Apologies to John Hall

March 23, 2012beef brisket, Blog, Kittling Ridge Winery, local food, Ontario beer2 Comments

I’m a sucker for sexy food porn, so when I was leafing through the latest edition of a food magazine who’s name I won’t mention, I saw this picture of a mouth watering, seductive slab of succulently juicy beef with sauce running all across the cutting board in a sloppy yet seductive way. The messy knife beside it was wet with delicious juices and I was left dreaming of how absolutely delicious the brisket would taste. The next day I ran out and bought a slab of beef brisket and the rest of the ingredients, or at least, most […]

If you missed the dinner – feast on my words!

March 19, 2012Blog, Chef Alfred Estephan, chef michael smith, Fanshaw College, local food, London Tourism, lynn ogryzloLeave a comment

What a spectacular dinner! 7 Chefs and a Table at London Convention Centre. 7 chefs from across Canada all converged to create one dinner of 7 courses and it wasn’t shy on flavour. Here’s what I had and what you missed! Chef Todd Perrin from Newfoundland made a layered salt cod and beetroot tian. So this may not sound good but it was luscious, delicious and not at all like my grandmothers salt cod! Chef Jesse Vergen from New Brunswick made a dish of sturgeon belly on a bed of lentil and pork cheek. Ok, this was a very […]

Delicious Elgin County

March 16, 2012Blog, culinary tourism, local food, lynn ogryzloLeave a comment

Southwest Ontario tourism held a conference this week in St. Thomas. Of course, I went for the food and it certainly didn’t disappoint! If you haven’t visited some of these places in Elgin County, try them out. Pinecroft made some luscious mushroom soup and Farmgate Markets made some seductive corn beef sliders. Empire Valley Farms brought chef John Mairleitier who made the most irresistible roasted garlic and butternut squash soup and the Windjammer in Port Stanley HCG offered iron spike pulled pork with yummy buttermilk chive biscuits. For dessert, Heritage Line Herbs had two different cheesecakes; one flavoured with […]

SouthWest Ontario Fun

March 14, 2012Blog, culinary tourism, local food, London Tourism, Norfolk Tourism, Oxford Tourism, Windsor Essex TourismLeave a comment

It’s the spring launch of SouthWest Ontario tourism. I’m going because this new region from London to Windsor that includes Simcoe, Woodstock and all the beach front and rural areas in between is one of Ontario’s most satisfying summer playgrounds. Minister of Tourism, Culture and Sport, Michael Chan thinks so too because he’ll be there cheering on the dozens of tourism people who coordinate activities, restaurants, history, farm to table culture and natural landscapes so it’s easy for people like me to navigate and have a truly enjoyable experience. In true tourism fashion, the casino online uk 2-day event […]

Eat Local in March!

March 13, 2012$10 challenge, Blog, local food, The Ontario TableLeave a comment

April just around the corner and spring is already in the air. April is a busy month on the farm getting ready for the busy summer months. Trimming the trees and vines, plowing the soil, setting up irrigation, repairing equipment and planning for the upcoming season. We live in a province rich with delicious local food and wonderful farmers who work hard in and out of season to provide this food, yet how many of us really take advantage of what we have all around us? I have provided a page from the March issue of the new Ontario […]

Lunch that is Brunchified

March 11, 2012Blog, Exectuive Chef, Jason Parsons, lynn ogryzlo, Niagara local food, Peller Estate Winery Restaurant, The Ontario TableLeave a comment

>Step into the elegance of wine country cuisine with sunshine streaming into the simplicity of Early Canadiana décor of crisp, white woodwork, contrasted by muted Tuscan colours and romantic chandeliers hovering over crisp white tablecloths. This is Peller Estate Winery Restaurant and I’m having brunch, or as Executive Chef Jason Parsons tells it, “lunch that’s brunchified”. “I make dishes at the restaurant that I’d make at home and then some,” explains Parsons of his irresistible menu that has room for both lobster and baked beans on the same page. The food reflects a rich Canadian culinary tradition and a […]

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