culinary guide

Go Forth and Eat

Where to buy, dine and enjoy locally in Kingston, Ontario

Credits This lovely guide would not have been possible without the delicious talent of our team. We’d like to raise a local glass to the following contributors: Published by Downtown Kingston! BIA Coordination and Editing Downtown Kingston! BIA Staff Editorial Patricia Henderson, Writing by Design Illustration & Design Robert Mutch, mutchmedia inc.

Restaurant & Food Photography Suzy Lamont, Suzy Lamont Photography

Photography: Paul Wash

Welcome to Kingston (a.k.a. Yummytown, Num-numville or Flava City ) A foodie’s heaven on earth! From the Kingston Public Market – the oldest continually running market in Canada (www.kingstonpublicmarket.ca), more restaurants per capita than almost any other place in Canada and our farmers who tease our unique terroir from our rich soils, you can easily fill your days with nothing but culinary magic. Lucky for you, you’re currently holding Kingston’s best foodie guide, highlighting all of the gastronomic goodness Kingston has to offer. Inside these pages you will find profiles on local restaurants, producers and businesses tucked amongst editorials written about Kingston’s culinary history and why eating local is so wonderful. Given that this guide was produced by the Local Food Local Chefs initiative, you can bet your beets that you can stop into any of the businesses featured in this guide and find unique local tastes.

So, enjoy your time in Kingston strolling down through the market and up and down our historic streets.

We hope you brought your appetite because there is deliciousness waiting around every corner!

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

This culinary guide is a project of the Local Food Local Chefs Initiative. The Initiative, which began in 2008, is aimed at growing Kingston’s local food economy and spreading the word about the region’s fantastic culinary tourism scene.

We would like to thank all contributing partners in the Local Food Local Chefs Initiative for putting their money where their mouths are, so to speak, over the past few years in support Kingston’s local food economy. Contributors include the Ontario Ministry of Agriculture, Food and Rural Affairs, Downtown Kingston!, The City of Kingston, Kingston Accommodation Partners, Kingston Producers Group, Tourism Kingston a division of the Kingston Economic Development Corporation.

For more information on the Local Food Local Chefs Initiative visit www.kingstonfood.ca.

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S T N E I D E R ING

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

KINGSTON FOOD EVENT LISTINGS For more information about these delicious events, visit

Toast to Tapas (February) Back by popular demand, FEB FEST will be spiced up again this year by Kingston’s favourite winter local food event - A Toast to Tapas! During the four days of FEB FEST, foodies can stop into participating downtown Kingston restaurants between 3pm-6pm daily to enjoy locally sourced tapas masterfully paired with local wine or beer.

Kingston By Fork (Summer) If you’ve ever wondered about the culinary history of the Limestone City, Kingston by Fork is just the ticket you need. With Kingston By Fork’s guides leading you through the Public Market and the historic city streets you’re sure to catch a glimpse of Kingston’s gastronomic scene. Visit www.kingstonbyfork. com for more details and to purchase tickets.

Chef Cooking Demos (July & August) Come down to the amphitheatre in Springer Market Square every Saturday at 11am during July and August to enjoy delicious local morsels prepared by your favourite chefs with local food from the market. Samples are available for only $2 and are sure to leave you wanting more!

www.kingstonfood.ca www.febfestkingston.com

www.kingstonbyfork.com 4

www.downtownkingston.ca

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

BITES Busker Bites (July) While Buskers are on the street showing off their talents, step into a participating restaurant to see what our chefs do best. Enjoy locally sourced skewers paired with a local pint or glass of wine.

And for the safety of others, please do not juggle the food!

www.kingstonbuskers.com

Homegrown Blues Food (August) Homegrown Blues Food will showcase the quality of food produced by the region’s farmers and the high calibre talent of Kingston Chefs, while celebrating blues culture and cuisine. All participating restaurants will offer locally sourced “southern” style dinner menus from 5pm daily during the four days of the Limestone City Blues Festival.

Price range varies on a per restaurant basis. www.kingstonblues.com

Fare on the Square (September) Celebrate the harvest season with delicious food at the Kingston Public Market! Local chefs from Kingston’s best restaurants team up with local producers to offer some downright delicious local tastings. Samples are first come first served so be sure to arrive early!

www.downtownkingston.com 5

Farm to Fork Harvest Dinners (October) Farm to Fork Dinners feature producers and chefs teaming up at a different restaurant per week during the event to offer a dinner menu sourced straight from the producers’ farm. Both the chef and the producers will be present to share information about their products and food philosophies.

Harvest Dinners do require a reservation and spaces fill up quickly. www.kingstonfood.ca

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

TEN GOOD VERY GOOD

REASONS TO EAT

FARM TO FORK

There was once a time when it was unheard of to eat food that was out of season, let alone out of country. Holiday oranges tucked in the toes of December stockings were an exotic treat. But as the availability of foodstuffs from around the globe became the norm, we lost touch with the foods grown right next door.

The Local Food Local Chefs Kingston Initiative raises awareness of the abundance of these local foods, wines and beer. And those who know food best, our magical chefs, believe that there are some very good reasons for getting our foods within a 100-mile radius.

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IT TASTES BETTER “People are so used to flours without taste, that when they open the bags of my stone-milled products, they are always astonished at the great flavour!”

CIPM FARM

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IT IS HEALTHY AND BETTER FOR YOU “It is the difference between buying orange juice in the store and squeezing your own fresh juice. Orange juice stored in holding tanks loses colour and flavour which has to be added back. Slow food is about squeezing your juice and drinking it right away.” OLIVEA

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SUPPORTS A CLEAN ENVIRONMENT “Long term sustainability is built around sourcing things locally on every front. As the price of oil goes up, we will depend much more on the circle of suppliers nearby.” IRON DUKE “Someday those big transport trucks won’t pull up to the stores with imported food when fuel is not so plentiful. It’s important to rebuild the local food infrastructure now.”

LIMESTONE ORGANIC CREAMERY

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

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SUPPORTS LOCAL FARM FAMILIES “The goal is to preserve the family farm.

Wherever you look you see empty barns. We want to encourage the young farmers, the next generation, to stay.”

LIMESTONE ORGANIC CREAMERY IT BUILDS COMMUNITY “We build wonderful relationships. We can sit down with our producers and discuss what we want each year. The more I know, the more I can tell our cooks and servers, and the more they can relay that information on to our customers. People want to go back to their roots.” ATOMICA IT IS THE FUTURE “It keeps the cash flow in the community and this keeps the local economy booming.” TANGO “In 2000, the availability of local food wasn’t there, but now it has exploded. There is a public awareness and demand. Now we buy hand to hand – food goes from the farmer to the chef. You know what they sayif your grandmother wouldn’t`recognize it as food, it probably isn’t food.”

LE CHIEN NOIR BISTRO

IT GOES BACK TO OUR ROOTS “Now that we have young families, our efforts reflect into our children and we see them grow, appreciate good work, healthful food, and take pride in this type of work.”

PATCHWORK GARDENS IT ADDS VARIETY TO OUR DIET AND LIVES “Used to be, with corporate farming, we saw just two types of lettuce. But fifty years ago, there might have been 10 types.

So we are increasing variety in the crops and people are learning how to cook and eat different things. Things that were lost are coming back.” LE CHIEN NOIR BISTRO IT`S NATURAL! “Organic farming is exciting as you discover all these ways of working with nature that are actually less problematic than spraying.”

CIPM FARMS

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IT IS MORE PERSONAL “I like to know where things come from. I see my suppliers on a daily basis. I deal with real people and if you are ever in a bind, they help you out.” HARPER`S

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

Fanatics Sports Lounge

Barrie St

Queen St

Clergy St

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Section 1

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Princess St

Amadeus Café.................................. 9 Fanatics Sports Lounge................10 Geneva Crêpe Café & Bistro........11 Windmills Café & Catering...........12 Heirloom Seed Sanctuary............13 Wendy’s Mobile Market...............14

Sydenham St

> Windmills Café

Food Q&A

Montreal St AMADEUS CAFÉ & SCHNITZEL HAUS

Q: For every dollar you spend for produce at the supermarket, how much goes to the farmer who grew the produce: (a) 5 cents; (b) 10 cents; or (c) 15 cents?

Bagot St

A: About 5 cents (National Campaign for Sustainable Agriculture).

<Brock St

Illustrations by Robert Mutch, © 2012 mutchmedia inc.

GENEVA CRêPE CAFÉ BISTRO

Wellington St 8

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

STEAM WHISTLE BREWING Toronto, ON www.steamwhistle.ca

AMADEUS CAFÉ

GREENLANE ESTATE WINERY Beamsville, ON www.greenlanewinery.com

BARLEY DAYS BREWERY Picton, ON www.barleydaysbrewery.com

WALLACE MEATS INC Glenburnie, ON 613-536-6379

Restaurant & Biergarten – Beer by the Litre, Food by the Metre

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madeus Café is definitely a family affair. Owner and Chef Brian Breitwieser started it with his parents two decades ago with the shared vision of serving authentic German/Austrian cuisine and traditional European fare. “At the time we created the same food we ate at home on weekends using old family recipes.” Today German chef Peter Steger still follows those traditional recipes but adds his own creative flair.

“Now we use European flavours with local ingredients.”

Today they are also the only German restaurant in Kingston. “This is especially nice for German and Austrian families here because we offer their home food done well. We have 14 schnitzels on the menu and if you have never been before, you can even share the Amadeus Platter for Two to get a little taste of everything.”

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Amadeus offers a huge draught beer selection with seven German beers on tap and a beer garden out back in the summers. For a bit of beer drinking fun, you can order The Boot- a 2 litre glass boot often passed from person to person. “The trick is to pass it around and take a drink, but if you make a bubble, or cause a splash, you have to buy the next boot!”

As for the future, Breitwieser’s nephew is now a chef-in-training with plans to return to work at Amadeus.

“He has the same passion for our food and will be the third generation to carry on the family tradition.”

170 Princess Street 613-546-7468 www.amadeuscafe.ca

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

FANATICS SPORTS LOUNGE Where Food is as Serious as the Game

LINWOOD ACRES TROUT FARMS LTD Campbellcroft, ON 905-797-2484

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BREAD & BUTTER BAKERY AND FINE PASTRIES Kingston, ON www.breadandbutter.ca

anatics, under the watchful eye of Aquaterra’s Clark Day, is all about high-end sports excitement. With an urban chic design, this is a hopping place for students and families alike. A sports lover’s dream come true, the restaurant has wall-towall high definition televisions along with two big screen projectors. Kids will love that they have their own TV in some of the booths.

Day says, “the food here is taken very seriously. Our hamburger is made of local beef and we offer everything from chicken wings to salmon. We always bring in new menu items and soon will be one of the few places to offer smoked meat sandwiches.”

“All of us, from our general manager Craig Ross to Chef Kristian Nesbitt, care about taste for sure, but also about the health of our guests. We buy local because we know all the farmers and know how they have taken care of their produce.”

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IRONWOOD GARDENS Gananoque, ON www.ironwoodgardens.ca

QUINN’S MEATS LTD Yarker, ON www.quinnsmeats.com

For special occasions there is a separate “Skybox” party room with its own bar, projection screens and even Wii. “We keep looking for more ways to keep our look fresh too. There will soon be garage doors opening up to the outside and we are toying with the idea of putting up a volleyball net out back by the patio.”

And why do young and old fill this sports bar night and day? “Sincerity is always important. Our guests trust us with their time and money. I tell staff that people are here either to celebrate something good or work through something bad. If we do our jobs properly, maybe we can help. We take that responsibility very seriously.”

371 Princess Street 613-542-3267 www.fanaticssportslounge.com

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

MAPLE-LIM FARM Napanee, ON 613-378-6490

GENEVA CRÊPE CAFÉ & BISTRO Bringing the taste of Paris to the heart of Kingston

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B. HOGAN APIARIES RR#1 Bath, ON www.bhoganapiaries.com

here is a little bit of Paris, complete with traditional outdoor patio and bilingual owners, that graces one of Kingston’s prettiest corners. Geneva Crêpe Café & Bistro is the place to come for fresh, mostly local food, prepared only once you order. Specializing in savoury and sweet crêpes, Belgian waffles, fondues and Panini sandwiches, its casual and friendly atmosphere makes you long to linger.

Local owners Genevieve Patenaude and David Sibany offer their own French flair with daily surprise features so you always can experience something new. Indulge in a taste of the exotic with their Bombay crêpe made with local chicken, and a delightful blend of mild curry, coconut, apples and cranberries. Or be sinfully adventurous with the Désirée crêpe

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HALLS APPLE MARKET Brockville, ON www.hallsapplemarket.com

CHERRYVALE ORGANIC FARM Picton, ON www.cherryvale.ca

filled with poached pears in red wine and drizzled with homemade chocolate ganache and perfect crème Anglaise!

And whether you are savouring breakfast, lunch or dinner, there is never need to rush, and their extensive beverage list from coffees, hot chocolate and local wines will encourage conversation and relaxation.

Make reservations or walk right in. Unique to Kingston, this locally owned and operated establishment even lets you take a bit of Paris home with their take-out or catering services. Come to where romance fills the air, and Paris calls.

297 Princess Street 613-507-0297 www.genevacrêpe cafe.com

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

WINDMILLS Casual Fine Dining

A Kingston tradition since 1984

HUFF ESTATES WINERY Bloomfield, ON www.huffestates.ca

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SANDBANKS WINERY Wellington, ON www.sandbankswinery.com

indmills, part of the local landscape since 1984, is a warm home away from home with exceptional food, fine wines and regional artwork. Executive chef Hicham “Sam” Eddahi says, “our food is a fusion between the classical and new American cuisine. We get inspiration from countries around the world and there is no limit to our creativity.”

Eddahi gained his culinary prowess from his mother in Morocco. “She does it all with love.” He takes comfortable dishes and adds his own special flair.

“I try to surprise customers, and bring them with me somewhere else, somewhere more adventurous.”

One of the great joys of his job is meeting local producers. “I go to their

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CORN ACRE FARMS Lyndhurst, ON www.cornacrefarms.com

TRILLIUM MEADOWS RED DEER & WILD BOAR FARM Vankleek Hill, ON 613-678-1679

farms and sit in their kitchens. I love when they bring in vegetables that are still covered in soil, that still have that fresh smell. And when I prepare my dishes, I am thinking of the guys on their knees picking the beets or zucchini just for me. Even our on-site pastry chef, Rebecca Brown, makes her pastries using seasonal local produce.”

“The best part of my day is going into my kitchen. While there I am in the zone and don’t think of anything else but the food. I treat all the ingredients with respect. This is not a job, it is who I am.” Watch for our new patio opening this spring.

Catering services available for small functions to large weddings.

184 Princess Street 613-544-3948 www.windmills-cafe.com

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

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Heirloom Seed Sanctuary

n heirloom seed is a seed treasured by people who love the names, history, flavour, fragrance and feel of what plants share with them. Saved seeds become best friends, part of the family.

A ministry of the Sisters of Providence of St. Vincent de Paul, the Heirloom Seed Sanctuary saves seeds! Gardener and seed-saver Cate Henderson says, “heirloom seeds are basically varieties that are either passed down or are worthy of being passed down through generations. The Seed Sanctuary is extremely important being one of only two in Canada.”

The Sisters, with their ecological mandate, used to buy saved seeds from Carol and Robert Mouck for their garden. Before retiring, the couple started helping the Sisters grow out

their own seeds. Today Henderson, trained in horticulture, takes care of the Sanctuary. “It is important to know that not all local food is grown from local seed. Some seeds come from as far away as China and California. Those seeds are not adapted to our climate here. Locally-adapted seeds may not need any irrigation or fertilizer to produce well here, in our season and soils.”

“Today we save about 300 varieties of mostly vegetables. There are no hybrids, just open-pollinated heirloom types that are more flavourful. This is important because it is something our ancestors practised for thousands of years. It is a skill we can pass down to our children. You develop a relationship with every one of the varieties. You are their midwife.”

SISTERS OF PROVIDENCE OF ST. VINCENT DE PAUL HEIRLOOM SEED SANCTUARY 1200 Princess Street 613-544-4525 x124 www.providence.ca/seeds Come and taste their heirloom tomatoes at Heirloom Tomato Day in August!

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

WENDY’S MOBILE MARKET Specializing in door-to-door delivery of locally grown products

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endy Banks is proud to be the sixth generation of a farming family. “I grew up on a farm and was selling fresh vegetables by the time I was six.” But it was her mother, involved in the Local Flavours group, who noticed that there was a gap between restaurants and producers. “So we first provided that link by delivering from our family farm and three other producers. Five years later my husband, Rick Trudeau, and I now work with 70 producers to supply 50 restaurants, run a store and deliver to the public too.”

“Basically we do it because I want the next generation to grow up and stay on the farm and be able to support their children. It is the trickle down effect – if restaurants buy local, farmers stay in business, consumers get better food,

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and it all stays within the community.

There is traceability too. If a chef asks me about a product, I just call the farmer and ask.”

To celebrate that community, once a month, from April to October, Wendy invites chefs, producers and the public to the family farm. “The last Sunday of every month is about connecting food, music and art. Sometimes up to 1,000 people come out. After all, we are all in the bubble together. It is about building connections. We need that support network to live.”

613-928-2477 www.wendysmobilemarket.com Retail store: Wendy’s Country Market

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

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Queen St on Wellington

TARA NATURAL FOODS

King St

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THE IRON DUKE

Wellington St

Illustrations by Robert Mutch, © 2012 mutchmedia inc.

HARPER’S BURGER BAR

Restaurant & Bar

LE CHIEN NOIR Bistro

ATOMICA

Gourmet Pizza & Wine Bar

Brock St

Clare

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Atomica Gourmet Pizza..............16, 17 Chez Piggy......................................18, 19 Princess St. Harper’s Burger Bar......................20, 21 PAN CHANCHO Bakery and Café Iron Duke on Wellington................... 22 Recipe Cards.................................. 23-26 THE TANGO Kingston by Fork Food Tours............ 27 Le Chien Noir Bistro......................28, 29 OLIVEA Olivea..................................................... 30 Brock St Enright Cattle Company.................... 31 CONFEDERATION Pan Chancho Bakery & Café.......32, 33 KINGSTON CITY PARK Tara Foods............................................ 35 PUBLIC HALL MARKET VISITOR Of Grapes & Hops.........................36, 37 INFORMATION Mark The Business of Food...................38, 39 et St CENTRE

Ontario St

CHEZ PIGGY

Section 2

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

ATOMICA GOURMET PIZZA & WINE BAR Fresh Italian Food

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magine that every day at work is your favourite day! That is exactly how Head Chef Grace Genter feels about Atomica. “I even dream about work. There is so much creativity here!

Our aim is just to create good food.”

And that is exactly what she has been doing since a forward thinking art teacher suggested to her that her skills lay in the culinary arts field. She created her own cookbook before even finishing high school. Today her customers benefit from that passion and creativity!

Atomica is synonymous with delicious and authentic Italian food.

“We create quality and great tasting food using simple techniques and fresh ingredients. Absolutely everything is made from scratch, from dressings to sauces, and even most of our pastas.

Food just tastes better knowing it was made here. It is important, after

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all, to know exactly what is going into a product.” And because of that philosophy, local is the magic word at Atomica.

The added bonus of using local producers is the wonderful relationships that develop. “That changes everything.

We sit down with our producers and discuss what we want from them each year. I can then create menus around what is available locally. Many come in, tell us what’s in their products, give us a taste and show us their new creations. These are natural and organic foods with no preservatives and often I just walk over to the Kingston Public Market to pick them up. We appreciate each other and the truth is, the more I know, the more I can tell our cooks and servers, and the more they can relay that information on to all of our customers.”

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

PATCHWORK GARDENS Battersea, ON www.patchworkgardens.ca

SEED TO SAUSAGE Sharbot Lake, ON www.seedtosausage.ca

Atomica proudly displays a list of all their local producers on a large chalkboard in the restaurant. And with no dish over $20, this is an upbeat, happy restaurant where even a short wait is entertaining, especially when their trademark pizza is expertly tossed in front of you before being popped into the large pizza ovens. And you always know exactly what is in every single mouth-watering morsel.

LYONS FAMILY TURKEY FARM Spencerville, ON www.lyonsturkeyfarm.com

HONEY WAGON FARM Picton, ON www.kingstonpublicmarket.ca

Mint hint - Kingston has some of the best patio dining. Plus, it totally counts as a Dinner and a Show if you are on a date.

71 Brock Street 613-530-2118 www.atomica.ca

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

CHEZ PIGGY RESTAURANT & BAR Truly a Kingston Institution “The Pig” is truly a Kingston institution. Opened by Rose Richardson and Zal Yanovsky in a stunningly restored limestone stable, it is a “must see” destination for food lovers. Their daughter Zoë now runs it, along with Pan Chancho just down the road. “I was born into this and grew up around food. I was 11 when Chez Piggy started and was working the dishwasher on opening day. After my Dad died in 2002, I came back to Kingston to run the business. We are still dedicated to the best quality of food here and have always used “real” - butter, eggs, olive oil. There are faster and easier ways, but we never, ever skimp.”

Chef Victoria Newbury has also been at The Pig since it opened its doors 33 years ago. She says, “To me, it is quite simply home. I grew up here. It’s

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comfortable and I’m really proud of our interesting and fun food. We don’t just have one chef and so someone will try something new that I might not consider. With such a variety of ages and different tastes, our culinary team is vastly innovative. One chef is meticulous with garnishes and those little things. I am the “slop on the plate” person creating fabulous chilies and stews Zal taught me how to cook.”

Yanovsky adds, “as for shopping locally and sustainability, we have always done it. We have always dealt with farmers and shopped at the market. Even now we still get our herbs from a friend who runs an herb garden and just drops them off for us. Today we are also on the verge of being Ocean Wise certified to support sustainable fish shopping.”

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

SANDBANKS WINERY Wellington, ON www.sandbankswinery.com

HONEY WAGON FARM Picton, ON www.kingstonpublicmarket.ca

Both women credit the amazing staff for Chez Piggy’s success. Newbury says, “I even like their affectionate quips. I have worked with many of them for years. I knew Ian, our Head Chef, when he was a baby so they really are my family.”

Yanovsky has reason to be proud of her restaurant heritage. “The people making the food, many of whom who have been here a really long time, are wonderful, dedicated, fabulous and nutty. Together we are an interesting and creative motley crew.”

“Even my parents are still very much present here and at Pan Chancho.

BEE QUEEN HONEY Tamworth, ON www.beequeen.ca

SEED TO SAUSAGE Sharbot Lake, ON www.seedtosausage.ca

They loved to eat, entertain, and travel.

They designed Chez Piggy as a place where they would want to eat with their friends, serving what they liked and offering food they discovered on their world travels. They loved to cook so brought in people who were good home cooks. And now our customers take ownership of it, love it, and yes, even have opinions about it! It is a big part of Kingston – just as my parents were.”

68R Princess Street 613-549-7673 www.chezpiggy.com

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

HARPER’S BURGER BAR

Kingston’s Local Burger Joint

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his casual and funky spot elevates burgers far beyond run-of-the-mill fast food.

Head chef Craig MacLennan, born and raised in Scotland, says, “we use local ingredients, and cook burgers in different ways to add various flavour profiles, use local suppliers and make Harper’s a trendy place to come for a gourmet burger. We’re taking the diner concept into the 21st century.”

“One of our regulars, an elderly gentleman, once told us that our place reminded him of the old diners of the 50s and took him back to a time when you could really taste a burger.”

As well, all of the packaging material at Harper’s is either compostable, recyclable or biodegradable – including the straws!

A fairly new restaurant, this hot spot often has lineups out the door. “We are

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all about a good time and good food.

We use the “smash” method to cook our burgers. A ball of fresh AAA local beef is pressed onto a flat griddle to allow for a complete ‘flat top’ sear that holds in the juices.”

MacLennan says, “we always source out local foods. It is important to keep business in the community. And since I see suppliers in person every day, there is a face to every name. When I wanted to try some things with our bacon, which we slice ourselves, I had someone to talk to about the level of smoke and the specific taste. We are always dealing with a real person.”

This is a spot filled with surprises.

“We make most things in-house from dressings to our Harper’s sauce. If something catches my eye I can create something special. When I first arrived I tried a lamb burger made with fresh

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

ENRIGHT CATTLE COMPANY Tweed, ON www.enrightcattlecompany.com

BLACK RIVER CHEESE Milford, ON www.blackrivercheese.ca

WINDMILL FARMS Ashburn, ON www.windmillfarms.ca

HAANOVER VIEW FARMS Marysville, ON www.ecopork.ca

mint and spices, topped with balsamic candied onions, fresh brie and garlic mayo. It is now a staple.” Many of the desserts are made from scratch by the Le Chien Noir pastry chef including the cookies for their decadent ice cream sandwiches. And adventurous adults can indulge in a hand-spun, alcohol-spiked shake or beer float!

MacLennan has cooked for over ten years, but he loves the creativity he can celebrate at Harper’s. “I cook things here I would be proud to serve to my own family and friends. I use good ingredients and know where they come from but most importantly, I cook from the heart.”

93 Princess Street 613-507-3663 www.harpersburgerbar.com

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

THE IRON DUKE ON WELLINGTON

ENRIGHT CATTLE COMPANY Tweed, ON www.enrightcattlecompany.com

WENDY’S MOBILE MARKET www.wendysmobilemarket.com

SUN HARVEST GREENHOUSE AND GARDEN CENTRE Glenburnie, ON www.sunharvest.ca

BEAU’S ALL NATURAL BREWING CO Vankleek Hill, ON www.beaus.ca

Heritage and Hospitality on Tap

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he Iron Duke is often filled to the brim with patrons after work, after shows, and sometimes in between. Dubbed “The Food Lover’s Pub,” this popular watering hole takes traditional pub favourites to a whole new level all the while supporting local producers. Partner Geoff Sandiford says, “sustainability has always been a guiding principle for us and sourcing food locally plays a major role. It’s important to know how your food was treated and where it came from, and supporting local farms and merchants helps to ensure the vitality of our community.”

Executive chef Amanda Gould adds, “with local foods you are assured a fresh product that it is free of additives, such as dyes or saline. You can totally taste the difference!” The Duke makes many items in-house including their

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tasty sausages, and the bar features many local beers. Gould says, “I even use local beer and wine in the kitchen for braising and soups.” This chef learned her way around the kitchen when she became vegetarian for a few years. “I had to learn how to cook for myself, but with that came a passion for flavours and experimenting in the kitchen.” Today even the simplicity of a good soup can still bring her great joy. “I sweat down a pot steaming with fresh onions, garlic, celery, shallots and carrots with butter and olive oil.

It smells so, so good. It’s my favourite part of the day!”

207 Wellington Street 613-542-4244 www.ironduke.ca

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

Heirloom Beet & Goat Cheese Salad INGREDIENTS 1 bunch of heirloom beets (6 medium) 2 tbsp shallots, chopped finely ¼ cup aged sherry vinegar ½ cup extra virgin olive oil salt & pepper to taste 2 tbsp chopped fresh herbs (tarragon, chervil, parsley, chives), plus garnish ½ lb mesclun (arugula, baby lettuces, mizuna) 6 oz fresh goat cheese (Fifth Town Plain Jane Chèvre)

Remove tops from beets & scrub clean. Boil beets in two pots of salted water, separating light coloured ones from dark ones so colours don’t bleed. Simmer for 30-45 minutes until tender. While beets cook, combine shallots & sherry vinegar in a bowl, allow to sit for 10-15 minutes. Whisk in olive oil, season with salt & pepper. Add chopped herbs. Drain the beets & when cool, peel. While warm, slice & toss beets with half of the vinaigrette.

Arrange greens on each plate, place marinated beets on top, and crumble goat cheese over top. Drizzle more vinaigrette over salad and garnish with herbs.

Chef Cooking Demos

Meanwhile, slice bread on a bias 2 cm thick, brush with remaining olive oil. Roast on tray in the oven or grill or BBQ until crispy on the outside but soft inside. Spread chèvre over bruschetta in a thin layer, add tomatoes, season with S&P, drizzle with balsamic glaze and more olive oil if desired. Serve immediately.

Heat ¾ cup balsamic vinegar on low heat on a vented stove for 1-2 hours, stirring frequently until thick & syrupy. Watch for burning. Chill & set aside for garnish.

Wash & air-dry tomatoes & herbs. Cut tomatoes into 2 cm cubes (for cherry tomatoes, halve or quarter). Peel & mince garlic & onion. Chiffonade-cut basil leaves, chop parsley leaves. Add both to the tomatoes. Pour in most of the olive oil, add a pinch of salt & pepper. Toss delicately.

Cover for ½ hour to let flavours combine.

www.downtownkingston.ca

Come down to the amphitheatre in Springer Market Square every Saturday at 11am during July and August to enjoy delicious local morsels prepared by your favourite chefs with local food from the market.

Samples are available for only $2 and are sure to leave you wanting more!

Heirloom Tomato Bruschetta serves 5 to 6 INGREDIENTS Balsamic Glaze for garnish 1 lb Heirloom Tomatoes (about 5 medium or 25 cherry) 2-3 cloves garlic, peeled, minced ½ red onion, finely minced 3 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped ¼ Cup Extra-Virgin Olive Oil Salt & Pepper to taste Lois’ Country Bakery Baguette 7 tbsp Fifth Town Plain Jane Chèvre

Chef Cooking Demos

www.downtownkingston.ca

Come down to the amphitheatre in Springer Market Square every Saturday at 11am during July and August to enjoy delicious local morsels prepared by your favourite chefs with local food from the market. Samples are available for only $2 and are sure to leave you wanting more!

see recipe on back

Heirloom Tomato Bruschetta

see recipe on back

Heirloom Beet & Goat Cheese Salad

see recipe on back

Cider Glazed Roasted Root Veggie Stew

see recipe on back

Cooked Tomatillo Sauce

Cooked Tomatillo Sauce INGREDIENTS 2 pounds tomatillos, husked and rinsed 2 fresh jalapeno chiles, or 1 serrano chile, stemmed (or your hot chile of preference) 3 cloves garlic, peeled 2 teaspoons salt 1 teaspoon fresh ground toasted cumin 1/2 cup chopped cilantro

Add tomatillos, chiles, and garlic to a roasting pan that accommodates them on a single layer. Roast at 500 degrees, turning chiles and garlic, until everything is tender and starting to blacken, approx. 10-15 minutes.

Allow to cool covered with foil. Add all ingredients, except oil,to blender and puree. Heat oil in saucepan until simmering. Add blended sauce carefully as it may splatter in the hot oil. Simmer until slightly thickened, approx. 10 minutes. Can be used hot or cold, will keep in refrigerator for about 5 days.

Chef Cooking Demos Come down to the amphitheatre in Springer Market Square every Saturday at 11am during July and August to enjoy delicious local morsels prepared by your favourite chefs with local food from the market.

Samples are available for only $2 and are sure to leave you wanting more!

www.downtownkingston.ca

Remove garlic from oven. Garlic should be soft and aromatic. Squeeze garlic from the bulbs and mash in a bowl. Stir garlic into the stew.

In a large, heavy, pot melt the butter. Add the leeks and sautĂŠ for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced in half. Add stock and herbs. Bring to boil, reduce to a simmer and cook for 10 min.

In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots and rutabagas, with 3 tbsp of oil. Spread the veggies evenly onto a cookie sheet and place in oven.

Roast for approx. 15 minutes.

Preheat oven to 400 degrees. Cut off the top third of the head of garlic. sprinkle oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in the oven to roast.

Cider Glazed Roasted Root Veggie Stew INGREDIENTS 1 cup potatoes, peeled, diced into 1/2 inch cubes 1 cup parsnips, peeled, diced into 1/2 inch thick 1 cup carrots, peeled sliced 1/2 inch thick 1 large leek, cleaned thoroughly and sliced 1/2 inch 1 cup sweet potatoes, peeled & diced into 1/2 inch cubes 1 cup rutabagas, peeled and diced into 1/2 inch cubes 1 head garlic 1 cup apple cider 3 tbsp veg oil 2 tsp butter, unsalted 4 cups of veg or chicken stock 2 bay leaves, 1 tbsp chopped thyme, sage

Chef Cooking Demos Come down to the amphitheatre in Springer Market Square every Saturday at 11am during July and August to enjoy delicious local morsels prepared by your favourite chefs with local food from the market.

Samples are available for only $2 and are sure to leave you wanting more!

www.downtownkingston.ca

KINGSTON BY FORK FOOD TOURS Telling the stories of Kingston’s restaurateurs, farmers, and food shop owners to all who are willing to listen!

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ingston by Fork is a new culinary tourism company in town run by Queen’s grad Julia Segal. “It came about because I was intrigued by the idea of experiencing a place through your taste buds. I thought Kingston would be the perfect place to launch this kind of tourism experience given all of the amazing food and drink available!”

Segal offers two different afternoon tours. On the Homegrown Eats tour, participants explore locally grown and produced foods in the city. “We spend time with farmers in the Market, sample local cheeses, jams and nut butters and then enjoy a three-course, locally sourced, lunch.”

Her other tour gives participants a chance to sample foods at eight restaurants along the way. “On one hand, food from around the globe tells stories of cultures from near and far. On the other hand, Kingston’s own particular culture of community living, support for local business and agriculture, and appreciation for local ingredients is communicated through its food.”

“On each tour, people get to eat. There is a little bit of learning, socializing, walking, and (hopefully!) laughing. As a city with so much gastronomy to share, it is impossible to know Kingston without literally tasting what it has to offer!”

www.kingstonbyfork.com Email: kingstonbyfork@gmail.com

Photography: Mark Bergin

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Hungry Yet? Keep reading we have lots more to share...

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

LE CHIEN NOIR BISTRO Modern Farm to Table Comfort Food

WENDY’S MOBILE MARKET www.wendysmobilemarket.com

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“We take great pride in our use of local and seasonal ingredients, all simply prepared. It’s deceiving just how nice simple can be.”

OKEE’S GARDEN Wolfe Island, ON www.kingstonpublicmarket.ca

e Chien Noir’s Chef MacGregor grew up in a farming community and says, “I can speak fluent farmer. I love getting into the dirt and talking with them. I am really the small town boy who learned to cook from my Scottish father and French Canadian mother.”

Local food is important to this chef and being a hop, skip and a jump from the Kingston Public Market makes it easy to get. “I used to carry the food back and would have to make three trips. Now I head over with my little red wagon! But I don’t do ‘farm to table’ to be trendy. I grew up with it. It is about freshness. If I get potatoes from Ed at Honey Wagon Farms he will have dug them yesterday and I buy them this morning with the dirt still on them. Or

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FRUITION BERRY FARM Kingston, ON www.fruition.ca

VERLINDEN FARM INC La Salette, ON www.norfolkfarms.com

I can put in a call and have a whole pig or lamb delivered tomorrow.”

Even after almost six years here, MacGregor still loves going to the market not knowing what he is going to make for dinner that night. “It’s a fun way to cook and really challenges me as a chef because I like to push the envelope.”

Besides the comforting steak, frites and wine bistro fare, Le Chien Noir delights with stellar desserts made in-house by their pastry chef Mike McPhail. “He likes to bring back memories. He has created an incredible “adult” Twinkie – vanilla sponge cake with light vanilla frosting with fresh berries macerated in raspberry liqueur.

He’s quite playful.”

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

It’s not hard to see why Chef MacGregor loves his job. “I was training to be an engineer, but I wanted something more free-flowing.

I still like to go into a kitchen without a recipe and just open the fridge. It is a good feeling to know that I have put something on someone’s plate that was in the ground less than 24 hours before.

The best part of my day is the end – when all of our guests leave happy.”

69 Brock Street 613-549-5635 www.lechiennoir.com

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

ENRIGHT CATTLE COMPANY Tweed, ON www.enrightcattlecompany.com

GLENGARRY FINE CHEESE Lancaster, ON www.glengarryfinecheese.com

WENDY’S MOBILE MARKET www.wendysmobilemarket.com

CANREG STATION FARM AND PASTURE DAIRY Finch, ON www.pasturedairy.com

is a contemporary Italian trattoria OLIVEA [O-li-vày-a] serving rustic Italian and Mediterranean food.

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hef and owner Stev George was introduced to Italian food when he was a child, and has since explored every corner of Italy. His experience is reflected in his authentic approach to rustic Italian cuisine.

At Olivea, it’s all about real “Italian” Italian food!

“Italian food is not meant to be super fancy, but it is important to use the freshest, best quality ingredients and to cook it right. It is traditionally very simple food. After all, Italy is where the slow food movement started – using what is close by, using the best quality and doing as little to it as possible. Naturally, George believes in this philosophy and his popular restaurant is thriving after just three years.

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George also promotes local food and walks across the street to the Kingston Public Market to do his shopping every week. “Those producers are bringing back the heirloom varieties that are all colours and shapes. You really can taste the difference. It is special to buy heirloom vegetables handpicked by those who love the land.”

People love how they can pop in one time and have a simple, quick pasta dinner for under $20 or they can come another time and have a fine dining experience. George says, “we capture both aspects.” This is, quite simply, a place you feel loved.

39 Brock Street 613-547-5483 www.olivea.ca

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

ENRIGHT CATTLE COMPANY

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ara and Darold Enright are third generation farmers with a definite passion for the land and farming. Kara Enright says, “this is very much a family-owned and operated business. We rely on our extended families as well to help us raise our red and black Simmental cattle. We all pull together when there are big jobs to be done, and more importantly, when there is fun to be had!”

Their high-quality beef is always in demand. “We offer consistency, excellent marbling and flavour. We never use artificial hormones, and our cattle are fed a natural, all-vegetable diet that we grow ourselves. Most unique is that our product is dryaged which increases the tenderness and flavour profile. Our beef is found in many local restaurants and people can order online.”

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The Enrights strongly believe in the health aspects of their meat too. “Beef in general is an excellent source of protein, phosphorous and iron.” And then, of course, there is the great taste aspect! “Our favourite winter dish is our ribs. I cook them slowly and let them simmer in a sweet and sour glaze.

In summer I would definitely go for a strip loin on the barbeque.”

But ultimately this couple just loves working with their animals. “We have always lived and worked on a farm.

Every day we walk amongst the cattle, checking on everyone, and making sure they are healthy. The calves are typically playing and the older cows come over for a scratch. It is peaceful, relaxing and very satisfying.”

326 Hunt Road, RR#2 Tweed, ON 613-478-3404 www.enrightcattlecompany.com

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

PAN CHANCHO BAKERY AND CAFÉ The Pig With A Peel

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rom its humble beginnings as a bakery in a tiny coach house, Pan Chancho has grown into a beloved, many tiered operation in a much larger limestone home on Princess Street. Owner Zoë Yanovsky says, “within these walls is a fully licensed café serving breakfast and lunch, a retail store with gourmet foods to go, and a catering department. A lot takes place within these four walls.”

Yanovsky, carrying on the high standards set by her parents Rose Richardson and Zal Yanovsky with the 33-year-old Chez Piggy, is immensely proud of the little bakery that could.

“Pan Chancho is a bustling little café with eclectic ethnic and international food. It is also a French épicerie offering bread and pastries fresh from the oven each morning.”

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This restaurant has always supported local producers even when that was not commonly done. “That was part of the consciousness of Zal and Rose. Stone’s throw shopping was done here before it was trendy.

Their renowned breads and desserts are all made in-house. “The idea was always to create a variety of Europeanstyle artisan breads. So the bread department works through the night to have them warm and waiting for morning customers.”

Chef Anne Linton, who worked at Chez Piggy for 15 years before working here, says, “we always use the best ingredients to their best advantage.

You can travel all over the world with our menu items. We are very creative and yet stay true to the flavour of each country. I love the challenge of each

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

FORMAN FARMS Seeley’s Bay, ON www.formanfarms.ca

CIPM FARMS RR#3 Madoc, ON www.harvesthastings.ca

REININK FAMILY FARMS Yarker, Ontario www.kingstonpublicmarket.ca

day because, unlike other restaurants, we have so many facets to creatively channel our food – café, deli, store, freezer, and bakery.”

Yanovsky says, “Anne creates the most beautiful dishes where every detail is thought out. That is unique in a fast-paced environment so nobody does it, and that’s why people come. And she stays true to good, tasty, ethnically true dishes. We have a dedicated group here with such a history. It is thrilling to be a part of that.”

Veronica Desjardins, the general manager adds, “Zal used to say that Anne was the Queen of going into the

ENRIGHT CATTLE COMPANY Tweed, ON www.enrightcattlecompany.com

fridge and grabbing the most basic ingredients and making them into something special. He always believed in using humble, simple ingredients and making the best of those flavours.”

“Interestingly, many of our chefs have a fine arts background which gives them an extraordinary sense of texture and colour. Everything here is made from scratch, with love. Many people in Kingston tell us how lucky they feel that we are here.”

44 Princess Street 613-544-7790 www.panchancho.com

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

DESERT LAKE GARDENS Sydenham, ON www.desertlakegardens.com

J THE TANGO Graze & Groove Kingston’s Funkiest Restaurant & Tapas Bar

CLOSSON CHASE VINEYARDS Hillier, ON www.clossonchase.com

ust walking in the front door makes you want to sit down, slow down and get cozy. This warm, lounge-style restaurant specializes in small savoury items known as tapas. General manager/partner Ian Nicholls says, “tapas are about sharing, relaxing and taking your time. You’re having three or four dishes, and can share while talking and connecting.”

“Our chef, Scott Roberts, believes in fresh, vibrant food.

A good example is our cider dressing.

It is concentrated down, and then concentrated again so you can really ‘feel’ the apples. Whatever you are supposed to taste, you will really taste it.”

As the Chairperson of the Steering Committee for Local Food Local Chefs,

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COUNTY CIDER COMPANY Picton, ON www.countycider.com

ROSEHALL RUN VINEYARDS Wellington, ON www.rosehallrun.com

Nicholls is adamant about supporting local producers. “We definitely use as much as we can. Not only is the food at its freshest, it keeps the cash flow in the area and that keeps the local economy booming.”

Also Tango’s sommelier, Nicholls is a huge supporter of local wines.

“We are pouring excellent wines and have been a purveyor of wines from Prince Edward County since 2002. In the last five years the quality there has just taken off!” Nicholls will soon be launching his County Wine Review online.

As he says, “I enjoy wine and food, and have been in this industry for 23 years. And yet, the very best part is still about making people happy.”

331 King Street 613-531-0800 www.thetango.ca

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

WISEACRES Centreville, Ontario www.wiseacres.macdade.ca

TARA FOODS

Kingston’s original natural food store – locally owned and operated

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SUGAR HILL FARMS Battersea, ON www.localharvest.ca/farm/ sugar-hill-farm

a ra N a t u ra l Fo o d s h a s represented wholesome, quality foods since 1972. Rudi Mogl has run this wondrously warm shop for the past twenty-five years. “I came here from Germany where my mother owned a food store. I was interested because it was a local, independent business in a growing alternative industry.”

Tara is a treasure chest of natural and organic foods set in an historic downtown building. The store is an aromatic delight to wander through and has a very loyal following. “People are very aware of their health these days and are questioning their food choices. They’ve discovered that just because something is edible doesn’t mean it is good or good for you. And as people travel more, they are discovering different foods and are willing to experiment a little bit more.”

PATCHWORK GARDENS Battersea, ON www.patchworkgardens.ca

Mogl supports many local initiatives from the environment to the arts. He also, not surprisingly, loves to cook!

“But I don’t usually use a recipe. Often I just open the fridge, take out what needs to be used up, and see what I can create. I think food is `in’ these days. Our sales are higher in the winter because people are having fun in their kitchens. They love everything from the shopping, to the creating of the meal, to the company who enjoys it.”

Newcomers to Kingston are often delighted to discover Tara Natural Foods. And, as Mogl has observed, “those leaving still say that the worst part about moving away is that there is no Tara where they’re going!”

81 Princess Street 613-546-4439 www.taranaturalfoods.com

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

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ocal breweries in and near Kingston have been flourishing and, in fact, the Kingston Brewing Company, established in 1986, is Ontario’s oldest brew pub and Canada’s oldest wineproducing pub. Bar manager, Honey Lee Pratt, says, “we wanted to play around with different flavours. Over time people’s tastes have expanded and now they are more adventurous about trying different beers.”

The Kingston Brew Pub makes its beer on-site but can’t sell off premises. But other microbreweries, like Barley Days Brewery and Church-Key Brewing Company, can and are springing up locally. Their beers are also served at the Kingston Brew Pub. The Kingston Brewing Company brew master, Peter Snell, says, “here we use all natural ingredients and no corn syrup or preservatives. And we still play around with flavour. We create things like hemp beer and even the Jack Hammer – an Irish Whisky beer. Things have come a long way from 200 years ago when people drank beer because the water was unsafe. Now they want exotic flavours and more ‘hoppy’ beer.”

“And if you want fresh, our Dragon’s

Breath Real Ale is served right out of the vessel it is sitting in – just the way it would have been served two centuries ago.”It is not re-carbonated, or filtered, just drawn out with a beer engine those hand pumps at the end of the bar. It is a live beer and you can’t beat fresh just six feet from vessel to tap!”

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ingston is fortunate to be on the doorstep of one of the most exciting new wine regions in Canada – Prince Edward County. The Waupoos Estates Winery planted their vineyards in the 1990s and opened the county’s first winery 12 years ago. Others soon followed. By 2007, over 68,000 cases of locally grown wine were produced. Today 30, many award-winning, wineries exist in the county, and well over 700 acres of vines have been planted.

Ian Nicholls, partner and sommelier at The Tango, says, “the climate and temperature conditions in the county have been good for the vines. The industry is booming now and the quality of the wine will only improve. After all, it is still young there, and vines show their very best when

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they reach 30-35 years old.”

According to the Prince Edward County Winegrowers Association (PECWA), “refined viticultural practices have improved the condition of harvested grapes and have enhanced the survivability of fruiting buds during the winter.” It won’t be long before even more wineries open their doors in the county.

Fun Facts • Beer is a source of B-complex vitamins.

• If you collect beer bottles your are a labeorphilist.

• For the first time in the last 30 years, grapes are the most valuable fruit in Ontario in terms of farm gate value. Grapes comprise 35% of the total farm value of Ontario commercial fruit crops.

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

THE BUSINESS OF FOOD

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ith the local food movement growing in leaps and bounds, many are discovering ways of combining their passion for wholesome food with their love of business. These are just three enterprising families who found a gap in the local food industry in Kingston and filled it. All share a love of healthy food and community – and they are already household names among many of the city’s finest restaurants.

Wendy Banks, a sixth generation farmer, noticed that there was a link missing in the chain between those growing produce and those using it in their restaurants. So she and her husband started WENDY’S MOBILE MARKET and trucked produce from her farm and three others to three local restaurants. Five years later she now works with 70 producers and supplies food to 50 restaurants.

“We provide a healthy product. It’s a much safer system too – you don’t have to go ten steps back to find out where a product comes from. We know how each producer raises their animals. We develop good relationships with both

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the farmers and the restaurants.” Banks also delivers produce to the public and operates Wendy’s Country Market.

Mike McKenzie loved excellent cured meats and set about to see if he could make his own. SEED TO SAUSAGE was the result and the thriving one-year-old business specializes in artisan cured meats.”Everything is handmade and we formulate our own recipes using fresh ingredients. We want to source only hormone and antibiotic-free meats within a 100-mile radius. I named it Seed to Sausage because I trace right back to the seed that was used to grow the feed that fed the animals.”

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

LIMESTONE ORGANIC CREAMERY is just opening its doors this spring.

Dairy farmers Francis and Kathie Groenewegen are not only opening an organic creamery, but their milk truck will be delivering bottles of milk doorto-door in Kingston! “Our animals get no antibiotics or hormones and there are no pesticides or herbicides on our fields. All our pasteurized, organic dairy products will be available, including the old-fashioned unhomogenized milk where you can scoop the cream off the top for your coffee! And the milk you drink will be fresh from that day or the day before.”

Milk products from the Limestone Organic Creamery will have less than one food mile on them. Their family’s promise is simple, and one echoed by others who are changing the face of the food industry in this area – “our goal is to establish a trust with our customers, and sustain that relationship through good stewardship of the land, the environment and our community.” www.wendysmobilemarket.com www.seedtosausage.ca www.limestonecreamery.com

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

Brock St KINGSTON PUBLIC MARKET

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Aquaterra Restaubistro................41 West Seventy6 Grill.......................42 Romantic Kingston........................43 Patchwork Gardens.......................44 CIPM Farms......................................45 Kingston Public Market......... 46, 47

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CONFEDERATION PARK

AQUATERRA RESTAUBISTRO by CLARK Located in the Radisson Hotel

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Food Fact The origins of the word dinner come from the French word “disner”, which in fact means “breakfast”. Traditionally dinner (meaning ‘breakfast’) was the first meal of the day, eaten around noon. It also happened to be the biggest meal of the day, with a lighter meal coming later known as supper. Eventually, more meals started being added to the day with people eating meals before the large noon meal of dinner. Rather than calling these earlier meals that broke the fast by the word that means breakfast (dinner), the name “dinner” now stuck as meaning the largest meal of the day.

West seventy6 GRILL Located in the Residence Inn by Marriott

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

AQUATERRA RESTAUBISTRO by CLARK

ONTARIO WATER BUFFALO COMPANY Stirling, ON www.ontariowaterbuffalo.com

BAYVIEW FARM in COLLINS BAY Kingston, ON www.bayviewfarmandstore.ca

CROSS WIND FARMS Keene, ON www.crosswindfarm.ca

FREEDOM FARM Battersea, ON www.freedom-farm.ca

Kingston’s Premier Waterfront Dining Destination

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nspired by his youth in Germany and Switzerland, Clark Day has run some of the best of the best restaurants in town over the past 30 years. Today, as a consultant for both Aquaterra Restaubistro and Fanatics Sports Lounge, he still loves good, innovative food. “It’s always about giving our guests the best dining experience possible while using as many products we can from farmers that we know.”

“I make it a priority to visit and develop close relationships with all our producers. It’s about the people. Last year I was probably over in the county three days a week. That is something we’ve just always done. Some food even comes from my own Bayview Farm. Right now I have 41 chickens and last year I planted 15,000 garlic bulbs!”

Voted #1 restaurant in Kingston

by TripAdvisor, Aquaterra, with its

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million dollar views, takes food to a new level. “Chef Brent McAllistar takes food seriously here. We make our own jams, pickles, and hot sauces, cure our own meats and make fresh cheese. And we wouldn’t dare remove old standbys like our Crème Brulée or our delectable Chocolate Bread Pudding made with croissants. We even create the chocolates we give you after a meal!”

Day feels that longevity in this business depends on one thing – caring. “I tell everyone on staff that when you are making food for a guest, ask yourself, would you serve this to someone you care about? Only when you can answer ‘yes’, do you take it out.”

1 Johnson Street at the Radisson Hotel 613-549-6243 www.aquaterrabyclark.com

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

WEST SEVENTY6 GRILL

THE KITCHEN GARDEN Wilton, ON www.kingstonpublicmarket.ca

TONY DEODATO & SONS LTD Kingston, ON www.tonydeodatoandsons.com

PYKEVIEW MEADOWS BISON Wolfe Island, ON www.pykeviewmeadows.com

WENDY’S MOBILE MARKET www.wendysmobilemarket.com

Classic, Comfortable Recipes Turned Chic in an Elegantly Casual Setting

W

ith one of the most beautiful views in the city, West Seventy6 Grill, complete with lovely lakeside patio, is nestled within Compass Rose Park at the new Residence Inn by Marriott.

Their Executive Chef Jamie Hussey is unabashedly crazy about both the location and his culinary work there.

“I have the best job ever! My favourite time is coming in and coming up with something different. I keep striving for something better.”

This restaurant reflects that passion. “We are a classic Canadian grill with contemporary tastes. We take comfort foods and make them unique and present them differently.

Recently, we did a pairing of steak and mushrooms, but with the mushrooms in a shepherd’s pie. A lot of the food you find on our menu, you won’t find

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anywhere else in Kingston.”

“I like to buy local because if I am connected to the farmers, I am that much more connected to their products – which means I am more connected to my guests. Local food is about that power, that responsibility, that community. I like to see a product, touch it, taste it and know it hasn’t been on a truck for four weeks.”

Chef Hussey felt destined to cook.

“I spent a lot of time in the kitchen growing up. Cooking is a creative process. After work I still cook at home because it revitalizes me. It is my connection to people. Being creative in the kitchen harnesses everything I love about life!”

7 Earl Street, Residence Inn by Marriott 613-544-4888 www.west76grill.com

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

c i t I n a m n o o R ngst i K 2012

Best Seller!

t’s official – Kingston is Canada’s most romantic city! According to rankings by Amazon.ca, Limestone City shoppers love their romance novels, sex and relationship books, romantic comedy DVDs and Michael Bublé CDs. Unofficially, Kingston also has the most romantic places around to wine and dine your sweetheart.

Our picture perfect city nestled on the shores of Lake Ontario obviously stirs our souls. And our world-class chefs work hard to keep those hearts a beating.

Chef George at Olivea says, “romance is really about people sharing. We have the antipasto board of course, but even have a steak for two.” Windmill’s Chef Eddahi sets the candle-lit mood with his unique Brie Fondant and there is always the tried and true food of love – oysters – at Le Chien Noir.

Chef Hussey, over at West Seventy6 Grill says, “you can share our desserts.

One of our cheesecakes is called

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Mom’s Porch because it reminds me of my Mom’s house when we would eat cheesecake and catch up about our lives.” Yes, romance is about talking!

And how about the decadent Coffee and Doughnuts sweet treat over at The Tango – flash fried doughnut holes with a Kahlua mousse?

And nothing says love like France, so try those sinful Désirée crêpes at Geneva Crêpe Café – filled with poached pears in red wine and Brie cheese all drizzled with chocolate. Add a bit of zip afterwards with the spiked shakes at Harper’s Burger Bar. Then just sit late into the evening under trees sprinkled with twinkle lights at Chez Piggy. Chef Newbury says, “we are cozy and charming.

For a romantic dinner, have a bunch of appetizers and share a main dish.

My feeling of romance is just being together. If you can have a good meal and are happy when you are finished, that is a very nice evening.”

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

PATCHWORK GARDENS ORGANIC VEGETABLES & HERBS

E

ric Williams and Ian Stutt and Megan Joslin found that, as if by magic, all their interests came together on a farm. Ian Stutt says, “our passions for good hard work outside, social and political issues, environmental interests and doing something we thought was needed in the world all linked up in the context of a farm.” And so, Patchwork Gardens, a certified organic vegetable and herb farm, was born.

Their meticulous attention to farm and soil management translates to incredible taste. Williams says, “taste depends on soil health, and when you make that a priority, and nurture life in the soil to get nutrient cycling, this allows nutrients and minerals to get into the food. That is what our taste buds sense. Our greens are extraordinarily flavourful, fresh and long lasting.”

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And even after nine years, that passion is still going strong. Stutt says, “we love it so much. It’s endlessly creative with lots of problem solving, or even just imagining our future and finding creative ways to reach it. It is so rewarding that way. Williams adds, “and it is great to build our relationship with the Kingston area and provide a healthful source of food. The feedback from the community has been really encouraging. One person called and said that her son never ate any vegetables, but when she fed him our sugar snap peas he proclaimed, “they taste like heaven!”

4649 Milburn Road, Battersea, ON 613-483-0005 www.patchworkgardens.ca Certified organic vegetables and herbs Community Supported Agriculture

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

CIPM FARMS Certified organic for 15 years

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o one likes waving fields of grain better than Patricia Hastings. For the past 15 years she has produced acres of certified organic, ancient grains from spelt to emmer to red fife. A former teacher, and a musician, Hastings started her adventure by planting 400 acres near Stirling, Ontario. “I tried soy at first, but my soil turned out to be perfect for grain. I wanted to retain all the nutrition in the various flours I made, so I built a stone mill right on my property.”

The secret to her flours is that it is grain and only grain. “This is a simple product. I use good seed, plant it, grow it, stone-mill it into whole grain flour and package it freshly milled.” These days her flour is in great demand by bakers and chefs from here to Toronto and is found in Kingston at Pan Chancho.

“People are so used to flours without taste, that when they open the bags of my stone-milled products, they are always astonished at the great flavour!”

Hastings has found that people always crave the comfort and wholeness of a good loaf of bread.

“When I go to food shows, I always take a baker with me who arrives with fresh artisan loaves in wicker baskets. I bring the butter, and even with all the other exotic foodstuffs at the show, people still go crazy for some flavourful bread and butter. It really is basic to life.”

RR#3 Madoc, ON 613-473-3058 www.harvesthastings.ca

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

Kingston Public Market - Then and Now! Historical illustrations and photographs courtesy of the Springer Market Square Historical Marker

Ontarioâ&#x20AC;&#x2122;s Oldest Continuously Running Market

In 1801 the Kingston Public Market was granted official status by the city of Kingston. By that time Kingston was home to 1,000 people and with the establishment of the British garrison, naval base and dockyard demand for products was on the rise.

The market was the economic and social heart of Kingston - with no stores in operation, the market was the place where anyone looking to buy, sell or trade goods came to do business.

On a typical day at market you could find venison or game birds from a local hunter, fish caught by local fishermen, wood to heat your home, hay for your livestock, wool to make clothes and iron nails to build your house.

www.kingstonpublicmarket.ca

New businesses and buildings now surrounded the market including a city hall, hotels and merchant shops. Most of the market space was occupied by poorly constructed wooden stalls, referred to as the market shambles.

The Great Fire of 1840 destroyed not only the market shambles, but most of the buildings surrounding it, including the City Hall.

Many of the buildings that you see today were constructed during this time.

Kingston Public Market

Just another beautiful day in downtown Kingstonâ&#x20AC;&#x2122;s Springer Market Square.

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Where else can you talk to the person who grew, crafted, or harvested what you are purchasing?

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

An informal market was established on the same site in 1788 that the market now operates on today. As the Kingston population grew in the late 18th century, the market acted as the centre of the local economy and community. It was the Kingston Market Square that Lieutenant – Governor Sir John Graves Simcoe chose as the location to proclaim the Constitutional Act which established Upper Canada as a separate jurisdiction on July 8, 1792.

City Hall, designed

by George Brown was completed in 1844.

Kingston was incorporated as a town in 1838 and as a city in 1846. An act to regulate the Public Markets, was passed in 1847.

July 1, 1867 – Canada is born! It was in Kingston’s Market Square that the proclamation of Confederation and the formation of the Dominion of Canada occurred.

During the mid 1900s, activity at the Kingston market slowed down as more space was needed to accommodate bigger roads; grocery stores won over consumers, and health regulations created stumbling blocks for vendors.

Market space shrunk and Kingston Market Square was converted to a parking lot on non-market days. After years of struggle to maintain its place in the community, the market survived - largely thanks to the commitment of Kingston Public Market vendors and customers. In 2008 the Kingston Public Market – located on the new Springer Market Square - was given a new lease on life with a total renovation, once again bringing to life the centre of commerce, community and history in Kingston.

Let one of Kingston ‘s super star chefs show you how it’s done at one of the Saturday Local Food Local Chefs cooking demos!

See page 4 for details.

Many evenings the Kingston Public Market transforms into a meeting place for over 5000 happy spectators to enjoy a concert, an outdoor movie theatre, even a skating rink in the winter months.

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GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO

Springer Market Square, Kingston, Ontario

Every Tuesday, Thursday & Saturday

Since 1801 the vendors have been out on historic Springer Market Square, rain or shine, selling local produce and handmade goods including fruits, vegetables, baked goods, meats, cheese, eggs, preserves, handmade crafts and more.

Lots of info on special events, produce, and recipes can be found at:

www.kingstonpublicmarket.ca Watch for this Local Symbol in our local foodie establishments indicating you have found our bestest and freshest local products. So, Go Forth and Eat and thank you very much for supporting our great local producers and chefs of Kingston.

Local Food â&#x20AC;˘ Local Chefs www.kingstonfood.ca 48

GO FORTH AND EAT WHERE TO BUY, DINE AND ENJOY LOCALLY IN KINGSTON, ONTARIO