Taste 2015

taste 2015

|

simcoe county

|

g r e y- b r u c e

bringing you the best in local fare!

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

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

Peruse these decadent pages for recipes, restaurants, pubs, grills and the many mouthwatering dishes you will find in the Simcoe County-Grey Bruce Region.

Enjoy great food, eating local and this year’s edition of Taste.

simcoe county | grey-bruce

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contents Casual 6

Hooligans

8

Fresh-a-fare

Fine Dining 52 Bistro 26

10 Terra Nova Public House

54 The Grape & Olive Wine & Martini Bistro

11 Unity Market Cafe & Studios

56 Copper Blues Bar & Grill

14 Redline Brewhouse

60 Town & Country Steakhouse

16 PIE - Wood Fired Pizza Joint

62 Cranberry Golf Resort

18 Brewery Bay

64 The North Restaurant &

West Event Centre

19 Abbott’s of Craighurst 22 The Iron Skillet 24 The Locker Room Sports Bar & Grill

Specialty 30 Ripe Juicery

67 Nottawasaga Inn 68 The Farmhouse 70 Painters Hall

Catering 76 Catering by Colin 79 C&T Catering

32 English & Miller 34 Barrie & Collingwood Olive Oil Co. 38 Everything Maple & More

International

39 Dickey Bee Honey

83 Indian Flames

42 Nicholyn Farms

84 TAJ Bistro

46 Vin Bon Barrie

88 Tara Authentic Indian Cuisine

48 Side Launch Brewing Co.

90 il Buco 92 Green Mango Tree Thai Fusion 98 Rafe Resto Lounge Back Cover Cobble Beach

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recipes 12 Sweet Potato Gnocchi with Bacon & Onions in a Bourbon Gorgonzola Cream 20 Pesto Halibut with Fresh Tomato Salsa 26 Curried Butternut Squash Soup 28 Killer Brownies 36 Festive Drinks Blueberry Orchard,

Winter Sangria,

Wallbanger Tea

taste Publisher Ian Proudfoot regional General Manager Shaun Sauve general manager Elise Allain editor Lori Martin profile Photographer Meagan Young Mike Guilbault

44 Beet Risotto

recipe Photographer Ellie Kistemaker Emily Blackman Scott Woodhouse Lisa Spolnik

45 Rainbow Trout on a Cedar Plank

editorial contributor Katherine Elphick

40 Ricotta & Honey Tart

50 Grilled Asparagus 58 Rack of Lamb with Caramelized Shallots and Honey Crust

Graphic Design Lu-Anne Turner taste is proudly produced by:

66 Pear, Prosciutto & Fig Tartines 72 Autumn Roasted Vegetable Bisque 74 Great Grilling Tips 78 Roma Bruschetta 80 Chocolate-Orange Dunked Macaroons 82 Red Lentil Curry 86 Handmade Somosa 94 Mini Crab Cakes with

Wasabi Mayonnaise 96 Rum and Vanilla Bread Pudding 4 t 2 a 0 s 1 t 5 e

To be included in our next edition please call: Barrie | 705-726-0573 kharrison@simcoe.com Midland/Orillia | 705-329-2058 kbarron@metroland.com Collingwood/Wasaga/ Georgian Triangle/Grey Bruce 705-444-1875 | plehr@simcoe.com Alliston / South Simcoe 705-435-6228 | asmug@simcoe.com Parry Sound | 705-746-2104 jheidman@metrolandnorthmedia.com Muskoka | 705-789-5541 jtynan@metrolandnorthmedia.com *Some photography has been provided by participating restaurants.

Casual

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Our MissiOn: EvEry guEst l E av E s E x c i t E d fOr thEir n E x t v i s i t. fa M i ly f r i E n d ly, Kids MEnu ava i l a b l E

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t Hooligans we aim to combine a casual dining experience through delicious and fresh food daily and drinks, high quality service and an unparalleled television screen for life’s memorable events.

Hooligans is a privately held company whose owners recognized the need for a new type of restaurant that was non-existent. It would be a place of high energy and would attract a broad range of people of all ages, where one could enjoy a casual dinner of wings, burgers, entrée salads, steaks and other dishes representing a more flexible style of eating…all while drinking your favourite beer or cocktail and watching

the day’s biggest sporting event on the largest screen north of Toronto.

Hooligans is conveniently located in downtown Barrie, in the heart of the city. Our rooftop patio provides an unobstructed view of Kempenfelt Bay, while all guests indoor will have a great view of our 20-foot high quality HD TV, creating the ultimate viewing experience.

With an impressive guest capacity,Hooligans can easily accommodate a wide variety of social and corporate events. Book early to ensure you get your preferred event date.

Please contact us at to arrange a personal tour to determine the perfect fit for your party size.

Hooligans Eat – Drink – Cheer 66 Dunlop Street East 705-503-8833

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Real Food Cooked Slow S e Rv e d Fa S t

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t Fresh a-fare we take great pride in our food because it is “our food”. We cook our own meats. We make our soups from scratch using recipes we create. We make our doughs and bake our breads. We select our produce and our meat cuts.

We don’t offer food we don’t love ourselves. We believe in making good, honest food with lots of flavour.

Real Food-Cooked Slow-Served Fast! There is truly no other way to describe it. In a fast-paced society, our team is proud to serve a convenient, yet diverse selection of quality food.

Our menu consists of classic and unconventional favourites, packed with authentic flavour; everything from our own delicious mouthwatering Schnitzel, house-made Meat Sandwiches on assorted freshly baked Breads and Buns. We make hearty, proprietary Soups, Signature Meal Salads, chopped fresh right in front of you. We even make our mayonnaises and other condiments fresh in-house.

In the mood for some of our favourites? Go for our Cheeseburger Soup, Breadless Sandwich, or our Brie and Tomato Vegetarian Sandwich or To-die-for-Carrot Cake and Cookies.

Your neighbourhood fresh a-fare surprises first-timers with the right feel, genuine fresh food, beautiful flavours,staff with product knowledge and a passion for true service. Every dish we prepare is a signature dish and we make all our food from scratch in our kitchens.

Fresh a-fare reflects a simple and easy style with an atmosphere of beautiful décor, unique wall art, and always good music.

If you love our food, tell everybody …… if you don’t, tell me – Ester, 705-734-1580 ex 22 We’ve got fresh covered, eat and enjoy!

Fresh a-fare 530 Welham Road 705-722-3787 531 Bayfield St. N 705-728-8474 www.fresh-a-fare.ca t 2 a 0 s 1 t 5 e 9

CheCk out o u r F r i d ay MusiC nights FroM 9:30 pM

Terra Nova Public House 667294 20th Sdrd., Mulmur 705-466-5992 www.terranovapub.ca

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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 vine-covered fieldstone century home surrounded by rolling farm fields.

The pub offers a unique pub/country style dining experience. Awardwinning chef Hugh Muth 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 chiminea.

Our Sweet Shop is open seasonally, with delicious treats like millionaire shortbread, butter tarts, old fashioned candy, local maple syrup, honey, pickles & jams.

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Unity Market Cafe & Studios 25 Toronto St., Barrie 705-737-5208 Facebook.com/UnityMarket, Instagram:@UnityMarket

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nity Market Cafe & Studios has become a hub for healthy food, local artwork, music, positive community activism, consciousness and events. Located at 25 Toronto St. in the heart of Barrie, Unity houses the largest selection of local art and handmade goods, a cafe focused on fair trade, organic and local foods, and as well a “class A” recording studio.

The cafe serves soups, salads, paninis, wraps, baked goodies, smoothies, all-day breakfast, a large selection of loose-leaf teas, and specialty coffees. All made in-house by Chef Stacey Kilvert, the delicious and healthy food also offers vegan and gluten-free options. With its lovely vibes and artwork Unity gives its patrons not only fantastic food but also an enlightening experience and hence its nickname “The Inspiration Station” given by owner and operator Shane L.S. Dennis.

The back of Unity Market is a recording studio and home to The Lab Studio and Sprout Wise Media. Book rate for the recording studio is $40/hour with an audio engineer.

Ongoing events at Unity include the weekly Tuesday Night Cypher (an improv open mic jam), The weekly Community Clean Up (every Sunday at 2 pm), the monthly poetry night “Word Up” (the 2nd Thursday of the month) and the monthly “Songwriters Night” (the last Wednesday of the month).

See You here at Unity Market where the Community’s heart lives.

Like us on Facebook “Unity Market Cafe & Studios” and follow on instagram: @UnityMarket t 2 a 0 s 1 t 5 e 1 1

A favourite fall recipe at the Library Restaurant in Midland

recipe courtesy of Library Restaurant

Sweet Potato Gnocchi with Bacon & Onions in a Bourbon Gorgonzola Cream ingredients: 1 large peeled sweet potato, cut in half _____________________________________________________________________________

1 large peeled white potato, cut in half _____________________________________________________________________________

olive oil _____________________________________________________________________________

salt and pepper _____________________________________________________________________________

1 egg _____________________________________________________________________________

2 tsp cinnamon _____________________________________________________________________________

1 tsp nutmeg _____________________________________________________________________________

4 cups all-purpose flour _____________________________________________________________________________

2 slices thick cut smoked bacon, diced _____________________________________________________________________________

1/2 large white onion, sliced 1/8-inch thick _____________________________________________________________________________

1 oz of your favourite bourbon _____________________________________________________________________________

2 cups heavy cream (35 per cent) _____________________________________________________________________________

2 Tbsps Gorgonzola cheese _____________________________________________________________________________

fresh chives, for garnish _____________________________________________________________________________

PREPARATION: Preheat oven to 425F. Toss potatoes in olive oil, sprinkle with salt and pepper. Spread potatoes onto a baking pan and bake until tender, about 20 to 30 minutes. Remove and let cool.

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Scrape potatoes out into a medium bowl.

Add egg, cinnamon, nutmeg, 1 teaspoon salt, 1 teaspoon pepper and mix until combined. Add flour, mixing in 1/2 cup at a time, until dough forms.

Flour a counter surface and roll out dough into a rope of 1/2-inch diameter. Cut rope into 1/3-inch coins. Lightly flour coins.

Bring pot of salted water to boil and boil batches of coins until coins float. Remove, drain and lightly toss in oil. Set aside.

Lightly oil a large skillet. On medium heat, add bacon and cook until crisp. Remove bacon and pour off most of the bacon fat.

Reduce heat and slowly cook the onions until caramelized. (Do not increase the heat, or you will burn the onions — you want them totake on a caramel colour and they should be soft, not mushy.)

Remove onions. Add coins to pan and toss and coat. Add bacon and onions back in the pan. Add bourbon to deglaze pan, and carefully light the bourbon (in the pan) with a lighter. Once the flame has burnt out, add cream and cheese. While stirring, reduce cream until thick.

To serve, top warmed gnocchi with cream mixture and garnish with fresh chives.

Serves 3 to 4.

Sweet Potato Gnocchi with Bacon & Onions in a Bourbon Gorgonzola Cream

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fter a year of planning, creating and constructing, owners Kari and Doug Williams of Redline Brewhouse were ready to open their doors in Barrie. After putting the finishing touches on a state-of-the-art brewery and vintage industrial pub, they are confident you will be impressed with the rustic yet refined quality of their beer and food. The atmosphere is simple and yet unique and inviting. It has been intentionally designed to embrace and encourage a sense of community.

RedlineBrewhouse offers beers that are flavourful and memorable.

From refreshing and light to full-bodied and smooth, the selection is sure to satisfy even the most enthusiastic craft beer connoisseurs!

Head Brewer, Seb MacIntosh creates all-natural beers that are full of big flavours and complex, subtle nuances. Like a custom built car, Redline builds beer with exceptional care, displaying both power and elegance in equal measure. The selection of craft beer embodies an ideal amount of depth, character, and balance…Swing by and judge for yourself!

Whether you are a newbie or an expert in the world of craft beer,you’re invited to stop in and witness their brewing work in action. They will take

you behind-the-scenes during a 20-minute guided tour and explain the brewing process, ending with a stop in the taproom for a sampling session, of course!

Redline Brewhouse beers respect both the Belgian and American brewing approach, yet feature a distinct flare of their own!

Core Beers –These popular “go-to’s” are known for their high quality ingredients and fresh taste.

Available year-round on draft and by can. Fill’er up!

Specialty Beers – These beers help to celebrate the changing seasons but are only available in limited quantities.

Redline Brewhouse not only offers a collection of memorable beer, but also showcases food that is made with fresh local ingredients and creative presentation. The highly creative Head Chef Chris Gardiner likes to “surprise and excite people, offering up foods our guests haven’t experienced in the past. I want them to have an amazing experience that leaves their mouths watering for more.”

Craft beer and craft food… what could possibly be better than that?

Redline Brewhouse 431 Bayview St., Barrie 705-881-9988 redlinebrewhouse.com

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FUN, FA M I LY & FRIENDS

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IE Wood Fired Pizza is synonymous with good food, a restaurant now with two locations in Barrie and most recently opened in Collingwood. Pie was also featured on The Food Network’s popular show ‘You Gotta Eat Here” so you know you’re in for some good eats.

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

The open kitchen area is where the hand-spun pizzas take shape.

Creating tasty crusts, chefs turn the dough, toss it, and cover them in

sauce. They add toppings and then it’s into the wood fire.

All bread and dough items are made onsite; from the namesake pizza pies and the sweet dessert affectionately referred to as “dough balls” aka, one-bite cinnamon and Dulce de Leche delights.

PIE chefs roast their own mushrooms, grate their cheese, and they use local beef and pork for the legendary meatballs. A wide variety of topping options includes delicacies. Sandwiches, pasta and grilled items round out the menu. Pie is also proud to host Canada’s largest pizza-eating competition every year!

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

PIE SOUTH END 34 Commerce Park Drive 705.725.WOOD (9663) WATERFRONT 11 Victoria Street 705.728.7952 COLLINGWOOD 499 First St. Unit 1 705.293.3900 eatmypie.ca ALSO LOCATIONS IN WOODBRIGE & PICKERING

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n 1993, Brewery Bay Food Company opened its doors in beautiful downtown Orillia as a ‘fun dining’ option for our locals and visitors alike. We wanted people of all ages and experiences to walk through the door and feel comfortable, greeted with a big smile and a large menu. Twenty-three years later, Brewery Bay has remained true to its roots. There is something for everyone - Vegans and carnivores alike!

Enjoy the pub, where we serve 12 different draughts on tap, a wide selection of wine and scotch and a long list of cocktails and martinis.

Or sit on the restaurant side with your family and indulge in our fried pickles, candied pecan, goat cheese salad or one of our fabulous burgers (our homemade Waldorf turkey burger is to die for!) and, of course, our famous cookie skillet for dessert!

The seasonal patio offers a wonderful people-watching view, centrally located in our bustling downtown. Or make a booking in our private party room where we specifically cater to the needs of your event – romantic night out, birthday party or business meeting.

The wonderful staff at Brewery Bay takes pride in accommodating each of our guests by making and serving delicious, freshly prepared food and beverages.

Let us make you feel right at home - a home where you don’t have to cook or clean!

Brewery Bay 117 Mississaga Street, East 705-329-0943 brewerybay.ca

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bbott’s of Craighurst is a restaurant that embraces its country setting and offers exceptional casual dining.

With our new chef, you will enjoy an unsurpassed dining experience where guests are encouraged to relax and enjoy the atmosphere and to try dishes that are unique to our menu.

We offer exceptional food at accommodating prices. Using fresh and high quality products the menu focuses on the use of familiar ingredients and our outstanding service guarantees an enjoyable culinary experience.

Our staff are knowledgeable and attentive providing five star service in a casual comfortable venue.

Abbott’s is centrally located in Oro-Medonte’s playground just minutes from Horseshoe Valley, Mount St. Louis, Hardwood Hills and numerous golf courses. It would be almost impossible to go anywhere around here without going through Craighurst and passing our front door.

Come enjoy our summertime patio or book your event at our newly renovated rustic post and beam banquet room.

Abbott’s of Craighurst 3239 Penetanguishene Rd. Craighurst 705-722-4366 www.abbottsrestaurant.ca

ExcEptional Food a c c o m m o d at i n g pricEs

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PESTO HALIBUT WITH FRESH TOMATO SALSA Recipe courtesy of chef Daniel Fletcher, Sirenis Fish & Chips

By Katherine Elphick Photos by Ellie Kistemaker

Ingredients: 2 red tomatoes ____________________________________________________________________

1/2 red onion ____________________________________________________________________

2 Tbsp cilantro, chopped ____________________________________________________________________

2 (6 oz) portions (12 oz in total) halibut ____________________________________________________________________

1/2 cup panko bread crumbs ____________________________________________________________________

1/2 cup slivered almonds ____________________________________________________________________

1 tsp lemon juice ____________________________________________________________________

2 Tbsp pesto ____________________________________________________________________

1 tsp white vinegar ____________________________________________________________________

salt and pepper for seasoning

PREPARATION: Tomato Salsa: Deseed tomato and discard seeds. Cut tomato into dice-sized pieces. Chop onion and cilantro finely and add all ingredients to a mixing bowl. Add white vinegar and a dash of salt and pepper and mix together. Set aside.

Halibut: Preheat oven to 365F. Cut halibut into 2 (6 oz) portions, no thicker than 1-inch thick. Place on baking sheet lined with parchment paper and season with a dash of salt.

In a small mixing bowl, mix together 1/4 cup breadcrumbs, 1/4 cup slivered almonds (for gluten-free omit the bread crumbs and use 1/2 cup almonds), 1 tablespoon pesto and 1/2 teaspoon lemon juice. Place mixture on top of halibut, making sure to cover all sides.

Place halibut in the centre rack of oven and bake for about 12 to 14 minutes.

Once the internal temperature reaches 160F, the halibut is finished. Serves 2.

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ting the By omit and only rumbs bread c nds, you can lmo using a recipe into a turn this ree dish,� gluten-f chef explains her.

Fletc Daniel

Pesto Halibut

with Fresh Tomato Salsa

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ORIGINAL RECIPES • ORIGINAL FOOD • ORIGINAL TONY!

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ony and his wife Doris have been in business for over 20 years. They operated Collingwood’s favourite eating spot “Tony’s Iron Skillet” for just over 18 years and then took a 5 year break. When they reopened in the Balsam Street Plaza in October of 2012 as “The Iron Skillet,” Collingwood saw the return of many popular dishes, and was introduced to many new ones as well. Tony and Doris travel the world a few times a year, discovering new menu items to give The Iron Skilllet a global influence.

February 2015 was an exciting time at The Iron Skillet as they were featured on the popular Food Network show “You Gotta Eat Here.” If you missed that episode, you can still watch it online at www.foodnetwork.ca/shows/you-gottaeat-here.

The Iron Skillet is known for Tony’s signature dishes: famous schnitzels, Austrian goulash, Thai fare and Mexican dishes that give an international flavor to the menu. His smoked meats, prepared in his in-house smoker, include brisket, pulled pork and chicken and are showcased daily through his featured specials. Tony’s steaks are AAA, never frozen and always 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.

The Iron Skillet has a seating capacity of 128 and is great for lunch,dinner and private parties. A daily feature board is brought to your table and special dietary requests such as vegetarian and gluten-free choices are always accommodated.

And yes, there is a patio!

With Mexican Monday, Smokin’ Tuesday, Schnitzel Wednesday, Pasta Thursday, Steak Friday and Prime Rib Sunday, you can find something different every night of the week!

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

The Iron Skillet 20 Balsam Street Collingwood 705-444-5804

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Join us for the game or after the game. hard work deserves l o a d s o f p l a y.

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ome of Barrie’s favourite sports bar since 1992. Located in the east side of Barrie at the Lockeroom on Cundles Sports Bar, we pride ourselves on our fun and relaxed atmosphere. Meet friends, enjoy a meal, or take in an event.

With 27 televisions, a 10 foot projection screen system, and NTN Buzztime, there’s always something going on in this locker room!

Top it all off with our 16 different draughts on tap, nightly wing specials, and friendly service, and it’s easy to see why we are one of Barrie’s favourite sports bars.

What’s the one thing people neeD to try before leaving your establishment?

They need to try our Homemade Certified Angus Burgers, Nachos and our deliciously famous wings!

What are people surpriseD to knoW? That we have been here since 1992 Describe your restaurant’s vibe: A relaxed, comfortable atmosphere. We have been told we are the “Cheers” of Barrie.

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

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Curried Butternut Squash Soup

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CURRIED BUTTERNUT SQUASH SOUP ingredients: 4 cloves garlic _____________________________________________________________________________

1 whole (2 to 2.5 lb) butternut squash _____________________________________________________________________________

1 tbsp vegetable oil (or olive oil) _____________________________________________________________________________

1 cup chopped onion

recipe lazy tulip café Photo Ellie Kistemaker

In a large pot over medium heat, heat oil and sauté onion, celery and carrots for about 2 minutes. Add in the curry powder and continue to sauté for another 2 minutes. Add water or vegetable stock and bring to a boil. Reduce to simmer, and continue to simmer until all the vegetables are tender.

_____________________________________________________________________________

1/2 cup chopped celery _____________________________________________________________________________

3/4 cup peeled & sliced carrots _____________________________________________________________________________

2 Tbsp East Indian curry powder (hot) _____________________________________________________________________________

4-5 cups water (or vegetable stock) _____________________________________________________________________________

1 (14-ounce) can unsweetened coconut milk _____________________________________________________________________________

Add squash, coconut milk, and cream of coconut to broth. Bring to a boil and allow to simmer for about 10 minutes.

Use an immersion blender to purée soup in the pot you made it in. If you don’t have an immersion blender, you can use a regular blender or food processor.

Season with salt and pepper to taste.

Serves 6.

3 tbsp cream of coconut _____________________________________________________________________________

Salt & Pepper, to taste _____________________________________________________________________________

PREPARATION: Preheat oven to 375F. Slice butternut squash in half lengthwise.

Remove seeds, season with salt and pepper. Put on baking sheet skin-side down and place two whole garlic cloves in each half. Roast in the oven until fully cooked for about 1 hour (the longer the better).

Once cooled, scoop out squash from skin and set aside.

The amount of water or stock will vary depending upon the size of the squash. When reheating the soup, more water will likely need to be added as the soup will thicken once it’s cooled.

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PREPARATION: Preheat oven to 350F. Over low heat, melt caramels with 1/3 cup evaporated milk, stirring until smooth (set aside).

In medium bowl, combine 1/3 cup evaporated milk, cake mix and melted butter, mix well.

Killer Brownies Recipe courtesy of the Elegant Gourmet INGREDIENTS: 2 cups caramels, unwrapped _____________________________________________________________________________

2/3 cup evaporated milk _____________________________________________________________________________

1 package 2 layer chocolate cake mix with pudding _____________________________________________________________________________

1/2 cup melted butter _____________________________________________________________________________

1-1/2 cups chopped walnuts or pecans _____________________________________________________________________________

1 cup high quality semi-sweet chocolate chips

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Press half of cake mix into the bottom of a greased 9x13-inch baking pan. Bake in a 350F oven for 6 minutes. Remove from oven, cool for approximately 10 minutes. Sprinkle cake with 1 cup walnuts or pecans and 1 cup chocolate chips. Top with melted caramel, spreading to edges.

Cover with spoonfuls of remaining cake mixture pressing gently into caramel.

Sprinkle remaining walnuts or pecans over top pressing lightly.

Bake at 350F for 20 minutes.

Cool slightly and cut into bars (leave in pan). Refrigerate until pan no longer feels warm, preferably overnight. Remove bars from cake pan and ENJOY!!

Makes 16 brownies.

Specialty

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R

ipe Juicery is a cold pressed organic Juicery specializing in handcrafted smoothies, organic cold pressed juices, cleanse programs, locally sourced salads and raw foods. At RIPE we pride ourselves on our commitment to organic produce, glass bottles, and locally sourced produce.

At RIPE we offer a kids line, chia parfaits, acai bowls, salad jars, energy balls, kombucha and kefir water, handcrafted almond, cashew and quinoa milks, as well as our extensive line of cold pressed juices. We are dairy and gluten free as we boast a plant-based environment to support all of your health needs.

Why cold pressed juice?

Cold pressed juice gives you three to five times more vitamins, minerals and plant enzymes, compared to any other juicing method.

What is your signature juice?

Our friendship Juice is our signature green juice at RIPE, the friendship juice consists of kale, cucumber, celery, parsley, spinach, apple, lemon and ginger.

Our 500ml friendship juice boasts over 4 pounds of produce in one bottle and no added preservatives.

What’s the one thing people need to try before leaving your establishment?

People MUST try our warrior ACAI bowl, blended acai berry, banana and mixed berries, topped with our signature granola, almond butter and hemp hearts. hoW did you start your business?

We backpacked Hawaii and Costa Rica prior to opening RIPE and fell in love with the convenience of cold pressed juices, fresh fruit and delicious smoothies, we knew Barrie was ready for a healthy option and we dove in. people are surprised to knoW: That we use zero sugar and zero preservatives in all of our products. The freshest, healthiest juices and smoothies. describe your juicery vibe: Rustic and living, we have a stunning plant wall, our bar is reclaimed barn wood, our tables were custom made and finished with gas piping, we love all things natural. sWeet or savoury?

Sweet, which is reflected in our amazing new fall line of smoothies including oatmeal cookie, pumpkin spice and thin mint. We love taking “sweets” and creating healthy sugar free smoothies that make you feel as though you are indulging without the guilt!

Who is your favourite celebrity chef?

Randy Feltis - We love your vibe Randy and we love your pizza!

Ripe JuiceRy 118 Dunlop St. E., Barrie 705-503-RIPE (7473) www.ripejucery.ca t 2 a 0 s 1 t 5 e 3 1

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Modern British tearooM & UniqUe Gift shop

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nglish & Miller offers a modern British Tearoom experience and is fast becoming known as THE place to be for a light lunch, a Devon Cream Tea or just a cuppa. 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 ploughmans 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 Downtown 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 12-seat private room for small private 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”, the shop 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. You can find Jamie Oliver, Cath Kidston, Sophie Conran, Clipper Tea and many other British brands nestling beside local artists and Marks & Spencers biscuits!

English & Miller 89 Dunlop St. E, Barrie 705-503-4030 www.englishandmiller.com

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Sample Fresh Olive Oils & Aged Balsamics

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A TASTE EXPERIENCE YOU’LL NEVER FORGET

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ou 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.

Collingwood Olive Oil Co. TasTing Bar & shop

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

Barrie Olive Oil Co.

Fresh olive oil & Balsamic TasTing Bar 51 Collier St. Barrie 705-503-OILS (6457) www.barrieoiliveoil.com t 2 a 0 s 1 t 5 e 3 5

Warm up from the inside out with these drink recommendations from The Martini Club in Toronto. Blueberry Orchard, Wallbanger Tea and Winter Sangria are perfect for two to enjoy near the fire on a cool evening or to impress family and friends who gather for events throughout the season.

Fall for these Festive Drinks Blueberry Orchard Spiced Whiskey with Ocean Spray® Blueberry juice, lemon and apple cider, garnished with a cinnamon stick.

PREPARATION: To a saucepan, add the juice of 1/8 fresh lemon, 3 oz. Ocean Spray® Blueberry juice and 3 oz. Apple cider. Warm to a simmer. To a heatproof mug, add 1 ½ oz. Cinnamon Spiced Whisky (or ½ oz. whisky with 1 oz. Cinnamon Schnapps).

Add hot liquid. Garnish with a cinnamon stick.

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Winter Sangria

WALLBANGER TEA

Absolut Raspberi with Cabernet Sauvignon wine, allspice berry syrup, Ocean Spray® cran-pomegranate juice, garnished with berries and orange slices.

Ocean Spray® 100% Citrus Tangerine Orange and Orange Pekoe Iced Tea, garnished with an orange slice.

PREPARATION: To a wine glass add ½ oz. Absolut Raspberri, 2 oz. Cabernet Sauvignon, 2 oz. Ocean Spray® Cran-Pomegranate Cocktail, ½ oz. Bottlegreen Spiced Berry Mix, 1 oz. Pineapple Juice, and 2-3 oz. ginger ale. Garnish with sliced orange and 1 tbsp. mixed wild berries.

PREPARATION: Fill a tall glass with ice. Add 4 oz. Ocean Spray Citrus Tangerine Orange and 4 oz. chilled Orange Pekoe Iced Tea. Garnish with a ½ orange wheel.

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W

hat happens when you find something that you are so passionate about, you just have to share it with the world?

That’s what Everything Maple & More of Waubaushene, Ontario is all about. We’re passionate about maple. Canada produces over 85% of all of the world’s maple syrup. It’s a part of our heritage. So, it’s only natural that we’d want to find new ways of using it. That’s what we do! We make sustainable, renewable, close to home products based on pure maple syrup. As a former caterer, and chocolatier, Tracy Moore knew she’d have fun with maple. Fifteen years ago, Everything Maple’s Barbeque Sauce was born.

With just the right balance of terrific spices, garlic, tomato and a wholesome serving of 40% real maple, we knew we had a hit! We threw it into a bottle, and have been going ever since.

The pursuit of good health has forced many of us to take a closer look at what we are eating. Pure Maple Syrup has fewer calories than sugar or honey, more calcium per gram than milk, more antioxidants than green tea or broccoli, has minerals and is all natural, with no fat. This inspired our line of salad dressings, dips, mustards, jams, sauces, balsamics, and jellies. From funky like Maple Horseradish Jelly, to screaming hot Flaming Maple, to old favourites like Maple Red Pepper Jelly, and of course the real deal; Pure Ontario Maple Syrup, sugar and butter, we’ve got you covered.

These products are made with love and care and are a way of nurturing your family. They make ordinary, extraordinary, and add class to any meal.

With Tracy’s creativity and Rick Nadeau’s marketing ability, the company is flourishing. From the humble beginnings of 1 product, to now 165 unique items made from maple, you can tell we are passionate about what we do!

After all, it’s Maple; what’s not to love!

Everything Maple & More 1957 Gervais Rd., Waubaushene, On 705-294-0811 You can find us at www.everythingmaple.ca info@everythingmaple.ca

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he love of bees is deeply rooted in the Dickey family after (4) generations of beekeeping - Peter and Sandi Dickey are “busy as bees” in their new Honey House and teaching facility where you can come for tours, beekeeping courses and workshops!!

Dickey Bee Honey Inc, recently received the 2015 Environmental Award and the 2014 Agricultural Award, as well as the 2013 Quality Business Award – these awards were presented for their outstanding work in their business operation.

Dickey Bee Honey Peter & Sandi Dickey 4031 3rd Line, Cookstown, Ontario www.dickeybeehoney.com

Dickey Bee Honey Inc., took all top (3) awards for their award winning honey in the Premier Award – Grand Champion Award at the Royal Agricultural Winter Fair and the Silver Tray Award from the Canadian Honey Council.

Honey bees play an indispensable role in the pollination of our essential crops. They are responsible for the health of $170 – million worth of crops in Ontario each year.

The honey bees and the beekeeping industry are of the upmost importance to the health and vitality of Canada’s agricultural industry and the country’s economy.

We all need to work very diligently to protect our honey bees existence, our crops and the environment. Canadian honey is the most delicious in the world!

Visit our website for the vast line of local grocers, health food stores, farmers markets, spas and restaurants where our products are available.

We are hosting our 9th Annual Christmas Open House on Saturday, December 12th & Sunday, December 13th from 10 am -5 pm. Check out our website for all the details.

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RICOTTA AND HONEY TART Recipe courtesy of Three Brothers Honey

By Katherine Elphick Photos by Ellie Kistemaker

ingredients:

PREPARATION:

Crust

For the crust: Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute.

8 Tbsp unsalted butter, melted ____________________________________________________________________________

1/4 cup granulated sugar ____________________________________________________________________________

1 Tbsp grated lemon zest ____________________________________________________________________________

1/4 tsp salt ____________________________________________________________________________

1-1/4 cups all-purpose flour Filling 1 lb (454 grams) ricotta cheese (drained — the drier, the better) ____________________________________________________________________________

2 large eggs ____________________________________________________________________________

1/2 cup Three Brothers Honey ____________________________________________________________________________

Evenly arrange small pieces of the dough over the bottom of a 9-inch round tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed.

Cover the tart shell with plastic wrap and refrigerate for 30 minutes.

Meanwhile, heat oven to 350F and arrange a rack in the middle.

____________________________________________________________________________

When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes.

1/3 cup sliced almonds, toasted

Meanwhile, prepare the filling.

1 Tbsp grated lemon zest ____________________________________________________________________________

1/2 tsp cinnamon

This recipe requires a 9-inch round tart pan with removable bottom. It uses ricotta cheese, which should be drained overnight, or at least for a few hours.

For the filling: Place the drained ricotta, eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping down the sides of the bowl often with a rubber spatula, until the mixture is smooth and combined, about 1 minute.

Spread the filling in the warm tart shell and evenly sprinkle the almonds over top.

Bake until the centre of the tart is just set, about 25 to 30 minutes. Cool completely on a rack before serving.

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Ricotta & Honey Tart

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l o c a l ly produced, organic & t r a d i t i o n a l ly raised foods

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o you know where your food comes from? We do. Nicholyn Farms, 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.

Nicholyn Farms 3088 Horseshoe Valley Rd. W, (just east off Hwy 27 or just west off Hwy 400)

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Beet Risotto Ingredients: 2 Tbs olive oil __________________________________________________________________________

1/4 cup chopped onion __________________________________________________________________________

1 clove garlic, finely chopped __________________________________________________________________________

1 bay leaf __________________________________________________________________________

1 1/2 cups Arborio rice __________________________________________________________________________

Photos by SCOTT WOODHOUSE

3 cups chicken stock (hot) __________________________________________________________________________

1/2 cup cooked beets, pureed __________________________________________________________________________

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1 tsp lemon zest __________________________________________________________________________

1 1/2 tsp lemon juice __________________________________________________________________________

1/2 cup grated Parmesan __________________________________________________________________________

1 Tbs each chopped dill and cilantro or parsley __________________________________________________________________________

Freshly ground black pepper PREPARATION: In a large skillet, sautĂŠ onion and garlic in olive oil. Add the bay leaf and cook a few minutes. Stir in the rice and cook until translucent. Stir in 1 cup of the stock, keeping the remaining stock as hot as possible. Continue adding stock, 1/2 cup at a time. Add the beet puree, lemon juice and zest. Stir in cheese, parsley and dill.

The “rub� has been around for a while - it is a combination of spices, seasonings and herbs that add texture and flavour to meat, poultry and fish. Although rubs are readily available in grocery stores, they are easy to prepare and taste so much fresher when made from scratch.

Rainbow Trout on a Cedar Plank INGREDIENTS:

PREPARATION:

1 untreated cedar plank

Soak the cedar plank for several hours, making sure it is fully immersed.

__________________________________________________________________________

1-2 shallots, finely diced __________________________________________________________________________

8-10 cloves of garlic, minced __________________________________________________________________________

3 Tbs freshly chopped dill

In a small bowl, combine the remaining ingredients; do not use a food processor for this step as it will change the texture.

Cover and refrigerate for at least 1 hour.

__________________________________________________________________________

3 Tbs freshly chopped thyme __________________________________________________________________________

2 Tbs freshly chopped cilantro __________________________________________________________________________

2 Tbs grated lemon zest __________________________________________________________________________

3 Tbs fresh lemon juice __________________________________________________________________________

2 green onions, chopped __________________________________________________________________________

1 tsp olive oil __________________________________________________________________________

2 lb fresh rainbow trout fillets

Preheat the barbecue.

Place the trout on the cedar plank and sprinkle with salt and pepper. Spoon the rub mixture over the fish, set plank on the grill and close the lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.

Remove from grill and arrange on a platter. Garnish with lemon wedges and serve with cucumber dill sauce.

__________________________________________________________________________

Course sea salt and freshly ground black pepper

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C

omeexperienceourpassionforfinewinesfromaroundtheworld.

New to Barrie, Dale has been making wine for over 25 years and joined with the Vin Bon family that comes with a 35-plus year strong foundation. Vin Bon Barrie has everything you need for a successful wine making venture at home or on premise, from fresh juice and equipment to bottles, corks and accessories.

We start with our renowned Fresh Juice, not concentrate, imported from some of the most distinguished vineyards around the world. No water to be added and no yeast to pitch.

The grapes are harvested at their peak, crushed, pressed and cold shipped to keep them fresh and ready to be crafted into a fine wine.

Our micro winery has state of the art equipment infused with old world charm. We pride ourselves in carrying high quality juices for wine making, exceptional customer service and a wide variety of labels to package and personalize your vintage to enjoy with family and friends.

With less than 1/10 of the additives and preservatives, Vin Bon creates the healthiest wine, backed by our guarantee.

DoyouhaveaSpecialEventcomingup?Letusmakeyouanextraordinary wine for your Wedding, Birthday, Anniversary, or Corporate Gift Giving.

Come in and experience the difference Fresh Juice makes at less than half the price of retail wine.

Vin Bon Barrie 411 Huronia Road, Barrie 705-737-9463 www.vinbon.ca

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n Collingwood, when a ship was launched sideways, the whole town showed up to celebrate. When we work hard to craft the perfect beer, the whole town shows up to celebrate but stays a lot longer.That’s why at Side Launch Brewing Company, located at the base of the Blue Mountains, we’re all about inviting you to come celebrate our award winning beers.

Side Launch Wheat is an authentic Bavarian style wheat beer, served unfiltered with its natural yeast and proteins. Using traditional special yeast, the beer is bursting with flavours that may surprise you, reminiscent of bananas, cloves and lemons.

This style of wheat beer has a quite tart finish and should never be served with a lemon by default.

Side Launch Dark Lager is an authentic Munich style bottom fermented Dark beer (lager). It is characteristically a little sweet in the start, followed by a good malty character and continuing with a long, complex finish. It is brewed with a majority of Bavarian malt, including special dehusked dark malt from Bamberg to give it unusual smoothness.

Side Launch Pale Ale is a Canadian Pale Ale that marries the best of traditional English and American pale ale styles. We use Canadian Superior Pale Malt and a blend of traditional North American hops to create a very well balanced session beer with character.

Visit our website for our retail store and tasting room hours. We look forward to seeing you.

Side Launch Brewing Company 200 Mountain Rd, Unit 1, Collingwood 705-293-5511 sidelaunchbrewing.com

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Grilled Asparagus Photos by SCOTT WOODHOUSE

ingredients: 1 bunch of asparagus, washed and trimmed ____________________________________________________________________

1-2 Tbs minced garlic ____________________________________________________________________

1 Tbs freshly chopped rosemary ____________________________________________________________________

2 Tbs olive oil ____________________________________________________________________

Sea salt and freshly ground black pepper PREPARATION: Combine the garlic, rosemary, olive oil, salt and pepper in a plastic bag. Add the asparagus and marinate in the fridge for several hours or overnight.

When ready to grill, remove the asparagus from the marinade and arrange on prepared grill. Using tongs, gently move them around to avoid charring they only take a few minutes.

Remove from grill and add to the platter.

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Fine Dining

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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. With a variety of daily fresh baked items, friendly / knowledgeable staff, and a unique venue to turn your average meal into a dining experience, beautiful Bistro 26 awaits you!

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

Do you have a catering event coming up? Not a problem. From business luncheon, to Black tie, our qualified staff has you covered. With a combined 80-plus 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.

Bistro 26 5195 Highway 26 E., Stayner 705-428-4703 www.bistro26.ca t 2 a 0 s 1 t 5 e 5 3

o n ly t h e finest local ingredients from our region

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e are located right in the heart of Ontario’s Lake Country at Orillia’s BEST WESTERN PLUS Mariposa Inn & Conference Centre. The Grape and Olive Wine & Martini Bistro offers exceptional breakfast, private lunches and dinner entrées, not to forget our Sunday brunch, delectable desserts, customized martinis and our well-stocked wine list featuring wines from Canada and the finest regions from around the world.

Under the direction of Executive Chef Derek Mayes and our skillful award-winning culinary team, we are able to accommodate any special requests, whether a dietary or a simple preference, we are at your service. We are committed to using only the finest local ingredients and fare from our bountiful region. At the G&O nothing could be better than the fine cuisine prepared fresh daily. We participate in The Flavors’ of Lake Country, Barrielicious and many other local and regional events.

We look forward to seeing you!

There are many opportunities to experience the history of the Orillia area such as at the Stephen Leacock Museum and the Orillia Museum of Art & History. The artists of the area are famous for pottery, sculpture and painting. The heritage of the area is also enriched by the traditions and art of the First Nations Peoples. Wye Marsh (for nature lovers), Sainte-Marie among the Hurons, and Discovery Harbour are only a very few of the interesting features in the area.

A visit to the area is not complete without visiting Mariposa Market, the Rama Moccasin Shop and the Farmer’s Market every Saturday morning. The Trans Canada Trail system touches the rear of our property.

The Grape & Olive Wine & Martini Bistro 400 Memorial Ave, Orillia 705-238-5086 thegrapeandolive.com

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Copper Blues i s d i n i n g at its finest‌ s e r v i C e at i t s 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.

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Copper Blues Bar & Grill 156 Jozo Weider Blvd., Blue Mountains 705-446-2643 www.copperblues.com

MENU

Sample menu Appetizers

Our famous Louisiana Style Mussels Roasted Walnut Dusted Brie Fritters Appetizer Platter for Six Snow Crab Claws Lamb Skewers Butternut Squash Dip

chef’s creAtions lunch

Surf & Turf

Copper Burger

Copper Blues Fettuccine

Prime Rib Sandwich

Prime Rib

Tuna Melt

Rack of Lamb

Thai Red Curry Bowl

Catch of the day

Fish & Chips

8oz New York Striploin

Smoked Turkey & Brie

sAlAds/soups

Grilled Atlantic Salmon

Beet & Goat Cheese Salad

Butternut Squash Ravioli

Pear & Gorgonzola Salad

Chorizio Pizza

Seafood Platter for Two Beef Tenderlion Nightly Specials

Baby Kale Caesar Lobster Bisque French Onion

Fallicious: October 13th – December 3rd, 2015

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Rack of Lamb

with Caramelized Shallots and Honey Crust

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RACK OF LAMB WITH CARAMELIZED SHALLOTS AND HONEY CRUST ingredients:

PREPARATION

1/2 Tbsp olive oil

Preheat oven to 400F.

_____________________________________________________________________________

3 large shallots, chopped (about 1/2 cup) _____________________________________________________________________________

Salt and freshly ground black pepper _____________________________________________________________________________

3 Tbsp Dickey Bee Honey Balsamic Vinaigrette 1/2 cup fresh bread crumbs _____________________________________________________________________________

1-1/2 Tbsp fresh thyme leaves, chopped or 2 tsp dried thyme, crumbled _____________________________________________________________________________

1 rack of lamb (7 or 8 ribs), Frenched, at room temperature, trimmed of as much fat as possible _____________________________________________________________________________

1 Tbsp vegetable oil _____________________________________________________________________________

1 Tbsp Dickey Bee Honey (Wildflower or Buckwheat) _____________________________________________________________________________

1 Tbsp Dickey Bee Honey Mustard

recipe courtesy of Sandy Dickey

In small skillet, heat oil over moderate heat until hot, but not smoking. Add shallots sprinkled with salt and pepper, and cook (while stirring) until golden, about 5 minutes. Add vinaigrette, and boil until liquid is evaporated.

Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.

Season lamb with salt and pepper. Heat vegetable oil in a sauté pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and honey and pat on crumb mixture, making an even coating.

Roast lamb in middle of oven until a meat thermometer registers 120F for mediumrare, about 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops. Serves 2 to 3.

_____________________________________________________________________________

“You can also use this honey crust for ribs,” says Sandi Dickey.

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ocated in the heart of downtown Barrie, Town & Country Steakhouse has been offering unforgettable culinary experiences to residents and visitors for over 40 years. 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 also 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, we will exceed your expectations with outstanding service and delicious food to suit your needs. Our private dining room is equipped with its own bar, dance floor and entertainment amenities. We can host your business meetings and seminars with free Wi-Fi and AV equipment. We are also easily accessible with free on-site parking.

Come celebrate 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

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A TRADITIONAL STEAKHOUSE U S I N G O N LY T O P Q U A L I T Y M E AT S FROM OUR OWN IN-HOUSE BUTCHER SHOP

ANNUAL LOBSTER E V E N T I N M AY AND SEPTEMBER. F R E S H AT L A N T I C LOBSTER FLOWN I N T H AT D AY

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

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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 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.

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hether you would like to treat your sweetheart to an unforgettably romantic evening, share some family time or would rather relax to more casual fare, the Cranberry Golf Resort and Living Water Resort restaurants offer choices to please every palate. Visit one of our multiple restaurants, or join us for seasonal events throughout the year. Our talented culinary team specializes in classic favourites prepared with fresh, seasonal ingredients sourced locally. All of our outlets are open to the public.

Coming in 2015: Lakeside Seafood and Grill Situated along the shores of Georgian Bay, 2015 will see the launch of Lakeside Seafood and Grill. Enjoy sweeping views of the waterfront at Collingwood’s/ Blue Mountains’ only waterfront restaurant while indulging in a variety of local flavours. The new restaurant is part of exciting expansions at the Living Water Resort that includes a 5000 sq. ft.

Aquapath treatment spa.

Planning a Wedding or Event?

The Bear Estate is the only waterfront venue in the Collingwood and Blue Mountain area. With unforgettable views of Georgian Bay, events are sure to leave a lasting impression.

Allow our culinary team to delight your taste buds with a variety of customizable options catering to groups of up to 220 guests.

Contact our sales team today and let us help you plan a successful event!

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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. Sample wines from our extensive wine menu, featuring varied selections from around the world. Let the fireplaces set the mood for an intimate dinner for two, family gatherings or larger celebrations.

Lounge 26 – Light supper & CoCktaiL Lounge Gather your friends and retreat to the relaxed atmosphere of the Cranberry Golf Resort lounge. Sit back, share stories and embellish on your day’s activities and let the comfortable atmosphere help you unwind. Choose from a wide range of food and beverage options, including locally crafted brews as well as imported brands. 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. Reenergize and prepare for a day of recreational activities all available on site. 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 in the distance, Station on the Green offers a serene setting upon its newly expanded patio. Station on the Green is the best location 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.

Cranberry Golf Resort Collingwood, ON 705-445-6600 www.thecranberryresort.com

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“Feed the soul, not the hunger.”

CheF owner MarCo orMonde

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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.

He was honoured to receive the Reader’s choice Award for favourite Chef 2013, 2014 and 2015. “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 ribeye and striploin 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.

The North Restaurant & West Event Centre The North - 49 Mary Street 705-812-2192 thenorthrestaurant.com The West - 146 Toronto Street 705-792-3411 thewesteventcentre.com

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Pear, Prosciutto & Fig Tartines PHOTO BY Lisa Spolnik

Ingredients: 1 baguette, or preferred bread choice __________________________________________________________________________

5 oz of prosciutto, sliced or shaved thinly __________________________________________________________________________

1- 4 oz package of goat cheese __________________________________________________________________________

1 Bartlett pear, sliced thinly __________________________________________________________________________

4 fresh figs or 1 package of dried figs_ PREPARATION: Slice your bread or baguette into manageable appetizer slices, and toast on broil in the oven.

Cover your toasted baguette slices with goat cheese, top with prosciutto figs and pear.

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Quick Snack

“It doesn’t matter whIch restaurant you vIsIt at the resort, you can expect great food. our menu Is constantly changIng to offer seasonal dIshes that are both InnovatIve and excItIng to eat.

I thInk no matter what you’re lookIng for, we are able to offer It.” paul dIll, executIve chef at nottawasaga resort

Mahogany Room at Nottawasaga Resort 6015 Highway 89, Alliston 705-435-5501 www.nottawasagaresort.com

Y

ou may not have thought of the Nottawasaga Resort as a dining destination, but that’s about to change. The resort, which has been a fixture in Alliston for over 45 years, offers two restaurants and a lounge that are open to the general public. Not only will you be treated to a delicious meal you’ll also have the opportunity to experience first-hand the stunning renovations that the resort has undergone in recent years.

Each of the resort’s restaurants are uniquely appointed offering a dining experience distinct to each room. With a focus on fine dining, the elegant Mahogany Room is ideal for a romantic evening, a social gathering or a business meeting and offers an exquisite selection of wines and menu choices that will certainly delight your palate.

The restaurant itself offers a tasteful and sophisticated ambiance. Beautiful views of the outdoor scenery mix harmoniously with elegant fine fabrics, refined finishes and rich mahogany wood details – the namesake of the room.

Nestled within the intimate Mahogany Room, La Tavola del Padrone provides an exclusive space for private dinner parties and special occasions.

The carefully curated menu has been designed to entice the most discriminating of taste buds and offers both traditional and contemporary dishes. The fusion of the finest local and seasonal ingredients results in a flawless combination of classical cuisine with a twist of innovative flair that truly excites.

A perfectly balanced wine list, offering a vast selection of superb international and Ontario wines, as well as limited edition vintages and many fine spirits, are available to accompany any item on the menu.

For your next special occasion, try the Mahogany Room – an exquisite culinary journey awaits you. t 2 a 0 s 1 t 5 e 6 7

freshest ingredients, in the city!

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The FarmhouSe in Barrie For The FreSheST ingredienTS, and The moST deliciouS Food in The ciTy!

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ocated on Barrie’s waterfront, we feature the best in farm fresh food and family casual dining. Our unique location offers two 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. 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 seven days a week starting at 11 am.Saturday and Sunday come by for our farm-fresh breakfast from 8:30 am. Appy Hour every day from 4-6 pm and Roast Beef Dinner Sundays start at 4 pm.

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 268 Bradford Street Barrie 705-737-0522 Thefarmhouse.ca

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Barrie’s Best kept secret!

Fresh Food…

Fresh ideas and a Fresh outlook

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ourmet seasonal fare in a casual, refined space. Consistently rated one of Barrie’s top restaurants, Painters Hall is the ideal venue for special celebrations, important business meetings, romantic evenings or after work snacks and cocktails.

A long hallway showcases Simcoe County’s best artists affording visitors two options.

Candlelight mellows the refined, rustic front dining room while the back lounge buzzes, offering a fantastic bar menu complemented by terrific wines, classic cocktails and Ontario craft brews.

Our culinary team offers a perfect balance of seasoned experience and youthful creativity. Our team has trained in Canada’s best restaurants, with world renowned chefs, and 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

Painters Hall Bistro 17 Clapperton St. Downtown Barrie 705-797-8844 www.paintershall.ca t 2 a 0 s 1 t 5 e 7 1

t Firs

Pla

ce

in the Students4Soup Challenge

Autumn Roasted Vegetable Bisque Recipe courtesy Ruth Rennie, Samantha Lark, Alex Sherman

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autumn roasted vegetable bisque Serves 6

Photo by Ellie Kistemaker

Spice Blend:

PREPARATION:

1 tsp Hungarian paprika

In a small bowl, mix together the spices.

Set aside.

__________________________________________________________________________

1/2 tsp garlic powder __________________________________________________________________________

1/2 tsp dried oregano __________________________________________________________________________

1/2 tsp onion powder __________________________________________________________________________

1/2 tsp dried basil __________________________________________________________________________

1/2 tsp black pepper __________________________________________________________________________

1/2 tsp fine grain sea salt Ingredients: 2 tsp extra virgin olive oil (divided) __________________________________________________________________________

1/2 apple, peeled and finely sliced __________________________________________________________________________

1/8 tsp brown sugar __________________________________________________________________________

1/8 tsp ground cinnamon __________________________________________________________________________

4 cloves garlic, minced __________________________________________________________________________

1 onion, diced __________________________________________________________________________

3 carrots, chopped (about 2 cups) __________________________________________________________________________

1 bell pepper, chopped __________________________________________________________________________

2 cups sweet potato, chopped __________________________________________________________________________

4 cups vegetable broth

In a small saucepan, heat 1 tsp oil on medium heat. Add apple, brown sugar, and cinnamon; cook until apple become soft. In a large saucepan, heat 1 tsp oil on medium heat. Add the garlic and onions; cook until the onions look translucent. Add carrots, bell peppers and sweet potato.

Add vegetable broth and spice blend and stir well. Bring the mixture to a boil and add the bay leaves.

Once the mixture has boiled, simmer the soup with lid off for at least 20 minutes and vegetables are very tender.

During the last 5 minutes of simmering, season with sea salt (as desired) and remove bay leaves.

Let the mixture cool down, and add the caramelized apples. Using an immersion blender or food processor, puree soup to desired consistency.

Return soup to large saucepan and add milk and strained tomatoes. Heat (being careful not to boil as milk or cream will separate) and serve.

__________________________________________________________________________

2 bay leaves __________________________________________________________________________

2 cups whole milk or half and half cream __________________________________________________________________________

Soup to warm the soul!

1 cup strained tomatoes __________________________________________________________________________

Sea salt, to taste

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5. Always trim the fat and when grilling low-fat meats and other foods that can stick, apply oil or nonstick cooking spray to the grill grate before placing it on the grill and before the grill is heated.

Great Grilling Tips Grilling is a combination of technique, art, and practice. Here are a few tips for great grilling - any time of the year!

1. Always keep your grill clean. This is essential for good-tasting food and general safety.

2. Never use lighter fluid on charcoal unless you want your food to taste like volatile organic compounds. Use an electric starter and always make sure the coals are white before starting.

3. Always use long-handled cooking tools to avoid burns and splatters. Your basic grill kit should include long tongs, a stiff-wire brush, a mop brush for saucing, a large offset spatula, and a pair of elbow-length grill gloves.

4. Always keep a close eye on what you’re grilling. Food can burn quickly, so be on guard and check food frequently.

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6. Never flip your steak more than once on the grill and never stab your steak with a fork or sharp utensil, use a spatula to keep those precious juices in the steak.

7. Don’t limit yourself to meat. Grill veggies. Try marinated vegetables on a skewer, on the grilling tray or wrapped in foil. Grilled fruit also makes a sweet, healthful dessert. Cook vegetables and fruits at the outer, cooler edges of the grill since they tend to burn more quickly than meat.

8. Don’t be a compulsive turner. Turning food is essential to even cooking, but turning too often slows cooking and can result in tough, dry food. Ideally, most fish and meats should be turned only once during cooking time.

9. Always soak wooden skewers in water for at least 20 minutes before building kabobs to prevent skewers from burning.

10. When it comes to seasoning, spice up your food a good hour or two before it hits the grill. And don’t apply sauces prior to grilling. Not only do they tend to drip onto the coals and cause flare-ups, but most also contain sugar, which will burn quickly and give the food a burnt taste.

Catering

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

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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 table 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.

Catering by Colin 28 Currie Street, Unit 15 Barrie 705-726-3755 cateringbycolin.com

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This classic Italian appetizer is sure to delight.

Roma Bruschetta

PREPARATION: With a knife, cut Roma tomatoes into quarters then gently remove seeds and juices. Discard seeds and juices. Once quarters are complete, cut into Julienne strips and then into a uniform dice. Place into a mixing bowl.

Cut red onion into comparable diced sizes and add to the mixing bowl.

Photo by Ellie Kistemaker

Makes 4 servings Recipe courtesy of Cicco’s Ristorante.

INGREDIENTS: 8 Roma tomatoes _____________________________________________________________________________

1 red onion _____________________________________________________________________________

6 medium sized fresh garlic cloves _____________________________________________________________________________

1 tsp salt _____________________________________________________________________________

1 tsp pepper _____________________________________________________________________________

3 Tbsp pure virgin olive oil _____________________________________________________________________________

2 Tbsp balsamic vinegar _____________________________________________________________________________

1 bunch fresh basil _____________________________________________________________________________

1/3 cup feta cheese _____________________________________________________________________________

1 9oz homemade or store bought dough

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Finely chop garlic cloves and add to the mixing bowl. (For quicker results, you can use a garlic press).

Add salt, pepper, olive oil and balsamic vinegar.

Separate basil leaves from stems, stacking on top of each other and roll; cut crosswise and thin. Add to bowl. Note: for best results, let mixture marinate for 24 hours.

Preheat oven to 350F. With a rolling pin, stretch out dough to desired size. Place on a flat oiled baking sheet and place in oven. Bake for 5 minutes and flip dough.

Remove from oven, and top dough with bruschetta mix and feta cheese. Bake for another 5 minutes. Cut to liking, plate and serve.

W

e offer an extensive selection of menu options for both corporate and private functions from barbecues & weddings to corporate working lunches and celebration of life events. We can confidently offer something for every taste, budget or occasion and we look forward to serving you.

Why Food as a business?

Food is like art…you use your imagination to create the final dish.

What is your signature dish?

Grilled Atlantic salmon with a dill hollandaise sauce garnished with fresh dill.

C&T Catering 81 Hart Drive, Barrie Scarpaccio Ristorante 705-797-2507 dining@scarpaccioristorante.com www.scarpaccioristorante.com

What is your Favorite ingredient?

There isn’t one ingredient but we like to use fresh herbs because it adds great flavours to our dishes.

What’s the one thing people need to try beFore leaving your establishment?

You must try our desserts. My personal favorite is the banana bread pudding drizzled with our homemade caramel sauce.

Owners Terry McNaughton and Chef Chris Buur’s invite you to come and try their food at Scarpaccio’s Ristorante Bar & Grill 705-797-2507 or Wentworth’s Eatery Café 705-503-3287

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Chocolate-Orange Dunked Macaroons ingredients:

PREPARATION:

1/2 cup flour

In a large bowl, combine flour, coconut and salt to mix well. Stir in the condensed milk and vanilla to mix well.

_____________________________________________________________________________

2 1/2 cups shredded coconut _____________________________________________________________________________

Pinch of salt _____________________________________________________________________________

2/3 cup light sweetened condensed milk _____________________________________________________________________________

1 tsp vanilla _____________________________________________________________________________

6 oz from a chocolate-orange bar _____________________________________________________________________________

Drop the batter by big tablespoonfuls onto parchment lined baking sheet about 1� apart.

Bake in a preheated oven at 350 for 20 minutes.

Remove from oven and cool on wire rack for 10 minutes.

In a small bowl, melt the chocolate in the microwave at medium-high for a minute or two. Whisk until smooth. Dip each macaroon to coat one half.

Let cool completely before serving.

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International

All organic and gluten-fre Serve with glut e. en crackers, naan -free bread or gluten-free bread.

Red Lentil Curry RECIPE courtesy kim vidya & chef dave howie

INGREDIENTS: 2 tbsp coconut oil _____________________________________________________________________________

1 lb (454 grams) chopped onion _____________________________________________________________________________

1 tsp cumin seeds _____________________________________________________________________________

1 tsp mustard seeds _____________________________________________________________________________

2 tbsp chopped garlic _____________________________________________________________________________

1 tbsp chopped ginger _____________________________________________________________________________

1 tbsp turmeric _____________________________________________________________________________

2 tbsp Masala spice mix _____________________________________________________________________________

2 bay leafs _____________________________________________________________________________

3 cloves _____________________________________________________________________________

1/2 tsp ground cinnamon _____________________________________________________________________________

1-1/2 cups red lentils _____________________________________________________________________________

5 cups water _____________________________________________________________________________

1 can of coconut milk _____________________________________________________________________________

Herbamare (a blend of sea salt, herbs and seasonings), to taste

PREPARATION: In frying pan, add oil. Over medium heat, sautĂŠ onions with cumin and mustard seeds. After about 5 minutes, add garlic and ginger and sautĂŠ for another 5 minutes.

Add turmeric, Masala spice mix, bay leaves, cloves and cinnamon; cook for 2 to 3 minutes.

Add lentils to mixture and toast for 4 to 5 minutes on low to medium heat.

Add water and season, to taste.

Once cooked, remove bay leaves and cloves and add coconut milk. Mix well and transfer to a stainless steel bowl to cool.

C

lyde Almeida is proud to bring the tastes of India to Alliston. “It’s exciting to own Alliston’s first Indian restaurant,” the 42-year-old chef/ owner of Indian Flames says with a smile.

Since opening his 32-seat restaurant a couple of years ago, this culinary proprietor has received a warm welcome.

Recently, we caught up with the busy chef at his popular eatery.

With sitar music playing in the background, we discovered his passion for good Indian food and his commitment to pleasing his customers.

“In gIvIng Is receIvIng” - c ly d e check out our cookIng classes on Fa c e b o o k every month!

What are some of the house specialities?

The kabab rolls are my house speciality. My vindaloo is also very, very much in demand. We have shrimp, chicken, beef, fish vindaloo any type you want! Everything is popular, but people have their favourite Indian dishes, which they order every time they come here. Many of my guests don’t even have to tell me what they want — I just know because their order is always the same. When I see them walking up to the door, I just go ahead and place their favourite food order [laughs]. tell me about your culinary training I’ve been a chef for 26 years. I received my training in Karachi at the Hotel Marriott. I also did two diplomas and one degree in cooking.

In Canada, I did chef’s training at Liaison College and graduated with honours. tell me about your menu It’s a sampling of the best of India. It showcases various regions in India and their specialities. Different regions of India offer their own specialities with their very own taste, subtlety and aroma. We have the best Korma you would get from Delhi, the best Mumbai butter chicken and the best Goa beef vindaloo, and so on.

What’s your cooking philosophy?

I believe our main purpose as humans is to serve. The best way to serve somebody is by feeding them good food. That’s my philosophy and it has taken me a long way. I love pleasing people as it gives me great pleasure and joy.

Indian Flames 33 Paris St., Alliston 705-435-3393 indianflames.ca t 2 a 0 s 1 t 5 e 8 3

Three differenT cuisines under one roof

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ocatedindowntownBarrieyouwillfindthe eclectic Taj Bistro. This 40-seat restaurant has an upscale, modern atmosphere and a waterfront view that is a perfect place for lunch or dinner.

Taj Bistro offers Authentic Indian, Continental and Oriental cuisine that is perfect for those who are with a group of people and can’t decide what food will fit them all. By offering three different types of cuisine, the menu will appeal to everyone’s taste buds.

They have skilled chefs who are trained in all of these cooking techniques and everything is made in-house from scratch with pride. Along with offering great food, they pride themselves in exceptional service.

The majority of the menu is Indian food, including your favourites like samosa’s, curries and butter chicken. Taj Bistro believes in keeping dishes authentic by remaining true to traditional recipes and cooking techniques.

All curries are gluten-free and there are many vegetarian items to choose from.

When deciding where to eat next, stop by Taj Bistro for one of their daily specials, take-out or simply stay to enjoy the relaxing atmosphere.

Come and taste for yourself the authentic cuisine and spellbinding flavours.

TAJ Bistro 140 Dunlop St. E. Suite #101, Barrie 705-252-TAJ7 (8257) tajbistro.ca

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handmade somosa Recipe courtesy of Ketan Patel of Taj Bistro Photo by Ellie Kistemaker

INGREDIENTS:

Samosa Filling

Samosa Dough

4 Tbsp unscented oil

4 cups all-purpose flour ___________________________________________________________________________

2 tsp whole ajwain (bishop’s weed, or carom seeds) ___________________________________________________________________________

1 tsp salt ___________________________________________________________________________

4 TBSP unscented oil ___________________________________________________________________________

warm water, as required PREPARATION:

___________________________________________________________________________

1 medium onion, diced ___________________________________________________________________________

1 tsp turmeric 1/2 tsp cumin seeds ___________________________________________________________________________

1 to 2 tsp ground cumin ___________________________________________________________________________

1/2 tsp dried mango powder ___________________________________________________________________________

1/2 tsp garam masala ___________________________________________________________________________

4 large potatoes, peeled and chopped ___________________________________________________________________________

Sift the flour, ajwain seeds and salt into a large bowl, and make a well in the centre.

Rub the oil into the flour. Add the warm water, a little at a time, and knead into the flour adding more water as required to make a soft and pliable dough (the amount of water will vary each time you make the recipe).

Knead dough for 4 to 5 minutes, until smooth.

3-1/2 cups water ___________________________________________________________________________

1 cup fresh or frozen peas ___________________________________________________________________________

Juice of half a lemon ___________________________________________________________________________

Salt to taste ___________________________________________________________________________

Large handful coriander, chopped PREPARATION: Heat oil in a sauté pan, add the onion, and fry for 5 to 7 minutes, until the onion is soft, but not coloured.

Add turmeric, cumin seeds, ground cumin, mango powder and garam masala. Fry together for a couple minutes, then add the potatoes. Sauté the potatoes

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Handmade Samosa

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Best ta s t e o f IndIa

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elighted to be considered Barrie’s finest, chef brothers Yar and Nur Mohammad have committed over 20 years to tantalizing the palates of their customers. Word-of-mouth literally travels, as their following includes customers from as far away as several European countries.

Catering to their customers, these easy-going brothers are happy to customize a meal to suit individual palates. Using only natural ingredients.

Touted by numerous food critics and various media publications, as one of the “best tastes of India.” Creating popular dishes like Chicken Vindaloo and their delicious melt-in-your mouth butter chicken, which

was named by the Toronto Star Week TV Guide’s Peter Tammeru, as the “most delicious butter chicken,” these award winning chefs revel in constant praise of their culinary creations.

With a true affinity for what they do, quality and maintaining their status as one of “Barrie’s Best” simply comes naturally Open seven days-a-week the alluring aroma will bring you in. Tara offers an “all-you-can-eat” lunch buffet $13.99.

You can taste test and then go back for more!

The phenomenal taste will keep you coming back.Yar and Nur send a heart-felt thank you to their customers in Barrie and across the country.

Tara Indian Cuisine also caters.

Tara Authentic Indian Cuisine 128 Dunlop St., E. Downtown Barrie 705-737-1821 www.taracuisne.com t 2 a 0 s 1 t 5 e 8 9

Bringing a little Bit o f i t a lY to Barrie

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neighbourhood staple for almost seven years, since opening in Downtown Barrie, il Buco has been dedicated to presenting one of the most innovative and interesting Italian menus 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 palates, as well as a wide variety of pre fix menus for group gatherings. It also features a luncheon special‌ three courses for only $15.95.

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! il Buco would like to say thank you and extend their great appreciation to their wonderful and distinguished clientele for supporting them in their efforts to bring guests dishes inspired by the very old and the very new in the best tradition of fine Italian cuisine.

Join il Buco for lunch and dinner Tuesday to Friday, dinner only on Saturday and Sunday, closed Mondays.

il Buco 31 Dunlop St. E. Downtown Barrie 705-735-9595 www.ilbucoristorante.com

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“the land of smiles� We believe in the traditions of thai h o s p i ta l i t y

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reen Mango Tree is known for its refreshing cuisine and Asian atmosphere. While the Pad Thai is as traditional as Siam, expect to find a treasure house of Asian favourites. The menu offers fusion food with Thai flare so you don’t have to travel to the Far East for authentic, 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 extend our most sincere thanks to all our customers from all over Canada for their continuing support and making us the successful business we are today.

Come in and experience for yourself what the Toronto Star called “dishes to die for” and “one of the best restaurants in Barrie.”

Previously voted Barrie’s favourite Thai cuisine for the Readers’ Choice awards.

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

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

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mini Crab Cakes with Wasabi mayonnaise Photo by Ellie Kistemaker

ingredients:

PREPARATION:

1 lb crabmeat, squeezed dry and shells removed

For the crab cakes:

___________________________________________________________________________

3 Tbs light mayonnaise ___________________________________________________________________________

2 eggs ___________________________________________________________________________

1 tsp dry mustard

In a large mixing bowl, combine 3 Tbs mayonnaise, eggs, mustards, Tabasco, cayenne, salt and pepper. Add the crabmeat, pimento, corn, parsley and seasoned breadcrumbs. Stir until combined.

___________________________________________________________________________

1 Tbs Dijon mustard ___________________________________________________________________________

1/4 tsp Tabasco ___________________________________________________________________________

1/4 tsp cayenne pepper ___________________________________________________________________________

1/2 tsp salt ___________________________________________________________________________

1/4 tsp freshly ground black pepper ___________________________________________________________________________

2 Tbs chopped pimento ___________________________________________________________________________

1/2 cup cooked corn niblets ___________________________________________________________________________

1 Tbs chopped parsley ___________________________________________________________________________

1 cup bread crumbs ___________________________________________________________________________

1/3 cup light vegetable oil

Shape mixture into small patties to make about 20. In a skillet (or wok), heat the oil on medium heat. Cook patties for about 3 minutes per side or until lightly browned.

Remove from skillet and drain on paper towels.

May be done ahead and refrigerated.

Serve at room temperature with Wasabi mayonnaise.

Serves 4-6.

For the Wasabi Mayonnaise: Combine 1/2 cup light mayonnaise with 1 tsp wasabi paste (or more if you like it hot) and pour into a covered container.

Refrigerate until ready to serve.

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Mini Crab Cakes

with Wasabi Mayonnaise

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Rum and Vanilla Bread Pudding

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This delicious recipe is courtesy of the Barrie Country Club’s executive chef Winston Barrett and executive sous chef Cheryl Monk.

rum and vanilla bread pudding ingredients: 2 loaves white bread (you can substitute raisin bread or croissants) _____________________________________________________________________________

2 litres 2% milk _____________________________________________________________________________

1 can evaporated milk (or 1-1/2 cups of 35% cream) _____________________________________________________________________________

1/2 cup dark rum _____________________________________________________________________________

1/2 cup sherry _____________________________________________________________________________

1 tsp nutmeg _____________________________________________________________________________

2 tsp pure vanilla extract _____________________________________________________________________________

2 cups granulated white sugar _____________________________________________________________________________

1/2 tsp salt _____________________________________________________________________________

5 eggs _____________________________________________________________________________

1 cup raisins _____________________________________________________________________________

PREPARATION:

Crack eggs into another mixing bowl. Pour milk mixture slowly into eggs while whisking fast, as to not cook the eggs.

recipe barrie country club Photos Ellie Kistemaker

Pour cubed bread into a separate large mixing bowl. Add milk and egg mixture and raisins, lightly stir until all bread is covered in mixture. Transfer bread mixture into the smaller 16-inch greased casserole dish. Add enough water into larger casserole dish to create a water bath for smaller casserole dish to fit inside of.

Place in preheated oven and cook for 45 minutes. Before taking out of oven, use a toothpick and prick the centre of the bread pudding. If toothpick is dry, the bread pudding is done and can be removed from oven. If still moist, continue cooking for another 8 to 10 minutes and recheck with toothpick.

Allow to cool for at lease 20 minutes before cutting and serving. It can be served with your choice of fresh berries, caramel sauce or icing sugar. {Serves 8 to 12}

On the day before baking, cut bread into 2-cm cubes. Lay the cubes flat on baking sheet and allow to dry for at least 24 hours.

Heat oven to 350F. With butter, grease a 16-inch glass casserole dish. Heat milk and cream or evaporated milk, rum, sherry, nutmeg, vanilla, sugar and salt in pot whisking frequently until reaching a light boil. Reduce heat and continue whisking frequently.

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T

he Rafe Resto Lounge is located on the shores of Georgian Bay overlooking the prestigious yacht club in Thornbury. Its location is spectacular in itself.

During all seasons, The Rafe boasts to have the only patio and fine dining experience by the water’s edge from Collingwood to Meaford.

“Fantastico!”

The warmth of the Rafe family’s Italian heritage embraces their passion to make your dining experience memorable. Simply the best in cuisine and service provides an atmosphere awaiting your return, the Italian way.

Chef Francesco Comito is proud of his creations, which are enhanced by fresh local products and evolve into new fusions of taste of modern Italian gourmet. His daily specials including Vegan and Natural (Raw) Gluten Free will surpass your expectations.

Wood-fired pizza provides a traditional timeless satisfaction for all to enjoy.

Whether après Ski or other challenging activities,Rafe welcomes you.

The warmth and glow of the fireplace in the Fine Dining and the cozy Resto Lounge will add to your comfort, relaxation and good conversation.

Explore and enjoy the finest selection of private label wines in the Blue Mountain area.

Live entertainment just makes weekends even better at Rafe Resto Lounge.It’s the perfect place to meet and enjoy good company.If you are planningaspecialoccasion,aChristmasParty,ManagementMeetingsof ten or more contact Angie Petrusa our Event Coordinator. Whether in your home or ours – we have the perfect setting. Rafe time is for special times. Make it your time.

Modern Italian with a Twist

Rafe Resto Lounge 15 Harbour St., Thornbury 226-665-1100 info@raferestolounge.com

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Call 1.888.278.8112 or visit cobblebeach.com