I’m Banning Apple Pie!

November 20, 2014Blog, cuisine, culinary tourism, farm fresh food, local food, lynn ogryzloLeave a comment

Yes, I’m banning apple pie, but only in defence of everything apple. We Ontarians love our apples, maybe because we grow some of the best in the world. And with our ultramodern storage methods, fine-quality apples are now available year-round. But the new crop, jewel-bright and juicy, is especially tempting. I wish all Ontario fruit would store as well as apples do. Most of Ontario apple growers have cold storage facilities meaning they can supply apples all year round. Martin’s Apple Farm in St. Jacobs, Warner’s Farm in Beamsville, Chudleigh’s in Milton and Birtch Farm in Woodstock are examples […]

Fruitcake Done Well

November 17, 2014Blog, cuisine, culinary tourism, food, local food, The Ontario TableLeave a comment

Ask anyone who’s received a fruitcake during the holidays and they’ll tell you the icon of the festive table is best used as a doorstop! But in defense of the once cherished fruitcake, I will attempt to restore its regal reputation. Fruitcake has such a rich history that it has been credited with winning wars and conquering enemies. It was first created in Rome and from there it took Europe by storm. So popular was it that it actually became law to limit the serving of fruitcake to Christmas and certain important occasions such as weddings and funerals. But […]

Better With Beer

November 16, 2014Blog, cuisine, culinary tourism, local foodLeave a comment

I say ice cream floats, your mind goes to root beer or cola, but think again. Beer adds a whole new dimension to your favourite frothy bubble drink. Fruity beers and chocolate stouts are already in the dessert category so go ahead and pour them over a scoop of ice cream. A general rule of thumb is two generous scoops of ice cream in a tall glass and fill to the top with beer. Beers that work well are fruit beers, beers that have a bit of sweetness to them and beers light on the hoppy flavours. Try these […]

Philly Clams and Surkal

November 15, 2014BlogLeave a comment

I love sauerkraut and this is the time of year I start thinking of roasting a beautifully smoked ham hock and nestling it in a crock full of luscious sauerkraut. It’s cold outside and this is the perfect way to get you feeling warm. Sauerkraut is fermented shredded cabbage. Sound delicious? Ok, perhaps not really but here’s how it works. Pack shredded cabbage into a mason jar and add salt. The salt will draw out the cabbage juices that work as its own brine and it begins fermenting the sugars in the cabbage. This new home brew take a […]

Apprenticing Chefs

November 7, 2014Blog, culinary tourism, lynn ogryzloLeave a comment

Last night at the historic Queenston Heights Restaurant twelve-apprentice chefs strutted their stuff to pamper the palates of an eager and hungry crowd at the annual Apprentice Cooks & Chefs Showcase Dinner. Wow they didn’t disappoint. The apprentice chefs prepare an exquisite dinner many seasoned chefs couldn’t pull off. But I couldn’t help but think where else does a graduating class have to make their own celebratory dinner and not even get to eat it?!! I’m not complaining – heck no – they cooked and I got to eat! It was nothing less than spectacular and full of flavour […]

Forest Glen Herb Farm

October 31, 2014Blog, culinary tourism, farm fresh food, local food, lynn ogryzlo, The Ontario TableLeave a comment

From the main road you may have to squint to see Forest Glen Herb Farm. It’s hidden from sight behind a row of tall, thick bushes, but as you drive up the entrance your eyes will get bigger and bigger as each beautiful garden unfolds. Owner Cynthia Cooks’ 8-acre farm is like an English princesses’ garden – it’s magnificent! The combination of flowers and herbs meander up to and around the romantic, 140-year old, stone and board barn repurposed into a retail store. The barns original features have been left intact, and it’s bursting full of beauty. Hanging from […]

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