Taste Simcoe County-Grey Bruce Edition

R E S TA U R A N T S

MENUS

RECIPES

TASTE • FA L L 2 0 1 3

Bringing you the best in local fare!

taste SIMCOE COUNT Y | GREY-BRUCE

taste

If you love food, this book is for you!

Whether you crave something sweet or savoury and want to experience the finest in local cuisine, Taste brings you the best of both worlds in one delicious publication.

Peruse these decadent pages for recipes from local chefs, menus from a wide assortment of restaurants, pubs, grills and the many mouthwatering dishes you will find around Simcoe County-Grey Bruce Region.

Enjoy great food, eating local and this first edition of Taste.

S I M CO E CO UN T Y | GREY-BRUCE

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ELEGANT

SWEET

The Farmhouse ..................................... 6-7

Marble Slab Creamery ..................... 90-91

Bistro 26 ................................................ 8-9

Holly’s Sweets & Eats ......................... 92-93

Town and Country Steakhouse.......... 10-11

Pfalzgraf Patisserie ............................ 96-97

Il Buco Ristorante. .............................. 12-13

Heavenly Sweets ............................... 98-99

Mrs. Mitchell’s Restaurant.................. 16-17

Cakes By Design ........................... 100-101

The North Restaurant ........................ 18-19

Theobroma Fine Chocolates ....... 104-105

Gio’s Ristorante ................................. 20-21 Nottawasaga Resort .......................... 22-23 Sisi’s Trattoria ..................................... 26-27 Sixteen Front ..................................... 28-29 Bruce Wine Bar ................................. 30-31 Globe Restaurant .................................... 32 Groovy Tuesday’s ................................... 33

contents

CASUAL Manhattan’s....................................... 37-38 Wood Fired Pizza Joint .................... 40-41 Crock & Block .................................. 42-43 Copper Blues Bar & Grill ................. 46-47 Brewery Bay Food Co. ........................... 48

INTERNATIONAL Tara Authentic Indian Cuisine ....... 108-109 Green Mango Tree Thai Fusion ... 110-111 Royal Thai Cuisine ................................ 112 Golden Wok Restaurant ..................... 113

Terra Nova Public House ....................... 49 The Lockeroom ................................ 50-51

BAKERY / DELI

The Iron Skillet ................................. 52-53

Fox’s Bakery & Deli ....................... 118-119

Lake Country Grill ................................. 56

Victoria European BakerY ............ 120-121

LN to go .................................................. 57 Flynn’s Irish Pub .................................... 58

WINE

The Whistle Stop Restaurtant ............... 59

Georgian Hills Vineyard ....................... 130 Orillia’s Wine Experience ..................... 131

SPECIALTY The Cheese Gallery .......................... 62-63

CATERING

Cravings ........................................... 66-67

Liberty North........................................ 130

Cafe Fromagerie .............................. 68-69 Local Foods Mart .............................. 70-71

TEA ROOM

Dags and Willow .............................. 74-75

English & Miller .................................... 138

Johnny’s Fresh Fish & Seafood ............. 77 Hamley Tea & Coffee Co. ................ 78-79

FARM FRESH

At Home Interiors ............................ 80-81

Barrie Hill Farms ............................ 140-141

Elegant Gourmet ................................... 84

Murphy’s Farmstead ..................... 142-143

Warwick Hughes Food .......................... 85

Dickey Bee Honey................................ 147

Nutrition Plus ................................... 86-87

Cobble Beach Golf .............................. 148

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taste Publisher Ian Proudfoot General Manager Shaun Sauve Editor Elise Allain

TASTE RECIPES Sweet potato & chipotle soup............... 14

Thai basil turkey meatballs................... 114

Ontario celeriac & cider soup.................. 15

Thai mango salad.................................. 115

Easy pork tenderloin . ............................ 24

Thai hot & sour soup............................. 115

Pork and pecan salad

Almond crusted salmon

with honey dressing............................. 25 Coconut cream pie ................................ 34 Roasted squash hummus . ..................... 36 Pumpkin & sage risotto.......................... 44

with curried orzo salad...................... 116 Warwick Hughes Food Market Shortbread cookies............................ 122 Holly’s Sweets & Eats

profile Photographer Nat Kay Meagan Young recipe Photographer Ellie Kistemaker editorial contributors Jane Giffin Katherine Elphick Betty Dunbar Graphic Design Lu-Anne Turner

Rhubarb lemon brûlée tarts..................... 54

shortbread cookies ........................... 123

Eggplant caponata ................................ 60

Superb shortbread cookies ................. 123

taste

Coconut shrimp....................................... 64

Beet, orange & hazelnut salad............. 124

is proudly produced by:

Pumpkin cupcakes .................................. 72

Carrot cake with cream cheese icing... 126

Roasted pumpkin soup........................... 76

Roasted carrot soup ............................. 127

Maple squash brulé................................ 82

Chocolate zucchini loaf ....................... 128

Corn bread & sausage stuffing................ 83

Apple cinnamon muffins....................... 132

Chewy cookie bars................................... 88

Chocolate chip oatmeal cookies ......... 133

Lemon squares......................................... 94

Chicken casserole with walnut crunch

Lemon poppyseed loaf............................ 95

topping............................................... 134

Apple crumble coffeecake................... 102

Seafood benedict on french rafts . ...... 144

Apple & squash soup............................. 103

Peach and blueberry cobbler .............. 145

Rum & raisin cream cheese brownies.... 106

Maple butter tarts.................................. 146

To be included in our next edition please call: Barrie (705) 726-0573 | eallain@simcoe.com Midland/Orillia (705) 329-2058 | mchristie@simcoe.com Collingwood/Wasaga/ Georgian Triangle/Grey Bruce (705) 444-1875 | clamb@simcoe.com Alliston /South Simcoe (705) 435-6228 | asmug@simcoe.com

“All you need is love.

But a little chocolate now and then doesn't hurt.”

• Charles M. Schulz

Parry Sound/North Bay (705) 746-2104 Muskoka (705) 789-5541 *Some photography has been provided by participating restaurants.

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“One cannot think well, love well, sleep well,

if one has not dined well.”

• VIRGINIA WOOLF

ELEGANT

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A TRULY IMA GINATIVE FREE-STYLE MENU SHOWCASES FRESH, ORGANIC INGREDIENT S, SIMPLE PREPARATION PUTTING TASTE AS CENTRE STAGE 6

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Visit The Farmhouse when you are looking for fun, family, casual dining.

Located on Barrie’s waterfront, we feature the best in farm-fresh food and family casual dining. Dine indoors in our Century building or on one of our patios overlooking Kempenfelt Bay. Featuring a Kids Menu, the farm-fresh food appeals to all ages.

Start with unique appetizers, that have a sense of the familiar and finish with a lemon meringue pie. Each dish offers an unparalleled freshness.

We specialize in home-grown, homecooked 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.

Bring your large party to us, the more the merrier, we have setting for over 100 guests and a beautiful private upstairs room. We can even do a Pig Party (48hrs notice required) - with a whole suckling pig. Your party may be in the mood for a 4lb Halibut or choose a 6lb Farm Organic Chicken.

Come check our our $5 “Appy Hour” menu from 4-6 pm everyday! Don’t forget our delicious Breakfast menu Sundays from 10-2.

The Farmhouse

268 Bradford St., Barrie 705-737-0522 www.thefarmhouse.ca T2A0S1T3e

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Katherine Kroupa, Owner

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Bistro 26 Come experience our passion for fine foods, at market fresh prices.

Our fresh whole foods concepts will 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 daily fresh baked items, friendly / knowledgeable staff, and a unique venue to turn your average meal into a dining experience, beautiful Bistro 26 awaits you!

Stop by and enjoy our delicious Sunday breakfast with a variety of live, local and talented musicians every week!

Do you have a catering event coming up?

Not a problem. From business luncheon, to Black tie, our qualified staff has you covered. With a combined 80 + years experience in the industry, Bistro 26 is here for you.

Turn your average meal into an extraordinary experience! Call today to inquire about your next event, or to make your reservation.

COME EXPERIENCE OUR PASSION FOR FINE FOODS, AT MARKET FRESH PRICES.

Bistro 26 2195 Highway 26 E., Stayner 705-428-4703 www.bistro26.ca T2A0S1T3e

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Located in the heart of downtown Barrie, at 76 Dunlop Street West, the Town and Country Steakhouse has been bringing the traditional steakhouse experience to residents and visitors for over 40 years.

Easily accessible, with free onsite 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 the Town and Country Steakhouse menu offers variety to please every diner.

Our traditional steakhouse signature dishes are prepared table side and there is vast selection of complementing wines from our cellar, accommodating over 4,000 bottles.

Visit this newly renovated establishment for an intimate evening for two, dinner with friends or reserve the luxurious banquet room for the perfect location for any event or meeting.

A TRADITIONAL STEAKHOUSE USING ONLY TOP QUALITY MEATS FROM OUR OWN IN-HOUSE BUTCHER SHOP

Town & Country Steakhouse 76 Dunlop Street West, Barrie 705-726-5241 www.townandcountrysteakhouse.com

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m enu STARTERS

ENTREES

SIGNATURE DISHES

ask your server for soup du jour selections

Served with your choice of House Salad with our ‘Famous Classic Greek’ Salad Dressing or Chef’s Soup of the Day Pickle Tray with Red Pimento Peppers and Kalamata Olives, Sesame Seed Garlic Bread and Choice of Potatoes or Rice

CHATEAUBRIAND (FLAMBÉED TABLESIDE FOR TWO)

‘COLOSSAL’ SHRIMP COCKTAIL the biggest in the city

19 SAGANAKI flambéed tableside

14 ESCARGOT baked with garlic butter and cheese

10 OYESTERS ROCKEFELLER baked with spinach, hollandaise and parmesan

14 SEAFOODTOWER FOR TWO

HALF POUND NEW YORK

27 8 OZ. FILET MIGNON

35 BABY BACK RIBS WITH BBQ SAUCE

29 FRESH SEA SCALLOPS

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colossal shrimp, fresh oysters, mussels and norwegian smoked salmon

LOBSTER TAIL DINNER (2-8OZ TAILS)

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market price

OUR ‘FAMOUS’ GREEK SALAD

ALASKA KING CRAB LEG DINNER (1-LB SPLIT)

if you have to ask, then you haven’t tried it

market price

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The Quintessential Steakhouse Dinner A hearty portion Filet Mignon (18-20oz) carved into medallions and flambéed to perfection in Garlic, Red-wine, Peppercorn, Truffle or Gorgonzola sauce

85 THE ULTIMATE PLATTER FOR TWO A scrumptious combination of two 8oz Filets (Or New Yorks) with broiled Alaska King Crab legs (one lb.), and Two Cuban Lobster Tails (8oz)

145 PORTERHOUSE STEAK DINNER FOR TWO The ‘Granddaddy’ of all Steaks, Featuring the Two Best Cuts with the Bone: Filet Mignon and New York Strip grilled, custom sliced then French served with Peppercorn sauce

75 STEAK NEPTUNE Filet Mignon butterflied and topped with a colossal Shrimp, Asparagus and Neptune sauce. Unlike Surf and Turf, the Marriage of this dish is consummated by infusing -Beef and Shrimp--with a Béarnaise-based sauce

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COME TRY IL BUCO AND TAKE IN OUR SPECTACULAR VIEW OF THE LAKE!!

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For years, Il Buco Ristorante has captured the essence of Old World authenticity with nostalgic Italian cuisine. The authentic Italian dishes, made with freshest ingredients, are created by a master chef whose influence is ever-present, whatever the inspired selection on the menu.

Sharing a great bottle of wine with family and friends over dinner is a wonderful experience! Relax and enjoy the casual attitude while indulging in a bottle of vintage wine from our carefully selected wine list.

Open for Lunch and Dinner TuesdayFriday and Dinner only on Saturday and Sunday.

This is a must-try Italian restaurant.

Bringing a little bit of Italy to Barrie and while dining on the wonderful food and wine choices you honestly forget where you are.

A must!

Il Buco

101-31 Dunlop St. E., Barrie 705-735-9595 www.ilbuco@live.ca T2A0S1T3e

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Soup’s On

INGREDIENTS: 2 Tbsps vegetable oil .....................................................................

1-1/2 cups white onions, diced .....................................................................

3/4 cup diced leeks

W O G REAT TO TRY OF T HESE SIMCOE C HE F S .

.....................................................................

1/2 cup diced celery .....................................................................

1 Tbsp fresh minced ginger .....................................................................

4 cups sweet potatoes (or yams), diced .....................................................................

1 tsp chopped chipotle peppers (optional) .....................................................................

1/2 tsp cinnamon .....................................................................

1/2 tsp ground cumin .....................................................................

6 cups vegetable broth .....................................................................

1 cup 35 per cent cream (whipping cream) .....................................................................

salt & pepper to taste .....................................................................

PREPARATION:

SWEET POTATO & CHIPOTLE SOUP

by Katherine Elphick • Photos by Ellie Kistemaker

Nothing goes better with a fresh salad than a hearty bowl of homemade soup.

We asked two Simcoe County chefs to share some favourite recipes.

“Soup making isn’t rocket science,” says chef Jim Garraway. “The key is to start with high quality fresh ingredients. Homemade stock, for example, makes the world of difference in terms of taste.” Don’t have the time or culinary skills to make stock from scratch? Garraway suggests using lowsodium store bought varieties. Horseshoe Resort chef Dylan Tulloch offers up this soup making pointer. “If you’re making a pureed soup (like the recipe he submitted for this story), add a complimentary garnish such as a pesto. It will add depth of flavour and texture to a smooth soup.”

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In a large heavy-bottomed pot, heat oil over medium heat and stir in onions, leeks, celery, minced ginger, and sweet potatoes. Sauté all vegetables for about 3 to 5 minutes, or until slightly soft. Add chipotle, cinnamon, and ground cumin; stir and cook for 1 minute. Add vegetable broth and bring to a boil. Once boiling, immediately reduce heat and gently simmer (not covered) until vegetables are soft, about 20 to 30 minutes.

Remove from heat and let cool for about 5 minutes. Puree in blender until smooth.

Stir in whipping cream and season with salt and pepper. Heat to a simmer and serve.

Soup can be garnished with sweet potato chips & chive oil (optional). Recipe yields 8 cups (serves 6).

Recipe courtesy of chef Jim Garraway

ONTARIO CELERIAC & cider soup ingredients: 1/4 cup butter .....................................................................

1/2 cup large onion, peeled and diced into small pieces .....................................................................

1/4 cup celery, diced into small pieces .....................................................................

3 cups celery root, peeled and diced into large pieces .....................................................................

1 cup Yukon Gold potatoes, peeled and diced into large pieces .....................................................................

2 litres chicken or vegetable stock .....................................................................

1 cup Ontario apple cider .....................................................................

1 cup 35 per cent cream (whipping cream) .....................................................................

Kosher salt to taste .....................................................................

White pepper to taste

The key is to start with high quality, fresh ingredients.

.....................................................................

Truffle oil (use sparingly) .....................................................................

PREPARATION:

In a large stockpot, melt butter over low heat and sweat onions and celery until tender, about 10 minutes. Add celery root and potatoes, stir. Add chicken broth or vegetable stock and cider. Bring to a boil and then quickly reduce heat to a simmer. Allow soup to simmer uncovered for about 20 to 30 minutes, or until all vegetables are soft.

Remove from heat. Puree with a hand blender until completely smooth. Pass through fine strainer. Return to a clean pot and bring back to a simmer, stir in cream and season to taste with salt and pepper. Pour soup in warm bowls, and finish with truffle oil (about 1/4 teaspoon per bowl) and sage pesto (see recipe below). Serves 6 to 8.

SAGE PESTO

PREPARATION:

1 cup fresh sage

Pick the leaves from the herbs and discard stems. Use a motor and pestle or place all ingredients in food processor and begin to pulse, slowly adding olive oil to desired consistency. Season to taste with salt and pepper.

.....................................................................

1/2 cup flat leaf parsley .....................................................................

1/2 tsp garlic .....................................................................

1/2 cup toasted chopped walnuts .....................................................................

olive oil

Recipe courtesy of chef Dylan Tulloch of Horseshoe Resort

.....................................................................

kosher salt .....................................................................

pepper .....................................................................

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TA K E A S T E P B A C K T O A S I M P L E R T I M E A N D U N P L U G F R O M T H E H E C T I C PA C E O F L I F E . P E R U S E T H E C A R E F U L LY C U R AT E D W I N E L I S T W H I L E E N J O Y I N G C O U R S E A F T E R C O U R S E O F C U L I N A RY D E L I G H T S

Mrs Mitchell’s Restaurant 887395 Mono-Mulmur Townline, Mulmur In the Hamlet of Violet Hill, on the North side of Hwy 89 between Hwy 10 & Airport Rd. 519-925-3627 16

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At Mrs. Mitchell’s Restaurant, expect a superior dining experience. The freshest ingredients are prepared simply, combined harmoniously and presented beautifully. Enjoy the lush grounds, historic building, elegant décor, and upscale service delivered with a down-home smile.

For generations, families have chosen Mrs. Mitchell’s as their go-to place to celebrate life’s milestones.

Wedding packages are second-tonone for couples seeking a stylish country wedding in an idyllic setting - a photographer’s dream. Locals, cottagers and fans from away hail Mrs. Mitchell’s as a favourite, a perfect halfway stop enroute from the Lake to the Bay. Local, seasonal flavours and a creative kitchen team keep the menu fresh with extra items. You’ll leave satisfied, for less than you’d expect. Call ahead with special dietary requirements and there’ll 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 served on the garden salad; warm crusty rolls and spoonbread with every dinner entrée; hot drop biscuits and sweet potato muffins with every lunch and as the 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.

Gift Certificates are available in any amount.

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THE NORTH

THE WEST

“FEED THE SOUL, NOT THE HUNGER.” CHEF OWNER MARCO ORMONDE

The North Restaurant & The West Event Centre The North Restaurant 49 Mary Street, Barrie | 705.812.2192 www.thenorthrestaurant.com 18

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The West Event Centre 146 Toronto Street, Barrie | 705.792.3411 www.thewesteventcentre.com

From From Monsoons, Monsoons, The The Boiler Boiler House, House, The The Metropolitan Metropolitan Hotel, Hotel, to to The The North North Restaurant Restaurant and and now now the the West West Event Event Centre Centre in in Barrie, Barrie, Chef Chef Owner Owner Marco Marco Ormonde Ormonde has has made made Barrie Barrie hishis home home since since 2006.

2006.

The The North North Restaurant Restaurant offers offers new new world world cuisine cuisine with with a contemporary a contemporary global global influence. influence.

AsAs anan award-winning award-winning Chef, Chef, Marco Marco offers offers hishis signature signature dishes dishes and and nightly nightly features features that that areare over over and and above above hishis setset menu. menu.

Looking Looking forfor something something different? different?

Just Just ask ask Marco Marco to to create create it and it and you you will will bebe delighted delighted with with hishis culinary culinary genius genius and and spectacular spectacular presentation. presentation.

The The North North Restaurant Restaurant will will showcase showcase a Wild a Wild Game Game Festival Festival starting starting in in September, September, introducing introducing sensational sensational dishes dishes that that accentuate accentuate thethe unique unique taste taste of of kangaroo, kangaroo, wild wild boar, boar, squab, squab, and and venison. venison.

After After opening opening thethe highly highly acclaimed acclaimed The The North North Restaurant Restaurant in in 2007 2007 thethe Chef Chef was was flooded flooded with with catering catering requests requests forfor large large groups. groups.

In In 2012 2012 The The North North moved moved into into a much a much larger larger two-storey two-storey Victorian Victorian building building with with private private party party rooms rooms forfor catering catering and and special special events. events.

The The move move was was a success a success but but catering catering forfor groups groups of of 200+ 200+ was was still still a challenge. a challenge.

This This past past summer, summer, Chef Chef Marco Marco and and hishis team team opened opened The The West West Event Event Centre Centre in in Barrie Barrie to to fulfill fulfill thethe need need forfor large-scale large-scale catering, catering, weddings weddings and and corporate corporate functions functions and and events events forfor upup to to 250 250 people, people, offering offering hishis signature signature dishes dishes in in banquet-style banquet-style menus. menus.

This This assures assures thethe highest highest quality quality of of food, food, awesome awesome presentation presentation and and impeccable impeccable service. service.

The The West West is is ideal ideal forfor baptisms, baptisms, Christmas Christmas parties, parties, Bar Bar Mitzvahs, Mitzvahs, weddings weddings and and any any special special occasion. occasion.

Come Come and and experience experience The The West West Event Event Centre, Centre, serving serving banquet banquet food food like like you you areare eating eating at at The The North!

North!

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U SING MUCH OF OUR LOCAL HAR VEST, GIO’S RISTORANTE HAS CREATED A MENU T HAT IS NOT SO MUCH BOUND TO ITALIAN TRADITIONS, BUT INSPIRED BY THEM Gio’s will make your visit one to remember with its comfortable and relaxed setting offering exceptional Italian fare and extensive wine list.

Owned by John Remmo, Gio’s has been one of Barrie’s favourite Italian restaurants for a decade.

Anyone who has dined in Italy knows how hard it is to replicate the true Italian character of food anywhere else. But here at Gio’s Ristorante much of the texture and

flavor is tied to the freshness and vibrancy of the ingredients taking you back to John’s roots. Gio’s captures that essence when cooking Italian food from the heart. There is a wonderful option to try our Chef’s Tasting Menu. It features four tantalizing courses that are designed that evening by our chef that will make your taste buds explode. Please allow two hours as you do not want to rush a good

Gio’s Ristorante

experience!

For catering, create your own set menus for private functions with the assistance of our Chef Jason Mortell and John (minimum of 15 persons). The dining room holds a maximum of 34 persons so please call ahead for your reservation.

The food is fantastic, service is outstanding, and the price is great. Gio’s Ristorante…for the sophisticated palate.

Follow us on Twitter & Facebook

36 Anne Street, Barrie 705-721-4513 www.giositalianrestaurant.com T2A0S1T3e

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P O P U L A R R E S O R T P R I D E S I T S E L F I N O F F E R I N G A VA R I E T Y O F DINING EXPERIENCES The Nottawasaga Resort & Conference Centre through its restaurants, prides itself in offering a variety of dining experiences to guests, whether you’re looking for fine dining, a casual bistro lunch, or indulging in Sunday Brunch. Catering to weddings and special events is a major part of the resort’s business. “We have an opportunity to offer many different types of service,” says executive chef Paul Dills.“We do a lot of weddings, anniversaries and special functions. But we can also provide a quiet night out for two people.” Dills and his culinary team look after the resort’s three restaurants which are open to the general public. Each has a unique menu and atmosphere, but all offer high quality food and service. The resort serves up contemporary food in a fine dining setting at its chandelier adorned Mahogany Room, which is open for dinner Monday though Saturday. Located around the corner is the Riverview Room, which is open for breakfast, lunch and dinner as well as Sunday Brunch, which offers everything from eggs, waffles and fresh fruit, to pastas, chicken, beef and seafood. For a casual dining option, the resort has its bistro-inspired Inn Café, located in the main lobby. “We want to give our guests a positive overall happy experience when they are here, with friendly hospitable service,” he says. “It goes hand in hand.”

Nottawasaga

Resort & Conference Centre 6015 Highway 89, Alliston 705-435-5501 or toll free 1-800-669-5501 www.nottawasagaresort.com

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RECIPE

Cedar Plank Trout with Maple Butter My inspiration behind this plate is the iconic Canadian summer campfire.

When I envision a campfire I think of that glorious smoke scent. A cedar plank is an excellent way to capture this scent adding an incredible aroma and flavour to the fish.

Paul Dills – Executive Chef

INGREDIENTS:

INSTRUCTIONS:

TROUT

1. Soak the cedar planks in water for a minimum of one hour.

2. Meanwhile, place the softened butter into a stand mixer.

3. Heat the maple syrup in a small saucepan over medium heat until it reaches 240 degrees on a candy thermometer (approximately 7 minutes).

4. Once heated, slowly pour the syrup over the butter. Turn the mixer onto a high speed and whip together until well blended.

5. Using a piping bag, pipe the mixture onto parchment paper (into desired shape) and chill in the refrigerator.

6. Remove the planks and pat dry.

7. Preheat the oven to 350 degrees F. 8. Place the trout on the plank, skin side down. Rub the trout with olive oil, salt & pepper until coated.

.....................................................................

2 Whole Trout, fillet and bones removed .....................................................................

2 tbsp Olive Oil .....................................................................

Chopped Fresh Herbs (chives, thyme, parsley), Salt and Black Pepper, to taste .....................................................................

MAPLE BUTTER .....................................................................

4 oz Dark Maple Syrup .....................................................................

8 oz Butter, softened .....................................................................

SUPPLIES .....................................................................

4 Cedar Planks, approximately 4” x 10” .....................................................................

Candy Thermometer, Mixer, Piping bag

9. Bake for 10 to 12 minutes in the preheated oven, or until the fillet can be flaked with a fork.

10. Transfer the trout and plank to a plate and garnish with fresh herbs.

Place the Maple Butter pats on top of the trout just prior to serving.

ON THE GRILL Preheat a grill to medium-low heat.

Place plank with fish on the grate and cover. Grill for approximately 15 – 20 minutes, or until fish can be flaked with a fork.

Serve trout with potatoes and a fresh selection of seasonal vegetables.

Serves 4 people. Enjoy with the refreshing clean finish of Hillebrand Trius Riesling Dry.

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ingredients: 2 (about 12 oz/375 g each) pork tenderloins .....................................................................

2/3 cup of your favourite Nicholyn Farms’ salad dressing .....................................................................

PREPARATION: Place tenderloins in a zip-top plastic bag and add salad dressing. Seal bag and massage marinade into pork. Place in refrigerator for minimum 1 hour (up to overnight).

When ready to cook, preheat barbecue to 400F. Remove tenderloins from bag (you can discard the dressing). Roast for about 20 to 25 minutes, or until internal temperature reaches 155F to 160F (68C to 71C) with a meat thermometer.

Slice the pork tenderloin and serve with your favourite vegetables and some rice. Alternatively, you could serve the sliced pork on salad greens topped with additional dressing, if desired.

Serves 6.

easy Pork Tenderloin

by Katherine Elphick • Photos by Ellie Kistemaker

Want to eat local?

Along with fruits and veggies, consider adding local meats to your shopping list. “When people think about local food, they usually think about produce,” admits Lynda Van Casteren of Nicholyn Farms.

“But locally raised meats are also readily available.” While Nicholyn Farms sells a bounty of locally raised meats, pork is its speciality.

With that in mind, Van Casteren agreed to share some recipes that are easy to prepare and delicious. “From pork roasts and tenderloins to burgers, there are plenty of options.”

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Created by Nicholyn Farms,

this delicious recipe is perfect for summer dining. I used Nicholyn Farms’ “Sante Fe” sausage for this recipe.

PORK AND PECAN SALAD WITH HONEY DRESSING ingredients: 12oz (0.375kg) cooked pork sausage or substitute pork roast or chops ................................................................

1 tsp canola oil ................................................................

2 cloves garlic, minced ................................................................

3 Tbsps balsamic vinegar ................................................................

1/4 cup liquid honey ................................................................

salt and pepper ................................................................

4 cups torn lettuce or salad greens ................................................................

1 cup sliced fresh strawberries or other seasonal fruit ................................................................

1/2 cup sliced celery ................................................................

1/4 cup pecan halves ................................................................

PREPARATION: Cut cooked pork sausage into bite size medallions. Heat canola oil in a small skillet over medium heat. Add garlic and sauté, stirring constantly, about one minute. Add balsamic vinegar and honey. Cook one minute more.

Allow to cool. Season with salt and pepper to taste. Toss together lettuce, strawberries or other seasonal fruit, and celery. Arrange salad on individual plates, top with pork sausage and sprinkle with pecans.

Serves 4.

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OU R INSPIRATION LIES IN ITALIAN REGIONAL CUISINE

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Sisi’s has been a landmark in the village of Thornbury in the town of Blue Mountains for fifteen years. With a new patio, a recently decorated dining room and a new team we strive to create a unparalleled restaurant experience.

We are a small independently owned business, driven by a passion for, and dedication to our craft. Our food starts with fresh, high-quality and local ingredients prepared and served with passion, in an energetic dining room where you can truly indulge in the art of sharing. Our focus is regional Italian cuisine, simple and fresh.

To pair with our food or to enjoy “only with you”, we offer a great VQA and international wine selection including those from, our very own vineyard in Argentina, Solo Contigo!

Sisi’s is a come-as-you-are and bring– everyone-from-the-beach or ski hill kind of place. Kick off your flip flops (or your ski boots!) and relax. You’re at home here!

Our inspiration lies in Italian regional cuisine. It is important to us to stay faithful to tradition, while being innovative and creating our own identity. In our kitchen we follow three core principles: Italian character, high quality in raw materials and modern techniques.

Georgian Bay and Grey County offer us a large array of local produce and meat. Having such a bountiful larder right on our doorstep means we’re able to offer a fresh and local approach to dining.

Sisi’s Trattoria

27 Bruce Street, Thornbury 519-599-1112 www.sisitrattoria.com T2A0S1T3e

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Located in the heritage district of Orillia is critically acclaimed Sixteen Front Casual Fine Dining & Lounge.

Sixteen Front is one of Orillia’s finest dining restaurants featuring delicious steaks cut from Certified Angus beef, fresh seafood and much more prepared fresh daily. Come experience the unique cooking talents of awardwinning Chef Marcel Taillefer, the leader of Sixteen Front’s culinary team. Chef Marcel’s experience and a natural gift for preparing fine cuisine are evident in dishes like Australian White Stripe Rack of Lamb or Smoked Pork Loin Chop, to name a few.

Their lounge is a popular place to kick back and relax. Dine, have drinks and socialize with friends while taking in the ambient lighting along with a casual atmosphere. Enjoy lively entertainment around the baby grand piano on Thursday, Friday and Saturday evenings. In addition, Sixteen Front offers charming patio dining, weather permitting.

Their dining room offers an unsurpassed dining experience featuring an extensive assortment of international and VQA wines that are guaranteed to perfectly complement any meal. The diverse menu includes a variety of appetizers, lunch and dinner options, including their infamous signature entrées.

Sixteen Front is conveniently located minutes from the quaint shops and Port of Orillia.

Sixteen Front 16 Front Street North, Orillia 705-326-3135 www.sixteenfront.com T2A0S1T3e

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THE FRESHEST SEASONAL PRODUCE AND ORGANIC INGREDIENTS

Bruce Wine Bar Kitchen 8 Bruce St. S., Thornbury 519-599-1112 www.brucewinebar.ca 30

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Bruce Wine Bar Kitchen is far from your average restaurant. What started out as a small plates wine bar has now grown into a one-of-a-kind two-level wining and dining experience.

Jennifer Vipond, along with her husband Steven (Kingpost Builders) and Chef Shaun Edmonstone are all coowners of Bruce. The three met through mutual friends and it has proven to be a winning combination of aesthetic creativity, outstanding culinary skill and wine expertise.

After 20 years in the veterinary pharmaceutical business, Jennifer decided to follow her passion for wine and is now studying to complete her Sommelier certification (CAPS) in the heart of wine country at Niagara College.

Thornbury native Chef Shaun Edmonstone honed his skills at Toronto’s acclaimed Pangea restaurant, and at the historic Windsor Arms hotel.

With 15 plus years of culinary experience under his belt, Shaun’s natural instincts spark him to create unique and delicious dishes that are inspired by nature’s local ingredients.

This accomplished chef is committed to excellence, ensuring that each and every item on the menu is a distinctive taste experience.

Don’t let the name fool you. This incredibly interesting spot offers a full menu with a wide selection of entrees, salads, appetizers, house made charcuterie boards, fresh house made buns for sandwiches and traditional Neopolitan wood oven pizza.

Located in the alley behind the TD bank in Thornbury.

Open Tuesday through Sunday for lunch and dinner 11:30-to close.

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TRADITIONAL RURAL ONTARIO FARE, HOMEMADE SOUPS AND SALADS, FAMOUS TRADITIONAL RURAL ONTARIO FARE, HOMEMADE SOUPS AND SALADS, FAMOUS WEEKEND PRIME RIB, HOMEMADE TEA BISCUITS, BREADS, CHUTNEYS AND PRESERVES WEEKEND PRIME RIB, HOMEMADE TEA BISCUITS, BREADS, CHUTNEYS AND PRESERVES Located in Rosemont, Located inHotel Rosemont, The Globe was built on a The Globe Hotel was on a The Crown Land grant in built the 1830s.

Crown grantdating in the from 1830s.

The presentLand building, 1859, present dating 1859, was onebuilding, of four hotels infrom Rosemont. was one of hotels Rosemont.

It served asfour a local pubinand also as It served aspoint a local also as a stopping forpub theand stagecoach a stopping point for the stagecoach for people travelling between Toronto for travelling between Toronto andpeople Collingwood.

It played host to and Collingwood.

It played host to travellers, salesmen and even Fenian travellers, salesmengatherings. and even Fenian and other political Until and political gatherings.

1955,other it still accepted overnightUntil guests.

1955, still accepted overnight guests.

Today,itthe restored building welcomes Today, building welcomes diners the withrestored traditional homemade diners fare. with traditional homemade fare.

All three dining rooms at The Globe All threefireplaces, dining rooms at the Thefront Globe feature and in feature fireplaces, inbeautiful the front dining room you’lland see a dining you’ll see a beautiful woodenroom bar and antique cash register. wooden barhomemade and antique cashand register.

Along with soups Along homemade soupsfor and salads,with the Globe is famous salads, the Globe is grilled famoussteak, for weekend prime rib, weekend rib, grilled steak, lamb andprime pork, steak and kidney lamb and pork, steakwith andan kidney pie and fish.

Served array pie and fish. Served withmeals an array of vegetables, all dinner are of vegetables, by alladinner meals are accompanied selection of our accompanied a selection our homemade teabybiscuits and of breads, homemade tea biscuits and breads, along with special chutneys and along withincluding special chutneys and preserves, peppered preserves, including peppered blueberries, spicy rhubarb and apple blueberries, spicy rhubarb and apple mint. mint.

The Globe restaurant serves lunch, The Globe tea restaurant serves lunch, afternoon and dinner.

Open daily afternoon and dinner.

Open daily except for tea Tuesdays.

Located just off except for89 Tuesdays.

Located just off Highway in Rosemont.

Highway 89 in Rosemont.

The Globe Globe The South Side of Hwy 89, Rosemont South Side of Hwy 89, Rosemont 705-435-6981 705-435-6981 32

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THAT’S US IN A NUTSHELL! COME EXPERIENCE THE FUN AND FOOD FOR YOURSELF! WE CAN’T WAIT TO SEE YOU!!!

Groovy Tuesday’s is a quaint and intimate bistro in the heart of downtown Barrie. With friendly staff, led by owner Melanie Barrett, Groovy’s is the perfect place to meet. We pride ourselves on our fresh, seasonal menus, vast wine selection and our sense of humour!

Whether getting together for lunch or dinner, work or pleasure, or even just to chat over wine, you won’t be disappointed. With highly inventive and knowledgeable kitchen staff, we are always happy to cater to different dietary restrictions; in fact we love the challenge! The servers here are just as informative and creative, with new drinks being made up to fit any mood, including their own!

Groovy’s is one of the most desired restaurants for private functions.

Whether celebrating your wedding or wedding rehearsal, birthday or a business function, we do it all, and we do it well! Each event has a menu tailored specifically for your taste buds!

The fun never stops at this restaurant!

Kids cooking classes are sure to make your tots smile. We feature different menu’s one Sunday of every month.

Just call to make a reservation and find out what’s on the menu!

Groovy Tuesday’s 73 Collier Street, Barrie 705-721-0302 www.groovytuesdaysbistro.com T2A0S1T3e

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CRUST 2 cups graham cracker crumbs .....................................................................

1/3 cup granulated sugar .....................................................................

1/2 cup melted butter .....................................................................

W O G REAT TO T RY OF THESE SIMCOE C HE F S .

FILLING 1 can (400 mL), unsweetened coconut milk .....................................................................

1/2 cup milk .....................................................................

1/2 cup granulated sugar .....................................................................

4 large egg yolks .....................................................................

4 Tbsps cornstarch .....................................................................

1/2 tsp salt .....................................................................

CRAZY FOR

Coconut

2 Tbsps, butter (softened) .....................................................................

3/4 cup, shredded sweetened coconut .....................................................................

1/2 tsp coconut extract .....................................................................

TOPPING 2 cups whipping cream (35 per cent) .....................................................................

2 Tbsps granulated sugar .....................................................................

COCONUT CREAM PIE

1 tsp vanilla .....................................................................

2 Tbsps shredded coconut (for toasting) .....................................................................

by Katherine Elphick • Photos by Ellie Kistemaker

This pie is really, really good!

I opted for a graham cracker crust because that’s what my kids requested. Coconut lovers will enjoy the topping of whipped cream combined with broken pieces of Bounty bar and toasted coconut. You can find coconut extract in the spice or baking section of most supermarkets.

I’ve also served the filling as a pudding in individual dessert dishes. Just omit the crust and fill small ramekins with the filling. Top with the same instructions as the pie.

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1 Bounty bar (57g), cut into small pieces .....................................................................

PREPARATION:

CRUST: Heat oven to 400F. In a medium bowl combine graham cracker crumbs, sugar and melted butter. Once combined, transfer to a 9-inch glass pie plate, and gently press the crust against the bottom and up the sides of the plate.

Bake for 10 minutes; set aside. Once cooled, cover with plastic wrap.

FILLING: In a heavy-bottomed large sauce pan, bring the coconut milk and milk to almost a boil over medium heat.

Remove from heat and cover the pan to keep the liquid warm.

In a large mixing bowl, add the sugar and egg yolks and beat on medium-high speed for about 6 to 7 minutes; or until the mixture has thickened and turned pale yellow. Lower the mixer speed to medium and add the cornstarch and salt; using a spatula, scrape down the sides regularly until well combined. With the mixer on medium speed, slowly pour in the coconut milk mixture; mix until combined.

Here comes the tricky part.

Place the liquid mixture back in the heavy-bottomed large saucepan (make sure it’s clean) and while whisking constantly, cook over medium-low or low heat (depending upon the heat intensity of your burner) until the mixture starts to just boil and thickens. Boil for 1 minute; whisking constantly. Be careful not to burn the bottom! Remove from heat, whisk in butter until combined. Stir in coconut and coconut extract.

Place the coconut cream mixture in a bowl. Whisk occasionally, while cooling to room temperature. Cover the surface of the mixture with plastic wrap, so a skin doesn’t form and place in refrigerator for at least 2 hours, or until fully chilled and set. You can allow the mixture to set overnight.

Topping: Pre-heat oven to 400F. Place 2 tablespoons of shredded coconut on a parchment paper-lined baking sheet.

Toast coconut in the oven for about 3 to 4 minutes, or until the edges turn a very light brown.

Place the whipping cream and sugar in a large mixing bowl. Beat at medium-high speed until peaks form, stir in vanilla.

Measure one cup of the whipped cream mixture, and stir into the coconut cream mixture. Transfer the coconut cream mixture into the prepared pie crust, and spread evenly. Pour the remaining whipping cream on top of the coconut cream and spread, then sprinkle with broken pieces of Bounty bar and toasted coconut.

Refrigerate for at least 30 minutes before serving. Enjoy! Serves 6-8.

Coconut lovers

will enjoy the topping of whipped cream combined with broken pieces of Bounty bar and toasted coconut.

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INGREDIENTS: 1 medium butternut squash, halved and seeded .....................................................................

1 tsp olive oil (for brushing on squash) .....................................................................

1 Tbsp brown sugar .....................................................................

3 Tbsp tahini .....................................................................

3 Tbsp lime juice .....................................................................

1 tsp ground cumin .....................................................................

2 tsp olive oil .....................................................................

1 tsp salt (or to taste) .....................................................................

1⁄8 tsp red pepper chili .....................................................................

3 cloves garlic, chopped .....................................................................

3 Tbsp chopped fresh flat leaf parsley .....................................................................

2 Tbsp toasted pumpkin seed kernels, .. toasted (optional) .....................................................................

extra salt and pepper for seasoning

PREPARATION:

Roasted Squash Hummus

By Katherine Elphick • Photos by Ellie Kistemaker

“Hummus isn’t just about chick peas anymore,” says Beth Hunt of the Globe Restaurant in Rosemont, who provided this recipe. Serve this tasty dip with toasted pita, vegetables, tortilla chips, or with toasted homemade toasted crostini or other homemade dippers.

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Preheat oven to 400F. Place squash halves (flesh side up) on parchment paper-lined baking sheet. Using a pastry brush, brush olive oil onto the squash.

Sprinkle the squash with salt and pepper.

Roast in the oven for about 35 to 40 minutes, or until flesh is fork tender.

Remove squash from oven and scoop out the flesh. Place squash and brown sugar in a food processor, or blender and process until smooth. Add tahini, lime juice, cumin, olive oil, salt, red pepper chili and garlic to the squash mixture in the food processor or blender and process until well combined. Add parsley; pulse until blended. Adjust seasoning if necessary. Place in refrigerator to cool.

Place hummus in a serving bowl and sprinkle with pumpkin seed kernels.

Makes about 21⁄2 cups.

“Ask not what you can do for your country.

Ask what’s for lunch.”

• ORSON WELLES

CASUAL

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Welcome to Manhattan’s Bar & Kitchen Manhattan’s Bar & Kitchen is a modern and contemporary restaurant that promises to deliver a progressive, inexpensive menu with attentive, proficient service, in a relaxed setting with beautiful views of Kempenfelt Bay. In our stylish city bar you can catch up with friends, unwind after work or simply find a sophisticated space to indulge in an excellent selection of food and drink Manhattan’s Bar & Kitchen has been a city bar in the heart of downtown Barrie since 2003 and today we operate in the finest evolution of our concept. Whether you want to catch up over cocktails, share a bottle of well-chosen wine or enjoy an excellent meal out, you’ll find something to suit you.

We have new faces too, a talented new chef, management team and service staff that promise to impress.

The new menu, wine list and comfortable surroundings are sure to entice you into joining us one evening soon to celebrate!

OUR AIM IS T O BRING YOU THE VERY BEST CASUAL DINING EXPERIENCE IN THE HEAR T OF D OWNTOWN BARRIE

Manhattan’s Bar & Kitchen 147 Dunlop St. E, Barrie 705-721-1190 www.manhattansbarrie.com 38

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STARTERS PARMESAN AND BASIL RISOTTO BALLS Smoked tomato ketchup

$10 BLUE CRAB AND LOBSTER DIP Blue crab, lobster, cream cheese, wild mushrooms, red pepper, scallions & melted mozzarella

$12 CHICKEN CIGARS Chicken, mango, bell peppers, onions, cilantro with spicy roasted red pepper sauce

$11 CARPACCIO Smoked beef carpaccio, truffled leaves, lemon aioli & herb crostinis

$14 PURPLE POTATO AND SMOKED CHICKEN SALAD Smoked chicken, baby potatoes, purple potatoes, radishes, olive oil, crème fraiche, mint, chives

$14 GRILL BREAD DUO Cherry tomato bruschetta, mushroom, goats cheese, mushroom pesto, toasted hazelnuts

$12

ENTREES CEDAR PLANK SALMON Citrus dressed broccoli, grilled pineapple & cilantro salsa

$24

8OZ AAA STRIPLOIN Crispy Cajun onion rings, natural beef jus

SANDWICHES FLAT IRON STEAK Open faced, roasted garlic Panini, sautéed mushrooms, caramelized onions, Guinness infused steak sauce and mozzarella

$14

$24

CRAB AND LOBSTER

BALSAMIC HONEY CHICKEN

Handmade 8oz burger, blue crab, lobster, swiss cheese on a Kaiser

Grilled free range chicken breasts, honey balsamic glaze, sautéed spinach, grilled tomatoes & sweet onion

$21

GRILLED VEGETABLE STRUDEL Phyllo pastry, grilled zucchini, egg plant, roasted mushroom & peppers with smoked tomato sauce & toasted almonds

$16

SPAGHETINI PESCATORE Shrimp, calamari, mussels, bay scallops & saffron tomato sauce

$19

CRISPY SWEET POTATO GNOCCHI

BURGER

$15

THAI CHICKEN Crispy thai chicken, summer leaves, toasted sesame seeds & nappa slaw

$11

GRILLED VEGETABLE White balsamic & herb grilled vegetable, baby spinach, red pepper aiolo

$10

WEEKEND BRUNCH Saturday and Sunday 11am- 3pm View our full menu online.

Honey bacon cream and wilted spinach

$16

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GOOD THINGS COME IN TWOS, LIKE PEANUT BUTTER & JAM. RHYTHM AND BLUES AND TWO GREAT PIZZA LOCATIONS

Wood Fired Pizza Pie South End Location 34 Commerce Park Dr., Barrie 705-725-9663 40

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Waterfront Location 11 Victoria St., Barrie 705-728-7952

Located in South Barrie & Downtown PIE wood fired pizza is synonymous with good food, a restaurant with two locations in Barrie – one in the South end and the second at the waterfront.

Pie was also featured on The Food Network’s popular show ‘You Gotta Eat Here” so you know you’re in for some good eats.

As a Certified Chef, Owner Randy Feltis knows food, and describes PIE as “real food done well”. Walk in the front door and you will find the wood burning oven with a temperature of 900 degrees, cooking your made to order pizza in a mere 90 seconds!

The open kitchen area is where the hand-spun pizzas take shape, creating tasty crusts. The dough is turned, tossed and covered in sauce, toppings added, then into wood fire. All bread and dough items are made onsite; from the namesake pizza pies and the sweet dessert affectionately referred to as “dough balls” aka one bite cinnamon and Dulce de Leche delights.

PIE chefs roast their own mushrooms, grate their cheese, smoke their bacon, and cure their own pork belly, and they use local organic beef and pork for the legendary meatballs known as “salty balls”. Bread service includes fresh warm slices with a side plate of grated Parmesan, balsamic vinegar and olive oil for dipping. A wide variety of topping options include delicacies.

Sandwiches, pasta and grilled items round out the menu. Pie is also proud to host Canada’s largest pizza eating competition every year!

From the mouth of both locals and John Catucci – “You Gotta Eat Here!”

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RELAXED

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casual

DINING

P R O U D T O H AV E B E E N A S TA P L E O F B A R R I E F O R 4 0 Y E A R S !

T H A N K Y O U B A R R I E F O R Y O U R PAT R O N A G E

Located in Barrie Crock & Block is celebrating its 40th Anniversary this year, thanks to Barrie patrons. Serving delicious, home-style food at affordable prices since 1972, Crock & Block on Bayfield Street is a Barrie landmark. The vaulted ceilings, wooden beams, and ranch-style decor immediately sets a warm and casual atmosphere.

Friendly faces and fantastic prices for portions has regulars returning time and again. The restaurant is open daily for lunch and dinner, and the Sunday brunch features a fantastic all-you-can-eat buffet.

The diverse menu includes signature dishes of prime rib, steaks, stir fry, fish and chips, ribs, and their infamous steak and lobster special.

Relax by the fireplace and enjoy comfortable booth dining or for the summer season, enjoy dining on the patio. Groups, holiday functions, special occasions, and reservations are always welcome.

Crock & Block is a tradition where friends and families have been gathering for good food and good times for 40 years!

Crock & Block Restaurant 325 Bayfield Street, Barrie 705-728-7485 www.crockandblock.ca T2A0S1T3e

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ingredients: 1.5 L (about 6 1/2 cups) chicken stock or broth .....................................................................

2 Tbsps virgin olive oil .....................................................................

1 medium yellow onion (finely chopped) .....................................................................

1 tsp minced garlic .....................................................................

1 cup arborio or carnaroli rice .....................................................................

1 Tbsp butter .....................................................................

1 cup freshly grated Parmesan cheese .....................................................................

4 Tbsps fresh sage (chopped) .....................................................................

2 cups diced pumpkin (or butternut squash), blanched until tender .....................................................................

Sea salt and pepper, to taste .....................................................................

1 cup fresh baby arugula (for garnish) .....................................................................

1/2 cup grated Parmesan cheese (for garnish) .....................................................................

PREPARATION:

PUMPKIN & SAGE RISOTTO Photos by Ellie Kistemaker Recipe courtesy Dylan Tulloch, executive chef at Horseshoe Resort

“Risotto is one of those dishes that I really love to make,”

explains Tulloch. “It works well on its own as an entrée, or as an accompaniment for a nicely braised lamb or veal shank. Risotto can seem intimidating, but it’s really all about technique and proper ingredients.

Try this recipe out for your family and friends.”Risotto is a labour of love, adds the local chef. “It takes about 45 minutes to complete, so enjoy the process because the end result is worth it.”

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In a medium saucepan, bring the chicken stock to a simmer and keep warm.

In a separate large saucepan over medium heat, add olive oil and onion, cook until softened. Add garlic and rice and stir until rice is coated with oil, about two minutes. While constantly stirring, start adding the stock a half-cup at a time. Wait until stock is absorbed into the rice before adding the next half-cup of stock. Continue this process, stirring constantly, until you have used up most of the stock.

When the rice is creamy and al dente, stop adding stock (you may have some leftover). Remove the risotto from the heat, and stir in the butter, Parmesan cheese, sage and diced pumpkin. Season to taste with salt and pepper.

Divide the risotto into 6 dishes and garnish with Parmesan cheese and baby arugula leaves.

Serves 6 as a side dish or as a starter.

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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. Serving lunch and dinner daily alongside our extensive wine and vintage list.

Join us for an unforgettable dining experience.

COPPER B LUES IS DINING AT IT’ S FINEST… SERVICE AT IT’S BEST!

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m enu Sample Sample Menu Menu

APPETIZERS APPETIZERS OUR OUR FAMOUS FAMOUS LOUISIANA‐STYLE LOUISIANA‐STYLE MUSSELS MUSSELS

14 14

APPETIZER APPETIZER PLATTER PLATTER FOR FOR SIX SIX Alaskan Alaskan King King crab crab legs, legs,two two Caribbean Caribbean lobster lobster tails, tails,two two jumbo jumbo garlic garlic shrimp shrimp skewers, skewers,sautéed sautéed sea sea scallops scallops and and our our famous famous Louisiana Louisiana style style mussels mussels

109 109

SNOW SNOW CRAB CRAB CLAWS CLAWS

22 22

LOBSTER LOBSTER MELT MELT

18 18

THE THE BLUES BLUES BURGER BURGER

15 15

WARM WARM HEART HEART OF OFTHE THEVILLAGE VILLAGE SALAD SALAD

17 17

SAMPLE SAMPLE CHEF’S CHEF’S CREATIONS CREATIONS STUFFED STUFFED CHICKEN CHICKEN BREAST BREAST

27 27

GRILLED GRILLED ATLANTIC ATLANTIC SALMON SALMON

SALADS SALADS // SOUPS SOUPS

29 29

BEET BEET & & GOAT GOAT CHEESE CHEESE SALAD SALAD

SURF SURF AND ANDTURF TURF

12 12

42 42

PEAR PEAR & & GORGONZOLA GORGONZOLA SALAD SALAD

KING KING CRAB CRAB DINNER DINNER

LOBSTER LOBSTER BISQUE BISQUE

SEAFOOD SEAFOOD PLATTER PLATTER FOR FORTWO TWO

15 15

13 13

SAMPLE SAMPLE LUNCH LUNCH ITEMS ITEMS GRILLED GRILLED PORTOBELLO PORTOBELLO ON ON CIABATTA CIABATTAWITH WITH BRIE BRIE

14 14

45 45

Same Same fabulous fabulous platter platter as as the the Appetizer Appetizer platter platter for for six six

109 109

BUTTERNUT BUTTERNUT SQUASH SQUASH RAVIOLI RAVIOLI

THE THE COPPER COPPER BURGER BURGER

22 22

PRIME PRIME RIB RIB SANDWICH SANDWICH

FETTUCCINE FETTUCCINE COPPER COPPER BLUES BLUES

WARM WARM CHICKEN CHICKENWRAP WRAP

ROASTED ROASTED RACK RACK OF OF LAMB LAMB

15 15

16 16 15 15

28 28

Copper Blues

38 38

Bar Bar & & Grill Grill

156 156 Jozo Jozo Weider Weider Blvd., Blvd., Blue Blue Mountains Mountains 705-446-2643 705-446-2643 www.copperblues.com www.copperblues.com T2A0S1T3e

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Good Grub, Great Pub! Visit Orillia’s Brewery Bay when you’re looking for a fun and relaxing dining experience. Brewery Bay is located on Mississaga Street, in historic downtown Orillia, just 2 blocks up from beautiful waterfront parks and the Port of Orillia.

Dine indoors in their casual pub setting or on their patio during the summer months and watch the world go by. Brewery Bay is a great place to bring family and friends, whether for a special occasion, cocktails and appetizers after work, or simply to enjoy good grub for lunch or dinner.

Gathering with the gang? Watch the game on one of their big screen tv’s while enjoying a sample of their vast selection of Scotch, wine, imported and domestic beers, or a refreshing cocktail or martini.

Their food with attitude ranges from burgers, wraps, Tex-Mex, pizza, pasta, vegetarian dishes and rich desserts. They have a kids menu, too.

Next time you’re in ask your server for gluten-free options!

A fun atmosphere where we take our food seriously!

Open 7 days a week.

BREWERY BAY PRESENTS A MULTITUDE OF MAR VELOUS MENU ITEMS TO NOURISH THE BODY & SATISFY THE TASTE BUDS

Brewery Bay Food Company 117 Mississaga Street, East, Orillia 705-329-0943 www.brewerybay.ca 48

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Located Locatedininthe thehamlet hamletofofTerra TerraNova Nova Ontario, Ontario,the theTerra TerraNova NovaPublic PublicHouse House Restaurant Restaurantand andPub Puboffers offersa aunique unique pub/country pub/countrystyle styledining diningexperience. experience.

Our Ouraward awardwinning winningchef chefMalcolm MalcolmMuth Muth creates createsdishes dishesthat thatuse useonly onlythe thefreshest, freshest, highest highestquality qualityingredients ingredientssourced sourced from fromlocal localfarmers. farmers.

We Weare areopen openTuesday TuesdaytotoSunday Sunday(closed (closed Mondays) Mondays)for forlunch lunchand anddinner dinnerand and provide providetraditional traditionalpub/country pub/countrystyle style food foodthat thatcan canbebeenjoyed enjoyedononour ouroutdoor outdoor patio patioororinside insideour ourrenovated renovated century-old century-olddining diningroom. room.

The TheTerra TerraNova NovaPublic PublicHouse HouseRestaurant Restaurant and andPub Pubhas hasa alaidback laidbackand andrelaxed relaxed atmosphere atmospherethat thatmakes makesititthe theperfect perfect location locationtotoenjoy enjoya acasual casuallunch lunchwith with friends friendsororco-workers, co-workers,a afun fundinner dinner with withgroups groupsorora aromantic romanticevening eveningfor for two. two.

The Thewine winelist listisisevolving evolvingfrom fromthe the vitner’s vitner’sand andlocal localOntario Ontariowines winesand and rotating rotatingOntario OntarioMicro MicroBreweries Breweriesonontap. tap.

For Forreservations reservationsorortotobook bookyour yourgroup group event, event,please pleasecall callususat:at:705 705466-5992.

466-5992.

Live Livemusic musicevery everyFriday Fridaynight. night.

We Wealso also book bookprivate privateparties! parties!

Open OpenTuesday TuesdaytotoSunday Sundayfor forlunch lunchand and dinner, dinner,closed closedMondays Mondays Like Likeususononfacebook facebookand andget getupdates updatesonon up-coming up-comingevents eventsand andspecials. specials.

NEW NEWWORLD WORLDPUB PUBIN INTHE THEHEAR HEARTTOF OFMULMUR, MULMUR,LOCALLY LOCALLYGROWN GROWNFOOD, FOOD, MADE MADEFROM FROMSCRATCH SCRATCH

Terra Terra Nova Nova Public Public House House 667294 66729420th 20thSideroad, Sideroad,Terra TerraNova, Nova,Mulmur Mulmur 705-466-5992 705-466-5992 www.terranovapub.ca www.terranovapub.ca T2A0S1T3e

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JOIN U S FOR THE GAME OR AFTER THE GAME. HARD WORK DESER VES LOADS OF PLAY

The Lockeroom

Sports Bar & Grill 201 Cundles Road E., Barrie 705-720-9060 www.lockeroomsportsbar.com

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Located in East Barrie At the Lockeroom on Cundles Sports Bar, we pride ourselves on our fun and relaxed atmosphere.

Meet friends, enjoy a meal, or take in an event. With 27 televisions, a 10 ft projection screen system, and NTN Buzztime, there’s always something going on in this locker room! Top it all off with our 16 different draughts on tap, nightly wing specials, and friendly service and it’s easy to see why we are one of Barrie’s favourite sports bars.

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ORIGINAL RECIPES • ORIGINAL FOOD • ORIGINAL TONY!

TONY’S back with the original food you love!

Tony and his wife, Doris, operated the local favourite Tony’s Iron Skillet for just over 18 years and then took a 5-1/2 year break before opening the doors to The Iron Skillet, now located in the Balsam Street Plaza, in October of 2012. The new restaurant has a seating capacity of 128 and is great for lunch, dinner and private or corporate parties.

Tony has put together a menu of his most popular dishes including his famous schnitzel, Austrian Goulash and Mexican dishes that give an international flavour to the menu.

His smoked meats, such as brisket, pulled pork and chicken, are part of the new menu. This varied menu offered at The Iron Skillet is a result of Tony and Doris travelling a lot over the past 5-1/2 years and bringing those influences back with them.

The Iron Skillet is located at 20 Balsam Street, Collingwood

The Iron Skillet 20 Balsam Street, Collingwood 705-444-5136 52

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Step 1: Rhubarb Compote 6 cups chopped rhubarb .....................................................................

2 cups granulated sugar .....................................................................

1⁄4 cup corn starch .....................................................................

PREPARATION:

Combine all ingredients in a mediumsized pot, and bring to a simmer on medium-high heat. Once you have simmer going, turn down to medium-low heat. Stir often to prevent sticking, until rhubarb softens and thickens (about 20 minutes). Remove from heat.

Step 2: Lemon Curd 8 egg yolks .....................................................................

1 cup granulated sugar .....................................................................

Zest and juice of 2 lemons .....................................................................

1/8 tsp salt .....................................................................

1⁄2 cup cold butter, cubed .....................................................................

Rhubarb Lemon Brûlée Tarts

by Katherine Elphick • Photos by Ellie Kistemaker Recipe courtesy Laurie Warwick

While there are many steps to this recipe,

“don’t get stressed, as they can be made ahead of time,” she explains. While Warwick prefers using fresh rhubarb for this recipe, frozen also works. Although you can broil these tarts for the crackle crisp brûlée top, it’s best to use a culinary blowtorch as broilers often burn pastry before melting the sugar. You can find culinary blowtorches in the gadget section at many higher-end kitchen shops.

PREPARATION: Whisk together egg yolks, sugar, lemon juice and zest in a medium heavy bottomed pot. Cook over medium-high heat, stirring constantly with a wooden spoon (seriously, don’t walk away!) until mixture is thick enough to coat the back of a spoon. Remove from heat, add salt and butter, a couple pieces at a time; stirring until combined. Strain through a fine sieve. Cover with plastic wrap directly on the surface (to prevent a skin from forming) and refrigerate 1 hour.

STEP 3: Assembly 36 pre-made frozen pastry shells, or your favourite pastry recipe .....................................................................

1/4 cup granulated sugar (for sprinkling) .....................................................................

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PREPARATION: Preheat oven to 375F. Fill cold tart shells three-quarters full with the chilled rhubarb compote. Bake for 20-25 minutes until pastry is golden. Once baked, let cool for 20 minutes. Spread each tart with a heaping tablespoon of lemon curd. Sprinkle each tart with 1â „4 teaspoon of sugar and broil for 3 to 5 minutes, until sugar becomes golden. Be careful not to burn your pastry! Instead of broiling in the oven you can use a blow torch like we do. Maybe your husband has one you can borrow?

Makes about 30 to 36 tarts.

Making the most of your rhubarb: 1. Select firm, crisp, tender stalks. Crispness, more than colour, is an indicator of freshness and quality.

2. Pull the stalks right from the bottom of the plant.

3. Keep the growing area weed and grass free. Also, put a bit of manure around the plant in the fall.

4. Pick regularly as it grows quite fast.

5. To maximize flavour and colour, it’s best to mix two varieties of rhubarb together (such as Canada Red and German Wine).

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STARTERS

FAVOURITES

LCG SUMMER SALAD

FRESH TOMATO BRUSCHETTA ON CIABATTA BUN WITH GOAT CHEESE

Mixed Greens, Roasted Red Peppers, Blueberries, Goats Cheese, Sunflower Seeds, 5 Herb Vinaigrette

12.50

8.95

PERNOD SHRIMP DINGHY

Mixed greens, cucumber slices, shredded carrots and balsamic vinaigrette

Shrimp sauteed in Pernod Liqueur and Fresh Cream, Served with Fresh Garlic Buttered Ciabatta Bread

6.95

12.50

CAESAR SALAD

LOADED CANOES

MIXED GREEN SALAD

Hearts of Romaine, Herbed Croutons, Fresh Crumbled Bacon, Chef’s own Caesar dressing

7.95

SPINACH SALAD Baby Spinach, Mandarin Oranges, Toasted Almond Slices, Mandarin Orange Dressing

9.95

(Add Chicken or Shrimp to Compliment Your Meal)

DROP YOUR ANCHOR HOMEMADE SOUP

4.95

SWISS ONION SOUP

5.70

CHEESY BACON CIABATTA MELT

Potato Wedges Stuffed with Home Smoked Pulled Pork, Diced Tomato, Green Onion Topped with Mozzarella and Cheddar Baked and Served with Sour Cream

9.95

SMOKED PULLED PORK NACHOS Tomato, Kalamata Olives, Red Pepper, Green Onion, Jalapeno, Mushrooms, Pork

13.95

FALL OFF THE DOCK MELT In-House Roasted Black Angus Beef Topped with Sautéed Red Onions, Green Peppers and Mushrooms. Smothered in Mozzarella on a Toasted Bun and Accompanied with a Side of Hot Beef Jus for Dipping

14.95

LCG COTTAGE BURGER

m enu ENTREES PASTA LAKE COUNTRY PENNE

22

SHRIMP AGLIO OLIO 20 PENNE A LA VODKA 17 SPAGHETTI POMODORO 13 BAKED CHICKEN PARMIGIANA

Served with your choicee of Spaghetti Pomodoro OR Fettuccine Alfredo

21

JACK DANIEL BBQ RIB DINNER

Full Rack of Pork Back Ribs

24

THE DRUNKEN PORK CHOP

Apple Brandy Marinated, Served with Roasted Garlic Mash, Fresh Sauteed Veggies & Chefs Own Smoked Gravy Jus

18

LCG BLACKENED PICKEREL

Lightly Pan Seared 19

FRESH RAINBOW TROUT

Pan Seared Herb Crusted, Baked & Served with Dill Butter Sauce

19

HADDOCK FISH & CHIPS

14

7.95

11.95

NY STEAK & SHRIMP

GUINNESS BEER BATTERED ONION RINGS

CHEF ROB’S CURRY CHICKEN AVOCADO BURGER

PORK SCHNITZEL

9.95

12.95

Lake Country Grill

28 18

425 West Street North, Orillia 705-329-0303 www.lakecountrygrill.com 56

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LN to go has got you covered when LN go has gotand youentertain. covered when it’s to time to eat it’s to eat and entertain.

But time the catering business inside But the North, catering inside Liberty atbusiness 100 Caplan Ave., is Liberty North, 100 for Caplan Ave., is more than just at a deli people who more to than just a deli meal. for people who need grab a quick need grab a quickoffers meal.a fresh Whiletothe business While thefor business offers a fresh selection lunch and dinner to selection for lunch dinner to go go from Monday to and Friday, LN to go from Monday to Friday, LNattoyour go also offers a catering service also offers a catering service at your doorstep anytime. doorstep anytime.

Intimate private dinners – where a Intimate private dinners – where a LN Executive Chef prepares the meal LNyour Executive at home –Chef are prepares becomingthe justmeal as at your home are becoming as popular as the– on-site service,just says popular as the on-site service, says owner Stella Gan. owner Stella Gan. The Executive Chef can customize The Executive Chefguests. can customize any meal for your any mealafor your crowd guests.for special Feeding hungry Feeding a hungry crowd for special occasions like anniversaries or occasions is like anniversaries or no weddings also not a problem, weddings is also a problem, no matter where younot live. matter where you live.

Gan said her team recently travelled Gan said her team recentlyon travelled to a Georgian Bay cottage a remote to a Georgian Bay cottagemeal. on a remote island for a three-course island for a two three-course meal.

“We barged full ovens, two full“We two full fullsizedbarged hot boxes, coolovens, boxes,two stoves, sized hot boxes, cool boxes,down stoves, tables, chairs – everything to tables, – everything down to the saltchairs and pepper.” the salt and pepper.”

If you are pinched for time but still If youfresh, are pinched for time but still want spectacular food, want fresh, spectacular food, call LN to go. call LN to go.

A TRULY IMAGINATIVE CULINARY MENU SHOWCASING FRESH, GOURMET A TRULY IMAGINATIVE CULINARY MENU SHOWCASING FRESH, GOURMET FOOD TANTILIZING YOUR PALATE & PUTTING TASTE AS CENTRE STAGE FOOD TANTILIZING YOUR PALATE & PUTTING TASTE AS CENTRE STAGE

Liberty Liberty North North -- LN LN to to go go 100 Caplan Ave, Barrie 100 Caplan Ave, Barrie 705-728-3877 705-728-3877 www.libertynorth.ca www.libertynorth.ca T2A0S1T3e

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On your way down to the bay in picturesque Penetanguishene, you will find Flynn’s Irish Pub smack dab at the corner of the two main streets.

Catherine Flynn lived for some time in Ireland, where she met Tom Flynn, her future husband. When they came to Canada, they wanted to have a place that reminded them of their time in the old country, a place that had the timehonoured traditions of food and drink.

Thus, Flynn’s Irish Pub was born.

At Flynn’s, Chef Addie Ham, a man who is passionate about what he creates, believes in the 100-mile principle, using local farms to supply quality ingredients that are served up at their freshest. As the menu changes with the seasons, guests can always expect the best.

Traditional specialties include Guinness-battered haddock served with fries, coleslaw and salad; Maggie and Jiggs Corned Beef Dinner; as well as the mouth watering Carvery on Sundays, where you can enjoy a variety of dishes including a prime rib dinner with all the fixings. There are also 12 beer varieties on tap. You will go away full and ready to start another work week. Visit today and enjoy music, food and drink. A taste of Ireland, without having to pay for a costly plane ticket. It will be an experience you will not soon forget.

Cheers!

COME IN, E NJOY MUSIC, CONVERSATION, FOOD, AND A PERFECTLY POURED GUINNESS. OPEN 7 DAYS A WEEK

Flynn’s Traditional Irish Pub 96 Main Street, Penetanguishene 705-355-4PUB 58

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Regulars to The Whistle Stop restaurant in Beeton know one of the first things to do after walking through the door is check the special menu board. Reflecting owner/chef Clara Viscardi’s penchant for fresh food and experimentation, the menu’s unlikely to disappoint people looking for a unique dining experience. With hearty menu staples from prime rib and homestyle pasta dishes to more adventurous specials like venison, quail and barrumundi, The Whistle Stop has been catering to a wide variety of tastes for nearly two decades.

The ever-changing menu is, in part, thanks to southern Ontario’s wide variety of fresh and locally available meats and produce, something that Viscardi delights in making full use of. Even Viscardi’s mother helps by preparing the meatballs, using her 50-yearold recipe.

Lobster night is also a popular event, held in the spring to coincide with the east coast lobster season. The Whistle Stop features wine nights three or four times a year. They consist of multiple course meals inspired by and designed to pair with specific wines.

The Whistle Stop will accommodate large groups and will alter many menu items for allergies. They offer gluten-free options in many of their dishes as well. They recently acquired a portable ramp, so that customers in wheelchairs can more easily get into the building.

ANNUAL LOBSTER EVENT IN MAY AND SEPTEMBER. FRESH ATLANTIC LOBSTER FLOWN IN THAT DAY

The Whistle Stop 7 Main St., Beeton 905-729-0399 www.whistlestopbeeton.com T2A0S1T3e

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ta s t e r e c i p e s

INGREDIENTS: 1 large eggplant .....................................................................

1⁄2 red onion .....................................................................

1 red pepper .....................................................................

salt & pepper to taste .....................................................................

2 Tbsps canola oil .....................................................................

2 garlic cloves, diced .....................................................................

1 tsp capers .....................................................................

1 Tbsp black olives, diced .....................................................................

1 tsp granulated sugar .....................................................................

1 Tbsp balsamic vinegar .....................................................................

1 tsp red wine vinegar .....................................................................

PREPARATION:

EGGPLANT CAPONATA Recipe courtesy Angela Pidutti of Cravings

“This recipe is one of my favourites because it’s so versatile,” says the Barrie chef. Along with spreading the caponata on crackers, pita chips or crostini, this dip has plenty of culinary options. Try it as a tasty topping for goat cheese, grilled fish, or pizza. “You can even stuff a chicken breast with it,” says Pidutti.

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Preheat oven to 350F. Dice the eggplant, onion and red pepper into small pieces, and place in a medium-sized bowl. Toss with salt, pepper and oil. Place a piece of parchment paper on a cookie sheet.

Spread eggplant mixture in one layer over the parchment paper. Roast for 20 to 25 minutes, or until tender.

Meanwhile, in a medium-sized pot, stir together garlic, capers, black olives, sugar, balsamic vinegar, and red wine vinegar. Over low-heat, while stirring occasionally, cook for 20 minutes to reduce mixture.

Stir together both mixtures and place in a refrigerator to cool for at least four hours.

Makes about 2 cups.

Note: after refrigeration, bring the caponata to room temperature before serving.

“Seize the moment.

Remember all those women on the ‘Titanic’ who waved off the dessert cart.”

• ERMA BOMBECK

SPECIALTY

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“BLESSED ARE TH E CHEESEMAKERS” - MONTY PYTHON While on a blistery winter hike along the Niagara Escarpment, Casey Thomson began throwing business ideas around with some girlfriends.

Casey looked for a new challenge, and wanted to bring the harbour town of Thornbury a market stocked with goods from local producers and artisans, all in a charming, sophisticated venue. From that day, The Cheese Gallery was born.

As one of the only cheese shops with a liquor license, The Cheese Gallery is privileged to partner with local wineries and breweries. Visitors are encouraged to sit at the bar, sip wine, and enjoy an antipasto or cheese board or maybe, a gourmet Grilled Cheese of the Day. One of the founding members of the Apple Pie Trail, The Cheese Gallery welcomes travellers with apple cider, apple cheese boards, and apple smoked cheddar. Also featured are gourmet foods, fresh breads, and locally produced/prepared foods. The Cheese Gallery presents a wide variety of Ontario cheeses – favourites include Lindsay Goat Cheddar, Niagara Gold and four-year Thunder Oak Gouda.

You’ll also find triple creams from France, Pecorinos from Italy and of Balsamic Bella Vitano from Wisconsin, a fan favourite!

Drop by to enjoy the “edible art” of The Cheese Gallery.

The Cheese Gallery 11 Bruce Street South, Thornbury 519-599-6699 www.thecheesegallery.com 62

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RE CI P E

Caramelized Apple Grilled Cheese Sandwich Recipe courtesy: The Cheese Gallery

INGREDIENTS:

INSTRUCTIONS:

1 tablespoon butter

Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly. Add the apples and sautĂŠ until tender, about 5 minutes.

Assemble sandwich and grill until golden brown on both sides, about 2 - 4 minutes per side.

.........................................................................

1 tablespoon brown sugar .........................................................................

1 dash of cinnamon .........................................................................

1 NORTHERN SPY apple (peeled, cored & sliced) .........................................................................

2 thick slices of Cheese Gallery, 8 yr cheddar cheese .........................................................................

2 slices of Antje’s Backerei Sunflower bread .........................................................................

1 tablespoon butter

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Most restaurants deep fry their coconut shrimp. This baked version is much lighter, yet still quite tasty. Extra coconut milk can be stored in a zipper lock freezer bag for later use.

Sauce: 3/4 cup Asian sweet chili sauce .....................................................................

3 Tbsps chopped fresh cilantro .....................................................................

2-1/2 Tbsps fresh lime juice .....................................................................

3 Tbsps coconut milk .....................................................................

Shrimp: 2 Tbsps vegetable oil (you will need extra if using two baking sheets) .....................................................................

454 g (or 1 lb) medium-sized raw shrimp, peeled, deveined leaving tail intact (about 30-40) .....................................................................

1/2 cup flour .....................................................................

1/2 cup cornstarch .....................................................................

1 tsp salt .....................................................................

1 tsp cayenne pepper .....................................................................

COCONUT SHRIMP

2 - 3 cups flaked unsweetened coconut .....................................................................

3 egg whites

by Katherine Elphick • Photos by Ellie Kistemaker

.....................................................................

1/4 cup ginger ale

When it comes to coconut, there are two types of people.

Either you love the stuff, or you don’t. There’s no middle ground on this edible issue. Personally, I’m crazy for it and haven’t met a coconut recipe I haven’t liked.

For the committed coconut fanatics out there, here’s a great recipe sure to please.

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PREPARATION:

Preheat oven to 400F. Place foil on the bottom of a sided metal baking sheet and pour oil onto the foil. Spread the oil with a paper towel. Save the paper towel with any excess oil on a plate for later use. Depending upon the size of your baking sheet, you may need to prepare two sheets to accommodate all of the shrimp. If using two sheets, you will need to use 2 tablespoons of oil per sheet.

Rinse and dry shrimp. In a small bowl, combine flour, cornstarch, salt and cayenne pepper; set aside. Place coconut in a separate small bowl; set aside. Place egg whites into a medium mixing bowl and beat on medium-high speed until white and foamy, beat in ginger ale; set aside.

Working with one shrimp at a time, place shrimp in the flour mixture to cover.

Then dip in the egg white and ginger ale mixture. Next, dip the shrimp in the coconut, making sure to coat it well.

Place the shrimp on the baking sheet and repeat until every shrimp has been coated. Using the oiled paper towel, lightly touch each shrimp to ensure that all of the shrimp facing upwards have a light covering of oil.

One sheet at a time, bake the shrimp for about 8 minutes, then flip using a metal spatula (tongs are also helpful in this situation). Cook the shrimp for 8 to 12 more minutes until the meat is no longer transparent in the centre and the coconut turns light golden brown in colour. Serve warm with the dipping sauce.

Coconut Trivia

The term coconut is derived from the Spanish word coco, which translates to “head” or “skull.” During the 16th century, early Spanish explorers felt that the three small holes on the hairy coconut shell resembled the grinning face of a human or monkey.

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CRAVINGS FINE FOOD MARKET & CATERING THRIVES ON NOT ONLY MAKING THE OCC ASION MEMORABLE AND SPECIAL, BUT MAKING IT THE TALK OF THE TOWN Located in South Barrie Cravings Fine Food Market and Catering has become one of Simcoe County’s premier caterers through a simple recipe of succulent cuisine, meticulous attention to detail and highly skilled staff.

But Cravings is more than just catering.

The fresh “Food to Go” counter offers busy families, hard working singles, commuters and general kitchen evaders a selection of freshly cooked

meats, salads, soups, sandwiches and other sweet treats. Stop in for a healthy lunch special or a delicious dinner menu to take home and savour with your family.

The frozen foods section offers a convenient way to stock up on good hearty classics including lasagnas, pot pies, gourmet stuffed burgers, soups, quiches and the list goes on. Keep your eyes open for the more elusive items such as lobster bisque, truffled lamb chops and french tortiere.

Cravings

Fine Food Market & Catering

The Grocery section is a true collage of gourmet finds from local merchants to imported delicacies. Keeping special dietary concerns in mind; organic, gluten-free, dairy free and low salt products are always in stock. Also, be sure to pick up a special gift basket filled with menu options to celebrate a housewarming or a new arrival.

Whether it is a family gathering; cocktail party, corporate event, wedding or sit down dinner with friends.

131 Commerce Park Drive, Unit A, Barrie 705-734-2272 www.cravingsfinefood.ca info@cravingsfinefood.ca 66

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DELECTAB LE... OFFERING

A

WIDE

VARIETY

OF

CHEESES

FROM

AROUND THE WORLD INCLUDING MANY CANADIAN AR TISAN CHEESES

Located in North Barrie Café Fromagerie is a fine cheese shop and café carrying a wide selection of cheese at any given time. Try something new or pick up some of your old favourites. It would be hard not to find some new favourites to add to your list!

The Canadian artisanal cheese industry has grown to create the most delightful and delicious cheeses. We also feature cheeses from France, Italy, England, Scotland, Switzerland as well as many other countries. We are happy to prepare cheese trays to suit all of your entertainment needs or gift baskets for your friends and family. Gourmet accompaniments are also available including olives, olive oils, chutneys, vinegars, charcuterie, mustards and several varieties of crackers.

Our focus is definitely on cheese, both Canadian and international, but we are also a café offering delectable treats. Our customers enjoy our gourmet grilled cheese, freshly made soups, pastries, coffee and a selection of loose leaf teas. Visit us for your morning coffee or tea, buy some fantastic cheese for your lunch, or pick up a variety of cheeses for entertaining or to serve on one of our locally handcrafted cheeseboards.

Cheese knives and other cheese accessories are also available for purchase.

Café Fromagerie

Fine Cheese Shop & Café 181 Livingstone Street East, Barrie 705-719-2400 www.cafefromagerie.com

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“Age is something that doesn’t matter, unless you are a cheese.”

• Billie Burke

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THE BEST FOODS FRESH FROM OUR REGION, MEATS, CHEESES, VEGGIES, BAKED GOODS

Local Foods Mart 123 Dunlop Street E., Barrie 705-812-2469 www.localfoodsmart.ca 70

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Fresh, delicious, wholesome fare from your community.

Local Foods Mart is a grocery store featuring products sourced mainly from within 100 miles of their doorstep: fresh produce, milk, eggs, meats, cheese, bread and baked goods, gluten-free items, prepared foods, and scrumptious homemade ice cream.

After driving far distances to purchase the culinary items they ate in their own home, Chan Ju Park and Julian Daniel decided to open Local Foods Mart in Downtown Barrie.

The shelves, fridges and freezers have been carefully stocked with products crafted by local entrepreneurs: non-homogenized milk, free-run and organic eggs (including duck and quail), and over 80 Canadian cheeses, scrumptious gluten-free items galore, artisanal breads from local bakeries, Montréal-style bagels, organic greens, fresh veggies, kimchi, sauces, fresh chicken, 40-day dry-aged beef, artisanal salamis, and all sorts of other locally-raised meats, sweets, locally-roasted coffee, ice cream, and fresh and frozen prepared meals from some of the most talented local chefs.

Chan Ju and Julian’s goal is to provide the best foods from our region in one central place that’s walking distance for most of the residents of downtown Barrie – and an inexpensive delivery service for nearby homes and the boat docks.

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ingredients: 1 cup all-purpose flour .....................................................................

1 tsp baking powder .....................................................................

1/2 tsp baking soda .....................................................................

1/2 tsp kosher salt .....................................................................

1 tsp ground cinnamon .....................................................................

1/2 tsp ground ginger .....................................................................

2 large eggs .....................................................................

1 cup canned pumpkin purée .....................................................................

1/2 cup granulated sugar .....................................................................

1/2 cup light brown sugar, lightly packed .....................................................................

1/2 cup vegetable oil .....................................................................

PREPARATION:

PUMPKIN CUPCAKES

by Katherine Elphick • Photos by Ellie Kistemaker Recipe courtesy Marian Poirier of Sweetopia.

“Adapted from Ina Garten and Martha Stewart’s pumpkin cupcakes,

this recipe has always been a favorite for me,” explains Poirier. “Amazingly enough, I even prefer it to pumpkin pie because it’s so moist, delicious and easy to make! The cupcake recipe is kid-friendly, just a few bowls and a whisk is all you need. Enjoy!”

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Preheat oven to 350F. Line muffin tin with paper liners. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger.

In a larger bowl, whisk together eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the muffin tin and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Set pumpkin cupcakes aside to cool completely. These are delicious frosted with maple cream cheese icing (see recipe) or just as is.

Makes 10 to 12 cupcakes.

MAPLE CREAM CHEESE ICING 254 g cream cheese, at room temperature .....................................................................

1 cup unsalted butter, at room temperature .....................................................................

2 Tbsps real maple syrup .....................................................................

4 cups icing sugar .....................................................................

PREPARATION:

In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter and maple syrup. Slowly add the icing sugar and beat until smooth.

Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice.

Note:

If you’d like to garnish the cupcakes with fondant pumpkins, you’ll need fondant, orange and brown (green optional) food gel colouring, and a toothpick.

Steps to make pumpkin garnishes:

Colour a small amount of fondant orange.

Roll into small balls and score lines into each pumpkin from top to bottom.

Poke a hole in the top of each with a toothpick.

Colour a small amount of fondant brown.

Roll tiny bits of the brown fondant into stem shapes and insert into the tops of the pumpkins.

(Optional) Colour a small amount of fondant green. Flatten a small piece of fondant and cut out a small leaf shape with a leaf cutter or freehand with a paring knife. Place beside pumpkin stem.

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Dags & Willow 74

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Fine Cheese and Gourmet Shop

Dags & Willow Fine Cheese and Gourmet Shop opened for business on December 15th, 2005. The store’s owners, Kelly Siskind and Steven Epstein, began their endeavor by selling artisanal cheeses at the local Collingwood Farmers Market and they haven’t looked back since.

Dags & Willow now offers a range of products and services including fresh and frozen prepared foods, catering, giftware, gift baskets, a host of gourmet packaged goods and, of course, an astonishing selection of cheeses.

With over one hundred cheeses in store and a try before you buy policy, every cheese experience at Dags & Willow is memorable. Whether sampling cheeses from around the world or those made closer to home, there is something for even the most discerning palates.

Let us help you make your entertaining effortless and your gift giving a snap. If you love food, you will love this shop.

60 Pine Street, Collingwood 705-444-0100 info@dagsandwillow.ca

SH OP • TASTE • LEARN • EXPLORE

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ingredients: 1.4kg (about 3lbs) fresh pumpkin or butternut squash, peeled, deseeded and roughly chopped .....................................................................

2 cooking onions, peeled and roughly chopped .....................................................................

2 carrots, peeled and roughly chopped .....................................................................

2 cloves garlic, peeled .....................................................................

1⁄2 cup vegetable oil .....................................................................

Salt and pepper, to taste .....................................................................

1.5 L (about 6 1/2 cups) vegetable or chicken stock .....................................................................

1⁄4 tsp ground cumin .....................................................................

1⁄4 tsp ground coriander .....................................................................

1⁄4 tsp ground cinnamon .....................................................................

1⁄2 cup Ontario maple syrup or honey .....................................................................

Toasted pumpkin seeds, and freshly whipped cream (for garnish)

PREPARATION:

ROASTED PUMPKIN SOUP

by Katherine Elphick • Photos by Ellie Kistemaker Recipe courtesy Richard Dauginis, executive chef at Liberty North

“This roasted pumpkin soup is one of my personal fall favourites,” explains Dauginis. “It’s a classic harvest recipe and clients love it.”

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Preheat oven to 450F. In a large bowl, combine pumpkin, onions, carrots, garlic, vegetable oil, salt and pepper; stir together until well covered. Place mixture on a parchment paper lined baking tray. Roast, stirring occasionally, for 25 to 30 minutes or until golden and tender. Let cool.

Transfer mixture to a large saucepan, and add stock, cumin, coriander, cinnamon and maple syrup (or honey). Bring to a boil, and then simmer for about 20 minutes. Remove from heat and purée with an immersion blender, or a food processor until smooth. Season to taste with salt and pepper.

Place in bowls and garnish with toasted pumpkin seeds and a dollop of whipped cream. Serves 4.

Johnny’s Fresh Fish & Seafood Market Inc. Located in Barrie’s south end is the areas premier fresh fish and seafood destination. They specialize in all things fresh, sourcing their fish and seafood products from the top global importers and distributors in North America. Johnny’s has access to the freshest unsurpassed quality of goods, this is a result of the many successful relationships they have garnered over the years with their suppliers.

On a daily basis they procure products from all the oceans, lakes and rivers and tributaries from around the globe.

Johnny’s does its best to source their goods from healthy environmentally focused fisheries, and when ever possible from sustainable sources.

Director John T Ward saw a need in the area for a better supply/source of fresher quality goods and products.

Customers return year after year for some of Johnny’s signature products such as their Freshly Steamed and Cajun Shrimp, Award winning Smoked fish, their “Hook ya in”Herb & Spice Surimi Crab dip as well as other dips and related sundries.

Stop in today for something FRESH!

FAMOU S FOR OUR HIGHEST QUALITY FRESH FISH, SEAFOOD, SMOKED FISH, GOURMET ITEMS AND CUSTOM ORDERS

Johnny’s

Fresh Fish & Seafood 516 Bryne Dr., Barrie 705-730-0769 www.johnnysfreshfish.com T2A0S1T3e

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HAMLEY’S TEA & COFFEE CO. SPECIALIZING IN QUALITY LOOSE-LEAF TEAS AND FRESH ROASTED COFFEE

Hamley’s Tea and Coffee Co. 190 Minet’s Point Rd., Barrie 705-719-1008 www.hamleysteaandcoffee.com 78

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Welcome Welcome to to Hamley’s Hamley’s Tea Tea and and Coffee Coffee Co.Co. Established Established in in 2005, 2005, Hamley’s Hamley’s Tea Tea && Coffee Coffee Co.Co. provides provides Barrie Barrie and and Simcoe Simcoe with with over over 3030 different different coffees coffees and and 7070 quality quality loose-leaf loose-leaf teas. teas.

WeWe also also provide provide anan extensive extensive selection selection of of teateaware ware and and coffee coffee accessories. accessories.

AllAll of of our our coffees coffees areare roasted roasted in-instore store and and feature feature unique unique beans beans not not usually usually found found in in this this area. area.

Popular Popular single single origin origin coffees coffees areare from: from: Cuba, Cuba, Papua Papua New New Guinea, Guinea, Brazil, Brazil, Ethiopia, Ethiopia, Tanzania, Tanzania, Jamaica, Jamaica, Guatemala Guatemala and and Costa Costa Rica.

Rica.

WeWe also also carry carry a wide a wide range range of of flavoured flavoured coffees coffees and and wewe areare Fair Fair Trade Trade certified. certified.

WeWe source source loose-leaf loose-leaf teas teas from from around around thethe world world specializing specializing in in every every type type of of tea. tea.

Enjoy Enjoy high high quality quality green, green, white, white, rooibos, rooibos, oolong, oolong, black, black, herbal, herbal, fruit fruit and and decaffeinated decaffeinated teas. teas.

Our Our knowledgeable knowledgeable staff staff can can also also provide provide expert expert advice advice onon brewing brewing and and steeping. steeping.

Our Our Top Top 5 sellers!

5 sellers!

• Italian • Italian Espresso Espresso Blend Blend • Almond • Almond Cookie Cookie Green Green Tea Tea • Sunshine • Sunshine Rooibos Rooibos Tea Tea • Cuban • Cuban Peaberry Peaberry Coffee Coffee • Viennese • Viennese Blend Blend Coffee Coffee Did Did you you know? know?

The The temperature temperature of of your your water water forfor teatea and and coffee coffee is is thethe single single most most important important thing thing you you can can control control in in making making a quality a quality cup. cup.

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SERVICE • QUALITY • VALUE • STYLE

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Located in Downtown Collingwood on Hurontario Street At Home Interiors / Food For Thought is an impressively sized home decor haven filled with a selection of furniture and accessories that cleverly reflects both the rustic cottage style of the locals and the modern edge of urban visitors.

If you have an exact size or finish in mind, ask – many of the pieces can be customized.

Scott started his business to provide all-Canadian quality gourmet products for the foodie in us all. Some of the brands he carries are Roothams Gourmet, Garlic Box, Wildly Delicious, Sprucewood Cookie Co., Perth Pepper & Pestle, Greaves and Hot Mamas.

One of his signature products is “Morty” the Mouse, who is a hit on any cheese tray and the life of the party.

People are surprised to learn that they have sold over 9,000 “Mortys”.

Scott’s favourite quote is “In life, if you take a chance… sometimes good things happen, sometimes bad things happen. But if you don’t take a chance nothing happens”. He draws inspiration to be the best from his mom and dad (sounds so cliché but it is the honest truth).

The secret to At Home Interiors/Food For Thought is their service, quality, value and style.

Stop in to visit Scott, “Morty” and the wonderful team!

At Home Interiors

168 Hurontario St., Collingwood 705-446-9992 T2A0S1T3e

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ingredients: 1 medium Golden Hubbard squash, peeled and cleaned, chopped into cubes .....................................................................

1/4 cup turkey stock (turkey is best, but you can substitute chicken stock) .....................................................................

1/2 cup whipping cream (35 per cent) .....................................................................

1/4 cup maple syrup .....................................................................

1/4 tsp nutmeg .....................................................................

1/4 tsp cinnamon .....................................................................

salt & white pepper to taste .....................................................................

1/2 cup Demerara sugar .....................................................................

1/4 cup chopped pecans, roasted .....................................................................

PREPARATION:

MAPLE SQUASH BRULÉ

by Katherine Elphick • Photos by Ellie Kistemaker Recipe courtesy Kent Smith from Michael & Marion’s Fine Cuisine/The Side Door

When preparing holiday feast side dishes, Kent Smith, host and proprietor of Michael and Marion’s, says his festive table wouldn’t be complete without maple squash brulé. “My version is simple in its preparation, but always a great family pleaser.

It’s hearty and delicious and one of my personal favourites.”

The recipe calls for Demerara sugar, which is a type of unrefined sugar. It has larger grains than granulated sugar, and is a pale to golden yellow colour. “In the end, you are left with a crunchy savoury sweet vegetable side that matches perfectly with a roasted turkey, cranberry stuffing and roasted potatoes,” says Smith.

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Boil the squash until it is fork soft, or ready to be mashed. It must be cooked well enough, so no lumps appear when the squash is puréed. In a large bowl, combine the squash, turkey stock, cream, nutmeg, cinnamon, salt and pepper; blend well with a hand held mixer. Turn the mixture into a buttered oven safe casserole dish (or individual serving oven proof dishes), and smooth the top with a spatula or pallet knife.

Spread the Demerara sugar evenly over the squash. Gently flash under a 500F broiler until the sugar is caramelized. It’s done when the sugar is a deep golden colour and glass like. The sugar needs to be watched closely as it melts quickly.

Remove from oven and top with pecans.

Serves 4.

CORN BREAD & SAUSAGE STUFFING Recipe courtesy Groovy Tuesdays

INGREDIENTS: 300 grams farmer’s pork sausage, removed from casing .....................................................................

2 cups cornbread (day old or stale works best), cut into 2 cm cubes .....................................................................

1/2 medium-sized white cooking onion, diced .....................................................................

2 cloves garlic, pureed .....................................................................

2 tbsps fresh sage, chopped .....................................................................

1/2 cup olive oil or melted butter (if omitting pork, add an extra 1 1/2 tsps) .....................................................................

1-1/2 tbsps fresh lemon juice .....................................................................

Salt and pepper to taste .....................................................................

PREPARATION: In medium skillet over medium heat, brown sausage. Drain any excess fat.

Place corn bread in a medium mixing bowl. Add sausage, onions, garlic, sage and olive oil. Stir in lemon juice and season to taste with salt and pepper.

Place in buttered 9-inch oven safe baking dish. Do not cover. Bake in preheated 375F oven for about 25 minutes or until the edges of the stuffing turn light golden brown. Serves 8 to 10.

FOR A DIFFERENT FLAVOUR AND TEXTURE, try adding 1/2 cup cooked cranberries and 1 cup cooked wild rice to the stuffing. For a Tex-mex flair, add chopped jalapeĂąo (to taste), 1/3 cup chopped red onion and 1 tsp chili spice. You can also transform the side dish into a vegetarian option by omitting the pork. This recipe can be prepared 1-2 days in advance of your event. NOTE: Cook stuffing separate from the turkey to avoid potential bacteria contamination.

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“ T The he Best Fudge in Town

INDULGE IN SOME FRESH HANDMADE TREATS, RELAX WITH A LATTÉ AND DISCOVER YOUR INNER SWEET TOOTH Conveniently located on King Street in beautiful downtown Midland, The Elegant Gourmet is a Chocolate, Fudge & Coffee 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 hope that with each visit you will discover something new from their selection of unique gifts, home décor, gourmet foods and more. They also make beautiful gift baskets, assorted trays of truffles, chocolates, fudge and treats for any occasion.

Whether you are looking to have

some down time to yourself or meet with friends or family, The Elegant Gourmet has all your needs covered. A full-service Internet area is available with three terminals and headsets, and WiFi if you’d like to relax with your own laptop or smartphone.

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. 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.

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.

For those warm days, come in for a premium ice cream and freshly made waffle cones. Make us your “mental” health food store.

Open 7 days a week.

The Elegant Gourmet Chocolate, Fudge & Coffee Shop

235 King Street, Midland 705-528-0250 www.theelegantgourmet.com 84

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Located downtown Barrie, Warwick Hughes Food Market (formerly Laurie’s Sweet Treats & Cafe) is a hidden jewel known to all the downtowners.

With every visit you feel like you are coming home. Everything we offer is made from scratch using many fresh, locally sourced ingredients. Daily homemade soups, savoury scones, quiche and grilled sandwiches are offered at lunch time. As always we have gluten free options. We cater our lunches as well.

We know there is not always time to put home-cooked meals on the table so come check out our freezer full of “cheaters” (our affectionate term for our frozen food). Chicken Pot Pie, Shepherd’s Pie, Soups, Curries and more are available, with many of the items being gluten free.

Saving the best for last, our bakery selection! We offer Breads, Old Fashioned Cakes, Butter Tarts and our famous PMS Bars.

WAR WICK HUGHES FOOD MARKET… FEEDING SOULS ONE DAY AT A TIME

Warwick Hughes

Food Market 34 Ross Street, Barrie 705-725-0600 www.facebook.com/WarwickHughesFoodMarket

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SHOP

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learn

BE HEALTHY

WE PRIDE OU RSELVES ON PROVIDING YOU WITH QUALITY PRODUCTS AND PERSONALIZED CUSTOMER SERVICE. WE’RE HERE TO HELP YOU

Located in Downtown Barrie Welcome to Nutrition Plus Community Health Market, Barrie’s finest health and wellness store for over 30 years. “There is no greater honor than to serve our community with healthy options” say owners Kim Gooderham and Jason Ing. When it comes to healthy food, this is the place. Nutrition Plus offers Barrie’s most complete assortment of organic produce, natural groceries, bulk spices and herbs. Our focus is tasty, local, nutrient-dense and chemical-free food. Whether you are choosing a raw, organic, gluten-free, paleo, vegetarian, vegan or dairy-free diet, this is your destination.

Nutrition Plus is a proud member of Health First Network, a group of Canada’s leading independent health and wellness retailers.

We provide the Health First line of supplements sold exclusively through Health First Stores.

Health First is a high quality, well priced line of supplements manufactured locally in Ontario.

We also carry Barrie’s most comprehensive offering of vitamins and supplements. Whether you are looking to correct a nutrient

Nutrition Plus

deficiency, boost immunity, improve sport performance, lose weight, detoxify, increase energy, control hormonal symptoms or combat stress, our extensive team of holistic practitioners are proud to assist.

A healthy lifestyle not only includes what you put in our body, but also what we put on our body. Nutrition Plus offers an extensive array of clean health and beauty options.

In addition, we offer a variety of natural cleaners for your household needs.

Follow us on facebook (nutrition plus community health market) and our website (www.nutritionplus. ca) to discover our in-store specials, events and coupons. We encourage you and your family to come down and explore our raw organic produce, natural groceries, extensive vitamins & supplements and clean health and beauty products.

We provide free parking and shopping 7 days a week.

Mon-Wed, Sat 9:30-6:00 Thurs & Fri 9:30-8:00 Sun 12:00-5:00 Health & Happiness!

Community Health Market 42 Maple Ave., Barrie 705-737-5351 www.nutritionplus.ca T2A0S1T3e

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ingredients: ½ cup (125 mL) each vegetable oil and unsweetened apple sauce .....................................................................

¾ cup (175 mL) packed brown sugar .....................................................................

2 eggs .....................................................................

2 tsp (10 mL) vanilla .....................................................................

1 cup (250 mL) each whole wheat flour and large flaked rolled oats .....................................................................

¼ cup (50 mL) ground flax seeds .....................................................................

1 tsp (5 mL) each baking soda and baking powder .....................................................................

1 tsp (5 mL) ground cinnamon .....................................................................

½ tsp (2 mL) ground allspice .....................................................................

¼ tsp (1 mL) salt .....................................................................

1 cup (250 mL) dried cranberries .....................................................................

1/3 cup (75 mL) each mini white chocolate chips and green pumpkin seeds .....................................................................

Chewy Cookie Bars Recipe and photography courtesy of Charmaine Broughton

These nutritional nut free bars

are perfect for kid’s lunch boxes or to grab on the go after an early morning run.

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PREPARATION: Pre-heat oven to 350 F. Beat oil, apple sauce and brown sugar on low speed until very smooth. Beat in eggs one at a time. Beat in vanilla. In a small bowl stir together flour, oats, ground flax seeds, baking soda, baking powder, cinnamon, allspice and salt. Beat dry mix into wet mix on low speed until combined. Stir in dried cranberries, chocolate and pumpkin seeds until evenly combined. Pour batter into a well greased 9” X 13” inch baking dish. Smooth top with spatula. Bake in the center of pre-heated oven for 25 to 30 minutes or until cake tester inserted in the center of cake comes out with little crumb. Remove from oven cool completely. Makes 24 bars.

“Cookies are made of butter •

and love.”

NORWEGIAN PROVERB

SWEET

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If you love ice cream, prepare to taste something exciting!

We use the freshest ingredients to handcraft small batches of ice cream in-store every day. Whether you select your favourite flavour or try something new, such as ice cream cupcakes, banana splits, milkshakes or ice cream pies, you can expect to experience something incredible.

Owned by John and Sandra Chalmers, Marble Slab Creamery Barrie opened in June 2009 and is managed by Adrianna DePetrillo, one of the best in the business. Our team of dedicated staff promises to make anything you can imagine. As well as a great team, attention to detail is essential to our success. We thrive on making it right the first time with the freshest fruit, finest nuts, sweetest candies and most delicious brownies available.

Whatever you order, it will be filled with fabulous flavour!

We want to say a sincere thank you to all of the customers who have voted us Barrie’s favourite ice cream. Barrie means a great deal to us and we want to give back as much as we can. We love putting smiles on people’s faces with our products and by supporting community events and fundraising causes.

EX PECT TO EXPERIENC E SOMETHING INCREDIBLE

Marble Slab Creamery 636 Yonge St., Barrie 705-720-2663 Visit us on Facebook at marbleslabbarrie Follow us on Twitter @marbleslabarrie 90

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Keeping it cool FOR THE LOVE OF SHRIMP NACHOS

ice cream

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BAKERY • BISTRO • CATERED EVENTS

We are an all-scratch bakery and cafe where you can enjoy coffee and a treat or have lunch. You could pick up something to go or select from our frozen foods to take home dinner.

We are a full-service caterer for corporate and social events. If you would like us to design and execute an event for you, call Lori and she will be happy to meet with you.

Each cake at Holly’s is made from only the freshest ingredients. Our deliciously light buttercream is made with fresh creamery butter and pure, natural vanilla. Each cake is artfully crafted for you upon ordering so we require 48 hours notice for all cakes. Please call 705.735.3366 to place your order or speak to one of us about creating your next celebration masterpiece.

We also offer Gluten-Free.

Come and taste and buy all of our most delicious gluten-free products that we make at Holly’s Sweets & Eats.

Holly’s Sweets & Eats 12 Commerce Park Dr., Unit L, Barrie 705-735-3366 www.hollyssweetsandeats.com T2A0S1T3e

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CRUST: 3/4 cup butter, softened .....................................................................

1/4 cup brown sugar .....................................................................

1/4 cup icing sugar .....................................................................

1/2 tsp salt .....................................................................

1/2 tsp pure vanilla extract .....................................................................

2 cups all-purpose flour .....................................................................

TOPPING: 5 large eggs .....................................................................

1-2/3 cups granulated sugar .....................................................................

2 tbsps finely grated lemon peel .....................................................................

1/2 cup (plus 1 tbsp) fresh lemon juice .....................................................................

2 tbsps milk .....................................................................

1/3 cup all-purpose flour .....................................................................

1 tsp baking powder .....................................................................

1/2 tsp salt .....................................................................

lemon squares

by Katherine Elphick • Photos by Ellie Kistemaker

This yummy recipe combines two of my favourite things: a shortbread cookie crust and a tart lemony filling.

You will need about five lemons for this classic recipe.

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icing sugar, for dusting .....................................................................

preparation: Line a 13x9-inch (3.5L) metal cake pan with parchment paper, leaving 2 inches (5 cm) extending over long edges for easy removal handles. If you make the parchment handles too short the lemony filling will bubble over and end up under the crust. Set aside.

For the crust: Preheat oven to 350F. In a medium bowl, beat together butter, sugars and salt until light and fluffy. Beat in vanilla until well combined. Stir in flour and combine until mixture looks crumbly.

Press evenly with your hands into a prepared pan. Place pan in a refrigerator for 20 minutes. Bake until slightly golden, about 16 to 18 minutes. Remove from oven and let cool in pan.

Go ahead and try these citrus crowd-pleasers!

LEMON POPPY SEED LOAF INGREDIENTS: 1/3 cup, plus 1 tbsp, butter (softened) .....................................................................

1 cup granulated sugar .....................................................................

3 tbsps lemon juice .....................................................................

2 large eggs .....................................................................

1-1/2 cups all-purpose flour .....................................................................

3 tbsps poppy seeds .....................................................................

1 tsp baking powder .....................................................................

1/2 tsp salt .....................................................................

1/2 cup milk .....................................................................

2 tbsps grated lemon peel .....................................................................

GLAZE: 1/4 cup lemon juice .....................................................................

1/4 cup granulated sugar .....................................................................

1 tsp grated lemon peel .....................................................................

PREPARATION: TOPPING:

Meanwhile, in a medium bowl, beat eggs with sugar until pale and thickened (about five minutes). Stir in lemon peel, lemon juice, milk, flour, baking powder and salt. Pour evenly over prepared crust. Bake for about 25 to 30 minutes or until edges are slightly golden brown and centre is set. Remove from oven and cool completely on a wire rack. Using parchment handles; lift out. Dust with icing sugar and cut into 2-inch squares.

Lemon squares can be refrigerated in an airtight container for up to four days.

Makes about two dozen.

LEMON LOVERS won’t be able to resist a slice of this popular homebaked bread. You will need approximately four to five lemons for this recipe.

In mixing bowl, beat butter and sugar until light and fluffy. Beat in juice and eggs until well combined. In a separate bowl, combine flour, poppy seeds, baking powder and salt; stir into egg mixture alternately with milk and peel.

Pour into a greased 9-x5-inch (1.5 L) loaf pan. Bake at 350F for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients and drizzle loaf with glaze. Cool on a wire rack.

Makes 1 loaf.

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THE FINEST, QU ALITY INGREDIENTS, MASTER-BAKER TECHNIQUES AND TIME PROVEN RECIPES, ENSURE AUTH ENTIC EUROPEAN STYLE CAKES

Pfalzgraf Pâtisserie offers more than 90 different kinds of premium quality cakes, from a truly decadent Chocolate Devotion Cake and Carrot Cake to delicious classics such as Black Forest, Chocolate Truffle Tortes and rich, creamy Cheesecakes.

The finest quality ingredients, master-baker techniques and use of only traditional ‘time proven recipes’ ensures authentic European style cakes.

Pfalzgraf Pâtisserie bakers are specially trained in old-world techniques of cake making. This attention to detail and the use of the freshest ingredients guarantee a product that is consistent and of the highest quality.

Pfalzgraf Pâtisserie offers uncompromised service to customers.

For the cake connoisseur, they offer the freshest and finest speciality cakes available. From simple to extravagant, Pfalzgraf Pâtisserie frozen cakes offer you an unlimited variety of dining possibilities.

They carry a large selection of no sugar added products suitable for diabetics.

Factory outlet store open Monday to Friday 8-5PM; Closed Saturday & Sunday

Pfalzgraf Pâtisserie 90 Saunders Rd., Unit 4-6, Barrie 705-739-8980 www.pfalzgraf-patisserie.com 96

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FOR THE LOVE OF

SHRIMP NACHOS

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Savour Life’s Sweet Pleasures Mention the word “chocolate” and immediately smiles appear on people’s faces. Heli’s love for Collingwood and chocolate inspired her to open this charming European-style cafe. Enjoy any one of their delicious creations and for a few minutes everything is good in the world.

Cakes and sweets are freshly baked on the premises. Entertaining is easy when you can pick up a dessert from the great selection offered. Want something special? They take special orders!

Treat yourself to the most amazing cinnamon bun or pastry with a delicious cup of organic Kicking Horse coffee or a freshly steeped tea.

Not a sweet shop alone, the lunches offered are amazing! Freshly prepared sandwiches, soups and salads are healthy and delicious. Dine in or take out. Catering is also available.

Planning a wedding or special occasion? Heavenly Sweets will provide an amazing dessert table or custom designed wedding cake or celebration cake.

SAVOUR LIFE’S SWEET PLEASURES

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The caramel chocolate cookie is sinfully good! Not just a cookie, it is drenched in Belgian milk chocolate and a handmade caramel filling. Sold across Canada and made right here in Collingwood.

The cookies are beautifully packaged in gift boxes that make gift giving easy. (also sold by the piece to satisfy any chocolate lover).

Gluten-free choices are abundant.

Decadent “Death by Chocolate” Cake or Carrot Cake, just to name a few.

The flourless brownies and incredible gluten-free peanut butter cookies are becoming famous in the area.

Unique products like the exclusive Himalayan Salt Plates are available here. Lots of others great gourmet foods are available as well. Amazing gift baskets for all occasions to suit every budget. Corporate gifts with branding are custom made and delivery across Canada is available.

Heavenly Sweets products are sold in fine gourmet shops like Pusateri’s, Whole Food Market, McEwans as well as shops across the country.

Heli is happiest when she is creating new and wonderful new flavours. Ask for something special and she will be thrilled to experiment for you! Her favourite quote is “We all deserve to have some food that feeds the soul.”

Her inspiration to be the best: Our passion is our food. Our commitment is to you, our customers....our friends. Our mission is to make your day a little nicer, a little better. Everyone deserves a treat!

Heavenly Sweets Café

48 Pine St., Collingwood 705-444-2005 www.heavenlysweets.ca T2A0S1T3e

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Hidden away near the heart of Downtown Barrie, is Cakes By Design… a cake design studio that takes the beauty of Simcoe County to create incredible delicious works of art.

Knowing that a cake will be the centerpiece and focal point of your celebration, our designs range from classical and elegant to fresh and contemporary. We can create cakes that are cute, creative, fun and even flamboyant.

Custom-designed specialty cakes are woven just for you by our team of bespoke cake designers in our downtown Barrie location. Tell us your fantasy and we will confect a cake that will, like magic, turn your dream into a delicious reality. From an elaborately tiered masterpiece or a three-dimensional cake sculpture, let us sweeten your everyday celebrations into once-in-a-lifetime events where the sky’s the limit and anything is possible.

Browse through our website to see the kind of creations we make, from custom to basic cakes as well as cupcakes and cookies. All cakes are baked from scratch using the finest ingredients: French Chocolate, farm-fresh butter and cream, fresh fruit, fragrant vanilla beans and spices, and exceptional liqueurs. All our Products are NUT FREE. We accommodate egg, milk, and gluten allergies as requested.

With our on-line Cake Decorating Courses, you can learn to decorate like the pros, using Cakes By Design’s in-store techniques and tips for an easy introduction to cake decorating.

Follow along with the cake ladies in the comfort of your own home...at your own convenience!

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89 Toronto St., Downtown Barrie 705-739-6886 www.cakesbydesign.ca

FINEST & FRESHEST INGREDIENTS MAKE DIVINE & BEAUTIFUL DESSER TS. WIDE ASSOR TMENT OF FLAVOURS SURE TO TEMPT YOUR TA STE BUDS T2A0S1T3e

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ingredients: Topping: 1/2 cup all-purpose flour .....................................................................

1/3 cup packed brown sugar .....................................................................

1/4 cup butter .....................................................................

Apple Filling: 4 cups sliced peeled Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan) .....................................................................

1/3 cup packed brown sugar .....................................................................

1 tsp cinnamon .....................................................................

Cake Batter: 2/3 cup butter .....................................................................

1/2 cup granulated sugar .....................................................................

3 large eggs .....................................................................

1 tsp vanilla .....................................................................

1 1/4 cups all-purpose flour .....................................................................

Apple Crumble Coffeecake

by Katherine Elphick • Photos by Ellie Kistemaker

No fruit says fall like an orchard fresh apple.

Layers of apples inside and on top give extra moistness to this scrumptious cake. Take a bite out of fall’s sweetest harvest!

1 1/2 tsp baking powder .....................................................................

1/2 tsp salt .....................................................................

preparation: Prepare topping: In small bowl, combine flour and brown sugar, blend in butter to form small crumbs.

Prepare apple filling: In large bowl, combine sliced apples, brown sugar and cinnamon.

Prepare batter: In large bowl with electric mixer, cream butter and granulated sugar until light and fluffy.

Beat in eggs, one at a time; beat in vanilla. In small bowl, combine flour, baking powder and salt; stir into creamed mixture just until combined.

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APPLE & SQUASH SOUP INGREDIENTS: 1 Tbsp vegetable oil .....................................................................

2 cups chopped onion (about 2 medium) .....................................................................

1 clove garlic, minced .....................................................................

1 tsp dried thyme .....................................................................

4 cups chopped peeled butternut squash .....................................................................

3 cups chopped peeled Ontario apples (such as Empire, McIntosh, Gala) .....................................................................

4 cups chicken or vegetable stock

Two fall favourites,

apples and squash, team up in this creamy textured but light tasting soup.

.....................................................................

1/2 cup milk or cream .....................................................................

pinch nutmeg .....................................................................

pinch salt and pepper, to taste .....................................................................

PREPARATION:

Spread half of batter in greased 9-inch (23 cm) springform pan, Bundt pan or square baking pan. Spoon half of apples over batter. Repeat with remaining batter and apples. Sprinkle topping over apples.

Bake in a 350°F (180°C) oven for 60 to 70 minutes or until tester inserted in centre comes out clean.

Makes 12 servings.

APPLE FACTS: • One medium apple contains about 80 calories and is a good source of fibre and Vitamin C. • During the California Gold Rush apples sometimes fetched more than $100 a bushel because of their versatility, durability and capacity to be preserved by drying.

In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock. Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.

Return puree to saucepan and add milk; re-heat. Season with nutmeg, salt and pepper. Makes 12 servings.

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Theobroma’s Kevin Richards studied in Aalst and Brussels, Belgium, successfully completing certification as a Belgium Maitre (Master) Chocolatier.

Kevin’s creations are becoming well sought after as everything is handcrafted and made with an original recipe.

Theobroma is the Greek word for “food of the gods” and the Mayan word for “chocolate tree.”

Approximately 80 per cent of the world’s chocolatiers and manufacturers are using commercial grade cocoa from the Ivory Coast.

Theobroma Fine Chocolates International Inc.’s cocoa is from Central America and the Amazon Rainforest where only premium chocolate originates. Their chocolate is chosen from the top one percent of the world’s finest cocoa.

Richards creates a variety of ganaches to inject into truffles, including an ice wine, chewy caramel, cayenne pepper and organic peanut butter. He simmers spearmint in cream to be the refreshing centre of a dark chocolate truffle. He even explored Sarsaparilla and Madagascar Vanillas to create a creamy root-beer flavoured milkchocolate truffle.

CHOCOLATE SYMBOLIZES, AS DOES NO OTHER FOOD, LUXURY, COMFORT, SENSUALITY, GRATIFICATION, AND LOVE

THEOBROMA

Fine Chocolates 92 Caplan Avenue, Suite #251, Barrie 647-668-7376 www.chocolatesbytheobroma.com

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A touch of Europe in central Ontario Located in Barrie, ON, Canada - Sigrid’s Bakery is owned and operated by the fourth generation of professionally trained German & Austrian bakers. Come in and select from a wide variety of cakes, pastries, cookies, breads & buns. All mixed and baked daily on our premises from scratch. We are absolutely 100% peanut free throughout our line-up of goodies.

We also offer a great variety of imported items such as coffee, jams, noodles, marzipan, chocolates, beer mugs, and bath products all imported from Germany.

Celebrating our 30th anniversary in Canada 2013, Sigrid’s Bakery has a well renowned reputation for high quality baked goods and and knowledgeable staff who is more than happy to help you, with your choice of pastries and treats.

WE SELL 100% GLUTEN AND DAIRY FREE PRODUCTS BREADS, BUNS, PASTRIES & CAKES!

Sigrid’s Cafe

and Fine Bakery Ltd. 10 Ross St., Barrie 705-726-0121 www.sigridsbakery.com T2A0S1T3e

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ingredients: 1 cup (250 mL) Sultana raisins .....................................................................

1/3 cup (75 mL) dark rum .....................................................................

1 cup (250 mL) butter, softened .....................................................................

6 oz (175 g) bittersweet chocolate, chopped .....................................................................

1 ½ cups (375 mL) granulated sugar .....................................................................

1 tbsp (15 mL) vanilla extract .....................................................................

4 eggs .....................................................................

1 cup (250 mL) all-purpose flour .....................................................................

¼ cup (50 mL) unsweetened cocoa .....................................................................

½ tsp (2 mL) salt .....................................................................

Icing ½ cup (125 mL) softened cream cheese .....................................................................

¼ cup (50 mL) softened butter .....................................................................

1/3 cup (75 mL) each sifted icing sugar and sifted cocoa powder .....................................................................

Rum & Raisin Cream Cheese Brownies Receipe courtesy Charmaine and Meagan Broughton

A holiday long weekend camping or at the cottage would not be complete without a pan of homemade brownies.

The addition of rum and raisins make these sweet treats even more decadent!

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preparation: Pre-heat oven to 350 F (180C). Line a 13 x 9 inch metal baking sheet with foil.

Lightly grease foil and set aside. Place raisins and rum in a microwave safe dish.

Cover and microwave on high heat for 1 minute. Remove from microwave and set aside. In a heavy bottom saucepan, melt butter and chocolate over low heat, stirring often until just melted. Remove from heat. Beat in sugar, vanilla and eggs until well combined. Strain rum from raisins (reserving rum) and add strained raisins to chocolate and egg mixture.

Stir in flour, cocoa and salt until just combined. Pour batter into prepared pan and smooth top. Bake for 23 to 25 minutes or until a few crumbs cling to a toothpick when inserted in center.

Remove from oven and cool completely before icing. To prepare icing; beat cream cheese, butter, icing sugar, cocoa and reserved rum together until very well combined. Spread evenly over cooled brownies. Makes 16 brownies

“Fish, to taste right, must swim three times –

in water, in butter and in wine.”

•

POLISH PROVERB

INTERNATIONAL

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TOUTED BY NU MEROUS FOOD CRITI C S AND VARIOUS MEDIA PUBLICATIONS, AS ONE OF THE “B EST TASTES OF INDIA”

TARA Authentic Indian Cuisine 128 Dunlop St., E., Downtown Barrie 705-737-1821 www.taracuisne.com 108

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Delighted to be considered Barrie’s finest, chef brothers Yar and Nur Mohammad have committed 20 years tantalizing the palates of their customers. Word-of-mouth literally travels, as their following includes customers from as far away as several European countries. Catering to their customers, these easy-going brothers are happy to customize a meal to suit individual palates they use only natural ingredients.

Touted by numerous food critics and various media publications, as one of the “best tastes of India, “ Tara creates popular dishes like Chicken Vindaloo and delicious melt-in-your mouth butter chicken, which was named by the Toronto Star Week TV Guide’s Peter Tammeru, as the “most delicious butter chicken.”

These award-winning chefs revel in constant praise of their culinary creations. With a true affinity for what they do, quality and maintaining their status as one of “Barrie’s Best” simply comes naturally.

Open 7 days-a-week, Tara’s alluring aroma will bring you in. The phenomenal taste will keep you coming back. Yar and Nur send a heart-felt thank you to their customers in Barrie and across the country. Tara Indian Cuisine also caters.

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THAI WITH SUBTLE LAYERS OF TASTE AND INCREDIBLE DELICATE FLAVOURS.

To prepare their menu owners of Green Mango Tree have traveled frequently to Thailand, Singapore, Malaysia and Vietnam to explore the true essence of cultural cuisine. We hope you will enjoy and experience the variety of traditional and fusion recipes that we have to offer. We hope you have a memorable experience and we look forward to seeing you!

We would also like to express our most sincere thanks to all of our customers from all over Canada for their continuing support and for making us successful. This support has enabled our restaurant to earn many prestigious awards year after year.

Recommended by: The Toronto Star - “DISHES TO DIE FOR” - “One of the Best Restaurants in Barrie”

Green Mango Tree Barrie Unit 102, 75 Barrie View Drive 705-719-7888

Collingwood Unit 6, 115 First Street 705-443-8809 T2A0S1T3e

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FRESH AUTHENTIC CHINESE AND CANADIAN CUISINE IN A CASUAL COMFOR TABLE ENVIRONMENT Located in Orillia Golden Wok Buffet is a well known destination for the finest Chinese and Canadian Cuisine in Orillia. Located at 72 Colborne Street West, Golden Wok has been serving the community for more than 20 years, and has become one of the best choices for all-you-caneat Chinese buffet in the area.

Golden Wok offers a verity of Chinese and Canadian hot and cold dishes at a reasonable price. You will find traditional favourites such as Egg Rolls, Wonton Soup, Sweet & Sour Chicken Balls, and a vast array of chicken, beef or pork, vegetable and seafood dishes. New on the menu are Lo Mein and some specialty Szechuan dishes. Golden Wok also offers over a dozen ‘Chef’s Specialty’ dishes, like Lemon Chicken, Peking Style Beef Loin and Lobster with Ginger, to name a few.

Whether you are celebrating a birthday, holding a business lunch or any other occasion, Golden Wok offers you the perfect dining experience.

Take-out and delivery are also available.

Golden Wok Chinese Buffet 72 Colborne St. W., Orillia 705-326-1223 www.golden-wok.ca T2A0S1T3e

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For the meatballs: 1/2 cup panko breadcrumbs .....................................................................

2 Tbs finely chopped green onions .....................................................................

2 Tbs sesame seeds .....................................................................

2 tsp hot chili sauce .....................................................................

2 tsp minced fresh ginger .....................................................................

2 tsp minced garlic .....................................................................

1 1/2 tsp fish sauce .....................................................................

1 lb ground turkey .....................................................................

2 egg whites .....................................................................

2 tsp oil, for brushing .....................................................................

PREPARATION:

In a large bowl, combine all the ingredients except the oil. Form into 1” balls and place on parchment lined cookie sheet. Brush with oil. Bake in a preheated oven at 350 F for about 12 minutes, turning occasionally. Remove from oven and serve with the spicy garlic sauce; garnish with sesame seedsl and green onions.

Thai Basil Turkey meatballs

by Betty Dunbar

For the spicy garlic sauce: 1/4 cup soy sauce .....................................................................

2 tsp fish sauce .....................................................................

2 tsp sugar

Every other year, our daughters celebrate Christmas with their partner’s family.

Prior to this, at Thanksgiving (when we are altogether) we draw “themes” out of a hat.

Our daughter Courtney and her husband Ben hosted a “Thai” meal which turned out to be quite a feast. One nice thing about having an ethnic meal is that you tend to use the same ingredients in the dishes which you will note in the following menu.

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.....................................................................

3 gloves garlic, minced .....................................................................

2 Tbs grated fresh ginger .....................................................................

1 Tbs finely chopped green onions .....................................................................

2 tsp hot chili sauce .....................................................................

2 tsp cornstarch .....................................................................

Whisk all sauce ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for a few minutes until thickened slightly. Set aside.

Thai Mango Salad For the salad:

For the dressing:

2 firm but ripe mangoes, peeled, pitted and sliced

1/4 cup saffron oil

....................................................................

2 avocados, peeled, pitted and cut into sections ....................................................................

4 cups arugula greens ....................................................................

1/4 cup walnuts ....................................................................

1/2 cup thinly sliced green onions ....................................................................

2 Tbs coarsely chopped fresh mint

....................................................................

1 tsp grated lime zest ....................................................................

2 Tbs lime juice ....................................................................

1 Tbs soy or tamarind sauce ....................................................................

2 tsp sugar ....................................................................

1 tsp hot pepper sauce ....................................................................

Salt & pepper to taste ....................................................................

....................................................................

PREPARATION:

In a large bowl, whisk together oil, zest, juice, fish sauce, sugar, hot pepper sauce, salt and pepper. Add mangoes, red pepper, carrots, green onions and mint. Toss to coat. Arrange mesculin greens on individual plates and top with the mango mixture. Garnish with toasted peanuts if desired.

Thai Hot & Sour Soup 3 cups chicken stock .....................................................................

1 Tbs hot chili paste .....................................................................

1 clove garlic, minced .....................................................................

3 stalks lemon grass, chopped .....................................................................

2 kaffir lime leaves .....................................................................

2 skinless, boneless chicken breasts, shredded .....................................................................

1/2 cup sliced mushrooms .....................................................................

1 Tbs fish sauce .....................................................................

1 Tbs lime juice .....................................................................

1 tsp chopped green chili pepper .....................................................................

1 bunch fresh cilantro, chopped .....................................................................

1 sprig fresh basil, chopped .....................................................................

PREPARATION:

In a large saucepan, bring the chicken stock to a boil. Stir in the paste and garlic; cook for 2-3 minutes. Stir in the lemon grass and lime leaves. Add shredded chicken and cook until no longer pink. Add the mushrooms, then the fish sauce, lime juice and green pepper. Continue cooking until well blended. Remove from heat and ladle into bowls. Garnish with cilantro and basil.

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INGREDEITNS: 4 boneless salmon filets, about 200g/6oz each .....................................................................

1/3 cup (75 mL) orange juice, divided .....................................................................

2 tsp (10 mL) minced garlic, divided .....................................................................

1 tsp (5 ml) minced fresh ginger, divided .....................................................................

3 tbsp (45 ml) finely chopped cilantro, divided .....................................................................

½ cup (125 ml) toasted ground almonds .....................................................................

1 tbsp plus 1 tsp (20 mL) mild curry paste, divided .....................................................................

1 cup (250 mL) dry orzo .....................................................................

1 tbsp (15 ml) each vegetable oil and liquid honey .....................................................................

½ tsp (2 ml) salt .....................................................................

½ cup (125 ml) each dried cranberries, grated carrot and frozen peas, thawed .....................................................................

1/3 cup (75 ml) plain yogurt .....................................................................

PREPARATION:

Almond Crusted Salmon with Curried Orzo Salad

by Charmaine Broughton

The addition of ground almonds adds an elegant twist to this salmon dish. Any leftover orzo salad (if there is any) makes a prefect pack and go lunch.

Did you know?

Orzo is Italian for “barley”. This barley shaped pasta is perfect for salads, pilafs or stuffing.

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Preheat oven to 350. Place salmon in a shallow baking dish. Stir together ¼ cup orange juice, 1 tsp garlic and ½ tsp of ginger. Pour over salmon. Cover and refrigerate for 30 minutes or up to 4 hours. Stir 2 tbsp of cilantro with ground almonds and divide evenly between salmon, patting down with hand. Place baking dish in center of pre-heated oven and bake for 25 minutes.

Cook orzo in a pot of boiling salted water for 5 minutes. Drain well in a fine mesh sieve. Whisk remaining orange juice with remaining garlic, ginger, 1 tbsp curry paste, oil, honey and salt. Combine dressing with cooked orzo, dried cranberries, grated carrot and peas.

Stir yogurt with remaining cilantro and remaining curry paste. Divide orzo and salmon evenly between 4 plates. Garnish evenly with yogurt mixture. Makes 4 servings.

“Cooking is like love.

It should be entered into with abandon or not at all.”

• HARRIET VAN HORNE

BAKERY / DELI

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BAK ING OUR BEST SINCE 1978 BAKING OUR BEST SINCE 1978 MORE FRESH WAYS TO GO

MORE FRESH WAYS TO GO

Fox’s Bakery Fox’s Bakery 96 Victoria St., Barrie 705-737-4646 118

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96 Victoria St., Barrie 705-737-4646

The Fox family has been baking their best since 1978. Every day we bake a wide variety of breads, buns, pies, dessert, cakes, pizza shells, cookies, hot dog and hamburger buns, bagels and much more. All baking is done right on our premises fresh for you 7 days a week.

Everyone is talking about Fox’s Freshly made deli sandwiches, enjoy a delicious sandwich on your choice of our freshly made buns or breads.

Regular $3.09 (50g) of your choice of meat.

Large $4.09 (100g) of your choice of meat.

Also available soup and chili, sausage roll or a bagel dog, as well as our popular hot dogs.

Catering: complete your next event with the help from Fox’s Bakery! We have a great variety of catering possibilities and ideas to ensure your guests are happy and well fed.

Choose from our ready to serve party trays - meat, cheese, sandwich trays or do-ityourself catering ideas. Our deli is bursting with only the finest meats and cheeses you can purchase as much as you need.

Breakfast delights: assorted muffins, croissants, danish, tea biscuits with condiments (2 pieces per person) $3.85/ person bagel tray: assorted bagels with packets of cream cheese, butter and jam $2.99/person.

Party ideas: alligator and turtle breads make excellent center pieces for any table.

Available any time with just 24 hours notice only $4.99 each. Hollow out the back and add Fox’s dip and a radish in the mouth for a real conversation piece.

Seasonal breads: Christmas tree, spider, braided egg and much more...

Convenience items: Greaves Jam’s, Woods Honey, gluten free rice products, Kawartha Dairy ice cream and Shaw’s maple products.

At Fox’s we strive to bring the best quality product, great service and competitive pricing in a family friendly environment.

Mom and dad don’t forget to bring the kids in for a free cookie!

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IMPOR T ED SPECIALTY PRODUC TS AND INGREDIENTS TO TAKE A BIT OF THE OLD COUNTRY HOME TO YOUR KITCHEN

If you are looking for pastries made fresh daily, visit Victoria Authentic European Bakery & Deli, located on George Street in Barrie. With desserts, cakes, pies all made in-house, this family owned and operated establishment brings the flavours from across the globe to their kitchen. In its first year in Barrie, Victoria Authentic European Bakery & Deli has served up lunch specials with traditional European flair including cabbage rolls, perogies, hot and cold deli sandwiches and more. Steeped in tradition, everything you find will be preservative-free, and all natural including a two hundred year old rye bread recipe. Beyond the fresh deli and bakery, you will discover an abundance of imported specialty products and ingredients to take a bit of the old country home to your kitchen.

Victoria Authentic

European Bakery & Deli 7a George St., Barrie 705-797-0333 victoriabakery@hotmail.com T2A0S1T3e

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“Even though I make great shortbread, my mother’s shortbread puts mine to shame,” laughs Laurie Warwick of Warwick Hughes Food Market (formally Laurie’s Sweet Treats and Cafe). “Here’s our family recipe that my mom comes to the shop to make every Christmas for us. I am so lucky to have grown up eating these ‘heirloom’ cookies. As a kid, I received many a thank you note from Santa.”

Dress up these cookies with decorating sugar, glacé cherries or top with a dragée (sugar coated candy).

ingredients: 2 cups butter (salted) at room temperature .....................................................................

1-1/2 cups brown sugar .....................................................................

5 cups all purpose flour .....................................................................

PREPARATION:

WARWICK HUGHES FOOD MARKET SHORTBREAD COOKIES

by Katherine Elphick • Photos by Ellie Kistemaker Recipe courtesy Laurie Warwick

No holiday cookie platter is complete without shortbread, but finding that perfect recipe can be tricky.

With that in mind, I quizzed some local bakers to reveal their secrets to perfect shortbread. Here are three mouthwatering shortbread recipes perfect for priming the holiday cookie platter.

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I use a shortcut to save time and my arms, but my mother made this with only a bowl and a wooden spoon. Using a mixer, cream butter and sugar until light and fluffy (about three minutes).

Add flour in three increments. When it is completely mixed, take dough out of the bowl and start kneading on a lightly floured surface. You want to knead the dough until it starts to shine, approximately 5 minutes.

Form into three logs (about 12 inches and 1-1/2 inches wide) wrap in parchment paper and refrigerate for at least 1 hour.

Remove from refrigerator. Slice into 1/4inch coins. My mom would be displeased if I did not tell you to top them with a piece of glacé cherry (she claims this tradition is over 100-years-old).

Bake at 325F until lightly golden around edges, about 10 to 12 minutes.

Makes about 90 cookies.

HOLLY’S SWEETS & EATS SHORTBREAD COOKIES Recipe courtesy Lori McClelland

ingredients:

PREPARATION:

1 cup unsalted butter

Preheat oven to 325F. In a large bowl, beat butter and sugar until pale in colour (about 3 minutes). Add in vanilla, then remaining dry ingredients.

Using a wooden spoon, mix until just incorporated. Cover with plastic wrap and chill for one hour. Scoop (about a one-inch ball) onto parchment paperlined baking trays. Flatten into discs and bake until barely golden around the edges (about 12 to 15 minutes). Cool on racks. Makes about 36 cookies.

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1/2 cup icing sugar ....................................................................

1 tsp pure vanilla extract ....................................................................

1 3/4 cups all-purpose flour ....................................................................

1/2 tsp salt ....................................................................

SUBERB SHORTBREAD COOKIES Recipe courtesy Katherine Elphick

ingredients:

PREPARATION:

2/3 cup semolina

Preheat oven to 325F. In a medium bowl, sift together semolina, flour and salt.

Using an electric mixer beat the butter until fluffy about 4 minutes. Gradually add the sugars, beat for another 2 minutes (don’t forget to scrape down sides of the bowl while mixing). Using a wooden spoon, add the flour mixture and stir until just combined. Shape dough in two balls, then flatten into disks. Wrap in plastic wrap and place in the refrigerator for at least an hour.

Roll out cold dough onto a very lightly floured surface to about 1/4-inch in thickness. Cut with holiday shaped cutters (I used 2-inch stars). Place cookies onto a parchment paper-lined baking sheet and bake until lightly golden around the edges, about 12 to 15 minutes (reduce baking time to 10 to 12 minutes if dough is thinner, but be careful to not underbake). Cool on racks.

Makes about 60 cookies.

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2 cups all-purpose flour ....................................................................

1/2 tsp salt ....................................................................

1 cup, plus 2 tbsps unsalted butter (room temperature) ....................................................................

1/2 cup brown sugar ....................................................................

2 tbsps icing sugar ....................................................................

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A lovely salad sure to brighten taste buds in the dead of winter. Mache is a delicate green with a mild peppery taste; substitute mesclun greens if mache is unavailable.

salad: 2 large beets .....................................................................

2 navel oranges .....................................................................

250 g mache .....................................................................

1/4 cup hazelnuts, toasted and chopped .....................................................................

Vinaigrette: 1 Tbsp. sherry vinegar .....................................................................

1/2 tsp. dijon mustard .....................................................................

1 Tbsp. minced shallots .....................................................................

1/4 cup walnut oil .....................................................................

salt and pepper to taste .....................................................................

Beet, Orange & Hazelnut salad

by Jane Giffen

All fats are not created equal.

The fats from nuts and seeds such as hazelnuts, walnuts and grapeseeds are rich in heart friendly antioxidants and Omega fatty acids. Good quality nut oils are made from nuts that are roasted and expeller-pressed.

Expeller pressing is a chemical-free mechanical process that extracts oil from seeds and nuts. The oil is then lightly filtered and bottled. Roasted nut oils are not cheap but they are so high in flavour, a little goes a long way, which is also good for our waistlines. Be sure to store them in the fridge as they can go rancid quite quickly at room temperature.

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PREPARATION:

Heat oven to 400째F. Wrap beets individually in a piece of aluminum foil.

Bake for 40 minutes. Remove from oven and set aside in foil for 10 minutes.

Remove foil and let beets cool. When cool, remove skin and cut into wedges.

With a sharp knife remove peel from oranges and section. Whisk together vinegar, mustard and shallots in a small bowl. Slowly whisk in the walnut oil and season with salt and pepper. In a small bowl toss beets with 1 Tbsp. of the vinaigrette. In another bowl toss mache and oranges with remaining vinaigrette.

Transfer greens and oranges to plates, top with beets and sprinkle with toasted hazelnuts. Serves 4.

VEGAN

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ingredients: 2 cups all-purpose flour .....................................................................

2 tsps baking powder .....................................................................

1-1/2 tsp baking soda .....................................................................

1 tsp ground cinnamon .....................................................................

1 tsp salt .....................................................................

1-1/4 cups granulated sugar .....................................................................

3 large eggs .....................................................................

1 cup vegetable oil .....................................................................

1/4 cup milk .....................................................................

3 cups shredded carrots .....................................................................

ICING: 250 g package cream cheese, softened .....................................................................

1/3 cup unsalted butter, softened .....................................................................

1 tsp pure vanilla extract .....................................................................

1 cup icing sugar .....................................................................

CARROT CAKE WITH CREAM CHEESE ICING

by Katherine Elphick • Recipes courtesy Josie Dorio

Why are these veggies so popular?

“In the vegetable world, carrots are like apples and bananas because they are such an easy snack,” says John Williams, owner of Pine House Farms in Wyebridge. “You can just pop it in your mouth, chew and away you go.

When they are in season you don’t even need to peel them.” Culinary versatility also gives carrots a highly sought-after status.

“Carrots lend themselves well to both sweet and savory dishes.”

This scrumptious recipe is courtesy of Josie Dorio of Dorio’s Kettleby Italian Bakery. The Aurora-area shop regularly bakes up this versatile cake for weddings, birthdays and anniversaries.

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PREPARATION: For cake: Line a 9-by13-inch cake pan with parchment paper, or spray with non-stick cooking spray. Preheat oven to 350F. In large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

In separate bowl, beat together sugar, eggs, oil and milk until smooth; pour over flour mixture. Using a wooden spoon, stir until well combined (don’t over mix). Stir in carrots, spread in prepared pan.

Bake 35 to 40 minutes, or until cake tester inserted in centre comes out clean.

Cool completely in pan on racks before removing.

ROASTED CARROT SOUP INGREDIENTS: 1/2 cup vegetable oil .....................................................................

3 cups carrots, peeled and coarsely chopped .....................................................................

2 leeks, white parts only, coarsely chopped .....................................................................

1 potato, peeled and coarsely chopped .....................................................................

1 apple, peeled, seeded and coarsely chopped .....................................................................

2 cloves garlic, peeled .....................................................................

2 Tbsps ginger, peeled and chopped .....................................................................

1 tsp salt .....................................................................

1/2 tsp pepper .....................................................................

6 cups chicken stock .....................................................................

1 Tbsp brown sugar .....................................................................

1 cup coconut milk Fresh thyme, croutons and sour cream (for garnish) .....................................................................

FOR ICING: In medium bowl, beat cream cheese, butter and vanilla until smooth. Beat in sugar, until smooth. Spread over top of cooled cake. Cake can be frozen (without icing) for 2 weeks. Serves 12.

Spread half of batter in greased 9-inch (23 cm) springform pan, Bundt pan or square baking pan. Spoon half of apples over batter. Repeat with remaining batter and apples. Sprinkle topping over apples.

Bake in a 350°F (180°C) oven for 60 to 70 minutes or until tester inserted in centre comes out clean. Makes 12 servings.

PREPARATION:

CARROT FACTS: • Low in calories, carrots are an excellent source of betacarotene, converted in the body to Vitamin A and a source of folacin and fibre.

• One raw 7 1/2 in. (19 cm) carrot contains 31 calories, 7 g carbohydrates, 2025 RE Vitamin A and 2.2 g fibre.

Preheat oven to 450F. In a large bowl, combine vegetable oil, carrots, leeks, potato, apple, garlic, ginger, salt and pepper; stir together until well covered. Place mixture on a parchment paper lined baking tray. Roast for 25 to 30 minutes or until carrots are tender, stirring occasionally.

Transfer vegetable mixture to large heavy sauce pan. Add the chicken stock and the brown sugar. Bring to a boil and then simmer, partially covered for about 30 minutes. Stir in coconut milk. Season to taste with salt and pepper. Garnish with fresh thyme, croutons and a dollop of sour cream. Serves 4 to 6.

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ingredients: 1/4 cup vegetable oil .....................................................................

1/2 cup salted butter, softened .....................................................................

1-1/4 cups granulated sugar .....................................................................

1/2 cup packed brown sugar .....................................................................

2 large eggs .....................................................................

1-1/2 tsp pure vanilla extract .....................................................................

1/2 cup buttermilk .....................................................................

2-1/2 cups all-purpose flour .....................................................................

4 tbsps cocoa .....................................................................

1/2 tsp baking powder .....................................................................

1 tsp baking soda 1 tsp ground cinnamon .....................................................................

2 cups grated zucchini .....................................................................

1/2 cup semisweet chocolate chips

PREPARATION:

CHOCOLATE ZUCCHINI LOAF

by Katherine Elphick

This type of loaf is available at various farmers’ markets around the province.

It tastes fabulous and makes great use of local zucchinis.

As a substitute for buttermilk, combine 1/2 cup milk and 1 tbsp of white vinegar (let sit for 10 minutes before using).

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In large bowl, cream together oil, butter and sugars. Stir in eggs, vanilla and buttermilk.

In medium bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add dry ingredients to wet mixture and stir until just combined.

Using a wooden spoon, stir in zucchini and chocolate chips.

Pour mixture into two greased 9x5x3-inch loaf pans.

Bake in preheated 350F oven for 55 to 60 minutes or until a wooden pick inserted in centre comes out clean.

Makes 2 loaves.

“I cook with wine,

sometimes I even add it to the food.”

• W.C. FIELDS

WINE

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Located in The Blue Mountains, Georgian Bay Our grapes come from vines growing on the hills overlooking Georgian Bay. The unique terroir of soils and climate influences our wine styles and flavours.

With each vintage we aspire to create enjoyable wines that express “where we come from.”

Take in the beauty of the vineyards and join us in the tasting room or on our patio for a taste of our award winning wines.

Linger a while longer and indulge in a Country Platter or a Cheese Tray of artisan cheeses paired with our delicious local wines.

We welcome small groups of 8-12 people for a Perfect Pairing tasting in our Barrel Room or we can customize a wine and food tasting for larger groups after 5pm. Reservations required.

Tasting is believing!

Tasting Room/Retail Hours Wednesday to Sunday 12-5pm

DISCOVER A WINE REGION IN THE MAKING AND EXPLORE YOUR SENSES WITH LOCAL WINE AND LOCAL FOODS.

Georgian Hills Vineyards 496350 Grey Road 2 The Blue Mountains 519-599-2255 www.georgianhillsvineyards.ca 130

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Orillia’s Wine Experience is a place for wine lovers to come and experience the joy of making their own wine.

Purchasing your wine in bulk offers significant savings per bottle with a yield of approximately thirty 750ml bottles per batch.

It’s this easy: Come in and consult with our experienced staff to choose the wine that best suits you, make your purchase, sprinkle the yeast and in 4-6 weeks return to bottle the finished product.

All new customers receive 30 bottles (wine not included) with their first batch. Basic kits start at the low price of $109 and range on a scale up to $209 for Premium, Limited Edition and wine kits with grape skins to be added at fermentation. We also offer the opportunity of a barrel aging program. These unique wine blends conceived by Don Corrick, awardwinning owner/operator, are aged to perfection for four months in our European oak barrels.

Once home, our wines are to be aged as you would age any other bottle of wine, making a purchase at Orillia’s Wine Experience an investment for your wine cellar.

This fall we will be offering Fresh Juice wines! Contact us for more information and pricing.

WE MAKE WINE MAKING FUN AND WE SAVE YOU MONEY

Orillia Wine Experience 117 Norweld Drive, Orillia 705-325-5340 www.wine-experience.ca T2A0S1T3e

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ingredients: 1/2 cup salted butter, softened .....................................................................

3/4 cup granulated sugar .....................................................................

2 large eggs, slightly beaten .....................................................................

1 tbsp milk .....................................................................

1 tsp vanilla .....................................................................

1-3/4 cups all-purpose flour .....................................................................

1 tsp baking soda .....................................................................

1-1/2 tsps ground cinnamon .....................................................................

1-3/4 cups peeled, cored and finely chopped apple .....................................................................

Topping: 4 tbsps all-purpose flour .....................................................................

3 tbsps packed brown sugar .....................................................................

1 tbsp quick-cooking oats .....................................................................

2 tbsps salted butter, melted .....................................................................

PREPARATION:

APPLE CINNAMON MUFFINS

by Katherine Elphick • Photos by Ellie Kistemaker

Inspired by the tastes of Simcoe County farmers’ markets, the following recipes are sure to delight. Every recipe contains at least one locally grown or produced ingredient.

This tempting recipe

makes perfect use of the local apple harvest. Enjoy!

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In large bowl, cream together butter and sugar. Stir in eggs, milk and vanilla.

In medium bowl, sift together flour, baking soda and cinnamon. Add dry ingredients to wet mixture and stir until just combined. (Note: if mixture seems too dry, stir in a few drops of milk). Using a wooden spoon, stir in apples.

Spoon mixture into lined muffins tins.

Combine topping ingredients and sprinkle onto muffin tops.

Bake in preheated 350F oven for 20 to 22 minutes or until a wooden pick inserted in centre comes out clean.

Makes about 12.

CHOCOLATE CHIP OATMEAL COOKIES Cookies are always a great seller at any farmers’ market, and this recipe is a crowd pleaser.

ingredients: 1 cup (2 sticks) salted butter, softened .....................................................................

1-1/4 cups packed brown sugar .....................................................................

3/4 cup granulated sugar .....................................................................

2 large eggs, lightly beaten .....................................................................

2 tbsps milk .....................................................................

1 tbsp pure vanilla extract .....................................................................

2 cups all-purpose flour .....................................................................

1 tsp baking powder .....................................................................

1 tsp baking soda .....................................................................

1/2 tsp salt .....................................................................

2 cups quick-cooking oats .....................................................................

2 cups semisweet chocolate chips .....................................................................

PREPARATION:

Using a mixer, cream the butter and sugars in a large bowl until light and fluffy. Add eggs, milk, and vanilla; mix until well combined.

In a separate bowl, combine the flour, baking powder, baking soda, and salt; stir into the butter mixture. Using a wooden spoon, stir in oats and chocolate chips.

Using a rounded teaspoon, shape the dough into flatten disks and place onto parchment paper-lined cookie sheets.

Bake in a preheated 350F oven for about 8 to 10 minutes or until edges turn a light golden brown.

Cool slightly on sheets, then remove to wire racks to cool completely.

Makes about 70 cookies.

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ingredients: 1 tbsp (15 mL) vegetable oil .....................................................................

1 white cooking onion, thinly sliced .....................................................................

2 tsp (10 mL) each grated lemon zest, lemon juice, minced garlic and dried basil leaves .....................................................................

½ tsp (2 mL) each salt and pepper .....................................................................

5 cups (1.25 L) cooked whole wheat penne .....................................................................

4 cups (1 L) packed baby spinach leaves .....................................................................

1/2 cup (125 mL) each light mayonnaise and milk .....................................................................

1 tbsp (15 mL) Dijon mustard .....................................................................

1/3 cup (75 mL) each prepared basil pesto and chopped roasted red peppers .....................................................................

2 (156 g) cans cooked chicken, drained and flaked .....................................................................

Chicken Casserole with Walnut Crunch Topping Recipe and photos courtesy Charmaine Broughton

Canned chicken is a pantry “must have”.

It is a great source of protein and makes for quick and easy dishes such as this tasty casserole. Serve with a side of mixed salad greens for a simple weeknight supper.

Substitute chicken for canned turkey, shrimp, tuna or even diced tofu for a vegetarian option.

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½ cup (125 mL) each chopped toasted walnuts and breadcrumbs .....................................................................

PREPARATION: Pre-heat oven to 350 F (180 C).

Heat oil in a large pan over medium heat.

Add onions and cook, stirring for about 5 to 7 minutes or until lightly browned.

Stir in lemon zest, lemon juice, garlic, dried basil leaves, salt and pepper. Cook, stirring for 30 seconds. Toss onion mixture with cooked pasta, spinach, mayonnaise, milk, mustard, pesto, roasted red peppers and chicken until very well combined. Place mixture in a well greased 8 cup (2 L) casserole dish.

Toss together walnuts and breadcrumbs and sprinkle evenly over pasta.

Bake for 25 minutes or until pasta is hot.

Makes 6 servings.

“The only time to eat diet food

is while you’re waiting for the steak to cook.”

• JULIA CHILD

C ATERING

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Liberty North is Barrie’s Newest Event Facility We offer 6000 sq.ft. of event and meeting space. Full service catering is exclusively provided on site. The venue can be divided into seven separate rooms to suit your meeting, exhibition, product launch, cocktail, corporate gala and banquet. It is conveniently located in Barrie off Mapleview and Hwy 400.

We are not just a banquet facility.

Send us your entertaining challenges.

We love to create something extraordinary for you, says owner Stella Gan. Liberty North offers a team of professionally trained catering experts to assist in planning each detail of your events. We work closely with you to plan a menu that suits your taste and budget, to design appropriate room arrangements, to supervise final preparations, and to meet any other needs your event requires.

Call Liberty North for your next special occasion or event.

BARRIE’S NEWEST AND MOST DISTINCT EVENT FACILITY. SIMPLY THE PERFECT VENUE FOR YOUR ONCE IN A LIFETIME EVENT

Liberty North 100 Caplan Ave., Barrie 705-728-3877 www.libertynorth.ca 136

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“Humor keeps us alive. Humor and food. Don’t forget food.

You can go a week without laughing.”

• JOSS WHEDON

TE A ROOM

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Located on Memorial Square english&miller offers a modern British tearoom experience and is fast becoming known as THE place to be for a light lunch, a Devon cream tea or just a cuppa. The food is simple British fayre, freshly made to order.

Light lunches include sandwiches, homemade soup of the day, baked potatoes, salads and a fabulous ploughmans lunch.

Cream teas with homemade scones and real devon cream, various cakes and teatime treats are served with vintage china. A traditional High Tea can be ordered for any time of day, a fabulous way to celebrate an occasion or just to indulge yourself!

A browse in the unique gift store after tea is a must. english&miller has one of the best views in Barrie overlooking the lake.

A private room is available for parties, lunches or meetings of up to 16, complete with a Union Jack barn-board wall!

A MODERN BRITISH TEAROOM OFFERING FRESHLY MADE FOOD AND GORGEOUS VIEWS OVER KEMPENFELT BAY

english&miller 89 Dunlop Street East, Barrie 705-503-4030 www.englishandmiller.com 138

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“You don’t have to cook fancy or complicated masterpieces -

just good food from fresh ingredients.”

• JULIA CHILD

FARM FRE SH

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Heading out to the strawberry fields

FRESH

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local

PRODUCE

SEASONAL AVAILABILITY MAY-JUNE • Strawberries • Asparagus • Rhubarb • Spinach • New Potatoes

CHECK OUT BARRIE HILL FA RMS FOR LOCALLY GR OWN FRUITS AND VEGETABLES Farm fresh goodness is on offer at Barrie Hill Farms. “We are southern Ontario’s leading farm destination for excellent berry picking, farm fresh food, and fun family outings,” says Morris Gervais of Barrie Hill Farms. Along with picking fields loaded with strawberries, raspberries, blueberries, pumpkins and more -- Barrie Hill Farms showcases a 3600 square foot farm market.

Visitors can enjoy fresh country air and peaceful scenery while shopping for seasonal berries, fresh local produce, homemade pies

(fresh or frozen), frozen berries, maple syrup and various field crops.

“We also grow our own sweet corn, tomatoes, cantaloupes, melons, peppers, flowers, squash and pumpkins -- to name a few,” says the local farmer whose family has been operating the farm for the past 45 years Check our website for seasonal hours of operation.

JULY • New Potatoes • Blueberries • Raspberries • Beans • Fresh Cut Flowers • Lettuce • Peas • Broccoli • Peppers AUGUST • Tomatoes • Beans • Onions • Corn • Melons • Blueberries • Fresh Cut Flowers SEPTEMBER & OCTOBER • Raspberries • Squash • Pumpkin • Fresh Cut Flowers • Hardy Kiwi

Barrie Hill Farms 2935 Barrie Hill Rd., RR#2 Barrie CROP REPORT LINE 705-728-0571 www.barriehillfarms.com T2A0S1T3e

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CHECK OUT MURPHY’S FARM MARK ET & BAKERY FOR LOCALLY GROWN FRUITS, VEGETABLES AND BAKED GOODS Celebrating 100 years on our farm in 2013, Murphy’s Farm Market and Bakery is proud to continue the agricultural traditions that began 5 generations ago. Our retail market is located right on our farm and celebrates our family history as farmers and home bakers with vintage family photos lining the walls and gracing the bakery boxes.

We grow a wide variety of market fresh fruits and vegetables on our farm from asparagus in the spring right up to pumpkins in the fall. We

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take pride in providing your family with the freshest, healthiest, and most delicious produce that we can grow.

In addition to our passion for farming lies an incredible passion for baking. We believe that our attention to detail and our thoughtful, caring approach is essential in creating successful, inspired baking. It is all about the craftsmanship that goes into each and every recipe we make.

SEASONAL AVAILABILITY MAY-JUNE • Asparagus • Lettuce • Spinach • Beets • Peas JULY • Raspberries • Blueberries • Beans • Garlic • Carrots AUGUST • Tomatoes • Cucumbers • Sweet Corn SEPTEMBER & OCTOBER • Potatoes • Squash • Pumpkins

From the moment you walk into Murphy’s Farm Market & Bakery you feel like you have gone back in time.

The warm feel, with chandeliers, andpine wood antiques is just like your grandmother’s house but with a new twist.

They use the best vanilla extract, unbleached flour, fresh eggs, unsalted butter, nutritious whole grains, rich chocolate, pure salt, and their own freshly grown herbs. By beginning with the freshest ingredients, they ensure their bakery produces the best quality baked goods. Their selection of delicious hand-crafted baking includes fresh pies, breads, tarts, cookies, cakes and lots more.

In addition to their fresh produce and baking, they have a selection of locally produced goods including jams, dressings, honey, maple syrup and locally roasted coffee. They have great relationships with their local producers and are proud to bring to you some of Ontario’s finest handcrafted products!

Their approach is both comforting and nostalgic. They feel that some of the best moments are created in the kitchen and around the table surrounded by family, friends and good food. The journey to great food begins here.

COME ENJOY OUR RETAIL MARKET, CELEBRATING 100 YEARS ON OUR FARM. HOME GROWN GOODNESS

Murphy’s Farm

Market & Bakery 5141 Simcoe Rd 10, Alliston 705-435-2141 www.MurphysFarmMarket.com T2A0S1T3e

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ingredients: 3 baguettes (Ace) .....................................................................

4 pkg of Stouffer’s frozen spinach soufflé, thawed .....................................................................

2 tsp freshly chopped dill .....................................................................

12 oz crabmeat .....................................................................

2 lbs shrimp, shelled and deveined (reserve a few for garnish) .....................................................................

1 pkg of Hollandaise sauce .....................................................................

preparation:

Seafood Benedict on French Rafts

by Betty Dunbar

In February 2003, we hosted our first “Brunch Bunch”.

The group consists of four couples, all of whom are more or less retired. We meet once a season and enjoy a delightful meal. The following menu is a sample of a typical brunch...

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Slice the French bread horizontally and scoop out a small amount from each half, leaving a thick shell. In a large bowl, combine spinach soufflé, dill, crabmeat and shrimp until just blended.

Spoon equal amount on each bread half. Arrange “rafts” on a baking sheet lined with parchment paper. Bake in a preheated oven at 375 for 10 to 15 minutes. Remove from oven and transfer to a cutting board. Cut each raft into thirds. You should have two servings for the men and one for the ladies with a few extra to spare. Prepare Hollandaise sauce according to package directions and pour a little over each serving.

For the Salad:

Arrange some mixed salad greens on each plate. Arrange slices of fresh mango, pineapple, avocado and red onion over top. Drizzle a light sweet & sour dressing over the salad, add a few pea shoots and a sprinkle of black sesame seeds.

Peach & Blueberry Cobbler ingredients: 3 Tbs butter .....................................................................

3 Tbs oil .....................................................................

Combine and melt in a cast iron pan in a 350 oven.

1 cup flour .....................................................................

1 1/2 tsp baking powder .....................................................................

1/2 tsp salt .....................................................................

1 cup skim milk .....................................................................

1/2 cup sugar .....................................................................

1 tsp vanilla .....................................................................

3 peaches, peeled, pitted and sliced .....................................................................

2 cups fresh blueberries .....................................................................

preparation: Combine the dry ingredients in a medium sized mixing bowl. (you could do this the night before). Stir in the milk, vanilla and melted shortening. Pour the batter back into the skillet and arrange the peaches and blueberries on top. Bake in a preheated oven at 350 for approximately 50 minutes. Remove from oven; cool slightly, cut into wedges and serve with whipped cream.

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11 4 5

FILLING: 1/2 cup (seedless) raisins .....................................................................

2 cups boiling water 1/4 cup butter, softened .....................................................................

1/2 cup packed brown sugar .....................................................................

1/4 tsp salt .....................................................................

1/4 cup golden corn syrup .....................................................................

1/4 cup maple syrup .....................................................................

2 large eggs, slightly beaten .....................................................................

1/2 tsp pure vanilla extract .....................................................................

PASTRY: 12 tart-sized pastry shells .....................................................................

PREPARATION:

maple butter tarts

by Katherine Elphick

Craving a mouthwatering butter tart?

Butter tarts are a perennial favourite at any farmers’ market. The addition of maple syrup makes use of a delicious local product.

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Place pastry shells on cookie sheet, or line 12 muffins cups with prepared pastry.

Place raisins in medium-sized bowl and cover with boiling water. Allow to stand for five to 10 minutes. Drain raisins, discard water, and place raisins back in the same bowl. Whisk in butter, brown sugar, salt, corn syrup, maple syrup, and combine well. Blend in eggs and vanilla.

Spoon filling into tart shells until threequarters full (make sure raisins in the liquidity mixture are evenly distributed in each shell).

Bake in bottom third of 400F oven for about 15 to 20 minutes, or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute.

Immediately run flat metal spatula around tarts to loosen (this will help prevent sticking). After 5 minutes, carefully slide spatula under tarts and transfer to rack to cool. Makes 12.

The love of bees is deeply rooted in the Dickey family after four generations of bee keeping! Peter and Sandi Dickey are “busy as bees” in their new honey house and teaching facility where you can come for tours, beekeeping courses and workshops.Dickey Bee Honey Inc. recently received both the 2013 Agricultural Award as well as the 2013 Quality Award – these awards were presented for their outstanding work in their business operation presented to them from the South Simcoe Business Awards and Nottawasaga Futures.

Honey bees play an indispensable role in the pollination of our essential crops – they are responsible for the health of $170 million worth of crops in Ontario each year.

The honey bees and beekeeping industry are of the upmost importance to the health and vitality of Canada’s agricultural industry and the country’s economy.

We need to work very diligently to protect our bee’s existence, our crops and the environment. Canadian honey is the most delicious in the world!

Visit our website for the vast line of local grocers, health food stores, farmers markets, spas and restaurants where our products are available. ~ Peter and Sandi

LIQUID & CREAMED HONEY • BUCKWHEAT • COMB • BEE POLLEN HONEY BUTTER • HONEY BBQ • HEALTH & BEAUTY CARE LINE

Dickey Bee Honey Inc. 4031 3rd Line, Cookstown 705-458-1258 www.dickeybeehoney.com T2A0S1T3e

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THE SWEET WATER RESTAURANT AT COBBLE BEACH

COBBLE BEACH 221 McLeese Drive, S.S.#3 Kemble, Ontario N0H 1S0 Sweetwater Restaurant: 1.888.278.8112 Residential: 1.877.781.0149 Visit cobblebeach.com Follow us on Facebook & Twitter