www .SAVO URELGIN.CA

Transcription

Culinary Guide
www.SAVOURELGIN.ca
Index
About Us
Index1
About Us
2
Wineries & Breweries
Quai Du Vin
Railway City Brewing Company
Rush Creek Wines
Restaurants & Sweets
Green Frog Tea Room at Pinecroft
Harbourtown Fudge
Kettle Creek Inn
Killer Desserts & Café
Mad Hatters Tea Room
Ruby’s Cookhouse
Tasty Sweets Café & Bakery
Windjammer Inn
3
4
5
6
7
8
9
10
11
12
13
Markets
Berry Hill Fruit Farm Empire Valley Farm Market
Farmgate Markets
Horton Farmers’ Market
Howe Family Farm Market
14
15
16
17
18
Agri-tourism
Arts & Cookery Bank
Clovermead Bees & Honey
Great Lakes Farms
Heritage Line Herbs
Lavender Sense
Steed and Company Lavender
19
20
21
22
23
24
One of the goals of Savour Elgin is to strengthen the food supply chain; the program is
able to do just that by connecting producers and chefs, with tasty results. Our restaurants
utilize member markets and agri-tourism locations in preparing their signature dishes.
Map25
Events
A20
Evoking a sense of community pride and having a positive impact on the
community is the third goal of Savour Elgin. Members are proud
to be a part of this program; look for each of the members
proudly displaying their Savour Elgin member signs.
Savour Elgin celebrates local food, wine, and agri-tourism in partnership with quality restaurants.
Members of Savour Elgin must either grow or produce their own products and in the case of
restaurants have 25% of their annual receipts purchased locally (within a 100 km radius).
Eating and drinking are the only activities that all visitors have in common. Because eating
and drinking involve all five human senses, food creates emotions powerful enough
to compel someone to travel. Savour Elgin takes advantage of the senses and
provides twenty-two locations for tourists to discover the bounty of Elgin.
The second goal of Savour Elgin is to build awareness of culinary tourism in Elgin. The
development of the program has opened up many opportunities including becoming a
marketing tool for local food in Elgin with print, web and radio campaigns promoting
the trail and Elgin County to the London market.
To explore Savour Elgin visit www.savourelgin.ca with member
profiles, recipes and an interactive map. Also find us on
Facebook and Twitter along with many of our members.
www.savourelgin.ca
1-877-GO ELGIN x168
www.twitter.com/savourelgin
www.facebook.com/savourelgin
Savour Elgin Program
Developed in Partnership with:
1
2
Quai Du Vin
Railway City Brewing Company is proud to use premium, locally grown varieties of hops and
carefully selected Ontario sourced malted grains to brew hand crafted beer in small batches. Using
only the finest ingredients with no additives, preservatives or pasteurization, the results are quality
beers, including Dead Elephant Ale, Iron Spike Blonde, Copper and Amber Ales, Canada Southern
Draft, Honey Elixir, plus seasonal varieties throughout the year.
Dead Elephant Ale won a silver medal at the Ontario Brewing Awards in 2010, as well as the
Speaker’s Choice and Best Bold Flavoured Ale, Stout or Porter awards at the Ontario Legislature
over the last three years. At the 2011 Ontario Brewing Awards, the Amber Ale won gold and Copper
Ale won People’s Choice; in 2012, Honey Elixir and Black Coal Stout both won silver.
Redi and son Roberto Quai first planted their vineyards just north of Sparta in 1972.
Roberto and wife, Lisa, opened the doors of the winery in 1990 and are pleased to
celebrate 23 successful years in the wine industry.
At Quai du Vin Estate Winery (pronounced “K dew vañ”), the focus is the established
winemaking and retailing operation that feature and complement the vineyard and the
scenic location. Quai du Vin produces 90,000 bottles per year with the top sellers being
their Vidal and Riesling. Winery tours are available with the length depending upon
interest level, ranging from 30–60 minutes. Expanded tours that include food and wine
pairings are also available by booking in advance.
Jamie Quai now adds to the winery’s legacy as the third generation to harvest and make
wines on the fertile lands in Elgin. Jamie is expanding the development of the wine with
barrel aging and introduction of new wines such as Viognier (well known in Europe) that
are well suited for this climate.
In addition to wine, Quai du Vin offers a pristine country setting second to none and has
become famous for their outdoor events. Tickets and event information are available
online or by phone.
Monday - Saturday 10am - 5pm
Sunday 12pm - 5pm
45811 Fruit Ridge Line, Central Elgin, ON
www.quaiduvin.com (519) 775-2216
3
Quai du Vin Maple Wine Cus tard
Soak: 1 tbsp gelatin in 1/4 cup water
Prepare:
1/4 cup maple syrup
1/4 cup Quai du Vin Maple Wine
Place in top of double boiler with:
1 cup hot milk
1/4 cup sugar
1/4 tsp salt
Stir over boiling water until these ingredients are dissolved.
Pour part of this over: 3 beaten egg yolks
Return the sweetened yolks to the
double boiler. Stir until it coats the
spoon heavily. Stir in the soaked gelatin
until it is dissolved. Cool the custard.
Add: 1 tsp vanilla
Whip and fold in: 1 cup
whipping cream.
Chill at least 12 hours.
S2
WINERIES & BREWERIES
S1
In the spring of 2013, Railway City Brewing Company expanded and opened a new larger location.
Their tap room will open in the summer of 2013, and they’re offering expanded tours and exciting
events throughout the year. Visit the retail store, come for a tour and enjoy a sample or two!
Monday - Wednesday & Saturday 10am - 8pm
Thursday & Friday 10am - 10pm
Sunday 11am - 6pm
NEW LOCATION: 130 Edward Street, St. Thomas, ON
www.railwaycitybrewing.com (519) 631-1881
Bull’s Eye Onion Burgers
(from the Kitchen of Roast ‘N Toast BBQ Team)
Ingredients
1 bottle of Iron Spike Amber Ale
2 1/2 lbs of ground beef
1 large sweet onion chopped
1 1/2 tsp of garlic powder
1/2 tsp salt
1/4 tsp ground pepper
4 slices of Swiss cheese
2 tbsp of olive oil
Kale leaves and bread or Texas toast
Preparation
Sauté onions with olive oil
Combine with Amber Ale, ground beef
& spices
Form into patties
Slow cook over low heat
Top with favourite BBQ sauce, Swiss
cheese and Kale leaves
4
Rush Creek Wines
Green Frog Tea Room at PINECROFT
Nestled along the North Shore of Lake Erie is family owned and operated Rush
Creek Wines. They grow many of the fruit varieties found at the winery—black
currants, raspberries, red currants, and elderberries to name a few, and purchase
all others from Elgin County farmers. In addition to the fruit for wine making, the
farm is complemented by pumpkins, cash crops and a corn maze.
The Flintofts have farmed their entire 34 years together. Opening the winery in
1996, the self- taught couple stay true to the fruit that the wine is made from.
In 2012, Rush Creek Wines was awarded with “Best Speciality Wine” by Lake
Erie Living Magazine readers, among Lake Erie wineries on both Canadian and
American sides.
The winery is open year round and offers complimentary tastings daily, a large
gift boutique, and a place to have a light lunch in the bruschetta bar & dessert
area. The winery is also a second location for artist Shelley McVittie to host her
beautiful artwork. Two kinds of winery tours are offered: an Insider’s Tour and
the Complete Winery Tour, which need to be booked ahead. Outside is a licensed
BBQ area offering seating for 60.
Explore your senses with a wine from Rush Creek Wines.
Sunday 12pm - 5pm
48995 Jamestown Line RR # 2, Aylmer, ON
www.rushcreekwines.com (519) 773-5432
Rush Creek Summer Peach Smoothie
Ingredients
1/2 bottle of Rush Creek’s Summer Essence peach wine
4 scoops of vanilla ice-cream or vanilla frozen yogurt
8 ice cubes
12oz can of peaches (drain the juice)
5
Preparation
Put all these ingredients into a blender and
blend for 2 minutes. Serve at once.
This makes 4 large smoothies leaving a 1⁄2 a
bottle left. You will love it! Cheers!
Pinecroft’s owners, Brenda and Paul Smith, and their children, Chad and Sarah, continue
a family tradition of supplying Elgin County with not only quality handmade pottery, but
unsurpassed country fare in their unique log tea room.
The peaceful serenity of Pinecroft carries you back to a less hurried time and the scent of
the forest, the sounds of the birds and the calm of the waterfalls are food for the soul. Paul
makes his legendary fresh bread and rolls each morning, and Chad and Sarah oversee the
day to day operation of the kitchen.
The tea room serves quality country fare that is fresh, bountiful and tantalizingly presented
with the artists’ touch. Handmade mugs, plates and bowls are featured in the tea room.
S4
RESTAURANTS & SWEETS
S3
Produce and meat are sourced locally at neighbouring farms, markets and butchers to
present in soups, salads, entrees and desserts. Seasonal specials feature local asparagus,
strawberries, melons, squash and pumpkins... one of fall’s most popular soups is Pinecroft’s
Pumpkin Pear and in the spring, Asparagus Pie served with fresh rhubarb crisp for dessert!
After lunch, choose a truly Canadian souvenir from the gift shop and then take a stroll
across the pond to the studio and see where the pottery is made.
Tea Room Hours
Victoria Day to Thanksgiving Open Daily 11am - 3:30pm
Thanksgiving to Victoria Day Sunday to Friday 11am - 2:30pm
Saturdays 11am - 3:30pm
8122 Rogers Road, Aylmer, ON
www.pinecroft.ca (519) 773-3435
GREEN FROG TEA ROOM
Asparagus Pie
Pie Pastry
2 lbs asparagus
1 1/2 cups Béchamel sauce
3 tbps butter
3 tbps flour
1/2 onion minced
2 1/2 cups hot milk
Peppercorns
2 tsp thyme
1 small bay leaf
Sea salt
Grated nutmeg to taste
For preparation instructions visit www.savourelgin.ca
6
RESTAURANTS & sweets
HARBOURTOWN FUDGE
Kettle Creek Inn
Parrot Bay, Cabernet Chocolate, Double Apricot Brandy—this is just a small sampling of
the wonderful flavours available at Harbourtown Fudge.
Jon and Vicci Coughlin, who have owned and operated Telegraph House since 2002,
now create house made fudge and chocolates to sell in the front parlour called
Harbourtown Fudge, along with running the bed and breakfast.
This prominent heritage home was built in 1876 by the Postmaster Manuel Payne. The
yellow brick Georgian was built on the original stone foundation of the home of Colonel
John Bostwick, founder of the village. Today, Telegraph House serves as a harbour front
inn with two grand bed and breakfast suites, both with en-suite bathrooms.
Sweet fudge aromas from the kitchen enhance any B&B stay, as the treats are made
in- house by Jon and Vicci. Fudge flavours include delights such as: Cran-Raspberry,
Pineapple Rum, Cappuccino Cream and the all time favourites, Maple and Chocolate.
To cater to every sweet tooth, local honey and maple syrup are available for sale. Other
sweets include salt water taffy, traditional candies from Scotland and England and
house made chocolates of all kinds.
Wednesday - Sunday
11am - 5pm
205 Main Street, Port Stanley, Ontario
www.harbourtownfudge.com (519) 782-3006
Harbourtown Marshmallows
7
The Vedova’s opened the doors to Kettle Creek Inn in 1983 after purchasing and
completely renovating the derelict building. Today, Kettle Creek Inn is recognized as
one of Ontario’s Finest Inns, and welcomes all visitors into the village of Port Stanley.
Jean and Gary, along with sons Troy and Dean, operate this 10 room, 5 suite facility
complete with restaurant.
The Vedova’s, along with Chefs Chris Burleigh & Rob Lampman, strive to improve—
never resting on their laurels. One way they are able to accomplish this is buy sourcing
locally. Chefs Chris and Rob are able to phone the fish market down the street and pick
up or have delivered fish that was caught only a few hours prior. Buying local means
deliveries 7 days a week to your back door, and that means fresh food for guests.
S6
S5
The Inn’s Gazebo, set against stunning gardens designed by Elgin landscapers, offers
summer dining with cool lake breezes. In the winter, the English-style pub, with its
relaxed atmosphere, is the place to be on Friday nights.
Visitors from all over the world come to stay and eat at the Kettle Creek Inn. Indulge
your senses, relax and dine with the Vedova family.
Open Daily
11am - 9pm
216 Joseph Street, Port Stanley, ON
www.kettlecreekinn.com (519) 782-3388
Kettle Creek Inn Famous
Cheese Burger Soup
Ingredients
1 cup cold water
2 envelopes gelatin
1 1/2 cups white sugar
1/2 cup each white corn syrup and water
1/4 tsp salt
1 tablespoon vanilla extract
1/2 cup each of powdered sugar and cornstarch
Ingredients
1/4 cup vegetable oil
1 lb ground beef
1 medium sized onion (chopped)
2 tomatoes (diced)
4 whole pickles (chopped)
1 tsp chopped garlic
Serves 6-8. For preparation instructions visit www.savourelgin.ca
salt & pepper
1 litre of 35% cream
500 ml of 2% milk
2 cups cheddar cheese
1 cup of chopped lettuce
1 tsp of turmeric
8
Killer Desserts & Café offers classic lunches with a tasty twist. Last spring, it also geared up to be the place to come
for Afternoon Tea or for a fine cup of French Press coffee.
Donelda’s guiding principles are quality ingredients, prepared from scratch, and made to order. She’s excited about
continuing with those same ideals, while expanding the Killer Desserts & Café’s repertoire to include a variety of
loose teas from the Metropolitan Tea Company.
Specialty coffees, cappuccino and espresso have always been available at Killer Desserts & Café. Now those
looking for the finest cup of coffee can enjoy freshly ground and French Press brewed, 100% Jamaican Blue
Mountain. This is “the coffee the Queen drinks”.
The most popular menu items by far are the specialty grilled cheese sandwiches. One is made with cheddar
and apple pecan harvest compote. Its flavour is so addictive that several local people come in for a weekly
‘fix’. Another crowd pleaser is the Raspberry Chipotle BBQ Pulled Pork Grilled Cheese.
Donelda enjoys dressing up the standards with a flavour punch or crunch. She stocks many gourmet
products which line the shelves so people can bring a flavourful zing to their home meals. Donelda also
keeps an open jar of most, so customers can sample before making a purchase decision.
Stepping into the Mad Hatters Tea Room, located at the popular Quaker Barrel Antiques
Market, is like walking into a fairytale. Modelled after Alice In Wonderland, the tea room
features the Mad Hatter’s table, Alice’s couch, the Queen of Hearts Garden and themed china.
Owners Amanda and David Terry wanted to complete the fairy tale feeling by designing the façade
in the English Tudor style which includes bullion glass shipped directly from England for an
authentic look and feel.
Guests of the tea room can enjoy high tea by reservation and daily Devonshire Cream Teas.
In addition to tea, desserts and sandwiches are offered by the Terry’s daughter, Samantha,
prepared from old recipe books both British and North American.
There are 20 different varieties of loose leaf tea for sale along with gifts and collectibles and
framed prints of the classic fairy tale.
After tea, a stroll through The Queen of Hearts Garden will lead guests to the outdoor market at
the rear of Quaker Barrel Unique Antiques & General Store. This market features crafts made by
local artisans, as well as plants and produce from local growers.
Tuesday - Sunday
Open daily all year
ULTIMATE GRILLED CHEESE & HAM SANDWICH
Mad Hatters Home Baked English Scones
Ingredients
2 slices 7-grain bread
30 g Jalapeño Cream Cheese
Ingredients
1 3/4 cup margarine or butter
3 tbsp sugar
2 1/2 tsp baking powder
1 egg, beaten
1 3/4 cups all purpose flour
1/4 tsp salt
4-6 tbsp half and half creme
Preparation
Preheat oven to 400 degrees.
Cut margarine into flour, sugar, baking powder and salt with mixer until mixture resembles fine crumbs.
Stir in 1 egg and just enough half and half so the dough leaves the side of the bowl.
Turn dough onto floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured biscuit cutter.
Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 - 12 min’s or until golden brown.
Jalapeno Cream Cheese
Ingredients
98 g Texas Longhorn Jalapeño Dip Mix*
250 g cream cheese
*Available at Killer Desserts & Café
9
11am - 5pm
47272 Talbot Line, Central Elgin, ON
www.quakerbarrel.com (519) 913-1278
291 Bridge Street, Port Stanley, ON
www.killerdesserts.com (519) 782-9987 / 1-866-372-2753
2 slices of Jalapeño Jack Cheese
75 g thinly sliced ham
S8
S7
10
Ruby’s Cookhouse
THE LEGEND BEHIND THE NAME
RUBY’S COOKHOUSE
Celebrating its 8th anniversary in June 2013, Ruby’s Cookhouse has become
synonymous with large portions, friendly service, and a warm atmosphere.
Father and son team of Steve and George Kapogianis bring over 35 years of restaurant
experience and marketing to Ruby’s. The Kapogianis’ believe that fresh is better and
source many of their foods locally from their vegetables to poultry and sausage.
On the menu, guests can expect to see favourites such as Ruby’s Herb Roasted Chicken,
Chicken Souvlaki, or an all fresh Stir Fry. In addition to lunch and dinner items, Ruby’s
offers breakfast all day long.
Friendly service and good food are Ruby’s reputation, and to carry that out are chefs that
have worked in every facet of the restaurant including: Gus Revelas, Brent Blackman,
David Parsons, as well as Steve and his brother Jim.
George is glad that he has carried on the family tradition of restaurant ownership,
“The restaurant business is a unique hands-on business with new people, faces and
experiences. It’s fun—each day is different and a new challenge.”
Sunday 8am - 10pm
583 John Street North, Aylmer, ON
www.rubyscookhouse.com (519) 773-8786
11
TASTY SWEETS CAFÉ & Bakery
Caren Emery opened the doors to Tasty Sweets Café & Bakery in September of 2010 after years of
enjoying baking as a hobby. After deciding on a career change and having the support of her husband
Steve, three children and sister Cindy, Tasty Sweets has become a go-to location for delectable treats and
fresh sandwiches.
In the early 1800’s a young schoolmarm, Ruby, from the
New England States, loaded up a covered wagon and
joined a wagon train bound for the west. Heading into
the plains of Kansas, Ruby’s wagon broke an axel on
the rough terrain. Knowing there would be other wagons
and people to follow, Ruby checked her supplies and set
up camp. The travellers always received a warm Ruby
welcome, the heartiest homemade bowl of soup and the
tastiest herb-roasted chicken they could ever imagine.
And so became Ruby’s Cookhouse.
To this day, just outside Topeka, Kansas along the
old trail route where Interstate 73 runs south toward
Arkansas stands the original Ruby’s Cookhouse.
Travellers from then and now know that Ruby’s
Cookhouse is the place with the warmest welcome, the
coldest drinks and the best ‘undo the top button of your
pants’ food.
Ruby’s Cookhouse on 583 John Street North in Aylmer,
Ontario continues this tradition today.
“So come on in, stay a while and taste
a piece of history!”
Caren began baking at a young age with her grandma and mom, from bread to brownies. Today the family
involvement continues—daughter Krysta helping decorate cookies and sister Cindy helps a few nights a
week as well.
Tasty Sweets offers a variety of breads, delicious desserts, pies, ice cream cakes and custom cakes. In
addition to dessert the café style menu features a lighter fare of homemade soup and chili, a variety of
salads and entrees. Their generous sandwiches are made using Caren’s homemade bread.
S10
S9
Located on the main street of West Lorne, the café offers comfortable seating for 74 and the banquet room
is available for meetings and special events. If you need service brought to you Tasty Sweets caters to meet
all of your needs including sandwich, veggie, fruit and dessert trays, casseroles, salads and breads.
If you enjoy breakfast buffets, stop in on Sunday morning to fill yourself up for the day; the buffet is offered
three Sundays each month. The Emerys take a rest the first Sunday of every month and are closed.
Raspberry Bliss Bars
Ingredients
8 oz butter, at room temperature
½ cup brown sugar, packed
2 cups all purpose flour
¾ teaspoon salt, divided
14 oz sweetened condensed milk
18 oz semi sweet chocolate chips, divided
8 oz cream cheese, at room temperature
1/3 cup white sugar
1 large egg
½ teaspoon vanilla
½ cup seedless raspberry jam
At Tasty Sweets you will find friendly staff and an environment that allows you to sit down, relax and enjoy
your meal without feeling rushed.
Monday – Friday 7am - 6pm
Saturday 8am - 5pm
Sunday 9am - 1pm
180 Main Street, West Lorne, ON
www.tastysweetscafe.com (519) 768-0044
For preparation instructions visit
www.savourelgin.ca
12
BERRY HILL FRUIT FARM
Windjammer Inn
Nestled in the heart of South-western Ontario, halfway between London and Lake Erie, sits a little gem
known as Berry Hill Fruit Farm.
On the beaches of Lake Erie rests the Windjammer Inn, where to dine is
to taste a small piece of culinary heaven. Owner and chef Kim Saunders
sources all of her food from the growing local farm network in Elgin County.
In addition to buying straight from the farm, Kim grows many of her own
herbs, heirloom vegetables and edible flowers in the gardens surrounding
the Inn.
S12
MARKETS
S11
In 1980, Farmer Dick began planting his orchard of apples, peaches, plums, pears, strawberries and
raspberries. Recent additions include sweet corn, beets, green beans, and local melons.
Alice opens the fruit stand in June with luscious, fresh strawberries; a few weeks later, different
varieties of raspberries and local blueberries begin. All summer, seasonal fruit and vegetables are
featured, including sweet corn, which is simply the best around! In the Fall lots of apple varieties are
available as well as potatoes, onions, squash pumpkins, gourds and sweet apple cider.
The Windjammer Inn features a seasonal menu and specials with local
fish, joined by fruits and vegetables, artisanal cheeses, hand made
breads, local meats and, of course, Kim’s pastry creations.
Fruit and vegetables are completely hand-picked by conscientious staff so customers get superior
quality products at the peak of their ripeness. You can taste the difference that makes! Knowledgeable
staff are always available to answer your questions about the crops including how to cook and preserve
all the delicious products that are grown.
A summer meal is best spent on the patio with the Lake breeze
brushing your cheek, an oasis from the bustle of everyday life.
Recommended in “Where to Eat Canada” for its fourth year, the
Windjammer Inn also boasts 3 comfortable rooms in the Inn and
two separate suites next door, begging you to stay for breakfast the
next day.
The on-farm stand is open from June until November, six days a week from 8:00 am to 6:00 pm. Berry
Hill can also be found at the Horton Farmers’ Market in St. Thomas (Manitoba Street) on Saturday
mornings as well as at the St. Jacob’s Farmers market near Waterloo.
You are invited to dine at the Windjammer Inn where global
inspiration meets local sensibility!
48937 Glencolin Line, RR#7 Aylmer, ON
www.berryhillfruitfarm.com (519) 765-1752
See website for hours
324 Smith Street, Port Stanley, ON
www.thewindjammerinn.com (519) 782-4173
BERRY-DELICIOUS FOOL
Lake Erie Pickerel Cakes
Ingredients
1 cup poached pickerel, shredded
1 cup grated cooked potato
1 finely chopped green onion
3 tbsp chopped Parsley
1 tsp Blackened Redfish Magic (or other Cajun
Seasoning blend, or Old Bay Seasoning)
1 tsp fresh lemon juice
1 egg
13
Ingredients
1 C. (250 ml) Greek yoghurt
¾ C. (175 ml) whipping cream
2 tbsp. sugar
dash of vanilla
1C. (250 ml) thawed or lightly crushed berries
Preparation
Whip cream, sugar and vanilla and gently fold
into yoghurt. Fold in berries, leaving streaks,
and spoon into stemmed glasses.
14
MARKETS
Empire Valley Farm Market
Farmgate MarketS
Empire Valley, tucked along the shore of Lake Erie on the historic Talbot Trail,
bursts with colour, flavour and fresh produce all season long. From bold and
brilliant hanging baskets to heirloom tomato plants, from strawberries to sweet
corn, this cozy country greenhouse and market is a community gathering place.
Dave and Joy Westelaken, along with their two sons, Jason and Matt, have run
the 60-acre farm and greenhouse since 1985. Their motto is, “It’s not about
what you sell, but what you give”, and they embody that by providing deliciously
simple solutions to healthy eating.
The season starts with Joy’s gorgeous hanging baskets and wide, unique array
of annuals, perennials, vegetable plants and ground covers. Sign up for a
hanging basket workshop or drop in for the daily potting station. Friendly staff go
out of their way to help you choose the best plants for your needs.
Empire Valley is renowned for its tomatoes, cucumbers, peppers, squash and
sweet corn. Fresh produce is picked daily. Melons, blueberries and other fruits
and vegetables make their way to Empire from neighbouring farms.
Customers in the know order tomatoes, pickling cukes and peppers by the
bushel. Empire Valley also stocks everything you need for canning, pickling and
making your own salsa.
May 5 - mid-October
Monday - Friday 9am - 6pm
Saturday 9am - 5pm
Sunday 12pm - 5pm
27983 Talbot Line, Wallacetown, ON
www.empirevalleyfarms.com (519) 762-3504
Roasted BUTTERNUT Soup
Ingredients
4 tbsp butter or vegetable oil
6 cups roasted butternut squash (see below)
1 large cooking onion, diced
1 large potato, peeled & diced
4 cups chicken or veg broth
½ c whipping cream or milk
8 cloves garlic (or less if desired)
Salt & pepper to taste
Preparation
Melt butter in pan with onion and garlic over medium heat until
onion is soft and turns a slight golden colour.
In large soup pot or dutch oven add broth & potato, bring to boil,
reduce heat and simmer until potato softens.
Add squash, onion & garlic, milk or cream and puree the soup with
immersion blender until smooth, return to stove & simmer 10-15
mins. Add additional broth if too thick.
Season with salt & pepper to taste.
Roasting Butternut Squash
Cut 2 large butternut squash lengthwise; remove seeds & lay face
down in roasting pan with a little water.
Cook in pre-heated oven 350°F until fork soft and browned
(approx 1 hour); scoop flesh from skin.
If you have more than 6 cups, freeze or add extra squash to soup. I
like to roast many squash & put in freezer bags for winter.
15
When you visit Farmgate Markets, plan on giving yourself enough time to take in the whole
experience. Farmgate began in December 2004 as a high-end, quality butcher shop.
Sandy Lyle, a pork and beef producer, wanted to carry on a tradition that his dad had started
on the family farm—providing local, quality fresh meats, cut to the customers’ needs. He
began by hiring a certified Canadian Butcher Specialist to produce leaner, healthier meats
and deli, free of hormones and harsh chemicals or by products and made only from Ontariogrown meat.
S14
MARKETS
S13
Farmgate has grown steadily since then to include something for everyone. During your
shopping experience, you’ll find a full retail section including gourmet sauces and pastas,
home-made preserves, local dairy and fresh produce. Start your day with the Farmgate
Breakfast Sandwich, or stay for lunch and try a famous build-your-own deli sandwich in the sitdown cafe (with free Wi-Fi). You can chat with the Chef about your catering needs for the office
meeting, game day event, or the backyard barbeque party.
Farmgate Chicken
& Chickpea Stew
Ingredients
8 Farmgate chicken thighs, skinned if preferred
3 tbsp (45 mL) all-purpose flour
salt and pepper
2 tbsp (25 mL) olive oil
3 cloves Ontario garlic, minced
3 each of Ontario potatoes and carrots,
peeled and cubed
1 tsp (5 mL) paprika (preferably smoked)
1/3 cup (75 mL) dry sherry
1 can (19 oz/540 mL) chickpeas, drained and rinsed
6 oz (175 g) chorizo sausage, thinly sliced
2 tsp (10 mL) olive oil
3 tbsp (45 mL) each coarsely chopped fresh parsley
and black olives
If you appreciate the connected shopping experience where the staff know you by name and
how thick you like your steaks cut, then Farmgate Markets is an experience not to be missed.
Monday - Friday 8am-6pm
Saturday 8am - 5pm
19 Elgin Street, St. Thomas, ON
www.farmgatemarket.com (519) 637-0055
16
MARKETS
howe family farm market
The Horton Farmers’ Market welcomes young and old to experience a true
community gathering place. “The Market” is where residents and visitors
meet to talk, catch up, exchange recipes and buy the best in local produce,
meats, cheeses, preserves, arts and more.
Every Saturday at 8am the doors to the main building open and breakfast
sandwiches and coffee are ready to greet everyone as they walk in. Two fully
covered pavilions outside, protected from the elements, welcome visitors to
stroll through the aisles to see what is in season.
It is rumoured that when Ed Horton, former mayor of St. Thomas, donated
the market site in 1878 he said that it would always have to be a market.
His request has remained true and the site has stayed a market over the
years, but the most impressive transformation has come since 2006 with a
progressive restoration project to revitalize the pavilions and main building.
A trip to the Horton Farmers’ Market will have you leaving with a full shopping
bag and a new sense of the word community.
May 11 - November 2
Saturday
8am - 12pm
Manitoba Street, St.Thomas, ON
www.hortonfarmersmarket.ca
After many years of selling strawberries and other seasonal produce at their
road side fruit stand, the Howe family has created a new feature to house
their farm fresh goods.
S16
MARKETS
MARKETS
S15
Howe Family Market has been open since June 2010 selling its own produce,
including strawberries as well as farm fresh produce from other local growers
in Elgin County.
Howe farm fresh and home grown produce includes: beans, beets,
cantaloupe, cucumbers, melon, okra, pumpkins, squash, peppers, tomatoes
and much more!
The Howes work with neighbouring farms in order to supply their customers
with high quality produce including blueberries, cherries, peaches, sweet corn
and raspberries.
June - November
Sunday 11am - 5pm
48596 John Wise Line, Aylmer, ON
www.howefamilyfarms.ca (519) 773-3779
Horton Farmers’ Market Peach Salsa
Ingredients
4 tomatoes, chopped
1 1/4 onions, finely chopped
1 fresh peach - peeled, pitted
and chopped
1 pear - peeled, cored and chopped
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
3/4 cup sugar
(or use 1/4 - 1/2 cup honey)
3 tbsp and 1/4 tsp distilled
white vinegar
1 tsp salt
2 tsp pickling spice, wrapped
in cheesecloth
17
Strawberry PiE
Ingredients
1 quart fresh strawberries, whole
and/or sliced (1L)
1 cup sugar (250mL)
1/4 cup water (50mL)
3 tbsp cornstarch (45mL)
2 tbsp cold water (25mL)
1 baked pastry shell (9 inch/23 cm)
2 cups whipped cream (optional)
18
AGRI-TOURISM
THE arts & cookery bank
Outrageously Delicious
Chocolate Slab Bites
Preparation
Preheat oven to 375°F.
Butter an 8-inch square baking pan.
Line the bottom of pan with buttered wax paper.
Clovermead Adventure Farm is buzzing with a staff of 24 million bees that produce six different
floral sources of honey, each with its own uniqueness. The Hiemstras’ enjoyment of bees and
working outdoors has been shared through three generations of family beekeepers who started
in the Netherlands. But do not be fooled, this is not your grandfather’s apiary – this is also an
adventure farm! Farm animals, Ontario’s largest bee display hive, pedal carts, jumping pillow,
playground, wagon rides, and food. Honey Festival, Pumpkin Festival, Pioneer Games, and a Bee
Beard Competition.
Slab Ingredients
4 oz. 70% dark chocolate wafers (not unsweetened)
1/2 cup unsalted butter
3/4 cup refined sugar
3 large “farm fresh” eggs
1/2 cup organic cocoa powder, unsweetened
Extra cocoa powder and icing sugar for dusting
Fresh local berries for garnish
A snapshot of rural culture … stirred.
Two buildings—a 1914 Bank of Montreal and an 1883 timber frame barn— offer an intriguing
blend of bricks and barn board. This stunning venue is the home of The Arts & Cookery Bank, a
regional cultural destination, reviving the home-grown heritage of West Elgin, Dutton-Dunwich,
Newbury and Southwest Middlesex communities.
Today, the Bank’s Cookery, a heritage barn transformed into a chef’s dream kitchen, is the
perfect space to “cook on all burners.” Offering hands-on cookery experiences, you’ll walk away
stirred with a passion for cooking. The Bank’s Heritage Hall, an exquisite gallery of hundreds of
photos viewed on multi-touch screens, provides you with a visual feast of rural culture.
The Arts & Cookery Bank is a venue worth experiencing. Come for the experience. Leave inspired.
Call or visit online for information on culinary and photography experiences.
Tuesday - Friday
Saturday & Sunday
11am - 5pm
Call for events
242 Graham Road, West Lorne, ON
www.theartsandcookerybank.com (519) 768-9986
19
There is a beekeeper on staff each day in the summer months ready to show you the bees
up close and answer questions. A movie in the BeeTown Hotel teaches about bees and honey
production. Inside the Honey Store, visitors can freely sample honey and spreads at the honey
bar and also fill their own container. There are all types of honey treats to take home, beeswax
candles, maple syrup, toys, hand cream and goodies. Come see what all the “buzz” is about!
Batter Instructions
Place chocolate wafers in a double boiler or metal
bowl set over a saucepan of barely simmering water.
Melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and
whisk sugar into chocolate mixture. Add eggs, one
at a time, and whisk well. Sift 1/2 cup cocoa powder
over chocolate mixture and whisk until just combined.
Pour batter into prepared pan.
Bake in the middle of oven for 25 minutes, or until
top of slab has formed a thin crust. DO NOT OVER
COOK!!! Cool slab in pan on a rack for 5 minutes.
Garnish & Serve
Invert onto a serving plate, cut into bit size pieces.
Dust slab bites with additional cocoa powder
and garnish with fresh local fruit…raspberries,
strawberries, blueberries.
Slab bites keep, after being cooled completely, in an
airtight container for 1 week.
S18
AGRI-TOURISM
MARKETS
S17
Adventure Farm open June - October
Monday - Saturday 9am - 5:30pm
Honey Gift Shop open March - December
Monday - Saturday 9am - 5:30pm
January & February
Tuesdays, Fridays & Saturdays 9am - 5:30pm
Open Holidays, Closed Sundays
11302 Imperial Road, Aylmer West, ON
www.clovermead.com (519) 773-5503
RAISIN Honey COOKIES
Ingredients
3/4 cup Clovermead honey
3/4 cup sugar
3/4 cup butter or margarine
1 egg
2 cups sifted flour
1 tsp each salt and cinnamon
1/2 tsp soda
2 cups uncooked rolled oats
1 cup seedless raisins
Preparation
Preheat oven to 375°F.
Cream honey, sugar, butter and egg
Sift together flour, salt, cinnamon, soda. Stir
into creamed mixture.
Add rolled oats and raisins.
Drop heaping teaspoonfuls onto greased
cookie sheet. Bake on upper rack 12-14
min., till lightly browned. Cool on racks.
Makes about 4 dozen.
20
AGRI-TOURISM
Great Lakes Farms
Heritage Line Herbs
Great Lakes Farms bring families, fun and farming together.
An outdoor tea room, nine themed gardens and a unique gift shop all await your visit at Heritage Line Herbs.
MaryAnne and Joe Van de Gevel are the third generation to carry on the tradition of growing high quality
Elgin County fruit, just minutes from scenic Port Stanley. The couple grows fresh strawberries, sweet
black cherries, juicy tree ripened peaches, pears, pumpkins and 12 varieties of crunchy delicious
apples. These fruits are available fresh when in season and also in many of the fresh-baked goods
made in the farm bakery.
In 2002, Deb and Tom Benner began the process of transforming their tobacco farm into a culinary herb
farm. The result has been a successful herb business with over 160 different varieties.
Throughout the year, Great Lakes hosts a wide variety of activities including weddings, hall rentals, group
dinners, farm tours and pick your own strawberries, pears and pumpkins.
At Great Lakes Farms the fall season is full of excitement! Start your visit with a wagon ride around the
farm or a trip through the corn maze. Afterwards, grab a push-wagon and head into the orchard to pick
a bushel of fresh, crisp apples straight from the tree. Feel free to add a couple homegrown pumpkins
from the patch. After a hard afternoon of harvesting, you can relax in the cafe and enjoy some delicious,
fresh-baked apple treats.
Don’t forget to visit the store and bakery to take home some fresh baked goods for your friends.
September 10 - November 6
June, July, August & November
The Silver Birch Tea Room at Heritage Line has a soothing waterfall back drop and offers the best in
local cuisine. The menu includes the Silver Birch lunch, sandwiches, gourmet pizza, lemon thyme and
pineapple sage cheesecakes, along with lavender lemonade. For food that tempts the taste buds, a stop
at the Silver Birch Tea Room is required.
Beside the Tea Room are Deb’s gardens with nine separate themes. The herbs allow one to relax at the
Tranquility garden, or get ready to make a pizza at the Pizza garden with all of the essential herbs.
There is also a large swing to sit and enjoy the scents of all the herbs together.
Inside Heritage Line Herbs gift shop, guests are able to purchase specialty blend dried herbs as well as
local art, jewellery, and hand lotions.
At Heritage Line Herbs the goal is to farm sustainably, sell locally, and connect deeply with customers.
Open Daily
10am - 5pm
See website or call for details
See website for hours
53443 Heritage Line, Aylmer, ON
www.heritagelineherbs.com (519) 866-5577
5111 Union Road, Port Stanley, ON
www.greatlakesfarms.ca (519) 782-3433
Great lakes farms apple coffee cake
Ingredients
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups chopped apples
1/2 cup chopped nuts
2 Tbsp melted butter
1 tsp cinnamon
1/2 cup packed brown sugar
21
S20
AGRI-TOURISM
AGRI-TOURISM
S19
CHICKEN THIGHS BAKED WITH LEMON, SAGE,
ROSEMARY & THYME
Ingredients
2 large cloves garlic
1 bunch fresh rosemary, snipped
coarse salt or sea salt
into 2-inch pieces
3-4 tbsp extra-virgin olive oil
1 bunch fresh thyme, snipped into
12 chicken thighs, trimmed of fat,
2-inch pieces
rinsed and patted dry
12 sage leaves (optional)
2 large lemons, cut into 1/4-inch rounds freshly ground black pepper
22
AGRI-TOURISM
Lavender Sense
Steed & Company Lavender
LAVENDER SENSE is a premier grower and purveyor of exquisite lavender and lavender products. The beautiful lavender fields
and the charming century old farmstead are nestled beside 25 acres of a private Carolinian forest just minutes from Lake Erie.
Finding a home for a show horse has led to one of the area’s most popular tourist
destinations. Steed & Company Lavender was created when Suzanne Steed was looking for a
farm for her show horse and came upon a property outside the historical village of Sparta.
Enjoy a stroll in the fields, browse the Boutique, take a walk in the trailed Carolinian forest or stay at the Bed & Breakfast
retreat that is open year round. Enjoy local art in the ‘Gallery in the Forest’ and see Elgin County’s first barn quilt. Seasonal
pick-your-own lavender is available, usually early to mid July. Please call or check the website for availability.
The lavender farm is part of a 45 acre horse farm nestled at the edge of the spectacular
Carolinian forest and is designated as an Area of Natural Special Interest (ANSI) by the Ministry
of Natural Resources. Steed & Company Lavender grows several varieties of English lavender
landscaped into beautiful gardens integrated into the natural beauty of the rural setting.
The proprietors, Pamela and Jesper Andersen, look forward to greeting you, showing you around the grounds and to sharing
the unequaled versatility of lavender, from its relaxing and healing properties to its uses in decorating and cooking.
Suzanne is committed to protecting the natural heritage of the property and does so by
practising ecologically sensitive growing methods including no pesticides.
The Boutique offers visitors a selection of lovely lavender products, including a host of gastronomic delights such as jams
and marmalade, lavender infused honey, delicious custom blends of lavender teas, culinary lavender for your own cooking
pleasure, lavender shortbread cookies and more.
You are invited to stroll through the lavender flowers and visit the gift shop which offers
exquisite handcrafted lavender products including toiletries, home essentials and a full range
of culinary lavender products. Suzanne started with more obvious recipes for her culinary line,
but has experimented widely to include organic lavender ice cream, lavender chocolate and
lavender coffee.
LAVENDER SENSE is in the sensory trade. “Our business is about well-being, romance and fine living!”
Open Mother’s Day – Thanksgiving
Thursday - Saturday 10am - 5pm
Sunday 12pm - 5pm or by appointment
Bed and Breakfast Retreat open year round
Local, natural and, where possible, organic ingredients are used in a range of jams,
marmalades, dressings, mustards, spreads and teas.
28011 Ash Line, Wallacetown, ON
www.lavendersense.com (519) 762-2188
Mother’s Day - Christmas
Wednesday - Saturday
10am - 5pm
Sunday
Noon - 4pm
LUSCIOUS LAVENDER LIMEADE
Ingredients (Serves 6-8)
10 cups of water (about 2 1/2 L)
Juice of 6-8 large lime fruits
LAVENDER SENSE Culinary Lavender*
LAVENDER SENSE Gourmet Honey*
to taste (alternatively, use sugar)
1-2 teaspoons grated lime zest
*The lavender ingredients are available in the Boutique
Easy to prepare, this tasty and refreshing summer drink serves as a perfect
example of how versatile lavender is to use in food and drink creations. The
preparation instructions and other great lavender recipes are available in the
Boutique and on the website. Just go to ‘About Lavender’ and click ‘Recipes’.
Make sure you visit the website to view the list of ‘Activities & Events’.
23
S22
AGRI-TOURISM
S21
Lavender Lemon Shortbread
47589 Sparta Line, 3km east of Sparta, ON
www.steedandcompany.com (519) 494-5525
Ingredients
1/4 lb (125 g) butter, at room temperature
1/3 cup (80 ml) sugar
1/2 tsp (2.5 ml) salt
1 tsp (5 ml) dried lavender flower buds slightly ground
1 tsp (5 ml) fresh lemon zest
1 cup (250 ml) all-purpose flour
24
London
Belmont
A1
A1
A2
A3
A4
A6
A7
A8
A15
S8
S4
A5
S16
A2
A13
West Lorne
S17 S10
A12
S13
Eagle S21
New Glasgow
Sparta
A14
Port Stanley A6
S6
S7
S5
S11
A7 A10
Lake Erie
Richmond
S20
Straffordville
Vienna
A4 S1
S19
Wallacetown
Rodney
Fingal
S9
Aylmer
Shedden
Dutton
A8
S18
S12
John St. South
A14
Crafters
Anything Used & Sparta Country Candles
Little Red Mitten
S15 S2
d
A12
A13
New
Sarum
St. A15A11 A3
Thomas S14
eR
A11
Galleries
Art Emporium Gallery
Clovermead Gallery
Minerva Art Gallery & Custom Framing
Portside Gallery
St. Thomas-Elgin Public Art Centre
The Arts & Cookery Bank
Village Crier Gallery
rri
A10
A9
Talbotville
Cu
A9
Quai Du Vin
Rush Creek Wines
Lyons
Springfield
John St. North
A5
Studios
Clayworks Studio
Concreations
Medlyn Stained Glass Studio
Peter Robson Studios and Gallery
Pinecroft Ceramic Art Studio
Rubyeyes Kraftwerks
S22
S3
Port Bruce
Suggested Travel Route
Port Burwell
Restaurants & Sweets
Green Frog Tea Room at Pinecroft
Harbourtown Fudge
Kettle Creek Inn
Ruby’s Cookhouse
Tasty Sweets Café & Bakery
Windjammer Inn
Markets
Berry Hill Fruit Farm
Empire Valley Farm Market
Farmgate Markets
Howe Family Farm Market
Agri-tourism
Arts & Cookery Bank
Great Lakes Farms
Heritage Line Herbs
Lavender Sense
Steed and Company Lavender
S1
S2
S3
S4
S5
S6
S7
S8
S9
S10
S11
S12
S13
S14
S15
S16
S17
S18
S19
S20
S21
S22
EVENTS
Artastic Elgin
Discover your inner creativity as the artists of the Elgin Arts Trail invite you to take part in
2 days of interactive events, providing you with an experiential adventure along the Elgin
Arts Trail throughout Elgin County. Workshops with participating Elgin Arts Trail artists in
their studios, gallery events, speakers, and more will be offered. Artistic inspiration is all
around on the Elgin Arts Trail. Visit www.elginartstrail.ca in August for more details.
September 28 & 29, 2013
Parade of Elephants
The Parade of Elephants is a travelling, evolving exhibit of one-of-a-kind papier mâché
elephants. Each elephant will be decorated by participating artists and artisans featured
on the Elgin Arts Trail. A new elephant is added at each location and joins the existing
elephants on parade. Every elephant is a unique creation, reflecting the artists and location
where it was produced. Presented in partnership with the St. Thomas-Elgin Public Art
Centre. Download the parade schedule & map at www.elginartstrail.ca/paradeofelephants
October 2, 2012 - September 28, 2013
ElginLicious
Join Savour Elgin members every May and October for Elginlicious! This is an opportunity
to take advantage of the area’s restaurants, wineries, specialty food shops and agritourism destinations at three great price points. Special promotions are offered at $10,
$15 and $25 at all participating businesses. Elginlicious is unique to all other “licious”
events, in that it is not exclusive to just restaurants offering three course menus. This is
an opportunity for you and your friends and family to get out and explore all that Elgin
County has to offer.
Check www.savourelgin.ca for dates and promotions.
20

www .SAVO URELGIN.CA

Transcription

Similar documents

here - Babyccino Kids

Qurbani Recipe

How to put it all together. What you`ll need.

Chocolate Banana Bread - Cloud 9 Specialty Bakery

Gramma`s Pumpkin Pie RECTORY - Heritage Park Historical Village

My homemade organic grapefruit and lavender body butter is

Banana Bread recipe

to learn more - Saugeen Golf Club

Heck Yeah, Banana Pancakes

HOMEMADE DIPS Cheat sheet

to a PDF version of this guide