used & Sparta Country Candles Little Red Mitten

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Galleries Art Emporium Gallery Clovermead Gallery Minerva Art Gallery & Custom Framing Portside Gallery St. Thomas-Elgin Public Art Centre The Arts & Cookery Bank Village Crier Gallery

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Studios Clayworks Studio Concreations Medlyn Stained Glass Studio Peter Robson Studios and Gallery Pinecroft Ceramic Art Studio Rubyeyes Kraftwerks

Dutton A13

West Lorne S17 S10 A12

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Wallacetown

Rodney

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Eagle S21 New Glasgow

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Wineries & Breweries Quai Du Vin Railway City Brewing Company Rush Creek Wines

Lyons Springfield

New Sarum

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John St. North

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Aylmer

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Straffordville Vienna

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Richmond

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Port Bruce Suggested Travel Route

Port Burwell

Restaurants & Sweets Green Frog Tea Room at Pinecroft Harbourtown Fudge Kettle Creek Inn Killer Desserts & Café Mad Hatters Tea Room Ruby’s Cookhouse Tasty Sweets Café & Bakery Windjammer Inn Markets Berry Hill Fruit Farm Empire Valley Farm Market Farmgate Markets Horton Farmers’ Market Howe Family Farm Market Agri-tourism Arts & Cookery Bank Clovermead Bees & Honey Great Lakes Farms Heritage Line Herbs Lavender Sense Steed and Company Lavender

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EVENTS Artastic Elgin Discover your inner creativity as the artists of the Elgin Arts Trail invite you to take part in 2 days of interactive events, providing you with an experiential adventure along the Elgin Arts Trail throughout Elgin County. Workshops with participating Elgin Arts Trail artists in their studios, gallery events, speakers, and more will be offered. Artistic inspiration is all around on the Elgin Arts Trail. Visit www.elginartstrail.ca in August for more details.

September 28 & 29, 2013 Parade of Elephants The Parade of Elephants is a travelling, evolving exhibit of one-of-a-kind papier mâché elephants. Each elephant will be decorated by participating artists and artisans featured on the Elgin Arts Trail. A new elephant is added at each location and joins the existing elephants on parade. Every elephant is a unique creation, reflecting the artists and location where it was produced. Presented in partnership with the St. Thomas-Elgin Public Art Centre. Download the parade schedule & map at www.elginartstrail.ca/paradeofelephants October 2, 2012 - September 28, 2013 ElginLicious Join Savour Elgin members every May and October for Elginlicious! This is an opportunity to take advantage of the area’s restaurants, wineries, specialty food shops and agritourism destinations at three great price points. Special promotions are offered at $10, $15 and $25 at all participating businesses. Elginlicious is unique to all other “licious” events, in that it is not exclusive to just restaurants offering three course menus. This is an opportunity for you and your friends and family to get out and explore all that Elgin County has to offer.

Check www.savourelgin.ca for dates and promotions.

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