Taste 2014 | Simcoe County & Grey Bruce

BRINGING YOU THE

best

IN LOCAL

fare

R E S TAU R AN T S BAK E R I E S FOOD R E CI P E S S P E C I A LT Y

TA S T E • 2 0 1 4

taste 2 0 14

|

S I MCOE COU N T Y

|

GR E Y- BR U CE

t 2 a 0 s 1 t 4 e 1

JOIN US FOR OUR DAILY DRINK FEATURES Moxie’s Barrie 509 Bayfield Street | 705 733 5252 Reservations Welcomed

monday Bud Light Platinum (355 ml ) 4.99 Mojitos (1 oz ) 4.99 tuesday Big Life™ beer (16 oz) 4.99 1/2 price glasses of wine (5 oz) wednesday White Peach Bellini (1 oz ) 4.99 Canadian & Coors Light (18 oz) 4.99 thursday Shock Top (16 oz ) 4.99 Martinis (2 oz) 6.99 friday The G.T. - Moxie’s twist on a classic Gin & Tonic (2 oz ) 6.99 Bad Boy Beers 8.99 saturday Peroni Italian Lager (330 ml ) 5.79 Tokyo Lemonade (1.5 oz ) 6.99 sunday Signature Caesars (1 oz ) 5.99

2 t 2 a 0 s 1 t 4 e

contents eleGant The North Restaurant........................6-7 The Farmhouse ............................... 8-9 Painter’s Hall Bistro ........................ 10-11 Town and Country Steakhouse ......14-15 Bistro 26 ....................................... 16-17 Santini’s......................................... 18-19 Il Buco Ristorante. ........................ 22-23 The Whistle Stop ............................... 24 Scarpaccio Ristorante ....................... 25 Era 67........................................... 26-27 Tesoro Italian Restaurant ............. 30-31 Mrs. Mitchell’s Restaurant............ 32-33 George’s on Main ............................. 35 Nottawasaga Inn Resort .............. 36-37 Settler’s Ghost Golf Club ............. 38-39 casual Copper Blues Bar & Grill ............. 42-43 Wood Fired Pizza Joint................ 44-45 The Iron Skillet .............................. 46-47 The Smoke ................................... 50-51 Kenzington’s ............................... 52-53 Midland Cultural Centre............... 54-55 Brewery Bay Food Co. ...................... 58 Terra Nova Public House ................... 59 Il Fornello ..................................... 60-61 Scarpaccio Ristorante ....................... 64 Flying Chestnut ................................. 63 Cabin Bistro ...................................... 66 Bruce Wine Bar ................................. 67 VeGetarian Vidya’s Veggie Gourmet................ 70-71 Boon Burger ................................ 72-73

sPecialty Collingwood Olive Oil.................... 76-77 Johnny’s Fresh Fish & Seafood ......... 78 Winescapes ...................................... 79 Nicholyn Farms ............................ 80-81 Toronto Ski Club .......................... 84-85 Blue Mountain Resort....................86-87 Cordino’s Fine Meats & Deli ........ 88-89 Cranberry Resort ......................... 92-93 White Lions Tea House ..................... 96 The Elegant Gourmet ........................ 97 English & Miller .......................... 100-101 Loblaws Inc. ..................................... 102 Cafe Fromagerie .............................. 103 Stephen Leacock Museum .............. 105 bakery Cakes By Design ....................... 108-109 Sigrid’s Cafe & Bakery ................ 110-111 The Corner Cakery ........................... 113 international Green Mango Tree Thai Fusion . 116-117 Sovereign Restaurant ................. 118-119 Alba Lisa Mexican Food ............ 120-121 Tara Authentic Indian Cuisine .... 122-123 caterinG Catering by Colin ....................... 126-127 Casal Catering .......................... 128-129 Loblaws Inc. ..................................... 131

t 2 a 0 s 1 t 4 e 3

recipes If you love food, this book is for you!

12 Pan Roasted Lamb Chops

with Sour Cherry Dipping Sauce 20 Stilton & Ale Gougères

with Fig Cream 21 Scallops with Carrot Citrus PurĂŠe 28 Buttermilk Cornish Hens

with Lemon and Thyme 34 Mulled Wine 40 Mini Zucchini & Mushroom

Wellingtons 48 Ricotta Ravioli in a Mixed

Herb Butter Sauce 56 Lobster Mac & Cheese 64 Rodeo Slider Caesar 68 Mascarpone Mashed Potatoes 68 Sausage & Cranberry Stuffing

taste Publisher Ian Proudfoot General Manager Shaun Sauve Editor Elise Allain profile Photographer Nat Kay Meagan Young Mike Guilbault recipe Photographer Ellie Kistemaker Emily Blackman editorial contributors Katherine Elphick Graphic Design Lu-Anne Turner taste is proudly produced by:

74 Harvest Curried Squash Soup 82 Chicken and Tabbouleh Salad 90 Maple Glazed Grilled Salmon

with Sesame Dressing

To be included in our next edition please call: Barrie 705-726-0573 | eallain@simcoe.com

94 Pumpkin Cheesecake

with Poached Cranberries

Midland/Orillia 705-329-2058 | mchristie@simcoe.com

98 Beef Stroganoff 104 Pancetta & Old Cheddar Quiche

with a Potato Crust 106 Apple Cranberry Pie 112 The Best Quick Loaf

with Crumble-Top 114 Summer Market Salad 124 Thai Green Curry Mussels 130 Spoon Bread 4 t 2 a 0 s 1 t 4 e

Collingwood/Wasaga/ Georgian Triangle/Grey Bruce 705-444-1875 | clamb@simcoe.com Alliston /South Simcoe 705-435-6228 | asmug@simcoe.com Parry Sound/North Bay 705-746-2104 jheidman@metrolandnorthmedia.com Muskoka 705-789-5541 | mchristie@simcoe.com *Some photography has been provided by participating restaurants.

FINE DINING

“FEED THE SOUL, NOT THE HUNGER.” Chef Owner Marco Ormonde

6 t 2 a 0 s 1 t 4 e

I

t was Chef Owner Marco Ormonde’s grandmother’s catering company in Portugal that originally influenced Marco’s love of cooking. He feels fortunate to do what he loves and be acclaimed for his work. His passion for cooking has stayed constant throughout the years, along with constantly challenging his culinary skills. “I like to intrigue people by dabbling in new foods and being on the cutting edge, with a mind to always maintaining and enhancing the fine dining experience,” explains Marco. This is the drive that inspired his latest specialties of wild game such as kangaroo, wild boar, squab, and venison. His favourite ingredients are their dry aged beef (the only local kitchen to dry age rib-eye and strip-loin for 45 days) which is so tasty and tender, along with fresh local ingredients and unique products that ensure his dishes are abundant with unique texture, colours, aromas, and flavours.

The North Restaurant offers new world cuisine with a contemporary global influence, and the Mary Street location, two-and-a-half times the size of the original North location, is licensed for 140 people, including the patio. The original touches from the Victorian home blend perfectly with the updated contemporary décor.

Flooded with catering requests since opening in 2007, the North offers private party rooms for special events in the Mary Street location and has taken over the Victoria Village event centre, now named The West, to meet demand. Regardless of location, Marco and his staff can now fulfill the need for large-scale catering, weddings, and corporate functions and events up to 250 people, while offering signature dishes in banquet-style menus. This assures you receive the same quality of food, awesome presentation and impeccable service as dining at The North. Whether you are joining a baptism, Christmas party, Bar Mitzvahs, or dining out for two, you will be offered the finest food and a special experience. Delighting you is their reward, and surprise and presentation have become their hallmark.

TheRestaurant North

& The West Event Centre •

•

The North • 49 Mary Street 705-812-2192 The West • 146 Toronto Street 705-792-3411 www.thenorthrestaurant.com www.thewesteventcentre.com

t 2 a 0 s 1 t 4 e 7

8 t 2 a 0 s 1 t 4 e

THE FARMHOUSE IN BARRIE FOR THE FRESHEST INGREDIENTS, AND THE MOST DELICIOUS FOOD IN THE CITY!

L

ocated on Barrie’s waterfront, we feature the best in farm fresh food and family casual dining.

Our unique location offers 2 great seating options to enjoy your meal. Dine indoors in our Century building and admire the decor, or take a seat on one of our patios overlooking Kempenfelt Bay. You can’t get a better setting to enjoy whatever occasion you might be celebrating! The Farmhouse in Barrie is a great place to bring family and friends for the best fresh food in Barrie.

Start with unique appetizers, that have a sense of the familiar and finish with house-made desserts. Each dish offers an unparalleled freshness. Join us for lunch and dinner 7 days a week starting at 11 am Saturday and Sunday or come by for our farm-fresh breakfast from 10 am-2 pm. Appy Hour every day from 4-6 pm and Roast Beef Dinner Sundays start at 4 pm We specialize in homegrown, home-cooked meals that will excite any palate. At the Farmhouse we only use sustainable fish and the freshest meats and vegetables. We are animal lovers and tree huggers. We even grow our own herbs and spices so they are always fresh.

Let us host your Christmas Party this year! We specialize in corporate functions, weddings, birthday and retirement parties as well as intimate gatherings. The Farmhouse uses the freshest quality ingredients and we offer affordable menu options.

•

•

The Farmhouse 268 Bradford Street . Barrie 705-737-0522 www.barriewaterfrontdining.ca

t 2 a 0 s 1 t 4 e 9

1 0 t 2 a 0 s 1 t 4 e

Painter’s Hall Bistro

•

•

17 Clapperton Street Downtown Barrie 705-797-8844 www.paintershall.ca hey@paintershall.ca

BARRIE’S BEST KEPT SECRET! FRESH FOOD... FRESH IDEAS AND A FRESH OUTLOOK

P

ainters Hall, is a little gem of a restaurant located in Downtown Barrie.

A long hallway showcasing many of Barrie’s best artists, affords many options food, wine and art. Candlelight mellows the refined rustic front dining room while the back lounge buzzes, offering a fantastic small plate menu and terrific wines by the glass or bottle from an unpretentious, approachable wine list.

Our kitchen team offers a balance of seasoned experience and youthful creativity. Our team is willing to accommodate any special needs for food or functions. Trained in some of Canada’s best restaurants, with world renowned chefs, they are committed to providing a dining experience unparalleled in Simcoe County.

Stop by “The Hall”, you will be glad you did, and so will we!

Eat Well ~ Drink Well ~ Live Well

t 2 a 0 s 1 t 4 e 1 1

Pan Roasted Lamb Chops with Sour Cherry Dipping Sauce

1 2 t 2 a 0 s 1 t 4 e

Pan Roasted Lamb Chops

Sour Cherry Dipping Sauce

inGredients:

inGredients:

2-3 racks of lamb, with frenched bones

2 tbsp butter __________________________________________________________________________

__________________________________________________________________________

3 shallots, minced

3 tbsp olive oil

__________________________________________________________________________

__________________________________________________________________________

1 cup sour cherry jam or preserves

salt and pepper

__________________________________________________________________________

__________________________________________________________________________

RECIPE AND PHOTO BY eMily blackMan

½ cup port __________________________________________________________________________

PreParation:

2 tbsp red wine vinegar

Preheat the oven to 450°F.

salt and pepper

Season the lamb with a pinch of salt and pepper.

PreParation:

In a cast iron skillet (or oven-friendly frying pan) coated with the oil, sear the lamb over high heat. Transfer to the oven and roast for 10 mins.

Check the temperature: rare, 125°F; medium rare, 135°F; and medium, 145°F. Place back in the oven until the lamb has reached the desired temperature.

Let the meat rest for 5 mins before slicing into chops.

__________________________________________________________________________

__________________________________________________________________________

Sauté the shallots in the butter for 5 mins over medium heat, until softened, season with salt and pepper.

Add the cherries, port and vinegar and simmer for 5 mins.

Transfer to a blender and purée. Adjust seasoning.

Serve in a bowl beside the lamb chops for dipping.

Makes 18-20

t 2 a 0 s 1 t 4 e 1 3

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

L

ocated in the heart of downtown Barrie, the Town & Country Steakhouse has been bringing traditional steakhouse experience to residents and visitors for over 40 years. Easily accessible with free on-site parking, this family-owned and operated restaurant offers an unforgettable culinary experience.

From a delicious range of appetizers to our hand-selected steaks and seafood, our traditional steakhouse signature dishes prepared table side, and the large selection of complementing wines from our cellar, the Town & Country Steakhouse menu offers variety to please every diner.

Town & Country Steakhouse is ideal for your next event. Whether you are looking to book a section in the main dining area or take advantage of the private dining room, Town & Country Steakhouse will exceed your expectations with outstanding service and delicious food to suit your needs. Private Dining room is equipped with its own bar and private bathrooms, ideal for your next Corporate Function or family event. Town & Country Steakhouse offers Free Wi-Fi and AV hookups for entertainment, a dance floor, and cater specific to your needs. Visit this newly renovated establishment for an intimate evening for two, dinner with friends or for all your social and corporate event needs.

Town & Country Steakhouse •

•

76 Dunlop St. W. Barrie . 705-726-5241 . www.townandcountrysteakhouse.com 1 4 t 2 a 0 s 1 t 4 e

t 2 a 0 s 1 t 4 e 1 5

1 6 t 2 a 0 s 1 t 4 e

Bistro 26 •

•

5195 Highway 26 E., Stayner 705-428-4703 www.bistro26.ca

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

C

ome 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 and 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.

t 2 a 0 s 1 t 4 e 1 7

1 8 t 2 a 0 s 1 t 4 e

Santini’s Ristorante •

•

61 Hurontario Street, Collingwood 705-443-8383 santiniscollingwood@gmail.com

FINE DINING • BANQUET ROOM • CATERING

S

antini’s Ristorante is an experience in fine food, relaxed dining and great people!

Our à la carte menu offers a wide range of choices that reflect the regional food and authentic tastes of Italy. From your first bite to your last sip, we will make sure that your time with us is memorable and enjoyable.

As well as fine dining, the newly renovated Santini’s Ristorante is the perfect venue for weddings, engagement parties, bridal showers and rehearsal dinners. Located in historic downtown Collingwood, our stylish interior boasts seating for up to 200 people within our brand new banquet hall and elegant dining room.

We offer catering options as well as our full service menu, all of which may be customized to meet your needs.

Buon Appetito!

t 2 a 0 s 1 t 4 e 1 9

In a large sauce pan, combine the beer, butter, salt and a pinch of black pepper.

Bring to a boil over medium heat, then remove from the stove.

Add the flour and stir constantly with a large wooden spoon to incorporate the flour, approx. 1 min.

Stilton & Ale Gougères with Fig Cream RECIPE AND PHOTO BY eMily blackMan

Gougères inGredients: 1 cup ale (such as Muskoka harvest ale)

Return to medium-high heat and cook, stirring constantly, for 1 min.

Remove from the heat and add the eggs one at a time, beating well after the addition of each. Add the cheese and beat until mixed well and a slightly soft dough forms.

Drop the dough by the spoonful on the baking sheet. Bake for 10 mins, then reduce the temperature to 350°F, and bake until golden brown, about 20-25 mins.

Place on a wire rack to cool.

__________________________________________________________________________

½ cup unsalted butter __________________________________________________________________________

1 tsp salt __________________________________________________________________________

Fig Cream inGredients:

1 ¼ cup flour __________________________________________________________________________

4 eggs __________________________________________________________________________

100 g stilton, crumbled __________________________________________________________________________

black pepper __________________________________________________________________________

PreParation: Preheat the oven to 400°F and line a baking sheet with parchment paper.

½ cup whipping cream __________________________________________________________________________

1 cup cream cheese, softened __________________________________________________________________________

6 tbsp fig jam __________________________________________________________________________

PreParation: Whip the whipping cream and fold in the softened cream cheese and fig jam.

Slice the gougères in half and fill with a dollop of fig cream.

Makes 18-24

2 0 t 2 a 0 s 1 t 4 e

Scallops with Carrot Citrus Purée

Scallops with Carrot Citrus Purée inGredients: 12-24 medium-sized scallops ____________________________________________________________________

½ lb carrots, trimmed and peeled, cut into ½ inch round ____________________________________________________________________

Grapefruit (juice and zest) ____________________________________________________________________

1 tsp ginger ____________________________________________________________________

¼ cup water

in a medium saucepan. Bring to a boil then cover and simmer for 30 mins.

RECIPE AND PHOTO BY eMily blackMan

Using a blender, or immersion blender, puree the sauce and place back over the heat to reduce to a thick paste. Adjust seasoning with the salt and pepper and add the remaining grapefruit juice.

____________________________________________________________________

1 tbsp maple syrup ____________________________________________________________________

½ cup plus 4 tbsp butter ____________________________________________________________________

salt and pepper to taste ____________________________________________________________________

cilantro stems, finely chopped for garnishing ____________________________________________________________________

PreParation: Place the carrots, grapefruit juice and zest (reserving 1 tbsp of juice), ginger, water, maple syrup and 4 tbsp of butter

Season the scallops with salt and pepper, then pan sear them in the remaining butter over high heat. A non-stick or cast iron skillet will be best and sear them in 4 batches. They should take approximately 1 min per side and be firm when done.

To assemble for an appetizer, use 1 spoon per scallop. Place a dollop of the carrot purée on the spoon, then top with the scallop. Garnish with the cilantro stems.

t 2 a 0 s 1 t 4 e 2 1

2 2 t 2 a 0 s 1 t 4 e

Il Buco Ristorante •

•

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

A GO TO ITALIAN RESTAURANT BRINGING A LITTLE BIT OF ITALY TO BARRIE. WHILE DINING ON THE WONDERFUL FOOD AND WINE CHOICES YOU HONESTLY FORGET WHERE YOU ARE. A MUST!!!

A

neighbourhood staple for almost 7 years, since opening in Downtown Barrie, IL Buco has been dedicated to presenting one of the most innovative and interesting Italian menu’s in Simcoe County.

Their extensive a la carte menu includes all the traditional Italian favourites and is sure to appeal to even the pickiest of pallets, as well as a wide variety of pre fix menus for group gatherings. We also feature a luncheon special… three courses for only $14.95.

Relax and enjoy the casual attitude while indulging in a bottle of vintage wine from our extensive, carefully selected wine list.

Sharing a great bottle of wine with family and friends over dinner is a wonderful experience!

We would like to say thank you and extend our great appreciation to our wonderful and distinguished clientele for supporting us in our efforts to bring you dishes inspired by the very old and the very new in the best tradition of fine Italian cuisine.

Join us for lunch and dinner Tuesday - Friday, dinner only on Saturday and Sunday and closed on Mondays. t 2 a 0 s 1 t 4 e 2 3

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

R

egulars 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. There is always a country style breakfast served on the weekends.

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.

2 4 t 2 a 0 s 1 t 4 e

The Whistle Stop •

•

7 Main St. W, Beeton 905-729-0399 www.whistlestopbeeton.com

COME AND RELAX! SAVOUR A MEAL WITHOUT BEING RUSHED

A

t Scarpaccio’s Ristorante we bring you a simplistic and inspired approach to old world Mediterranean Cuisine blended with new world Continental Cuisine.

Spend some quality time in a warm and inviting setting, where every meal is made fresh and prepared to order.

Scarpaccio’s Ristorante Grill & Wine Bar offers a genuine experience in casual dining, for breakfast, lunch or dinner.

Open year round. Monday to Saturday 6:00 am till 11:00 pm and Sunday, 7:00 am to 11:00 pm; seating up to 50 people.

We also offer a unique atmosphere for birthdays, anniversaries, engagements, weddings, celebration of life, bus tours, meetings, conferences, Christmas parties and off-site catering. Whether in our dining room or in the conference and banquet facilities we offer affordable menus to meet your budget.

The extensive conference and banquet facilities, located in the Monte Carlo Inn and Conference Centre, can accommodate up to 110 guests or a small group of 10 people for a meeting. Featuring a complete list of audio visual equipment, and professional in house food and beverage department, catered by C and T Catering. Owners of Scarpaccio Ristorante Bar & Grill and Wentworth’s Eatery, Cafe & Catering.

Scarpaccio Ristorante Bar & Grill •

•

Visit us at: www.scarpaccioristorante.com E-mail: dining@scarpaccioristorante.com Reservations: 705-797-2506 81 Hart Drive . Barrie . L4N 5M3 Hours: Monday-Saturday 6 am to 11pm Sunday 7 am to 11pm Located in the Monte’ Carlo Inn Barrie Suites and Conference Centre

t 2 a 0 s 1 t 4 e 2 5

2 6 t 2 a 0 s 1 t 4 e

Era 67

Restaurant & Lounge •

•

64 Mississaga St. West Orillia 705-259-1867 era67.com

“A TASTE OF CANADIAN HISTORY”

E

ra 67 Restaurant & Lounge believes quality ingredients deserve quality care. Our superior menu dishes are not simply prepared in the kitchen; they are first formed and then nurtured in the innovative mind of our talented chef Ian Thompson.

Era 67 offers a casual lounge and dining room experience. We have recently renovated our lounge area and now have four booths available that can seat from 4 to 8 guests. We host our entertainment in the fall, winter and spring in our lounge area. Relax in our lounge and enjoy the acoustics from a multitude of local artists while sipping on some of the finest martinis or warm up with one of our unique, mason jar specialty coffees crafted by our Bar Manager, Jodi McIntosh. Enjoy!

Here at Era 67 we pride ourselves on ‘taking our steaks to the next level’. All of our steaks have been aged for a minimum of 45 days which allows for maximum flavour and tenderness. Executive Chef, Ian Thompson tailors all of his meat on a daily basis in-house. We have recently added ‘create your cut’ which will allow all of our valued guests the opportunity to pair an array of accompaniments to their most desired cut of meat from a 7 oz top sirloin to a 16 oz T-Bone. You will not be disappointed.

At Era 67 our kitchen staff works incredibly hard to deliver our guests unique and fresh features every Friday and Saturday evenings.

Fridays we showcase “Catch of the Day” which will highlight freshly caught fish & seafood from a multitude of our great lakes, rivers and oceans have to offer. On Saturday evenings we showcase “Cut of the Day” which will highlight local and Canadian wide cuts ranging from wild game, Berkshire pork and cattle raised across our beautiful country.

We are also now open on Sundays for dinner service at 4 pm. from May-January 1st. You have asked and we have delivered, we are now hosting Prime Rib Sundays featuring our low and slow roasted, Alberta beef AAA prime rib and as a special touch Chef Thompson is home baking Yorkshire puddings to compliment the dish.

Executive Chef Thompson has come to realize that now is the time we return to our roots. His moto: “Fresh is not a thing of the past, it’s a lifestyle.” t 2 a 0 s 1 t 4 e 2 7

Buttermilk Cornish Hens with Lemon and Thyme

2 8 t 2 a 0 s 1 t 4 e

Buttermilk Cornish Hens with Lemon and Thyme inGredients: 3 cornish hens, approx. 1 ½ lbs each __________________________________________________________________________

4 cups buttermilk __________________________________________________________________________

3 tsp salt __________________________________________________________________________

3 lemons __________________________________________________________________________

3 tbsp butter, melted __________________________________________________________________________

kosher salt __________________________________________________________________________

freshly ground pepper __________________________________________________________________________

1 pkg. fresh thyme __________________________________________________________________________

kitchen twine __________________________________________________________________________

PreParation: Rinse the Cornish hens under cool water, including the cavity. Pat dry with paper towels, set aside.

RECIPE AND PHOTO BY eMily blackMan

In a large bowl, whisk together the buttermilk, 3 tsp salt, juice of 1 lemon and 10 sprigs of thyme. Place the hens in, breast-side down and cover with plastic wrap. Place in the refrigerator.

Let the hens brine for at least 3 hours, or overnight.

Preheat the oven to 425oF. Take the hens out of the brine and lightly pat dry with paper towels. Season the cavities with salt and pepper, and insert half a lemon and a sprig of thyme. Tie the legs together with kitchen twine. Brush the hens with melted butter, and season generously with salt and pepper. Place in a roasting pan.

Place in the middle rack of the oven.

Roast the hens for approx. 1 hour; until the skin is bronzed and the internal temperature in thickest part of the thigh is about 165oF.

An updated classic sure to delight a hungry Thanksgiving crowd

t 2 a 0 s 1 t 4 e 2 9

L

ocated in historic downtown Collingwood on Old Schoolhouse Lane, this restaurant is a local favourite. Established in 2003 Tesoro is known for its creative pastas, risotto, gourmet thin crust pizzas, fresh fish, beef tenderloin and much more! With a casual yet chic atmosphere, open kitchen and welcoming bar area, you’ll be sure to run into someone you know. People say its’ their “home away from home”. The cozy dining room accommodates 60 people with a back area that is wonderful for private parties and functions.

In the summer months the manicured garden patio seats 50 with an outdoor bar area. With live music on Thursday night, it is a popular destination.

Our ever evolving wine list is populated with rare varietals and exotic consignment wines.

Head Chef Tony Vanderwal has been with Tesoro since 2006. His flair and passion for food makes everyone’s experience unforgettable.

Constantly researching and adding pizzazz to the menu, we are proud to such a talented Chef at the helm of our kitchen team.

Reservations are recommended for this warm and inviting little restaurant. Take out is available if you can’t get a seat! Tesoro Mercato is located beside the restaurant. Fresh frozen entrees are available see website for freezer selections. We carry an assortment of gelato and sorbet also.

Catering Pickup and Onsite Catering is also available. Please contact Joelle to have menu selections forwarded for your function.

We take care of all your catering needs.

3 0 t 2 a 0 s 1 t 4 e

THIS TRULY IMAGINATIVE FREE-STYLE MENU SHOWCASES FRESH, LOCAL, TRADITIONAL INGREDIENTS PUTTING TASTE AT CENTRE STAGE

•

•

Tesoro

Traditional Italian Foods

MENU

APPETIZERS

DINNER FEATURES

PIZZAS

Antipasto Misto

Chicken Supreme

Via Mare

mixed Italian meats, cheeses, grilled vegetables &olives

breast filled with goat cheese, sundried tomato & basil served with housemade ricotta gnocchi tossed in a light pesto cream sauce &grilled vegetables

tomato, mozzarella, bocconcini, anchovies, cherry tomatoes, capers

18.95 Charcuterie Plate baked brie, sundried tomato &kalamata olive tapenade, housemade curried chicken pâté, spicy Italian salami, duck terrine, crisps &gherkins

25.00 Seafood Pasta farfalle pasta tossed with spicy tiger shrimp, sundried tomato, artichoke hearts, arugula & goat cheese in white wine, pesto &olive oil

18.95 Tre Funghi tomato, mozzarella, oyster, button and Portobello mushrooms, black olives

19.95

26.00

Lorenza

Baby Kale with Lentils

AAA Beef Tenderloin

baby kale, lentils, cherry tomato, dried cranberry, shallots &feta cheese tossed in a Dijon vinaigrette

wrapped with bacon with our red wine demi glacé, rosti potatoes &grilled vegetables

tomato, mozzarella, spicy Italian sausage, gorgonzola, sweet red onions, basil

19.95

11.95 Dolce mixed greens, cambozola cheese, roasted red peppers, cashews, black olives &cherry tomato, tossed in honey, extra virgin olive oil & balsamic vinegar

12.95 Carpaccio thinly sliced air-cured AAA beef tenderloin marinated in extra virgin olive oil and herbs served with shaved parmagiano

$13.95

35.00 Penne Arrabiatta spicy Italian sausage tossed with hot peppers, spicy roma tomato sauce &extra virgin olive oil

19.95 Maria tomato, mozzarella, spicy Calabresesalami, arugula, sundried tomatoes, black olives, hot peppers, basil

19.95

$18.95

Carciofo

Fettuccini Carbonnara

pesto, goat cheese, artichokes, sundried tomatoes, grilled zucchini, basil

tossed with peas, sweet red onion, mushrooms &bacon

$19.95 Daily Fresh Fish Daily Risotto

19.95 Salmone

Market Price

tomato, mozzarella, smoked salmon, capers, red onion, goat cheese

Market Price

19.95

18 Schoolhouse Lane . Collingwood . 705-444-9230 . www.tesororestaurant.ca

t 2 a 0 s 1 t 4 e 3 1

TAKE A STEP BACK TO A SIMPLER TIME AND UNPLUG FROM THE HECTIC PACE OF LIFE

A

t 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, inviting décor, and upscale service delivered with a friendly smile.

For generations, families have chosen Mrs. Mitchell’s to host life’s celebrations, from engagements to baby showers, birthdays to retirement parties. Wedding packages are second-to-none for couples seeking an elegant country wedding in an idyllic setting - a photographer’s dream. Locals, cottagers and fans from away all hail Mrs. Mitchell’s as a favourite. It’s a perfect stop halfway from Lake Ontario to Georgian Bay. Local, seasonal flavours and a creative kitchen team keep the menu fresh with extra items that complement a reliable menu of delicious classic dishes. You’ll leave more than satisfied, for less than you’d expect. Call ahead with any special dietary requirements and there will be a delicious surprise ready for you.

Mrs. Mitchell’s signature touches are the ultimate home-cooked comfort foods: a famous creamy garlic house dressing on garden salad; warm crusty rolls and spoon bread with every dinner entrée; hot drop biscuits and sweet potato muffins with every lunch or for afternoon tea with strawberry preserves and whipped cream; madefrom-scratch desserts like rum cake and sticky toffee pudding.

Open Tuesday through Sunday for lunch, afternoon tea and dinner. Weekend brunch is also offered, as well as occasional dinner concerts and special events. Gift Certificates are available in any amount. Sign up online for monthly email newsletters or follow Mrs. Mitchell’s on Facebook.

While you’re there…

Make it a daycation and enjoy a browse at retail store Granny Taught Us How & Heidi’s Room - an emporium of gifts and home décor with treasures for every taste, occasion and budget.

Mrs.Restaurant Mitchell’s •

•

887395 Mono Mulmur Townline . Mulmur In the Hamlet of Violet Hill, on the North side of Hwy. 89 between Hwy. 10 & Airport Road 519-925-3627 www.mrsmitchells.com . info@mrsmitchells.com . facebook.com/mrsmitchells 3 2 t 2 a 0 s 1 t 4 e

t 2 a 0 s 1 t 4 e 3 3

Mulled Wine

inGredients: 1 bottle of red wine __________________________________________________________________________

PHOTO BY lisa sPolnik

2 medium-sized oranges, one juiced, saving portions of the peels and one sliced __________________________________________________________________________

1 lemon, half sliced and half juiced __________________________________________________________________________

1 lime, half sliced and half juiced __________________________________________________________________________

cinnamon sticks __________________________________________________________________________

star anise __________________________________________________________________________

cloves __________________________________________________________________________

1/3 cup of honey __________________________________________________________________________

PreParation:

Spiced right to warm your soul

In a pot over medium heat, combine 1 cinnamon stick, star anise, cloves, peels and juice from half the fruit, the honey and a small portion of the wine (enough wine so the honey can emulsify and infuse with the spices).

Simmer mixture for 5 minutes and bring to a boil. Immediately, turn the temperature down low and add the rest of the wine.

Add the remaining slices of fruit to your mulled wine or save to garnish.

Enjoy.

3 4 t 2 a 0 s 1 t 4 e

L

ocated in historic downtown Meaford, the newly opened “George’s on Main” will not disappoint!

Chef Steve Lumree, known for his past work at “The Ruffed Grouse Bistro”, has opened his latest endeavour with a fresh concept, crew and menu.

Highlighting the bounty of local ingredients from around GreyBruce County, the menu will evolve with the seasons and reflect the best that our area has to offer. Thoughtful, delicious and seasonal tasting menus, vegetarian options and drink specials are available.

Join us on Thursday, Friday and Saturday evenings for our freshshucked oyster bar, and indulge in perfectly paired cocktails and wines. For brunch, lunch, after work or dinner, “George’s on Main” offers a gorgeous décor, a friendly, casual atmosphere and the very best in local cuisine, and it’s exactly what Meaford has been waiting for!

Reservations recommended.

George’s on Main Brasserie •

•

84 Sykes St. N, Meaford 519-538-3880 georgesonmain.com

A BISTRO FEATURING ALL THE BEST THIS GREAT REGION HAS TO OFFER

t 2 a 0 s 1 t 4 e 3 5

“It was important for us to create a fresh, organic and natural setting to complement the original cedar ceiling and fieldstone fireplace as they have great sentimental history having been part of the Riverview Room since its opening in 1968.�

Sylvia Biffis, Director of Sales Nottawasaga Resort.

3 6 t 2 a 0 s 1 t 4 e

Nottawasaga Resort & Conference Centre •

•

6015 Highway 89 . Alliston 705-435-5501 or toll free 1-800-669-5501 www.nottawasagaresort.com

NOTTAWASAGA RESORT OPENS NEWLY TRANSFORMED RIVERVIEW ROOM

T

he Nottawasaga Resort, located in Alliston, has recently undergone another exciting design transformation as part of its multi-phased renovation which now includes an extensive renovation the Riverview Room.

The transformed space, which was created with the assistance of Toronto-based architectural firm Giancarlo Garofalo Architect Inc., was designed to enhance the beautiful scenery of the surrounding Nottawasaga Valley resulting in an organic and contemporary integration of natural materials.

The spectacular views of the Riverview Room complement a contemporary open concept dining space that offers a wide-range of menu selections. Whether you’re sampling from the buffet breakfast and lunch specialities, enjoying the Resort’s famous Sunday Brunch or indulging in your choice from the table d’hôte dinner menu which changes daily, the Riverview Room provides an ideal space to gather and enjoy a delicious meal crafted by Executive Chef Paul Dills and his teaml. If you are looking for more of an intimate dining experience and gourmet menu options join them in the Mahogany Room. The elegant atmosphere of the Mahogany Room provides a fine dining restaurant that offers an exceptionally designed lineup of menu choices that will inspire your palate. Whether you’re savouring the exclusive menu or sipping a glass of vintage wine or champagne, the Mahogany Room provides a truly exquisite dining experience.

The Nottawasaga Resort’s dedicated culinary team is devoted to providing innovative and delicious menu options which highlight the finest ingredients, as well as locally grown and in-season foods.

The menus change seasonally to reflect the beautiful flavours available throughout the year.

Dine with the Nottawasaga Resort and experience their passion for food. Both dining rooms are open daily to the public.

Reservations are recommended. t 2 a 0 s 1 t 4 e 3 7

3 8 t 2 a 0 s 1 t 4 e

Settlers’ Ghost Golf Club •

•

On Horseshoe Valley Rd. (just east of Hwy 400 and Hwy. 93) 3421 Line 1 North., RR#1 Barrie ON 705-733-3595 x 226 or 1-866-504-5534

A RESTAURANT FOR ALL SEASONS

S

ettlers’ Ghost Golf Club and Restaurant is recognized as a unique and exceptional place to play golf and enjoy fabulous dining.

The restaurant is located minutes from Barrie in a quaint place on Horseshoe Valley Road.

Chef Tyler Phillips brings local and international flavours and meal ideas to the table and supplements the constantly updated menu with a great wine and cocktail selection.

The restaurant is open year-round for casual fine dining. Bookings are available for Christmas parties, New Year’s Eve, staff events, Wine Tastings, business meetings, and boutique weddings.

Keep Settlers’ Restaurant in mind for winter events or for a nice evening out with friends. Call 705-733-3595 to book a reservation and to see what’s on the menu tonight!

t 2 a 0 s 1 t 4 e 3 9

Mini Zucchini & Mushroom Wellingtons inGredients:

PreParation:

1 pkg frozen puff pastry, thawed

Preheat the oven to 425°F.

__________________________________________________________________________

3 small zucchini __________________________________________________________________________

RECIPE AND PHOTO BY eMily blackMan

2 cloves garlic __________________________________________________________________________

3 tbsp olive oil

Trim the ends of the zucchini and roast whole, brushed with olive oil and garlic, for 30 mins, until cooked through and starting to brown.

__________________________________________________________________________

1 lb mixed mushrooms (shitake, portobello, button), finely chopped __________________________________________________________________________

8 shallots, finely minced __________________________________________________________________________

½ cup butter __________________________________________________________________________

2 tbsp balsamic vinegar __________________________________________________________________________

2 tbsp thyme, finely chopped __________________________________________________________________________

Mini Zucchini & Mushroom wellingtons

Melt the butter in a large frying pan and sauté the shallots and mushrooms until soft and starting to brown. Add the balsamic and thyme and cook for 1 min.

Set aside to cool before assembling the wellingtons.

Roll out the thawed pastry to fit the zucchini and spread out the mushroom mixture in a thin layer, leaving half an inch on the sides bare for crimping together. Top with a zucchini and roll the pastry over, creating a log.

Wet the sides of the bare pastry and pinch together.

Place on a parchment-lined baking sheet and bake in the oven until the pastry is flaky and golden brown (approximately 12 mins).

Let the wellington cool for at least 10 mins before slicing into 1-inch rounds.

Makes 18 pieces

4 0 t 2 a 0 s 1 t 4 e

CASUAL t 2 a 0 s 1 t 4 e 4 1

COPPER BLUES IS DINING AT ITS FINEST… SERVICE AT ITS BEST!

W

elcome to the pioneer restaurant in the Blue Mountain Village where our team of culinary and service professionals have been providing an unsurpassed dining experience for over a decade. First to open its doors in the Village, Copper Blues boasts ambiance, style and flair. Open 365 days a year we are here to host your every occasion; whether it be a romantic dinner for two or a corporate event of 300.

Our Executive Chef, Terry Prince, has hand-picked his outstanding culinary team and they, partnered with our service enthusiasts, make our goal of striving for hospitality excellence possible.

Experience premier dining at its finest in a spectacular setting overlooking the Village Events Plaza and the Blue Mountains. Apres golf, ski, everything ... try a Coppertini on our scenic terrace while enjoying local live music nightly on the Village Events stage. We serve lunch and dinner daily alongside our extensive wine and vintage list.

Join us for an unforgettable dining experience.

4 2 t 2 a 0 s 1 t 4 e

Copper Blues Bar & Grill •

•

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

MENU

Sample Menu CHEF’S CREATIONS

APPETIZERS Our famous Louisiana - Style Mussels

LUNCH

Surf & Turf

Copper Burger

Copper Blues Fettuccine

Prime Rib Sandwich

Prime Rib

Lobster Melt

Rack of Lamb

Lamb Skewers

Thai Red Curry Bowl

Catch of the day

Spinach & Artichoke Dip

Fish & Chips

SALADS/SOUPS

Smoked Turkey & Brie

8oz New York Striploin

Beet & Goat Cheese Salad

Grilled Atlantic Salmon

Pear & Gorgonzola Salad

Butternut Squash Ravioli

Baby Kale Caesar

Wild Mushroom Pizza

Roasted Walnut Dusted Brie Fritters Appetizer Platter for Six Snow Crab Claws

Seafood Platter for Two Beef Tenderlion Nightly Specials

Lobster Bisque French Onion

���������� ������� ���� � �������� ���� ���� � ������������� ����� ��� � ��� ����� ����

t 2 a 0 s 1 t 4 e 4 3

4 4 t 2 a 0 s 1 t 4 e

SIMPLE FOOD THAT’S REAL

F

or more than a decade, chef Randy Feltis has been a mainstay on Barrie’s restaurant scene. Starting with Oscar’s a bistro he opened in 1999 a the age of 24, the local entrepreneur has become the owner/operator of two PIE restaurants (which he co-owns with Craig Russell) and have just adding a third location franchise in Pickering.

PIE chefs roast their own mushrooms, grate their cheese, smoke their bacon, and cure their own pork belly, and they use local 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 such as Fois Gras and black truffles. Sandwiches, pasta and grilled items round out the menu.

Specials for Lunch every day a pizza for $9, every night after 8 p.m. you get FREE pizza (with tomato sauce and cheese ) when you order a 32 oz beer.

Featured on the Food Network show “You Gotta Eat Here” and winning the Readers Choice award for favourite pizza consistently since they opened. PIE also hosts an annual pizza eating competitions featuring world champion eater Takeru Kobyashi and Canadian Furious Pete.

PIE continues to be a foodie favourite for locals and cottage commuters alike! What are you waiting for ...You Gotta Eat Here!

Wood Fired Pizza Joint South End 34 Commerce Park Drive 705-725-WOOD (9663) Located beside the Cineplex and Goodlife Fitness on the South side of Barrie Waterfront 11 Victoria Street 705-728-7952 In Barrie right off the water

t 2 a 0 s 1 t 4 e 4 5

• ORIGINAL RECIPES • ORIGINAL FOOD • ORIGINAL TONY!

T

ONY IS BACK – with his original food and more!

Tony and his wife Doris operated Collingwood’s favourite eating spot, “Tony’s Iron Skillet”, for just over 18 years and then took a break for 5 ½ years.

When they reopened in the Balsam Street Plaza in October of 2012 as “The Iron Skillet”, Collingwood saw the return of many popular dishes as well as new global influences discovered through Tony and Doris’s travelling. The Iron Skillet has a seating capacity of 128 and is great for lunch, dinner and private parties.

And yes, there is a patio!

Tony’s new menu includes his signature dishes: famous schnitzel, Austrian goulash, and Mexican dishes that give an international

flavor to the menu. His smoked meats, prepared in his in-house smoker, including brisket, pulled pork and chicken are showcased daily through his featured specials. Tony’s steaks are AAA, never frozen and cut to order. All sauces and Caesar dressing are made from scratch. And speaking of hot sauce, you have to see his global collection showcased on the walls of his restaurant.

A daily feature board is brought to your table and special dietary requests such as vegetarian and gluten-free choices are always accommodated.

Locals love to frequent The Iron Skillet and visitors love to discover it!

The Iron Skillet •

•

20 Balsam Street . Collingwood . 705-444-5804 4 6 t 2 a 0 s 1 t 4 e

t 2 a 0 s 1 t 4 e 4 7

Ricotta Ravioli

in a Mixed Herb Butter Sauce

Fresh Pasta Dough inGredients: 5 large eggs __________________________________________________________________________

3 ½ cups all-purpose flour __________________________________________________________________________

PreParation: Mound the flour in the centre of a large mixing bowl. Make a well in the middle of the flour, add the eggs.

Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you. incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will 4 8 t 2 a 0 s 1 t 4 e

come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/4-cup increments, if the dough is too sticky.

Once the dough is a cohesive mass, remove the dough from the mixing bowl and scrape up any left over dry bits.

Lightly flour a clean work surface and continue kneading for 3 more mins.

The dough should be elastic and a little sticky. Continue to knead for another 3 mins, remembering to dust your work surface with flour when necessary.

Wrap the dough in plastic wrap and set aside for 20 mins at room temperature Roll and form as desired.

Ricotta Ravioli inGredients: ½ recipe fresh Pasta dough (or fresh pasta sheets from the store) __________________________________________________________________________

1 tub ricotta __________________________________________________________________________

salt and pepper __________________________________________________________________________

SAUCE inGredients: 1 cup butter __________________________________________________________________________

4 tbsp fresh tarragon, destalked __________________________________________________________________________

4 tbsp fresh mint, finely chopped

RECIPE AND PHOTO BY eMily blackMan

To make the butter sauce place the butter in a large frying pan over medium heat. When the butter is melted and starting to sizzle, take off the heat.

Bring a large pot of water to a simmering boil. Add the ravioli in a couple of batches. Cook the ravioli for 3 to 4 mins, until the pasta is cooked and they are floating on the top. Scoop out the ravioli with a slotted spoon and place in the melted butter. Once all the pasta is cooked and in the pan, add the fresh herbs and season with a little more salt and pepper. Gently stir to coat and serve immediately.

__________________________________________________________________________

1 small handful of parsley, chopped

Makes approx. 18 ravioli

__________________________________________________________________________

PreParation: To make the ravioli, roll the pasta dough using the pasta maker’s directions to the second thinnest setting. Cut the pasta into 2 1/2� rounds.

In a mixing bowl season the ricotta with salt and pepper to taste. On a lightly floured work surface (to prevent sticking), place a small dollop of ricotta on half of the pasta rounds. Working one ravioli at a time, wet the edge of the pasta and place another round on top. Seal the edges and place back on the floured work surface until you are ready to boil the ravioli.

Pasta is sure to please even the pickiest palate

t 2 a 0 s 1 t 4 e 4 9

TheSmoke

Taking BBQ to a Whole New Level 498 First Street . Collingwood . 705-293-5522 . thesmoke.ca

A

bout TheSmoke TheSmoke has taken BBQ to a Whole New Level. From traditional award winning BBQ such as succulent Smoked Ribs, Beef Brisket, Chicken and Pulled Pork, to non-traditional BBQ such as Smoked Trout, Smoked Balls of Meat, Smoked Burgers and Smoked Ice Cream. Everything is made from scratch on the premises from the Chef ’s own recipes.

Recently filmed for the Food Network Show “You Gotta Eat Here,” with Host John Catucci, tells you they are doing something right.

But, you will have to wait until Spring 2015 to see the episode. They have also won many awards, including the People’s Choice Award for Collingwood’s Taste of The Town, two years in a row.

The menu offers creative BBQ Sandwiches, like a Wild Boar Bacon Lettuce,TomatoandSmokedCheddarSandwich(WBBTLC)ongrilled Sourdough, and their “Cow Meats Pig” Sandwich (basically a Beef Brisket sandwich on top of their Pulled Pork sandwich). TheSmoke was also voted “Best Burgers” by Days Out Ontario, with their smoked Beef, Turkey or Salmon Burgers, the Poutine Burger, Pig on a Patty or Wholly Cow. Equally as fantastic are the other mains, like Smoked Salmon, Trout, Wings, Brisket, Pulled Pork and Bacon Wrapped Loaf of Meat. And pick one or two sides from Sweet Potato Fries, 5 0 t 2 a 0 s 1 t 4 e

Mac n Cheese, BBQ beans (a 24 hour process to make), salads and more.

In addition to dine-in and take-out, they also have take-home.

Most of the meats are smoked and fully cooked, individually cry-ovacked, ready to take home and re-heat. From Full racks of Pork Back Ribs, Smoked Burgers, Trout, Bacon and More. Everything is made in house, and full of flavour. Five house-made BBQ sauces are at the table to play with, and purchase to take home.

TheSmoke is located at 498 First Street in Collingwood, with 82 seats to dine in or 28 seats on the patio, all fully licensed. Follow them on Facebook to get the current specials, features and more.

Open for lunch at 11:30, and dinner at 5:00pm, Tuesday to Saturday, and Sunday Brunch with Smoked Prime Rib for Dinner.

Closed Mondays.

TheSmoke – Taking BBQ to a Whole New Level www.thesmoke.ca

TheSmoke

Eatery & Fine Prepared Foods 498 First Street, Collingwood 705-293-5522 thesmoke.ca

WE HAVE TAKEN BBQ TO A WHOLE NEW LEVEL

t 2 a 0 s 1 t 4 e 5 1

5 2 t 2 a 0 s 1 t 4 e

Kenzington Burger Bar •

•

40 Dunlop Street East Downtown Barrie 705-725-1667 www.kenzington.ca

TO HAVE MORE FUN THAN ANYONE ELSE IN THE ROOM

N

ot just a late night rock and roll bar… Kenzington Burger Bar hasachievedahighTripAdvisorratinglisted“numberoneoutof 377 Barrie restaurants”.

The family friendly restaurant has also won numerous awards as well as being chosen for the hit tv show on the Food Network “You Gotta Eat Here” it will be televised next spring.

“For the past three years, we’ve been cranking out amazing burgers” says owner Brandon Clark. The local restaurant features over 22 mouthwatering and creative burger combinations..

KBB is also known for live entertainment 7 nights a week starting at 10 pm., as well as live music on Saturdays from 2 p.m. to 5 p.m.

KBB is located in an historical building in downtown Barrie featuring an exposed brick wall and a black hammered tin roof.

Basically a fun laid-back place with amazing staff.

t 2 a 0 s 1 t 4 e 5 3

D N A L MCCIUUD NTTRREE CEEN ALL C URRA LTU LT

333 King Street Midland L4R 3M7 www.midlandculturalcentre.com • 705-527-4420 Midland Cultural Centre

5 4 t 2 a 0 s 1 t 4 e

Email: mccteresag@outlook.com

@theMCCinMidland

ABOUT US: The Midland Cultural Centre (MCC) is

unique in Ontario, combining visual arts, performing arts, community programming and Culinary Arts.

The beautiful building design features clean lines and light-filled spaces. The MCC opened its doors in June of 2012.

The Midland Cultural Centre boasts many performance and event spaces: Quest Galleries, Huronia Players Theatre, Rotary Hall and the Atrium. All host a diverse range of Culinary, cultural and community programming, musical programming and celebrations.

Rotary Event Hall–ideal for Weddings, Galas, Conferences, Business Meetings, Luncheons, Special Occasions, Banquets, Christmas Parties, Meet n’ Greet, Celebrations of Life and much more! The Cafe Roxy in the MCC’s Atrium space presents marvellous lunch specials and baked goods and is fully licensed.

Quest lower Art Gallery is the perfect setting for 'Intimate & Elegant’ Dinner parties.

Our Chefs have appeared on national television and won local culinary awards. The MCC is a member of Simcoe County Farm Fresh (a community organization advocating local food and farmers) and our culinary team believes in creating gourmet dishes that celebrate the season and daily specials that spotlight what’s fresh and local. We cater to special dietary requests.

There’s something for everyone at your MCC. t 2 a 0 s 1 t 4 e 5 5

Lobster Mac & Cheese

5 6 t 2 a 0 s 1 t 4 e

This easy creamy dish is perfect for a weeknight dinner

PHOTO BY ellie kisteMaker

Lobster Mac & Cheese inGredients:

PreParation:

6 cups (about 550 grams) pasta of your choice

In a large pot of boiling water (with 1 tsp salt added), cook pasta for about 8 minutes, or until al dente. Drain and return to pot.

__________________________________________________________________________

4 tbsps butter __________________________________________________________________________

4 tbsps all-purpose flour __________________________________________________________________________

1-1/2 cup milk __________________________________________________________________________

1/2 cup 35 % cream (whipping cream) __________________________________________________________________________

2 tsps prepared dijon mustard __________________________________________________________________________

1 tsp salt __________________________________________________________________________

1/4 tsp ground black pepper __________________________________________________________________________

2 cups sharp cheddar cheese, shredded __________________________________________________________________________

2 cups applewood smoked cheddar cheese, shredded __________________________________________________________________________

1 can (320 grams) chopped frozen lobster meat, thawed and drained __________________________________________________________________________

1 cup ace bakery aged cheddar baguette crisps, for garnish __________________________________________________________________________

fresh parsley, for garnish __________________________________________________________________________

Meanwhile, in saucepan, melt butter over medium-low heat. Stir in flour; cook, stirring, for 1 minute. Gradually whisk in milk and cream; cook, whisking, for about 7 minutes or until sauce is thickened.

Add Dijon mustard, salt and pepper. Stir in all of the cheddar cheese, and 1 cup of the Applewood cheddar (the second cup will be used later as a garnish) and cook, while stirring, until all cheeses are melted.

Add lobster meat and stir until heated, about 1 to 2 minutes.

Set the drained pot of pasta back on the stove. Over medium-low heat, slowly pour half of the cheese and lobster mixture over the pasta, stir well. Add the rest of the cheese and lobster mixture, and stir until well combined.

Place into individual bowls. Top each serving with a few heated cheddar baguette crisps (whole or crumbled, your choice) grated Applewood cheddar and parsley. Serve immediately.

Serves 4 to 6.

t 2 a 0 s 1 t 4 e 5 7

MENU

APPETIZERS/SALADS

PUB GRUB

DESSERTS

COCONUT SHRIMP WITH SWEET THAI CHILI SAUCE Signature Item!

WALDORF TURKEY BURGER Signature Item and One of Our Best Sellers!

BREWERY BAY COOKIE SKILLET Signature Item!

Jumbo shrimp in our coconut batter, fried golden brown &served with our sweet Thai Chili Sauce and wedge fries.

Lean ground turkey with garlic, chunks of apple, Monterey Jack cheese, onion &herbs. Low-fat, high protein, amazing taste! Served on a 9 grain ciabatta bun.

A large chocolate chunk cookie… baked and served in a hot skillet and topped with French vanilla ice cream, chocolate sauce and whipped cream.

VEGGIE CHILI Signature Item!

This is a Meal

BREWERY BAY JUMBO DUSTED WINGS

Topped with 3 cheeses and served with pita chips.

Great taste and good for you! You’ll love it!

BEER, AGED CHEDDAR CHEESE & CARAMELIZED ONION SOUP

GOURMET GRILLED CHEESE • Smokey Bacon &3 Gourmet Cheeses with Caramelized Onion

CHOCOLATE PEANUT BUTTER STACK Sweet salty peanut butter crunch, creamy milk chocolate and buttery caramel, all layered twice on a brownie cake combo

• Cheese Lovers 4 Gourmet Cheeses • Brewery Bay (3 Gourmet Cheeses, Sliced Pear &Caramelized Onion)

GOAT CHEESE AND CANDIED PECAN SALAD Signature Item!

ATLANTIC COD FISH & CHIPS OR SANDWICH Ocean Wise Certified

On a bed of spring greens and topped with balsamic vinaigrette.

GOURMET PIZZAS – Try Garlic Roasted Veggie or Sweet Orleans

MANDARIN ORANGE SALAD

BALSAMIC CHICKEN PENNE

with Steve’s Thai Dressing including fresh romaine hearts, almonds, peanuts, chow mein noodles and mandarin orange slices

Al dente noodles topped with roasted red peppers, sautéed onions & a boneless chicken breast smothered in our balsamic white sauce.

Brewery Bay Good Grub - Great Pub

117 Mississaga Street East . Downtown Orillia 705-329-0943 . www.brewerybay.ca 5 8 t 2 a 0 s 1 t 4 e

RICH CHOCOLATE TORTE Decadent, delicious and gluten free chocolate cake served with French vanilla ice cream.

FUNNEL CAKE Delicious batter fried golden brown and topped with French vanilla ice cream and strawberries.

New! S’ Mores Skillet

Terra Nova Public House •

•

667294 20th Sdrd., Mulmur . 705-466-5992 . www.terranovapub.ca

D

iners looking for a country adventure should check out Terra Nova Public House. Full of historical charm, Terra Nova offers a warm inviting atmosphere with upscale pub fare and comfort food.

The setting for the restaurant is perfect! An off the beaten path vinecovered fieldstone century home surrounded by rolling farm fields.

The pub offers a unique pub/country style dining experience.

Award-winning chef Philip Pearce creates dishes that use only the freshest, highest quality ingredients sourced from local farmers.

Fresh fish and soups, which constantly change, are very popular along with the grilled Highlandbeef burger with a choice of salad or roast potatoes. The Highland beef is raised just a few minutes away in a nearby pasture.

A three-course dinner Phil recommends is spicy greens with aged cheddar and honey cider vinaigrette. To start for the main, a lamb shank with fresh chocolate mint jus, or the baked Atlantic salmon with lemon butter. For dessert, our classic crème brulee is a must.

Come in and check out what is probably the nicest patio around, it is open three seasons with heaters and a chimnea.

Our Sweet Shop is now open with delicious treats like millionaire shortbread, butter tarts, old fashioned candy, local maple syrup, honey, pickles & jams. t 2 a 0 s 1 t 4 e 5 9

6 0 t 2 a 0 s 1 t 4 e

“ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL, IF ONE HAS NOT DINED WELL.” VIRGINIA WOOLF

F

rom the day it opened, IL FORNELLO in Barrie’s newest shopping district, Park Place at Mapleview and the 400 has been winning rave reviews, both for its casually sophisticated design and the attentive service and classic, delicious Italian food.

The IL FORNELLO culinary team is driven by a dedication to creating exceptional food and providing outstanding customer service.

Executive chef Ryan Kowalyk honed his skills in some of the top restaurants in Canada, Australia and California and Italian born and trained Chef Roberto Granata has an intimate knowledge of and passion for Italian cooking. Their combined talents have resulted in a delectable balance of traditional Italian fare and innovative new classics, setting the stage for a memorable dining experience for our guests.

Enjoy a glass of wine or draught with your pizza or pasta in our bustling bar, or choose to dine in the main dining room that offers a view of the imported Italian wood-burning pizza oven, or in one of our smaller semi-private dining areas that are ideal for your group function. In the summer months, our large patio enclosed by a wall of flowers offers a relaxing oasis in which to unwind.

IL FORNELLO in Park Place, Barrie is the perfect spot to meet up with friends and family before, after or instead of shopping at the growing number of fabulous new retailers in Park Place to enjoy our casual, classic Italian cuisine of pastas, salads, seafood, our famous wood-oven baked pizzas and much more.

IL FORNELLO •

•

130 Park Place Blvd.

Barrie, ON 705-737-5353 www.ilfornello.com

t 2 a 0 s 1 t 4 e 6 1

W

entworth’s Eatery and Cafe, one of Barrie’s hidden gems, located in Victoria Village Retirement Complex and open since February of this year, offers “fresh home-style food, cooked and prepared to order”.

The cafe is bright and offer’s a very cozy atmosphere, with a menu that is simple, but full of flavour and freshness.

We offer full breakfast and lunch menus, catering to some of your childhood memories. Eggs Benedict, waffles, omelets, chicken pot pie, steak and mushroom pie, sandwiches (salmon dill salad, cranberry chicken salad wrap), homemade date squares, apple crumble, butter tarts, and of course a great tasting cup of coffee or tea and espresso and ice-cream novelties.

We also carry a line of gluten-free items such as pancakes, muffins, bread and scones. Daily features include but not limited to: Saturdayliver and onions, fish Friday, spaghetti and meatballs on Monday, waffle Wednesday, $2.50 coffee and muffin on Tuesday, flavored coffee, espresso, cappuccino, latte. Come in and join our coffee card club.

Wentworth’s Eatery, Cafe & Catering is operated by C and T Catering and is available for full catering and private functions onsite or off premises for weddings, communions, showers, celebration of life, Christmas parties. Open 7 days a week Monday to Thursday 8 am to 4 pm, Friday to Sunday 8 am to 6 pm.

Owners Terry McNaughton and Chef Chris Buurs invite you to come in, try the food and enjoy the atmosphere, especially the “Wentworth Folkin Prints” that cover the walls, from which the restaurant’s name was inspired.

Wentworth’s Eatery, Café & Catering •

•

705-503-3287(EATS) 72 Ross Street . Unit # 1 Barrie . Ontario https://www.facebook.com/pages/ Wentworths-Eatery-Cafe-Catering/1396649850597997 Email: wentworthseatery1@gmail.com

JUST SIMPLY DELICIOUS FOOD MADE FROM FRESH INGREDIENTS!

6 2 t 2 a 0 s 1 t 4 e

DISCOVER A RUSTIC, ‘BISTRO’ STYLE RESTAURANT WITH A LOT OF ATTITUDE

W

hen you walk into the Flying Chestnut, you quickly realize you’re in for a truly unique experience. Originally a general store and post office in the village of Eugenia, the building has been lovingly restored to its original ambience. The décor is an eclectic mix of old and new furnishings and art from local artists, artisians and craft persons.

The menu matches your surroundings, boasting many classic dishes with hearty portions prepared with skill and interesting new perspectives. Shawn Adler and his chefs use only the freshest, locally grown ingredients so the menu changes weekly. It’s bistro cuisine, old school fine dining with a fresh twist.

Open year round, Thursday to Sunday.

Sunday brunch 11am – 2pm. Catering for weddings, festivals and events. Reservations recommended www.theflyingchestnutkitchen.com

The

Flying Chestnut •

•

199 Pellisier St . Eugenia ON . N0C 1E0 519-924-1809

t 2 a 0 s 1 t 4 e 6 3

Rodeo Slider Caesar Kenzington Ultimate Caesar inGredients: lime wedge __________________________________________________________________________

Matt & steve’s caesar rimmer __________________________________________________________________________

1 oz ketel one Vodka __________________________________________________________________________

1/2 oz juice from Matt & steve’s extreme bean

The Ultimate Caesar

__________________________________________________________________________

PHOTO BY kenZinGton burGer bar

3 dashes worcestershire sauce __________________________________________________________________________

2 dashes tabasco __________________________________________________________________________

ice __________________________________________________________________________

Mott’s clamato __________________________________________________________________________

salt and pepper __________________________________________________________________________

Ultimate Skewer Rodeo Slider Caesar inGredients: 2 oz ground beef patty __________________________________________________________________________

1 slice mozzarella __________________________________________________________________________

Garnishes: Ultimate Skewer, which includes a Rodeo Slider Caesar (recipe attached) topped with 2 olives, 1 Matt & Steve’s Extreme Bean and a cherry tomato. ADDITIONAL GARNISHES INCLUDE: lemon and lime wedges, 1 dill pickle and 1 celery stalk.

1 strip bacon (cooked) __________________________________________________________________________

1 slider bun (we used pretzel slider buns) __________________________________________________________________________

1 leaf bibb lettuce __________________________________________________________________________

1/4-inch slice roma tomato __________________________________________________________________________

PreParation:

1/4-inch slice Vidalia onion __________________________________________________________________________

Rim a glass with the juice from a lime wedge and Matt & Steve’s Caesar Rimmer.

1 onion ring (see attached recipe)

Add 1 oz vodka, 1/2 oz juice from Matt & Steve’s Extreme Bean, 3 dashes Worcestershire sauce and 2 dashes Tabasco. Fill glass to rim with ice. Add Mott’s Clamato (remember to allow space in glass for garnish) and a dash of salt and fresh ground pepper.

__________________________________________________________________________

Garnish the glass with a dill pickle, lemon and lime wedges and a celery stalk.

Top it all off with the ultimate skewer, which includes the slider, two olives, a Matt & Steve’s Extreme Bean (the bean is wrapped around the olives) and a cherry tomato (all perfectly positioned on a skewer).

6 4 t 2 a 0 s 1 t 4 e

__________________________________________________________________________

homemade ranch dressing (see attached recipe) PreParation: Cook slider patty to your desired temperature and top with mozzarella and bacon.

Assemble slider starting with the bottom bun, layer Bibb lettuce, tomato, onion, slider patty and onion ring.

Top with a generous amount of ranch dressing and top bun.

This fabulous cocktail topped with a mini burger is a popular item at Kenzington Burger Bar Ranch Dressing inGredients: 2 cups (plus 1 tbsp) buttermilk __________________________________________________________________________

1-1/2 cup mayo __________________________________________________________________________

1-1/2 cup sour cream __________________________________________________________________________

1-1/2 tbsps onion powder __________________________________________________________________________

1-1/2 tbsps garlic powder __________________________________________________________________________

3 tsps fresh minced parsley __________________________________________________________________________

1 tsp fresh minced tarragon __________________________________________________________________________

1 tbsp minced green onion __________________________________________________________________________

2-1/4 tsps fresh minced dill __________________________________________________________________________

1/2 tsp (plus 1/4 tsp) black pepper __________________________________________________________________________

1/2 tsp salt __________________________________________________________________________

PreParation: Mix all ingredients well. Store in an airtight container for up to 48 hours.

This recipe will make extra dressing that can be used on salads.

Beer Battered Onion Rings inGredients: 1 bottle of beer, your favourite __________________________________________________________________________

1/2 cup flour __________________________________________________________________________

1/4 cup cornstarch __________________________________________________________________________

1 Vidalia onion __________________________________________________________________________

Vegetable oil for frying __________________________________________________________________________

1 tsp salt __________________________________________________________________________

1 tsp pepper __________________________________________________________________________

Pinch cayenne __________________________________________________________________________

PreParation: In a medium bowl, mix together beer, flour and cornstarch. Keep cold.

Cut into rings. Place rings into batter, coating should cover well. Fry in oil at 350F for 2 to 3 minutes or until golden brown.

Remove to paper towels to drain.

Season with salt, pepper and cayenne.

t t 2 2 a a 0 0 s s 11 t t 4 4 e e 6 6 5 5

Cabin Bistro •

•

31 Simcoe Street Collingwood . 705-444-2299 . cabinbistrocollingwood.com

Y

ou can find our enchanting Cabin Bistro in the beautiful Georgian Bay community of Collingwood. We cater to our local community as well as an extensive out-of-town crowd who come visit us on holidays and vacations. Our warm and rustic ambiance, coupled with attentive service, infuses traditional style with fine dinging elegance. Similarly, we offer an interesting spin on many classics as well as our own diverse selection of more complex culinary masterpieces that customers rave about. Chef and Owner, Justin Miller, creates each menu featuring seasonal farmhouse fare that is full of robust flavours. Sustainable in practice, products and ingredients are sourced from local and regional farmers, and even from Justin’s very own backyard garden – because in the end, real, fresh and simple ingredients dissolve together to create unforgettable dishes. We also understand the importance of adhering to strict dietary standards, so our kitchen is well equipped to cater to those who are gluten free to vegetarian or for individuals who have allergies.

And lastly, Cabin Bistro offers a uniquely casual elegance that sets the stage for celebrating special occasions or for accommodating corporate functions. Our prix fixe menus entertain groups of 10-30 people, so think of us for your next cocktail reception, business lunch, rehearsal dinner, bridal shower, anniversary, baby shower, birthday party, dinner party, baptism, family gathering, Christmas party, retirement party, or tour group. We look forward to your next visit to our Cabin!

6 6 t 2 a 0 s 1 t 4 e

AN INCREDIBLY INTERESTING DESTINATION FOR LUNCH AND DINNER

C

o-owners Jennifer and StevenVipond and Chef Shaun Edmonstone met through mutual friends. Their collaborative efforts have proven to be a winning combination of aesthetic creativity, outstanding culinary skill and wine expertise.

After years in pharmaceutical, Jennifer decided to follow her passion for wine and never looked back. She recently completed her studies, and is now certified under the Court of Masters as a Sommelier.

Thornbury native and papered chef, Shaun Edmonstone honed his skills at Toronto’s top restaurants. With twenty years of culinary experience, his natural instincts spark unique and flavourful dishes.

Shaun’s ever-evolving menus are distinctive and well-executed, inspired by his commitment to sustainability and the farming community.

Steven is the creative force not-so-behind-the-scenes, booking an astounding array of musical talent weekly. He is responsible for the funky and eclectic design choices that make Bruce a singular pleasure.

Bruce is an incredibly interesting destination for lunch and dinner.

Full menus for both change seasonally, and reflect the highest quality ingredients. A well-deserved Feast Ontario designation dictates high percentages of local, regional fare rounded out with an impressive list of craft beer and wine from Ontario.

Bruce Wine Bar . Kitchen •

•

Behind the TD Bank in Thornbury 519-599-1112 www.brucewinebar.ca

t 2 a 0 s 1 t 4 e 6 7

Sausage & Cranberry Stuffing inGredients: 12 cups of sourdough bread (cut into 1” cubes) __________________________________________________________________________

3 onions, diced __________________________________________________________________________

3 stalks celery, diced __________________________________________________________________________

½ cup butter plus 4 tbsp __________________________________________________________________________

RECIPE AND PHOTO BY eMily blackMan

Mascarpone Mashed Potatoes with Cracked Black Pepper inGredients: 3 lbs yukon gold potatoes __________________________________________________________________________

1 ½ cups mascarpone olive oil

1 tbsp finely chopped fresh sage __________________________________________________________________________

2 tbsp fresh thyme __________________________________________________________________________

3-4 mild italian or farmer’s sausage __________________________________________________________________________

½ cup dried cranberries __________________________________________________________________________

½ cup Martini rosso or Grand Marnier __________________________________________________________________________

2 cups chicken stock __________________________________________________________________________

salt and pepper

__________________________________________________________________________

kosher salt __________________________________________________________________________

cracked black pepper __________________________________________________________________________

PreParation: Peel and chop potatoes, cover with cold salted water. Cover and bring to a boil, reduce to a simmer and cook until tender.

Strain the potatoes and place back in the pot. Mash the potatoes and then add the mascarpone. Mash together and loosen with olive oil until you reach your desired consistency. Season with cracked black pepper and salt.

Spoon into a serving dish and garnish with coarse cracked black pepper, then drizzle with a high-quality extra virgin olive oil.

PreParation: Preheat the oven to 350oF. Butter a 9x13inch casserole pan.

Heat the brandy in a small saucepan.

When almost boiling, take off the heat and add the cranberries to soak.

In a large sauté pan, melt the ½ cup of butter and add vegetables. Sauté over medium heat till they start to caramelize.

Add the fresh herbs and saute for 1 min.

Set vegetables aside.

Take the sausage meat out of the casing and sauté over medium high heat until cooked through (about 6 mins).

In a very large bowl, combine the bread, vegetables, sausage and cranberries.

Toss until evenly distributed. Add the stock to moisten the bread.

Turn out into the prepared pan. Dice the remaining 4 tbsp of butter and sprinkle on top of the stuffing. Bake for 30 mins.

6 8 t 2 a 0 s 1 t 4 e

VEGETARIAN t 2 a 0 s 1 t 4 e 6 9

7 0 t 2 a 0 s 1 t 4 e

Vidya’s Veggie Gourmet Restaurant •

•

238 Barrie Street (Hwy. 27 or Essa Road) Thornton, ON L0L 2N0 705-458-2000 veggiegourmet.ca Facebook.com/vidyasveggiegourmet

ORGANIC, GLUTEN-FREE & YUMMY

OGourmet, located in the historic 1852 Queen’s Hotel building ne of the most unique restaurants in Simcoe is Vidya’s Veggie

in Thornton, just south of Barrie and not far from Cookstown.

Beautifully restored through months of renovations, the building is filled with ancient ambiance and boasts incredible woodwork and finishings. This renewed destination is attracting diners who are looking for a delicious meal in an attractive setting that is also nutritious and ethically sourced. Part of The Vidya Centre For Yoga & Wellness, there are several good reasons to visit.

Colourful, delightful gourmet vegan dishes fill the menu, jumping with flavour from the fresh and often local organic vegetables, mushrooms, herbs and spices, prepared on green cookware with purified water and the finest organic cooking oils.

100% gluten-free, the menu borrows from ethnic foods from around the world. It’s a yummy life!

Chef Dave Howie and holistic nutritionist Kim Vidya lead the way, with their savoury renditions of classic vegetable dishes, ranging from chick pea tomato pomegranate curry to asparagus with fresh hempseed basil pesto over a bed of fusilli, to an amazing shiitake quinoa burger. The dishes borrow flavours from around the world, including pierogis, curries, noodle bowls, and in the dressings that adorn some wonderful salads. Organic goat cheese and organic eggs from pastured hens are included as options for some dishes, but mandatory for the incredible pear cheesecake! t 2 a 0 s 1 t 4 e 7 1

COME & ENJOY OUR TAKE ON HEALTHY FAST FOOD!

7 2 t 2 a 0 s 1 t 4 e

“B

oon”, the word for ‘bean’ in Afrikaans, describes something bringing blessings or benefits, or to be thankful for, in English. And now that Boon Burger Cafe has opened their third location in Barrie, local residents have much to be thankful for!

Established in 2010 in Winnipeg, Boon Burger is the first vegan burger restaurant in Canada, offering more than 15 delicious burgers with a creative, world cuisine-inspired combination of toppings most of them local, organic or fair trade.

With both traditional and exotic toppings, Boon burgers offer a delicious, healthy and affordable meal that will satisfy even the largest appetite when paired with a side of oven baked sesame-potato fries, poutine, chili-cheese fries, soup, chili or any one of a variety of salads!

And Canada’s first dairy-free soft serve ice cream and shakes, with flavours that change daily, make a tasty complement to any meal.

Nut-free, dairy-free, animal-free, and with many great gluten-free options as well, Boon Burger is also a safe haven for people with food allergies and diet concerns.

Boon Burger is a different kind of restaurant - Healthy Fast Food! As proudly announced on the menu board, by eating at Boon you will be, “Making a better choice for your overall health and the environment, as well as helping to eliminate needless animal suffering.”

Don’t miss the extraordinary culinary experience of Boon Burger Barrie.

Boon Burger Cafe •

TM

•

114 Dunlop Street East Barrie 705-503-0111 www.facebook.com/BoonBurgerBarrie

t 2 a 0 s 1 t 4 e 7 3

harvest curried squash soup

RECIPE Valley farM Market PHOTO katherine elPhick

Harvest Curried Squash Soup inGredients:

PreParation:

2 tbsp butter

Melt butter in a large pot over medium heat. Stir in onions, and cook until the onion softens and is clear, about 5 minutes.

Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

__________________________________________________________________________

1 large onion, chopped __________________________________________________________________________

1 large potato, peeled and cubed __________________________________________________________________________

2 cups cubed ontario butternut squash __________________________________________________________________________

1 cup chopped ontario carrots __________________________________________________________________________

1 ontario apple (tart is better), peeled and sliced __________________________________________________________________________

1 litre chicken stock (homemade is better) __________________________________________________________________________

1/2 cup coconut milk __________________________________________________________________________

1/4 tsp ground curry __________________________________________________________________________

salt and pepper to taste __________________________________________________________________________

2 tbsp chopped chives (optional) __________________________________________________________________________

7 4 t 2 a 0 s 1 t 4 e

Carefully puree the soup using a stick blender to puree the soup right in the pot.

Stir in the coconut milk and curry, salt and pepper; simmer gently for 5 minutes.

Ladle into bowls and garnish with chopped chives, if desired.

Serves 6 to 8.

SPECIALTY t 2 a 0 s 1 t 4 e 7 5

7 6 t 2 a 0 s 1 t 4 e

Collingwood Olive Oil Co.

Tasting Bar & Shop •

•

42 Ste. Marie Street Collingwood 705-293-OILS (6457) www.collingwoodoliveoil.ca

A TASTE EXPERIENCE YOU’LL NEVER FORGET

A

t Collingwood Olive Oil Co. Tasting Bar and Shop, you can expect to sample the highest quality extra virgin olive oils harvested from the most current crops around the globe. We utilize the alternating harvest seasons in the Northern and Southern hemispheres to access the most recent olive crushes, allowing us to offer the freshest juice available - not once but twice per year. Global award winners are always secured and showcased in our shop.

Never pre-bottled, and protected from heat, light, and moisture, each of our Ultra Premium Extra Virgin Olive Oils come with detailed sensory, chemical, and nutritional information as well as a harvest date.

We offer both fused and infused oils that come in a variety of flavours, using natural ingredients only and our fresh harvest olive oil.

You are also invited to savour intense white and dark balsamic vinegars aged up to 18 years from Modena, Italy. Our balsamics are made in the traditional fashion, starting with grape “must” and working their way through a series of wooden barrels. Taste our traditional condimento and explore other flavours such as raspberry, cranberry-pear, and coconut. Our balsamic, unlike any other on the market, contains absolutely no caramel colouring Globally endorsed but locally owned by Collingwood native and chef, Alex Yuen and his spouse Cheryl McMenemy.

t 2 a 0 s 1 t 4 e 7 7

FAMOUS FOR THEIR FRESHLY STEAMED SHRIMP & THEIR AWARD WINNING SMOKED FISH

L

ocated in Barrie’s south end is the area’s premier fresh fish and seafood destination. They specialize in all things fresh, sourcing their fish and seafood products from the top global importers and suppliers 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 fresh fish and seafood products from around the globe. Johnny’s always does its best to source goods from healthy environmentally focused fisheries, and whenever possible from sustainable sources. Director John T. Ward saw a need in the area for a better supply/source of fresher fish and seafood.

The knowledgeable, well-trained staff is always able to provide answers to any customer’s query. They can offer a multitude of preparation tips or different cooking methods Customers constantly return for some of Johnny’s signature products such as their Freshly Steamed and Cajun Shrimp, AwardWinning Smoked Fish and their Herb and Spice Surimi Crab Dip. They also offer hard-to-find items such as conch, alligator and many other seasonal items.

Any Fresher, its still swimming!

7 8 t 2 a 0 s 1 t 4 e

Johnny’s

Fresh Fish & Seafood Market Inc. •

•

516 Bryne Dr. Barrie 705-730-0769 Email: Johnnysfreshfish@gmail.com

IN VINO VERITAS

S

al and the other winemakers at Winescape have helped Simcoe County wine enthusiasts make the equivalent of over one million bottles of wine in the 16 years it has been open.

Whether you enjoy an $8 or $30 bottle of wine from your local winery or the LCBO, we can craft a wine you will enjoy (guaranteed*) at a fraction of that cost, which will allow you to build up a nice collection of great wine.

Bring in an empty bottle (of wine), and we will find a wine that will be very similar to the one you are used to purchasing from our selection of over 400 styles of wine.

We have, on occasion, made a specialty blend to try to replicate your favourite wine, although most are available from our regular selection.

Some people call winemaking their hobby – we call it our passion and our livelihood. It is very personal and important to us to craft the best wine possible each and every time. For a quick look at our facility and to learn more about Winescape, visit our website or google Winescape. *100% full money back guarantee, with return of product. Some conditions apply.

Winescape

Your Wine Your Way •

•

92 Commerce Park Drive Barrie 705-734-9349 www.winescape.ca

t 2 a 0 s 1 t 4 e 7 9

8 0 t 2 a 0 s 1 t 4 e

Nicholyn Farms •

•

3088 Horseshoe Valley Rd W, (just east off Hwy 27 or just west off Hwy 400) 705-737-4498 www.nicholyn.com

LOCALLY PRODUCED, ORGANIC & TRADITIONALLY RAISED FOODS you know where your food comes from? We do. Nicholyn DoFarms, your year-round choice for locally produced, organic

and traditionally raised foods.

What we don’t produce ourselves we are able to source from the 75 or so other local producers that we are honoured to partner with.

By supporting farm families and local agriculture, you are helping to sustain our food economy, preserve our farmland and keep dollars in our community. Your local farmers thank you!

We are able to make available our own sustainably raised pork, beef and chicken products. Raised without antibiotics or growth hormones, eat an all vegetable diet with no animal by-products and are treated with dignity and respect. Our beef cattle graze on pasture, the pigs enjoy fresh air and sunshine, and the chickens scratch in the earth!

Shane’s vegetable and herb gardens: We do not use any commercial fertilizers, pesticides or herbicides. The harvesting is all done by hand to reduce bruising before making the one minute trip to the shelves.

Our on-site bakery and certified kitchen uses local ingredients.

Our homemade bread, buns and sweets and treats, preserves, prepared dinners, and gluten-free products are developed with you in mind. Homemade fruit pies, several varieties of yummy tarts, squares (including no sugar added date squares), loaves in a multitude of delicious flavours and many kinds of cookies, breads and buns are baked every day.

Enjoy the serenity of the countryside with your family and friends as you make an easy trek to scenic Nicholyn farms, just 10 minutes north of Barrie. t 2 a 0 s 1 t 4 e 8 1

Chicken and Tabbouleh Salad

8 2 t 2 a 0 s 1 t 4 e

Chicken and Tabbouleh Salad leMon and herb VinaiGrette inGredients:

salad inGredients: 1 head chopped and cleaned romaine

1/2 cup dijon mustard __________________________________________________________________________

1/2 cup white sugar

__________________________________________________________________________

2 cups loose baby spinach leaves, washed

__________________________________________________________________________

__________________________________________________________________________

3 buds garlic

1 chicken breast, fully cooked and diced

__________________________________________________________________________

1-3⁄4 cups vegetable oil __________________________________________________________________________

1⁄4 cup olive oil __________________________________________________________________________

1-3⁄4 cups vegetable oil __________________________________________________________________________

1⁄4 cup olive oil __________________________________________________________________________

1/2 cup white wine vinegar __________________________________________________________________________

2 lemons, fine chop the rind of one and squeeze the juice of both __________________________________________________________________________

sea salt and fresh ground pepper, to taste

__________________________________________________________________________

1/8 cucumber, diced __________________________________________________________________________

10 cherry tomatoes, cut in half 1⁄4 __________________________________________________________________________

small red onion, sliced __________________________________________________________________________

12 chickpeas __________________________________________________________________________

56 tbsps (heaping) tabbouleh __________________________________________________________________________

1/2 cup lemon and herb vinaigrette (see attached recipe) __________________________________________________________________________

i leaf belgium endive

__________________________________________________________________________

__________________________________________________________________________

chopped fresh tarragon, to taste

2 tbsps feta cheese

__________________________________________________________________________

__________________________________________________________________________

PreParation:

PreParation:

In a blender on high, cream the Dijon mustard and sugar together, scraping down the edges periodically.

In a large bowl, mix together romaine, spinach, chicken, cucumber, tomatoes, red onion, chickpeas and 3⁄4 of tabbouleh.

Once the sugar grains are “creamed” (you will see the colour of the mixture lighten) add the garlic.

Mix thoroughly with the vinaigrette.

Continue to purée. Slowly add the oil ensuring that the oil incorporates with the mustard/sugar mixture. If it starts to thicken, add a little vinegar. Alternate adding both oils and vinegar until all is used.

On slow blend, add the lemon juice and rind until desired consistency. If it is still too thick, adjust using a little warm water.

RECIPE Paul christiaans PHOTO ellie kisteMaker

Lay endive on side of bowl and place the salad contents in the middle of the bowl.

Top with feta cheese and sprinkle with a little tabbouleh.

A delightful salad

Season to taste with sea salt, fresh ground pepper and finish with chopped tarragon. Chill.

t 2 a 0 s 1 t 4 e 8 3

TORONTO SKI CLUB – A CLUB FOR ALL SEASONS

T

heToronto Ski Club invites you to discover all of the possibilities we have to offer when hosting your special event. Whether you are looking for a wedding venue, festive party, meeting facilities, or team-building location, our staff at Toronto Ski Club is here to serve your needs. Our Event Manager, Janis Miller, will guide you every step of the way ensuring that your event is handled professionally right down to the last detail. Our Executive Chef, Sean Kehoe, will prepare a superb culinary experience for you and your guests.

We boast fabulous escarpment views in a private setting with

both indoor and outdoor spaces that can be transformed to host your special day. Our newly renovated clubhouse comfortably accommodates up to 250 people and can be set to suit your dream day whether it is a cocktail party, casual affair or a formal fine-dining event.

Our Clubhouse is located at the base of Blue Mountain, within walking distance from the village. This provides a great opportunity to any of our guests requiring accommodation as well as a variety of activities for all ages.

Toronto Ski Club •

•

705-445-1890 . www.torontoskiclub.on.ca Janis Miller, Event Manager . Janis@torontoskiclub.on.ca 8 4 t 2 a 0 s 1 t 4 e

t 2 a 0 s 1 t 4 e 8 5

8 6 t 2 a 0 s 1 t 4 e

The Pottery

Restaurant Blue Mountain Inn •

•

110 Jozo Weider Blvd., Blue Mountains, ON 705-443-5509 thepotteryrestaurant.ca

FRESH, LOCAL FARE WITH ATTENTION TO THE FLAVOURS AND HARVESTS OF THE GEORGIAN BAY REGION

T

he Pottery Restaurant has been a long-standing fixture on a Resort that has seen monumental changes and growth over the years. It’s a beautiful piece of history located in the Blue Mountain Inn, and a tribute to the entrepreneurial spirit of Resort Founder Jozo Weider.

In the 1950s, the Resort fell on hard times. The discovery of clay on the mountain resulted in the establishment of Blue Mountan Pottery, a side business that invevitably helped keep the winter resort alive. Now, Blue Mountain Pottery is collected around the world. Authentic pieces are still on display today in the Pottery Restaurant.

The Pottery Restaurant has been a favourite of local diners and resort guests alike and is cherished for its welcoming environment and carefully constructed seasonal menus. Going to a resort hotel for a epicurean experience may not be top of mind, however, those in the know will attest to quality and service of this hidden gem.

Sous Chef Rod Meadus and his culinary team take special care to create dishes that highlight fresh, local fare with attention to the flavours and harvests of the Georgian Bay region.

It’s not uncommon to find Rod on his days off looking for sparks of inspiration for his next feature dish. “I care deeply about sourcing the freshest, highest quality, healthy and accessible food for all” Balance is something that Rod takes very seriously in and out of the kitchen. “It’s the key to life,” he says. “I strive to incorporate these values into every dish I make.”

The Pottery Restaurant is open seven days a week serving breakfast, lunch and dinner. They welcome group celebrations and invite you to challenge them with a menu idea that personalizes your event. The Pottery also boasts an extensive, carefully chosen wine list and can assist you in pairing the perfect complement to your meal.

t 2 a 0 s 1 t 4 e 8 7

8 8 t 2 a 0 s 1 t 4 e

PREMIUM FRESH LOCAL AAA MEATS & FREE RANGE GRAIN-FED CHICKEN & TURKEYS FROM OUR FAMILY TO YOURS!

F

amily-run business owners Michael and his mother Nancy only carry fresh, never frozen, local, antibiotic and hormone-free meats and free range grain-fed chicken and mouth-watering roast beef and fresh turkeys.

They feature a hot deli counter and cold deli, European groceries, baked goods, pastries, a freezer section full of prepared meals like spaghetti bolognese, chicken cacciatore, cabbage rolls, pot pies, award-winning pulled pork sandwich, stuffed peppers and delicious lasagna to name a few! All their hot deli items are made from scratch and our meats are smoked daily on-site!

At Cordino’s they love to cater your gourmet dinner parties for six as well as outdoor barbecues for 2,000 people! Daily specials are posted to Facebook and Twitter @CordinosMeats.

Cordino’s

Fine Meats & Deli •

•

409 Yonge St . Barrie 705-252-5365 www.cordinosbutchershop.ca

t 2 a 0 s 1 t 4 e 8 9

Maple Glazed Grilled Salmon with Sesame Dressing

9 0 t 2 a 0 s 1 t 4 e

Maple Glazed Grilled Salmon with Sesame Dressing MaPle GlaZe inGredients:

PreParation:

3/4 cup maple syrup

MaPle GlaZe: in a small bowl, whisk together maple syrup, white wine vinegar and mustard powder. Set aside.

__________________________________________________________________________

1 tbsp white wine vinegar __________________________________________________________________________

1/2 tsp mustard powder __________________________________________________________________________

salad inGredients 4 (6 oz or 170 grams each) salmon fillets __________________________________________________________________________

8 cups organic greens __________________________________________________________________________

1 red pepper julienned __________________________________________________________________________

1 yellow pepper julienned __________________________________________________________________________

1 large carrot julienned __________________________________________________________________________

chopped cilantro, garnish __________________________________________________________________________

toasted sesame seeds, garnish __________________________________________________________________________

salad dressinG: Place rice vinegar, soy sauce, fresh ginger, sesame oil, garlic and honey in a food processor or blender.

While running, slowly add the oil until all ingredients are blended. Set aside.

RECIPE BY Mrs. Mitchell’s restaurant PHOTO BY ellie kisteMaker

On an oiled grill or barbecue, grill salmon on both sides (approximately 8 minutes) until salmon is nearly cooked. Brush glaze over the fillets and turn over to let caramelize for another minute.

While the salmon is cooking, toss the salad ingredients with the dressing and place the salmon fillet on top. Garnish with chopped cilantro and toasted sesame seeds.

Serves 4

salad dressinG inGredients: 4 tbsps rice vinegar __________________________________________________________________________

2 tbsps soy sauce __________________________________________________________________________

2 tsps fresh ginger, finely minced __________________________________________________________________________

2 tsps sesame oil __________________________________________________________________________

1 clove garlic, finely minced

This is a delicious salad and it’s perfect for the summer barbecuing season

__________________________________________________________________________

1 tbsp honey __________________________________________________________________________

2/3 cup canola oil __________________________________________________________________________

t 2 a 0 s 1 t 4 e 9 1

9 2 t 2 a 0 s 1 t 4 e

Cranberry Golf Resort •

•

Collingwood, ON 705-445-6600 www.thecranberryresort.com

CASUAL FARE TO FINE DINING, FOR MOMENTS THAT MATTER...

Wgettably romantic evening or would rather relax to more cahether you would like to treat your sweetheart to an unfor-

sual fare, the Cranberry Golf Resort offers choices to please every palate. Visit one of our multiple restaurants, or join us for seasonal events and holiday brunches. Executive Chef Patrick Barton specializes in classic favourites prepared with fresh, seasonal ingredients sourced locally. The culinary team takes pride in showcasing the best local flavours to the visitors of South Georgian Bay. All of our outlets are open to the public.

Memories Restaurant – Fine Dining Extraordinarily fresh, featuring a classic and nouvelle cuisine menu to whet one’s appetite. Choose one of many locally-sourced specialties and discover the culinary wonders of Collingwood. Let the fireplaces set the mood for an intimate dinner for two, family gatherings or larger celebrations.

Lounge 26 – Light Supper & Cocktail Lounge Grab your friends and retreat to the Cranberry Golf Resort lounge. It is where you can sit back, share stories and embellish on your day’s activities over a casual bistro style menu. Let the comfortable atmosphere help you unwind. Lounge 26 features live local entertainment throughout the year. Visit our website for the latest schedule.

Courtyard Bistro – Casual Dining Join us for a refreshing breakfast buffet or drop in for lunch classics; there’s something suitable for every time of day. Enjoy panoramic views of the courtyard fountain and a relaxed family dining atmosphere.

Station on the Green – Bar & Grill With breathtaking views of the Cranberry Golf Course and Blue Mountain, Station on the Green is truly the best and most relaxing way to enjoy the great outdoors. This lovingly restored Stayner CNR station offers light lunches, snacks and beverages during the golf season.

Agua Tapas & Wine Bar – Tapas Dining Come in and explore selections created from fresh seafood, perfectly cured meats, seasonal vegetables and artisan cheeses. Let the aromas and the spices guide you to your own unique tapas experience. You are encouraged to try a variety of flavours while spending time socializing with companions. Located inside the Living Water Resort waterfront building.

t 2 a 0 s 1 t 4 e 9 3

Pumpkin cheesecake with Poached Cranberries

PreParation:

RECIPE AND PHOTO BY eMily blackMan

inGredients: CRUST: 1 ½ cups crushed ginger cookies __________________________________________________________________________

4-5 tbsp unsalted butter, melted __________________________________________________________________________

Zest of 1 orange __________________________________________________________________________

FILLING: 1 cup of pumpkin purée __________________________________________________________________________

2/3 cup brown sugar __________________________________________________________________________

½ tsp ground cinnamon __________________________________________________________________________

¼ tsp ground ginger __________________________________________________________________________

1/8 tsp ground cloves __________________________________________________________________________

1/8 tsp ground nutmeg __________________________________________________________________________

Pinch cardamom __________________________________________________________________________

¼ tsp salt __________________________________________________________________________

2-8 ounce packages full fat cream cheese, room temperature __________________________________________________________________________

3 large eggs, room temperature __________________________________________________________________________

1 tsp pure vanilla extract __________________________________________________________________________

Preheat oven to 350oF and place the oven rack in the center of the oven. Butter an 8-inch springform pan.

9 4 t 2 a 0 s 1 t 4 e

FOR THE CRUST In a medium-sized bowl combine the crushed ginger cookies, zest and melted butter. Press the mixture into the bottom of the springform pan. Bake 8-10 mins or until set. Let cool while you make the cheesecake.

FOR THE FILLING In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, cardamom and salt.

In the bowl of your electric mixer or hand mixer, beat the cream cheese until smooth, using low speed. Add the sugar and spices, beat until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin purée.

Pour the filling over the crust and place the springform pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 mins and then reduce the oven temperature to 325oF and continue to bake the cheesecake for another 10 to 20 mins, or until the edges of the cheesecake are puffed but the center is still a little wet, and jiggles when you gently shake pan.

To prevent cracking, shortly after you remove the cheesecake from the oven, run a sharp knife around the inside edge of the cheesecake. Once the cheesecake has completely cooled, cover and refrigerate overnight. This allows the cake to set, flavours to meld, and produces a creamier texture.

Poached Cranberries inGredients:

PreParation:

1 ½ cups cranberries fresh or frozen

Place 1 cup of the cranberries, sugar, salt, water and cinnamon in a small saucepan.

Over medium heat, cook until the berries burst and colour the syrup. About 10 mins.

__________________________________________________________________________

½ cup sugar __________________________________________________________________________

½ cup water __________________________________________________________________________

1 stick cinnamon __________________________________________________________________________

Pinch of salt __________________________________________________________________________

Strain the syrup and discard the burst cranberries. Place the syrup in a clean pot and bring to boil. Reduce to low heat and poach the remaining ½ cup of berries till they are tender but still whole. About 4 mins.

Cool to room temperature and serve with the pumpkin cheesecake. t 2 a 0 s 1 t 4 e 9 5

White Lions Tea House •

•

33 Westmount Drive North, Orillia 705-259-0568 whitelionsteahouse.ca

S

EXPERIENCE THE CHARMS OF TEA

9 6 t 2 a 0 s 1 t 4 e

um up White Lions Tea House in one word, and it would likely be “charming”. With its English cottage-style atmosphere, vintage china tea cups and delicious home-made treats, what better place to enjoy tea with a friend?

It’s also the perfect place for special intimate gatherings – from weddings to birthdays. Their private room can host up to 15 guests or the main dining room can accommodate up to 40 guests and they’ll work with you to create the perfect menu including special cakes or cupcakes.

Enjoy a wide variety of loose-leaf teas, locally roasted coffee, homemade soups, fresh salads and sandwiches, including glutenfree and vegetarian options, but you will want to save room for the renowned sweet treats! Scones are baked daily and served with homemade lemon curd or strawberry jam and cream… heaven on earth with a cuppa. Or reserve for the full “Afternoon Tea” experience which includes tea sandwiches, scones, treats, fresh fruit and tea on an elegant three-tier tray. Breakfast is also served daily and a monthly Sunday brunch offering eggs benedict, waffles with fresh fruit and real maple syrup, frittata and more! Call for reservations.

Along with a fantastic selection of giftware for the tea-lover on your list and gift baskets made to order, White Lions features rotating art collections by members of the Orillia Fine Arts Association.

You may just find the perfect present, as all of the paintings are for sale.

So, if you’re looking to make your next occasion special, be sure to contact the White Lions Tea House – “Experience the charms of tea!”

MAKE US YOUR MENTAL-HEALTH FOOD STORE

C

onveniently located on King Street in beautiful Downtown Midland, The Elegant Gourmet is a Chocolate, Fudge and 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 Canning hope that with each visit you discover something new from their collection of unique gifts, home décor, gourmet foods and more. Have a sweet tooth? Indulge in some Belgian Truffles, chocolates and creamy fudge that are ALL made on-site. The fudge is made with real cream and butter and new flavours are being introduced all the time. You simply must try a FREE taste of this delicious fudge. Their newest creation is a chocolate covered Butter Tart, topped with Fresh Organic Pecans or Skor bits - too decadent!

For those warm days, come in for a premium ice cream & freshly made waffle cone or a real fruit smoothie. Sit in the café, enjoy an espresso, cappuccino or freshly brewed Fair Trade organic coffee featuring Reunion Island or Kicking Horse brands. Relax with a premium tea or choose something from their hot chocolate menu.

You can also choose to have your drink made with their own fresh almond milk which is creamy and delicious.

Looking to bring the experience home? You can buy the coffee beans of your choice, or tea along with all the accessories needed to have the café experience at home.

Whether you are looking to have some time to yourself or meet with friends of family, The Elegant Gourmet has all your needs covered. A full-service internet area is available with three terminals and headsets and Wi-Fi, if you’d like to relax with your own laptop or Smartphone.

Open 7 days a week.

The Elegant Gourmet

Chocolate, Fudge & Coffee Shop •

•

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

t 2 a 0 s 1 t 4 e 9 7

This classic dish is both rich and delicious.

PHOTO BY ellie kisteMaker

Beef Stroganoff

PREPARATION:

inGredients:

In a large heavy bottomed saucepan, combine cream, tomato paste, paprika, mustard, Worcestershire sauce, salt, thyme, pepper and beef stock. Over medium-low heat, simmer mixture for about 20 minutes, or until sauce is slightly reduced. Remove pot from heat and set aside.

3 cups 35% cream (whipping cream) __________________________________________________________________________

1 can (156 Ml) tomato paste __________________________________________________________________________

2 tsps sweet paprika __________________________________________________________________________

3 tsps prepared dijon mustard __________________________________________________________________________

3 tbsps worcestershire sauce __________________________________________________________________________

1 tsp salt __________________________________________________________________________

1/2 tsp thyme, dried

Melt 3 tablespoons of the butter in a medium-sized skillet and sautĂŠ mushrooms over medium-low heat until tender, about 10 minutes. Transfer to a bowl, including juices, and set aside.

__________________________________________________________________________

1/4 tsp freshly ground pepper __________________________________________________________________________

3/4 cup beef stock __________________________________________________________________________

1 lb fresh white mushrooms, washed and sliced __________________________________________________________________________

5 tbsps butter __________________________________________________________________________

700 grams beef (filet or sirloin), cut into thin strips __________________________________________________________________________

Fill a large pot with water and 1-1/2 teaspoons of salt. Over high heat, start boiling water to cook pasta, as per package instructions.

Heat remaining 2 tablespoons of butter in the skillet (the same one used for the mushrooms) and sautĂŠ over medium heat until beef is lightly browned, about 3 to 4 minutes. Transfer to a bowl, including juices, and set aside.

1 package (375 grams) egg noodles __________________________________________________________________________

chopped italian parsley, for garnish __________________________________________________________________________

Set sauce over medium heat and bring to a simmer. Add mushrooms, along with cooking juices and simmer for 5 minutes.

Add beef and any accumulated cooking juices and simmer until beef is just heated, about 2 minutes. If necessary, season to taste with salt and pepper. Spoon sauce over pasta and garnish with chopped parsley.

Serves 4 to 6.

9 8 t 2 a 0 s 1 t 4 e

Pumpkin cheesecake with poached cranberries

Beef Stroganoff

t 2 a 0 s 1 t 4 e 9 9

A MODERN BRITISH TEAROOM AND GIFT SHOP

1 0 0 t 2 a 0 s 1 t 4 e

e

nglish&miller offer 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. Simple British fayre is made fresh to order with excellent ingredients.

Light lunches include sandwiches, home-made soup of the day, baked potatoes with a selection of toppings, salads and a fabulous traditional ploughman’s lunch.

Cream teas with home-baked scones and English jam are served with real Devon cream all the way from the UK. Teatime treats including shortbreads, cakes, pies and crumpets are served on vintage china with big pots of tea. High Tea can be ordered for any time of day and is a wonderful way to celebrate an occasion or just because you feel like channeling your inner Downton Abbey!

The location boasts one of the best views in Barrie with a comfortable modern space overlooking the beautiful Kempenfelt Bay. There is even a 16-seat private room for small gatherings or meetings with a funky barn board Union Jack covering a whole wall.

The whole experience would not be complete without a visit to the unique gift shop. Often called a “hidden gem”, english&miller carries a varied selection of homewares, ladies accessories, men’s gifts, books, cards, children’s gifts and affordable art. Something for everyone on your list that you often can’t find anywhere else in Canada, let alone Barrie. Special imports from Jamie Oliver, Cath Kidston, Sophie Conran, Clipper Tea and many other British brands nestling beside local artists and Marks & Spencers biscuits!

english&miller British Tea Room & Gift Shop •

•

89 Dunlop St. E. Suite 201, Barrie 705-503-4030 www.englishandmiller.com

t 2 a 0 s 1 t 4 e 1 0 1

ABOUT OUR COOKING SCHOOL

O

ur cooking school classes are all about great food and great fun! Whether you’re a novice or a gourmet cook, our team of talented chefs will entertain you as they thrill your palates with delectable, but easy-to-prepare recipes that you can use at home to impress your friends and family.

ADULT CLASSES We offer a wide range of menus to suit ever one’s tastes, so come share your passion for cooking and enjoy some delicious food in our informal TV studio-style kitchen.

CHILDREN’S PROGRAMS Our cooking schools are committed to providing a valuable learning experience to the community’s children within a fun environment.

Our talented instructors can customize wonderful hands-on cooking classes to meet the specific needs of your group, including schools and groups such as Guides, Brownies, Sparks, Beavers, Scouts and more.

Children will have fun and learn a useful life skill as they create a healthy meal and enjoy the fruits of their labour.

1 0 2 t 2 a 0 s 1 t 4 e

ADULT CLASSES PRIVATE COOKING CLASSES CLASS FOOD TASTINGS CHILDREN’S PROGRAMS ROOM RENTALS

Loblaw Great Food •

•

12 Hurontario St . Collingwood 705-445-1431 www.loblaws.ca

C

afé Fromagerie is a fine cheese shop and café that carries a wide selection of cheese from around the world. 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!

Canadian cheese producers are creating many delightful and delicious cheeses, including Thunder Oak gouda from Thunder Bay or Le Baluchon and Bleu d’Elizabeth from Quebec. We also feature cheeses from France, Italy, England, Scotland, Spain and 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 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 gourmet grilled cheese, freshly made soups, 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 with family and friends.

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

DELECTABLE... OFFERING A WIDE VARIETY OF CHEESES FROM AROUND THE WORLD INCLUDING MANY CANADIAN ARTISAN CHEESES

t 2 a 0 s 1 t 4 e 1 0 3

Quiche is such a versatile dish, delicious any time of day Pancetta & Old Cheddar Quiche with a Potato Crust

inGredients: 2 large yukon Gold potatoes __________________________________________________________________________

2 medium onions, thinly sliced __________________________________________________________________________

2, ¼” slices of rolled Pancetta RECIPE AND PHOTO BY eMily blackMan

__________________________________________________________________________

10 mini tomatoes, cut in half __________________________________________________________________________

1 cup old cheddar, cubed __________________________________________________________________________

5 eggs __________________________________________________________________________

1 cup 35 per cent cream __________________________________________________________________________

1 ½ cups milk __________________________________________________________________________

2 tsp olive oil __________________________________________________________________________

salt and pepper __________________________________________________________________________

PreParation: Preheat the oven to 450°F. Cut the potatoes into thin slices. Place on a baking sheet and bake in the oven for 10-12 mins to soften. Line a 9” pie plate with the potatoes to make a crust.

Roast the tomatoes in the oven for 10-15 mins, cut side up and drizzled with 1 tsp olive oil, salt and pepper.

Dice the pancetta and fry in a pan until browned. Remove the pancetta, add the remaining oil and fry the onions over medium low heat and caramelize.

Decrease the oven to 350°F. Place the old cheddar, sliced onions, and pancetta in the potato crust. In a mixing bowl whisk together the eggs, milk and cream and season with salt and pepper.

Pour over the crust, top with the tomatoes and place in the oven.

Bake in the oven for 45-55 mins. Remove when the custard is set and the edges are browned, and internal temperature is at least 170°F. 1 0 4 t 2 a 0 s 1 t 4 e

K

nown for their delectable lunches and custom gourmet catering the Leacock Café at the Leacock Museum national historic site is Orillia’s only Lakeside Restaurant.

The verdant shores of Lake Couchiching is home to one of Orillia and Simcoe County’s best kept secrets. The Leacock Café operated by Cornucopia Catering, has worked hard in its first season to provide quality dining, with stellar presentation and all at very affordable prices.

Nestled in the trees on the 10 acre site at the Leacock Museum National Historic Site, they have earned a faithful following from area residents and visitors alike.

It’s hard to top the café’s location but their skilled culinary staff headed up by Ashlea Barrett have designed a menu that includes fresh local ingredients combined with their flavourful takes on both traditional and contemporary dishes.

Their custom catering has been the talk of the area and their ability to craft custom catering menus for every occasion ensures your special event, anniversary or wedding reception will be fondly remembered by your family and guests.

Their range of fare includes homemade soups, custom grilled sandwiches, fresh wraps and salads.

Their home baked sweets and seasonal desserts favourites are always sure to please.

Be sure to check out their corner pantry where homemade jams, sauces and pickles are available for gift giving or to enjoy at home.

Leacock Café Fine Lunches and Custom Catering •

•

50 Museum Drive Orillia, Ontario L3V 6K5 705-329-1908 x806

OVERLOOKING THE SHORES OF LAKE COUCHICHING ORILLIA’S ONLY WATERFRONT TERRACE

t 2 a 0 s 1 t 4 e 1 0 5

apple cranberry Pie Roll out two pieces, placing one in a 9-inch pie plate and reserving the other for the top crust.Spread cupcakes (that have cooled completely) with icing and decorate as desired.

Pie fillinG inGredients: (for one pie) 4 apples, peeled, cored and sliced __________________________________________________________________________

RECIPE trisha sMith PHOTO ellie kisteMaker

Apple Cranberry Pie Pastry inGredients: (This recipe makes six pieces or three pies. Unused pieces can be frozen and used later).

5 cups pastry flour

1-1/2 cups cranberries, fresh or frozen __________________________________________________________________________

3 tbsps all-purpose flour __________________________________________________________________________

3/4 cup granulated sugar __________________________________________________________________________

1 tsp cinnamon __________________________________________________________________________

1 tbsp butter __________________________________________________________________________

__________________________________________________________________________

1 large egg

1 tsp baking powder

__________________________________________________________________________

__________________________________________________________________________

1 tbsp water

1 tsp salt

__________________________________________________________________________

__________________________________________________________________________

1 tbsp brown sugar

PreParation:

__________________________________________________________________________

1 package (454 grams) shortening __________________________________________________________________________

1 large egg __________________________________________________________________________

1 tbsp white vinegar __________________________________________________________________________

1 cup cold water __________________________________________________________________________

PreParation: Mix flour, baking powder, salt and brown sugar in a large bowl. Add shortening and using a pastry cutter, cut-in until crumbly.

It’s a festive version of a family favourite

1 0 6 t 2 a 0 s 1 t 4 e

Mix egg, vinegar and water in a small separate bowl. Add to the shortening mixture and mix using a fork to combine.

Turn out onto a floured surface. Shape into a large rectangle.

Cut into six equal pieces. Flatten and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.

Mix apples and cranberries in a large bowl.

In a small separate bowl, mix together flour, sugar and cinnamon. Sprinkle mixture over apples and cranberries and mix well.

Place filling into pie shell. Place dabs of butter on top of fruit mixture.

Make an egg wash by thoroughly mixing the egg with the water in a small bowl. Brush the edge of the bottom pie shell.

Place the remaining crust on top of the pie. Trim the edges and crimp with your fingers or press down with a fork.

Brush the top of the pie with the egg wash, and cut several small vents in the top of the pie.

Place pie on a cookie sheet and bake at 350F for 50 to 60 minutes or until golden brown and the apples are tender when tested with a sharp knife.

BAKERY t 2 a 0 s 1 t 4 e 1 0 7

1 0 8 t 2 a 0 s 1 t 4 e

IF YOU CAN DREAM IT… WE CAN BAKE IT

W

e are Cakes by Design. Jen and Michelle opened Cakes by Design in 2004 with a passion to produce the best tasting, highest quality, and most creative wedding cakes. Together, we have shared our love for creating award-winning wedding cakes and have created more than 30 flavours from which to choose.

Cakes by Design brings you the best in Barrie, baking with a gourmet twist. We specialize in creating custom specialty cakes, cupcakes, and desserts for all occasions. Cakes can range from traditional tiered wedding cakes to one-of-a-kind creations for birthdays and other celebrations and corporate events using your logo. Our popular daily cooler desserts feature our latest creations, and you’ll also find other examples of our custom-designed cakes for every occasion. Our cake consultants can help you build your dream cake for any of life’s celebrations, large or small.

Everything served at Cakes by Design is nut free, made fresh daily on the premises using the finest ingredients, including fresh butter and cream.

We specialize in gluten-free, egg-free and milk-free products.

We can’t wait to meet you.

Cakes

by Design •

•

89 Toronto Street Barrie 705-739-6886 www.cakesbydesign.ca

t 2 a 0 s 1 t 4 e 1 0 9

AUTHENTIC EUROPEAN CAFE & FAMILY BAKERY WHERE EVERYTHING IS BAKED FROM SCRATCH ON THE PREMISES!

A

t Sigrid’s, baking is a never-ending art. For the past 30 years, we have been a proud family-owned bakery in downtown Barrie.

All our baked breads and pastries are made from scratch with all natural ingredients, the way it used to be. The flavour of our creations showcases the true passion behind our work.

We invite you to join us in our lunch room and treat yourself to a savoury soup and sandwich on our homemade bread and buns. Top it off with a European specialty coffee and authentic pastry that’s sure to please!

If you’re looking for fresh gluten-free products that the whole family will enjoy, you’ve arrived at the right place! We bake fresh daily with no preservatives. From our sunflower, multigrain, raisin bread and classic loaf and buns, to our Florentiner pastry, almond crescents, and macaroons and famous gluten-free brownies we’ll win you over!

1 1 0 t 2 a 0 s 1 t 4 e

Sigrid’s Cafe & Fine Bakery •

•

10 Ross Street Barrie 705-726-0121 www.sigridsbakery.com

All Natural Breads

Diabetic

Gluten Free

t 2 a 0 s 1 t 4 e 1 1 1

the best Quick loaf with crumble-top cruMble-toP: 1/4 cup (50 ml) each all-purpose flour, large-flaked rolled oats, packed brown sugar and chopped walnuts __________________________________________________________________________

1/4 cup (50 ml) butter, melted __________________________________________________________________________

1/2 tsp (2 ml) cinnamon __________________________________________________________________________

PreParation:

The Best Quick Loaf with Crumble-Top RECIPE & PHOTO foodland ontario

inGredients: 2 cups (500 ml) all-purpose flour __________________________________________________________________________

1/2 cup (125 ml) packed brown sugar __________________________________________________________________________

2 tsp (10 ml) cinnamon __________________________________________________________________________

1-1/2 tsp (7 ml) baking powder

CRUMBLE-TOP: In small bowl, combine flour, oats, sugar, walnuts, butter and cinnamon; set aside.

In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, salt and nutmeg. Make well in centre; add egg, buttermilk, butter and vanilla. Sprinkle with apples and walnuts; stir just until combined.

__________________________________________________________________________

1/2 tsp (2 ml) each baking soda and salt __________________________________________________________________________

1/4 tsp (1 ml) ground nutmeg __________________________________________________________________________

1 ontario egg, beaten __________________________________________________________________________

1 cup (250 ml) buttermilk __________________________________________________________________________

1/3 cup (75 ml) butter, melted __________________________________________________________________________

2 tsp (10 ml) vanilla

Spread into parchment paper-lined or buttered 9- x 5-inch (23 x 12 cm) metal loaf pan, smoothing top. Sprinkle with crumble-top.

Bake in 350°F (180°C) oven for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.

__________________________________________________________________________

1 cup (250 ml) diced ontario apples (unpeeled) __________________________________________________________________________

1/3 cup (75 ml) toasted chopped walnuts __________________________________________________________________________

Perfect as a hostess gift

1 1 2 t 2 a 0 s 1 t 4 e

Variations: • Pear-Pecan: Substitute pecans for walnuts. In loaf, reduce cinnamon to 1/2 tsp (2 mL) and add 1-1/2 tsp (7 mL) ground ginger. Switch apples with Ontario Pears.

• carrot-walnut: Substitute 1 cup (250 mL) shredded Ontario Carrots for apples.

• tips: Wrap in plastic wrap and store at room temperature for up to 3 days. Or, place into freezer-safe bags and freeze for up to 3 months.

M

y business is custom cakes and most recently custom cookie orders. I started out creating cakes for friends and family in Calgary over ten years ago and settled in Midhurst four years ago. I have been in love with sugar since I can remember. I was the kid at a party eating the sweets and leaving the main course. My business evolved from the desire to be that cool mom that made top-notch cakes!

What are your favourite ingredients?

My two favourite ingredients are butter and vanilla extract. I am a collector of international extracts as each country produces a different tasting vanilla which can give unique flavourings to different cakes.

Do you have a signature dish?

Not to boast, but you should know thatThe Corner Cakery has become known for its infamous gingerbread cookies.

People are surprised to know: People are always surprised to know that I can make their idea into a cake. Try me.

Interesting fact about us: I am fortunate enough to be based out of my home. We are located on the corner of the only street light in Midhurst.

In addition you should know I will host birthday parties, ladies nights and holiday decorating classes both in my home as well as travelling to other locations.

Sweet or savoury? Sweet, of course!

The Corner Cakery •

•

71 Finlay Mill Road Midhurst . Ontario 705-627-2286 www.cornercakery.ca www.Facebook.com/TheCornerCakeryMidhurst

YOUR IMAGINATION, MY CREATION. IN OTHER WORDS, IF YOU CAN THINK IT, I CAN CREATE IT.

t 2 a 0 s 1 t 4 e 1 1 3

Summer Market Salad Thyme Grilled Hanger Steak STEAK AND MARINADE inGredients:

DRESSING inGredients:

1 hanger steak, trimmed

__________________________________________________________________________

2 tbsp fresh thyme, finely chopped

1 tbsp pickled garlic scapes, finely chopped

__________________________________________________________________________

__________________________________________________________________________

2 tbsp minced garlic

2 tbsp red wine vinegar

__________________________________________________________________________

__________________________________________________________________________

cold pressed canadian canola oil

1/4 cup cold pressed canadian canola oil

__________________________________________________________________________

__________________________________________________________________________

salt and pepper __________________________________________________________________________

SALAD inGredients: 1 pint grape tomatoes, halved __________________________________________________________________________

2 ears corn, husked __________________________________________________________________________

1 yellow courgette (zucchini), sliced in 1/4-inch thick rounds __________________________________________________________________________

1 lebanese cucumber, sliced 1/4-inch thick on bias __________________________________________________________________________

1 handful whole yellow/green beans blanched, ends snapped off __________________________________________________________________________

1/2 cup kale, finely chopped __________________________________________________________________________

1/4 bulb fennel, thinly sliced __________________________________________________________________________

1/3 cup finely chopped parsley __________________________________________________________________________

2 tbsp chopped fresh dill __________________________________________________________________________

2 (1/2-inch slices) halloumi cheese __________________________________________________________________________

3 tbsp grape seed oil __________________________________________________________________________

The following salad recipe is so versatile and can be prepared with a number of vegetables depending on what is in season or available.

1 1 4 t 2 a 0 s 1 t 4 e

2 tbsp seedy mustard

PreParation: steak: rub steak with thyme, garlic, oil, salt and pepper; let marinate overnight.

Grill on high heat about 2 to 3 minutes per side. Set aside in a warm place to rest. Slice against the grain just before serving. salad: All vegetables can be prepared/ cut up to 24 hours in advance, but should not be tossed until you’re just about to serve. Grill corn on barbecue over medium heat, until just cooked and browned, moving constantly so as not to burn the kernels. Set aside.

Once cooled, hold corn up right and remove kernels using a sharp knife in a downward motion, being careful not to remove any cobb. Add kernels to large salad bowl.

In a non-stick pan, heat 3 tablespoons of grape seed oil. Pan fry both pieces of halloumi until browned on both sides. Set aside and cool. Once cooled, cut into 1/2-inch cubes and add to salad bowl. dressinG: Mix ingredients in a mason jar, lid and shake to stir. Dress kale first and let sit for 10 minutes. Then add rest of ingredients and toss. Season with salt and pepper.

Serves 4.

INTERNATIONAL t 2 a 0 s 1 t 4 e 1 1 5

1 1 6 t 2 a 0 s 1 t 4 e

Green Mango Tree Thai Fusion • Barrie 102-75 Barrie View Drive 705-719-7888

• Collingwood Unit 6, 115 First Street 705-443-8809

FROM THE “LAND OF SMILES”…

WE BELIEVE THE TRADITIONS OF THAI HOSPITALITY

G

reen Mango Tree is known its refreshing cuisine and Asian atmosphere. While the Pad Thai is as traditional as Siam there are a treasure chest of Asian favorites, the menu offers fusion food with Thai flare so you don’t have to travel to the Far East for gourmet food.

In preparation for our menu, we have visited 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 would like to express our most sincere thanks to all of our customers from all over Canada for their continuing support and making us successful.

Recommended by the Toronto Star “DISHES TO DIE FOR” as “one of the best restaurants in Barrie.

Voted favouite Thai cuisine in Barrie Advance Readers Choice awards.

t 2 a 0 s 1 t 4 e 1 1 7

1 1 8 t 2 a 0 s 1 t 4 e

Sovereign Restaurant

Traditional Hungarian and Continental Cuisine •

•

157 Mill Street, Creemore Open from Tuesday to Sunday Reservations recommended 705-466-3006 www.sovereignrestaurant.ca

IMPRESSIVE ARRAY OF SCHNITZEL OPTIONS

E

njoy casual fine dining in a relaxed, cozy atmosphere just a short 30 minute drive from Barrie.

Located in the historic village of Creemore you can also enjoy, shopping, galleries, the Creemore Springs Brewery as well as North America’s smallest jail.

The Sovereign Restaurant has been serving schnitzel and other Middle European meals for 35 years and for the past 15 under the guidance of chef/owner Don Akehurst.

The menu not only lists an impressive array of schnitzel options, but it also includes other traditional dishes such as goulash, cabbage rolls and dumplings.

Perhaps the Sovereign’s Hungarian Wooden Platter for two Vienna schnitzel, beef and pork tenderloin, cabbage rolls, fresh sausage, farmers bacon, potatoes and 3 taster salads best captures the spirit of the place.

Catering at our place or yours. Celebrate your “Special Days” with seating for up to 125 people comfortably, we also have a semi-private room and can create special menus to suit your budget.

We look forward to meeting you.

t 2 a 0 s 1 t 4 e 1 1 9

“THEY MAKE EVERY DISH – SWEET AND SAVOURY AND USING TRADITIONAL MEXICAN RECIPES”

1 2 0 t 2 a 0 s 1 t 4 e

A

lbaLisa Gourmet Food Corp, a Canadian food company, based out of Alliston, has answered the call of their clientele to open a full service Mexican restaurant.

AlbaLisa Mexican Restaurant uses all their own natural gourmet Mexican Products such as wheat flour tortillas, artisan tortilla chips - that are made from fresh whole grain corn tortillas - fresh salsas and vegan soups to supply their full service restaurant to give their clientele that Authentic Mexican experience.

In the restaurant, you will only eat food that is made with care and love, and products that they make at their Food Factory in Alliston. They make every dish sweet and savoury and using traditional Mexican recipes that AlbaLisa grew up with along with ones that she herself developed.

At AlbaLisa Mexican Restaurant, all the ingredients used in their dishes are fresh and organic and GMO-free. The meats that they use in their dishes come from Rowe Farms in Ontario that ensures their animals are raised in a humane, low-stress environment without the use of antibiotics and growth promoting hormones, have open access to food and water, and eat strictly vegetarian diets.

At Alba Lisa’s, it is their goal to offer you a great Mexican Food Experience! They love what they do so they would love to see you enjoy!

Bienvenidos

AlbaLisa

Mexican Restaurant •

•

527 Victoria St E Alliston 705-435-0009 Tuesday – Wednesday 11am to 8pm Thursday - Saturday 11am to 9pm www.albalisa.com

t 2 a 0 s 1 t 4 e 1 2 1

1 2 2 t 2 a 0 s 1 t 4 e

“BEST TASTE OF INDIA”

DNur Mohammad have committed over 26 years to tantalizing

elighted to be considered Barrie’s finest, Chef Brothers Yar and

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 using only natural ingredients.

Tara is touted by numerous food critics and various media publications, as one of the “best tastes of India’. The Toronto Star Week TV Guide’s Peter Tammeru named their delicious melt-inyour mouth Butter Chicken as the “most delicious butter chicken”; leaving these award winning chefs reveling in constant praise of their culinary creations.

Another popular dish with customers is their Chicken Vindaloo - the alluring aroma will bring you in but the phenomenal taste will keep you coming back.

With a true affinity for what they do, quality and maintaining their status as one of “Barrie’s Best” simply comes naturally.

Yar and Nur send a heartfelt thank you to their customers in Barrie and across the country. Tara Indian Cuisine also caters and is open 7 days-a-week.

Tara Authentic Indian Cuisine •

•

128 Dunlop St., E. Downtown Barrie 705-737-1821 www.taracuisne.com

t 2 a 0 s 1 t 4 e 1 2 3

Thai Green Curry Mussels

PreParation: Rinse and scrub mussels under cold water.

RECIPE AND PHOTO BY eMily blackMan

Thai Green Curry Mussels inGredients: 4 lbs mussels ____________________________________________________________________________

2 cans coconut milk ____________________________________________________________________________

2 tbsp green curry paste ____________________________________________________________________________

1 small onion, diced ____________________________________________________________________________

4 cloves garlic, minced ____________________________________________________________________________

1 cup water ____________________________________________________________________________

4 limes, juice and zest ____________________________________________________________________________

3 sweet peppers, sliced ____________________________________________________________________________

2 limes, cut into wedges

Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Discard any mussels that are open and stay open when pinched.

In a large stockpot set over medium heat combine the coconut milk, green curry paste, diced onion, and minced garlic.

Bring to a simmer and simmer for 8 mins, stirring to prevent the coconut milk from bubbling up. Add 1 cup of water and bring back to a simmer.

Add mussels, cover, and increase heat to high.

Cook until all mussels are open, about 5 min.

Stir in the lime juice and zest, cilantro and sliced peppers.

____________________________________________________________________________

1 bunch cilantro, chopped ____________________________________________________________________________

Thai Mussels would pair nicely with a citrusy pale ale

1 2 4 t 2 a 0 s 1 t 4 e

Remove from heat, place in a serving bowl and garnish with lime wedges, discard any mussels that do not open.

Serves 4-6

CATERING t 2 a 0 s 1 t 4 e 1 2 5

1 2 6 t 2 a 0 s 1 t 4 e

Catering by Colin •

•

28 Currie Street, Unit 15 Barrie 705-726-3755 colin@cateringbycolin.com

AFFORDABLE CHOICES. EXCEPTIONAL SERVICE. DELICIOUS FOOD. AND PLENTY OF IT!

L

ocated in Barrie, Catering by Colin has been serving Barrie and Simcoe County for more than 35 years. Affordable choices, exceptional service, delicious food and generous portions have made them an award-winning full-service catering company. Their team includes experienced chefs, line cooks, servers, waitresses/waiters, clean-up crew and a Special Events Coordinator to assist you with your custom planning. The services go far beyond food prep and serving; they keep your guests feeling satisfied and happy.

Their expertise lies in Wedding Catering and Corporate Catering, whether it is a luncheon or an evening event, but also includes many years experience catering all sorts of functions such as Banquets, Cocktail parties, Christmas, Funeral Services plus BBQ Services for any events such as anniversary, Bar Mitzvahs and Birthdays.

When you plan your event to include one of our delicious main course meals, our services include china, white linen tablecloths, colour linen napkins, flatware, table glassware, and buffet service and staff. This allows you to relax and know that the food and everything that goes along with it will be thought of and taken care of.

They offer country style, table service or buffet service with serving staff. They also offer hot or cold served hors d’oeuvres to fill the gap between arrival and dinner time.

Relax and know that when you have Catering by Colin taking care of your event, it will be done right, on time, and served with a smile and professionalism. t 2 a 0 s 1 t 4 e 1 2 7

1 2 8 t 2 a 0 s 1 t 4 e

“PLANNING IS A PERSONAL AFFAIR”

H

ere at Casal Catering in Barrie, we love to celebrate no matter what the occasion. Our event staff can assist with decor, entertainment, food and beverage for your upcoming event. The team at Casal Catering has a personalized approach to planning weddings.

If you have a certain theme or idea in mind, we will work with your vision to create a menu that will please all guests. Our menus can be customized to accommodate any special dietary requirements, children and picky eaters!

Casal Catering has been serving local businesses in the Barrie, Orillia and Simcoe County areas, and organizations for over 15 years and would love to help you make your next event or meeting a delicious one. Our team can provide full event services including a mobile bar, venue rental and AV services.

Can’t find a venue that suits your needs? Check out our newly renovated, fully licensed, private catering venue – The Lion’s Gate Banquet Centre at 386 Blake Street in Barrie, Ontario. The Lion’s Gate Banquet Hall is a large, private venue that has been hosting special events in Barrie for several decades. You can entertain up to 300 of your closest friends and leave us with the mess!

With the venue’s versatility, you can host: Corporate Meetings, Luncheons, Fundraisers, Christmas Parties, Weddings, Anniversaries, Birthday Parties, Banquets, Graduations, Reunions, Concerts, Divorce Parties and so much more.

Casal Catering •

•

386 Blake Street Barrie 705-735-2727 www.casalcatering.ca

t 2 a 0 s 1 t 4 e 1 2 9

Spoon Bread RECIPE BY Mrs. Mitchell’s restaurant

inGredients:

PreParation:

1-1/2 cups water

Preheat the oven to 350°F.

__________________________________________________________________________

2 cups milk __________________________________________________________________________

1-1/2 cups cornmeal __________________________________________________________________________

1-1/4 tsp salt __________________________________________________________________________

1-1/2 tsp sugar __________________________________________________________________________

2 tbsp butter __________________________________________________________________________

5 eggs __________________________________________________________________________

1 tbsp baking powder __________________________________________________________________________

Grease a large shallow baking/casserole dish (12 inches by 8 inches works). In a double boiler, on medium-low heat combine the water and milk and heat until simmering (be careful not to reach a full rolling boil).

Add the cornmeal, salt, sugar and butter and stir over medium heat until the mixture is thickened (almost porridge like), about 5 minutes. Remove from heat.

In a separate medium bowl, beat the eggs with the baking powder until very light and fluffy, then add to the cornmeal mixture. Mix well. Pour into the prepared dish and bake at 350°F for 45 to 50 minutes, or until well puffed and lightly browned on top.

Serve hot with a spoon from the casserole dish and don’t forget to pass the butter! Makes 8 Servings.

NOTE: Use a double boiler to avoid burning the milk

“Try it for breakfast with butter and maple syrup. Mmm.”

1 3 0 t 2 a 0 s 1 t 4 e

Your Partners in

• Natural Value Department • Dietician • Organic Products, Dry and Fresh

A

t Loblaw Great Food, we aim to empower Canadian families to make healthier choices and provide them with support on their journey to a healthier lifestyle. One of the ways we support our customers in choosing a healthier lifestyle is with in-store dietitians at all our Loblaw and Zehrs locations. Dietitians are regulated nutrition professionals who can make the science of food and nutrition easier to understand and empower you to make healthier choices.

Amanda Woods is pleased to be your in-store dietitian at both Loblaw Great Food in Collingwood and Zehrs Markets in Owen Sound. As an in-store dietitian, Amanda is available for complimentary guidance on healthy eating and to answer consumer questions regarding dietary needs.

Some of the services offered by Amanda are: • Grocery StoreTours – hands-on nutrition education with consumers throughout the store including answers about Guiding Stars and how to use the program.

• Nutrition Checkup – one-on one counselling with a dietitian to get personalized tips based on individual needs.

• Nutrition Q & A – ask your nutrition questions in-person, by phone or email.

• Healthy cooking classes with our chefs in the President’s Choice® Cooking School.

Amanda can also provide assistance in the following areas: • Reading labels and selecting healthier products • Weight management • Health conditions such as diabetes and heart disease • Food allergies and intolerances • Family nutrition ideas, tips and recipes • Nutrition for sports and active living • Women’s and men’s health concerns • Guiding Stars® program (an impartial, food rating system that rates food based on nutrient density using a scientific algorithm) and more!

Amanda, as your in-store dietitian, is excited to share her passion for food and nutrition with you!

To find out when Amanda is in the store, visit the pharmacy or customer service departments for a copy of her schedule or contact Amanda directly.

HEALTHY CHOICES FOR A HEALTHIER LIFESTYLE

Loblaw Great Food •

•

12 Hurontario St. . Collingwood 705-445-1431 ext. 157 519-270-1501 amanda.woods@loblaw.ca

t 2 a 0 s 1 t 4 e 1 3 1