TASTE magazine

Taste OF the REGION

DROUIN

king of the

BBQ BARTENDER CONFESSIONS

Bling OCTOBER 2017 • SUPPLEMENT TO SEAWAY NEWS

WHAT’S THE IN THING

www.cornwallseawaynews.com

Hidden Gems

OUR LOCAL FAVOURITES

DINING • LIFESTYLE • ENTERTAINMENT

TASTE 2017

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Do you Love, Love food like us?

Eat-In Or Take-Out Cakes For All Occasions Catering Services Take-Home Meals Cooking Classes Birthday Parties Download our FREE App Today!

613-935-3662 2 |

TASTE 2017

lovelovefood

lovelovefoodshop

15 1/2 Second St. East, Cornwall, ON K6H1Y3 www.cornwallseawaynews.com

www.cornwallseawaynews.com

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avour S

the experience long after the applause. www.AultsvilleTheatre.com

A

t the Sheep’s Head Bistro our goal is to serve delicious and remarkable food and drinks.

The menu we offer is of the highest standards of quality and freshness.

We are able to combine both modern-creative and traditional bistro styles of cooking with the use of seasonal ingredients in all of our dishes.

Lunch: Tues.-Sat. 11:30-3:00 Chef Lewis Mee Dinner: Tues.-Sat. 4:30-9:00 Owner/Manag han er Hassan Rafie Sunday Brunch: 10:00-2:00 i Sunday Dinner: 5:00-8:00 (hours may vary) 18299 County Road 2, Cornwall 613-985-8855 www.sHeepsHeaDbistRO.Ca

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www.cornwallseawaynews.com

Taste

How local is your beer?

OF the REGION

WELCOME TO TASTE MAGAZINE

…the newest magazine in our profile of high-end magazines produced at TC Media/ Seaway News.

Is Cornwall just a pizza town? While we do have delicious and famous pizza, we have so much more to offer.

Cornwall and the Counties residents have definitely enhanced their palettes.

From fine dining to international flavours, microbrewed beer to bullet-proof coffee.

Our region truly does have whatever your heart desires. We have so many great options whether you’re dining in or dining out. To all the great chefs and entrepreneurs that dared to open these unique restaurants and trust that we were ready to experience what they had to offer—we say THANK YOU. It’s time we start to showcase all the options we have, which is why we are happy to introduce our very first TASTE magazine. We want to give you an experience like no other, an experience that creates some emotion to really showcase all of the great options our great area has to offer. We hope you enjoy this magazine as much as we did creating it for you!

Bon appetit.

Patrick Larose Director of Sales www.cornwallseawaynews.com

Taste is a magazine that will allow our readers to see and feel what the experience is like to visit and shop at businesses within our region, dine at local restaurants and be entertained at local events/bars and pubs. Every week and every day we have so much to offer that we thought it was time to highlight the excellent venues in our area. Diverse food, unique dining and retailers that offer the newest fashions and designs are all available in Cornwall and within an hour drive…our streets are filled with “hidden gems” and family traditions. In this first edition, we step out and present the colours of fashion, the flavours of excellent cuisine and the sounds of talented people. We will expand our scope in future editions and add more as we continue to explore our own backyard…and taste what we have grown.

Rick Shaver General Manager

A variety of craft beer brewed for you, by us, all on-site.

Stop in and try some samples.

Check out our website for retail hours, current beers, events and supporters

rurbanbrewing.ca

416 Cumberland St., Cornwall, ON 613-360-0661 fOllOw uS ON TASTE 2017

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Celebrating

80

Years

Let Us Help You Create An Evening To Remember www.pommierjewellers.com

Over 120 Wines tO ChOOse FrOm - 20 Years in Business -

Coming in 2018 …

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Coffee Bar, Children’s Waiting Area, Wine Tasting

visit us at www.winexpertcornwall.com

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812 Pitt Street, Unit 29 Cornwall 613-938-0125 www.cornwallseawaynews.com

face

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body

hair

Street 613.936.9395 www.PureorganicSPa.ca

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GROOMING TIPS & TRENDS

21

cover story Live by the barbecue

26

Guests 47 Impress your

what to bring to dinner

table of contents

Taste OF the REGION

whisky guide

40 SEAWAY FOOD FESTIVAL PG. 19

INTERNATIONAL FLAVOURS PG. 36

Publisher: Richard Shaver Director of Sales: Patrick Larose Photography: Jason McNamara Gina Dragone Nick Seebruch Creative Director: Colleen Parette Sales Co-Ordinator: Jennifer Mayer Regional Director: Sylvianne Lussier Published at: 501 Campbell Street, Unit 6, Cornwall ON K6H 6X5 613-933-0014 WWW.CORNWALLSEAWAYNEWS.COM

Bling 14

TASTE is published by TC Media (Seaway News). This publication contains information considered accurate at the time of printing. However, the publisher is not responsible for any errors or omissions that may occur. Reproduction in any form is prohibited without the written permission of the publisher. Printed in Canada. GST No. 874372402

BARTENDER CONFESSIONS Quick wits and a heart of gold, seasoned bartender

Scott Herrod reveals some of the wisdom he’s acquired in his years in the biz.

TM: Tell us about your first bartending gig.

SH: I was 19 years old, and it was in a strip joint in Vancouver which was rumoured to have been owned by a very infamous bike gang. It was interesting, for lack of a better word. I was told that I danced to the music too much, and I looked at the girls too much. Again, I was 19.

TM: What are some bartender secrets customers don’t know?

SH: I don’t know about secrets. But something I often tell people is ‘you’re not here for me, I’m here for you.’

Even if I’ve had a bad day, when I hit the door, I have to have a game face on. Stuff doesn’t bother me – I’ve been doing this for a long time. For me, it’s about making you feel special. When you come through that door, I want you to forget anything that’s going on, any problems that you have.

TM: What’s the strangest drink you’ve ever encountered?

SH: Probably a Duck Fart, which is

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rye and Bailey’s. On the sole basis of the name, that would have to be the strangest.

TM: Have you ever served a celebrity?

SH: Oh yeah, lots. I served Sean Penn and Robert De Niro when they were filming We’re No Angels, all of Mötley Crüe, the whole crew from the original 21 Jump Street, and David Lee Roth. They used to all come into the strip joint, when I was in Vancouver. My buddy once spilled a beer into Vince Neil’s skullcap – a few of them would ride in on their Harleys, and come to the bar for lunch and dinner all the time.

TM: What’s the best (or worst) pickup line you’ve ever heard?

SH: I’m not a stereotypical womanizing bartender, but there’s the typical ‘is that a mirror in your pocket?

‘Cause I can see myself in your pants,’ and the like. They’re all clichés, though.

Typically, unless I see someone in distress, I’m a fly on the wall.

TM: What are some essential tools

for an at home bar?

SH: Obviously, the booze is up to personal preference. But ideally, you want a sink, something to hold ice, a shaker, lots of glasses, and rubber mats on the floor in case you break a glass, which I do quite often.

TM: What’s in your at home bar?

SH: I don’t have a home bar – I have a fridge where I put my beer. I’m a big fan of higher octane beers, and really love Rurban’s This is our Name IPA. TM: What would your last drink on earth be?

SH: Probably a Caesar – but it would have to be one that I’ve made. The biggest mistake most people make when it comes to Caesars is not enough Worcestershire in the mix. Either that or the best tequila, because a great tequila can be sipped.

TM: What’s your hangover cure?

SH: Caesars. Or beer and clamato, because it eases the alcohol, and has some nutritional value. All joking aside, water is the best. 

www.cornwallseawaynews.com

Stop by Clement Barber Shop in Cornwall to get a vintage style haircut & shave. You may even be tempted to pick up some shaving supplies from our large selection of top brand suppliers such as: Layrite, Dovo, Merkur, Captain Fawcett’s, Simpson’s shaving brushes, D.R. Harris or Taylor of Old Bond Street.

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CORNWALL’S VINTAGE BARBER SHOP fOR THE MODERN MAN

723 PiTT STReeT, CORnwaLL TASTE 613-938-0882 2017 | 11 www.clementbarbershop.com

The Taste Maker

By Chantal tranChemontagne

Chef Luc McCabe has two offices. The first, the smaller of the two, overlooks the St. Lawrence River and also a view of a pair of smokers—a little one used to cold smoke things like salmon and cheese and the other, a commercial Traeger unit that cooks 400 chicken breasts or two 150-pound wild boars at a time.

McCabe’s second office is about 2,000 square feet larger, and it comes with a brigade of more than 40 people who clean, chop, cook and create culinary experiences for the many, many guests at NAV, the largest facility of its kind in Eastern Ontario.

The Smith Falls-born chef got his first major taste for the #cheflife (as he likes to hashtag it) on a short stint in the kitchen at the National Art Centre in Ottawa. He was awestruck by the chaos and the delicious food coming out of it all.

“I thought I was going to jump right into that action,” says the 36 year old. “Instead I got stuck in a room shucking Kenya beans for 16 hours.”

Despite the painful reality check, the young buck was hooked. He went on to work in kitchens in Lake Louise, Edmonton, Vancouver and Toronto, to name a few, and became Executive Chef in Cornwall in 2011.

McCabe has become NAV CENTRE’s culinary ambassador. He is responsible for all things food for Propeller restaurant, Jet Set Pub, banquet facilities and special events like the Wonderful World of Whisky Show and the Cornwall Community Hospital Foundation’s Great Gatsby Gala.

To pull off the feat of feeding so many day after day, the chef and his team work in a reallife pressure cooker. McCabe is very conscious of the industry’s reputation for pushing people hard.

He wants his “kitchen to be a positive environment where everyone works towards the same goal” so he takes the extra steps to understand his staff’s motivations, maintain team spirit and mentor staffers who show talent and drive.

“That’s my job as Executive Chef,” he says. “I’m here to train them, teach them and give them my time. I’m really motivated to help people go from good to great.”

On the flipside, Chef McCabe admits he has a tough side too.

“Sometimes my job requires me to be direct. Do I yell and scream and throw things?

No. Do I hold my people accountable? Of course. I won’t—we won’t—ever settle for mediocrity here at NAV. We’re always going to try to be better than our last meal. We’re all in this together.”

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www.cornwallseawaynews.com

chorizo Spoons with Tequila Lime Sour cream One of Chef Luc’s tried-and-true recipes is this sweetened chorizo served in a baked tortilla spoon and drizzled with a sassy tequila lime sour cream.

Tortilla Spoons

Tequila Lime Sour cream

IngredIenTS 4 12” tortilla shells 1 tbsp olive oil Pinch of salt and pepper

IngredIenTS 2 cups sour cream 1 oz. tequila 1 whole lime, zested and juiced 1 tbsp honey

InSTrucTIonS Preheat oven to 375˚. take tortilla shells and cut into quarters. Cut each quarter into 3. toss all pieces in a bowl with oil, salt and pepper. Place each piece in a muffin tin with the small point sticking up so it looks like a spoon. Bake in oven for 8 to 10 minutes until golden brown. let cool. (Can be stored covered for 2 to 3 days.)

InSTrucTIonS mix all ingredients and put in a squirt bottle.

PLaTIng InSTrucTIonS Plate 3 tortillas on a plate and fill each one with 5 ounces of hot chorizo mixture. Drizzle with 4 ounces sour cream top plate with 3 ounces of micro greens.

chorizo Mix IngredIenTS 5 kg ground chorizo sausage meat 2 cups sweet chili sauce 2 cups brown sugar 2 tbsp garlic powder 2 large onions, diced small 1 l 35% whipping cream large pinch of salt and pepper InSTrucTIonS Sweat off the onion in a heavy-bottomed sauté pan on medium heat. Set aside. Brown the chorizo. remove from pan and strain and discard the fat. add onions and chorizo back to the pan. add sweet chili, brown sugar and garlic powder. Cook on low heat for 8 to 10 minutes. add the cream and continue to cook for another 10 to 15 minutes. Season with salt and pepper.

To try more of Chef Luc’s tasty creations, stop in at

www.cornwallseawaynews.com

1950 Montreal Road, Cornwall 613.936.5085 www.navcentre.ca TASTE 2017

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who doesn’t like a little

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Fossil Watches

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Ear Cuffs

Ear cuffs can help you to make your ears more stunning. They appeared in the 1990s and came back again to be one of the hottest jewellery trends that are presented for the next year.

You can wear those traditional earrings, but ear cuffs are known to be completely different since they decorate a larger part of your ears.

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Multiple Rings on one hand Whether the rings are large or small, shiny or coloured, you can create the catchy combination you like to increase the beauty of your hands.

kameleon interchangeable jewellery Available at Mrs. B’s Gifts & Home Decor

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www.cornwallseawaynews.com

Kevin Simpson

Preparing healthy, home cooked meals may seem like an impossible task for busy parents or those putting in extra hours at the office. After a long day contending with kids or coworkers, the last thing most of us want to do is lace up the apron and dig out the casserole dish. What if there was a way to have it all without lifting a finger? Lucky for Cornwallites, there is.

While many of us have not been blessed with culinary competence, Baxtrom’s Bistro takes the guesswork out of dinner.

It all started with a lasagna. Over 20 years later, that first menu item is still just as popular today, churning out 100 litres of meat sauce a day to keep up with demand.

While Kevin Simpson and Baxtrom’s Bistro may have expanded beyond a dish like Nonna used to make, quality and convenience have remained the key to his longstanding success.

“We want people to be able to enjoy great meals economically,” says Simpson. “That’s something that’s always been important.”

Offering a wide variety of chef prepared meals to suit every appetite, Simpson and Baxtrom’s Bistro may not have reinvented the culinary wheel, but you can be sure you’re eating well when you pick up any of their chef-prepared meals.

In the colder months, seasonal favourites like tourtiere and stew are available to make everything from a low key family dinner to hosting the in-laws feel like a walk in the park.

“These are the recipes people grew up with,” says Simpson.

“So, they really enjoy and identify with them.”

So, how about this: the next time you’re in a pinch for time, skip the drive-through window, and pick up something you can feel good about.

LOCAL. HEALTHY. FRESH. DELICIOUS. 23 Ninth St E, Cornwall, ON 613-938-7422

®

www.cornwallseawaynews.com

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It is my job to help our customers find meals that taste great and that they can feel good about.

Finding Real Food at M&M with Vero

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At M&M we know our customers want to keep their meals interesting and please everyone around the table, but in real life that isn’t always easy. My name is Veronique and I am a Meal Advisor with M&M Food Market. It is my job to help our customers find meals that taste great and that they can feel good about.

I will never tell a customer how to put a meal on their table, but as a real food expert I will support them in finding inspiring meals that fit their needs and their schedule.

There are a wide variety of customers, situations and dietary restrictions that come through our doors every day.

Every customer has a different need, like a mom who is just heading home from work and is pressed for time, but still wants a good meal for her family. I would suggest one of our new Skillet Meal kits.

For example, the Chicken Cacciatore meal kit cooks on the stovetop in less than 30 minutes. All skillet meal kits come with the ingredients needed, prepped and portioned allowing you to spend more of your time with your family and less time in the kitchen.

As a Meal Advisor, I’m prepared to tackle www.cornwallseawaynews.com any preference or dietary requirement. For example, when I have a customer who

is avoiding gluten, I might suggest the following meal: gluten-free breaded chicken breasts, creamy mashed potatoes, and bean and carrot medley. Of course, no meal is complete without dessert. I would finish the meal with our gluten-free Chocolate and Cream Cake.

At M&M Food Market, we help you make Real Food for Real Life. What does Real Food mean to me? I pay attention to what I put into my body, so for me it is important that M&M has identified ingredients that we do not want to see in our food. As of now, 95 percent of M&M Food Market products contain no artificial flavours, colours or sweeteners and no www.cornwallseawaynews.com added trans fats. By the end of the year, we’re on track to ensure that nothing

we sell in our stores will contain any of these ingredients. Additionally, M&M Food Market knows that our customers want healthy choices for their meals, which is why approximately 84 percent of our products meet or are below Health Canada’s maximum sodium content guideline level. And we are working with our suppliers to move this number closer to 100 percent.

I love helping people find food that makes them feel good about their meal choices. I like introducing our customers to new products they didn’t know we had, and I feel good knowing that I’ve taken the stress out of their meal times. After all, family meal time should be an enjoyable experience - not a stressful one!

841 Sydney Street, Cornwall, ON 613-937-3778 www.mmfoodmarket.com TASTE 2017

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What will we cook up next?

Stay connected to find out

www.cornwallseawaynews.com @SeawayNews

CEDARS The Original Shawarma

Fresh Delicious MeDiterranean

613-932-9973 In Cornwall Square Mall 1 water St. e., Cornwall Like us on Facebook (cedarsrestaurant) and get a free garlic potato.

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HANGO ER BAR & LOUNGE

Cornwall’s hottest new club bringing upscale nightlife and a Vegas vibe, we are home to great music, drink specials, acoustic music, pool and darts.

113 - ½ Pitt Street, Cornwall | 613-551-9237 18 |

TASTE 2017

www.cornwallseawaynews.com

Summer Beer Fest

seaway food festival BRINGING THE COMMUNITY TOGETHER

Seaway Food Festival Cornwall’s culinary landscape has always been the focus of the Seaway Food Festival. The company, headed

by Cornwall’s Sebastian Manigat, has created distinct food-based events that have brought together a plethora of culinary creations for everything from burgers and poutine to beer and live entertainment.

The Seaway Food Festival was created with one purpose: bring the community together to indulge in our area’s finest culinary experiences. Our region is rich in flavours, ingredients, and talent.

It is the belief that together our community can create a unique environment where producers, creators, innovators, and consumers www.cornwallseawaynews.com

can intersect and enjoy relationships and dining in a fun-filled atmosphere.

“2017 has been a breakout year for our local food scene,” said Manigat.

“From the massive successes of La Poutine Week and Le Burger Week to the amazing development of the Summer Beer Fest food experience, we’ve seen tremendous growth in the level of engagement between consumers and our restaurants.

“It’s been exciting to see the renewed enthusiasm of our chefs and in turn the warm reception from customers.

It’s without a doubt in my mind that our largest and most successful event (Cornwall Restaurant Week) will build on that momentum and deliver a foodie experience unlike Cornwall has ever seen.”

Restaurant Week Seaway Food Festival created Restaurant Week, which takes place every autumn in Cornwall by engaging consumers through a common shared experience of amazing local cuisine.

Cornwall Restaurant Week is an annual promotion that celebrates our city’s finest eateries at an affordable price.

Participating restaurants offer two or three-course menus specifically priced for this week at $28 or $34. Each restaurant has a unique opportunity to showcase their specialties to new customers.

New this year is a $10 “lunch box” special at selected local eateries.

Furthermore, Seaway Food Festival has announced a new partnership with the Agape Centre. Proceeds from TASTE 2017

| 19

Ian Bentley

Sebastian Manigat

La Poutine Week

Le Burger Week every meal and every lunch box will go directly towards their holiday drive.

The concept of a fixed price menu, often called “prix fixe”, has become popular with both diners and restaurant owners. The concept offers a certain number of items – usually an appetizer, main course and dessert, for a fixed price. Drinks are not included, and gratuities are extra. Some restrictions may apply. For example, fixed price menus are available for dine-in customers only and after 4 p.m.

Reservations are recommended. Head to seawayfoodfestival.ca for updates on participating locations.

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Le Burger Week Le Burger Week is a week-long festival that celebrates the best burgers in Canada. Restaurants across Canada are carefully selected to create a special burger for the event.

Participants engage with the festival by eating original burgers, sharing their experiences on social media, and voting using the Le Burger Week website and app.

The event typically takes place in the late summer.

“This is truly amazing for us to be able to bring such an awesome event to our community,” said Manigat.

Ten local restaurants participated in the event in 2017.

“Once again, we were blown away by the creations of our restaurants and overjoyed by the response we received from our ‘Seaway Foodies’. It was overwhelming to see how quickly the city has embraced this event,” said Manigat.

Beerfest Summer Beer Fest is the best of summer in one place that takes place on the waterfront at Lamoureux Park in downtown Cornwall. This Seaway Food Festival event celebrates three pillars: craft beer, food, and music. Summer Beer Fest also features a market with local products, a beer appreciation school, a games zone and a night-time concert.

Hundreds of people attended the event in 2017 despite inclement weather and Manigat said the popularity of the event is a testament to local fans.

“None of this would be possible without the tremendous support we have seen from our ‘Seaway Foodies,’ the city, the restaurants, and our partners,” said Manigat. “We think we are on the cusp on building something really great here, something that the community as a whole can be proud of. We are very conscious of the unique experience that Summer Beer Fest has presented consumers with in the past, and with this move we are very focused on continuing to deliver a top-notch event.”

More than a dozen breweries typically showcase dozens of beers and ciders at the event.

La Poutine Week La Poutine Week is popular in the springtime in Cornwall. In five short years, the five-day event has become one of the most successful poutine celebrations around.

“This is truly exciting for us to be able to bring such an appetizing and engaging event to our community,” said Manigat. “By far we will be the smallest municipality to partake in this festival, but what the success of Summer Beer Fest and Seaway Food Festival has shown us, is we have a very broad, unique, and supportive foodie culture.”

The concept is pretty simple: local selected restaurants develop special poutine dishes and customers vote for their favourite one.

Manigat said coming up with a distinct, tasty, creative, and unique poutine is not a small feat, but it’s that kind of challenge that drives this event.  www.cornwallseawaynews.com

GROOMING TIPS & TRENDS

Go to a pro

Keep your beard trimmed and your face smooth, get a professional shave.

And while you’re there, pick up some beard oil to keep that face mane smooth.

Less is more when it comes to fragrance.

Make sure it fits

It’s all right to smell good, but not everyone doesn’t have to smell it. Fragrance is such a personal preference, and you really must find the one that works best for you. Just remember—don’t bathe in it.

Keep your fingernails clean and short

Yuck, no one likes long, dirty fingernails. If your budget or schedule permits, try a monthly manicure/pedicure to have someone take care of this for you.

Trim

Trim your nose hairs, eyebrows and don’t forget your ears and the back of your neck.This is something very basic that makes the world of difference and something that people notice.

Wash your face

The skin on your face is way more sensitive than the skin on your body. Use facial soap or a gentle cleanser—and don’t forget, moisturize and sunscreen!

Make sure your belt matches your shoes

It’s really simple and makes a world of difference. If you are wearing brown shoes, don’t wear a black belt. This tip will make everything you wear look that much better.

No matter what your size or shape, the right fit makes everything look so much better.

Whether it’s a suit and tie, or jeans and t-shirt, have you clothes tailored to fit you.

Brush and floss your teeth daily

Even if your teeth are not perfectly straight and white, keep them clean. It’s unappealing to talk to someone and see built up plaque or food stuck between their teeth. This one seems simple, but trust us when we tell you to take nothing for granted.

TASTE 2017

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Beauty TIPS ANDTRENDS

LIP CRAYON

FRIZZ ELIMINATOR Sudzz Fx Zenyth Frizz Eliminator

Fight the frizz with this alcohol free serum that polishes & smoothes hair.

Apply a small amount to damp or dry hair.

PRO TIP

Combine with their “New” Smoothe It Shampoo & Condition for a Triple Threat

ILLUMINATOR

Youngblood Mineral Cosmetics Eye-Illuminating Duo Pencil

This dual action pencil is the most versatile pencil in your makeup bag.

It’s designed to brighten, reflect light and accentuate. Simply draw below the arch of the brow and blend out with a crease brush or Q-tip.

PRO TIP

Add a touch to the inner corner of the eye for a brightening effect.

EYESHADOW

The Balm Cosmetics “Nude Dude Eyeshadow Palette Volume 2”

Get a quick look using any combination of these triple-milled shadows.

This kit includes twelve shadows to use alone or by layering.

PRO TIP

Apply with a damp brush to transform your favourite powders into loyal liners.

Axiology Natural Organic Lipstick

Their deeply nourishing formula has been obsessively tested to provide an ultra-whipped finish and vibrant, long lasting pigments. They believe in the power of creating organic, non-GMO products. What more can you ask for in a lip crayon.

PRO TIP

For a mattifying look, apply a small amount of translucent powder.

MAKEUP REMOVER

Eminence Organic Rice Milk 3 in 1 Cleansing Water Cleanse, tone and remove make-up in one step with this all-natural and organic cleansing water. Rice milk hydrates and moisturizes the look of skin while tightening the appearance of pores.

PRO TIP

Throw in your gym bag with a couple round pads for a quick and easy cleanse!

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TASTE 2017

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Eric Bergeron Smart Greens

ZIPgrow canada

by NICK SEEBRUCH

FRESH PRODUCTS GROWN ON-SITE

A pair of downtown restaurants have partnered with a local firm to offer fresh products grown right on-site for hungry customers.

That’s right – the food is being grown on-site…in some cases right beside your table.

Truffles Burger Bar and ESCA Gourmet Pizza + Bar partnered with Zipgrow Canada and installed a farm wall at each location.

The self-contained vertical gardens grow kale and basil, which is used in food-preparation at both restaurants.

The response from patrons has been two thumbs up.

“Our kitchen loves it, the staff love it and when we pick from it customers ask about it on the patio,” said ESCA’s Michael Baird. “And it’s fresh.

“The first pesto we made with it, the response was incredible. And it was stuff that grew 20 feet away from where it was being prepared.”

Eric Lang of Zipgrow Canada said

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his company, which specializes in small systems to grow in your home as well as full-scale commercial farms for warehouses, said the items grown in the farm walls can be customized and tailored depending on the time of year and foodstuffs being prepared.

“We can put in some of the vegetables that like it a little cooler.

We can go right up until it is frosty,” he said. “We sell all over the world, but we are from Cornwall and we love these kinds of local partnerships.”

Eric Bergeron of Smart Greens, a local firm that is building a network of local, indoor hydroponic farmers across Canada and the United States that grow fresh greens, said consumers have an appetite for locally-grown food.

“It turns out it’s not always the way food is grown,” he said. “We have noticed in the last few years... consumers were way more interested in local food than anything else and

that trend is reinforcing itself more and more.

“Knowing your farmer or buying at a farmers market is not a trend anymore.

It’s the way people are starting to buy.

There’s a lot of places starting to have year-round farmers markets, because people want to buy their food that way.”

And Bergeron said it is clear the future is now when it comes to farm-totable experiences for consumers.

“We think the market is just being scratched,” he said. “Everything we are seeing is more of an investment in locally-grown food. We’re getting a lot of restaurants who love what we are doing. They would pay a premium for it and would tell their customers.

“Food supply is really inconsistent for a lot of restaurants. They can only buy local three or four months a year. We have changed that paradigm a little bit.

“It’s becoming more and more common place for restaurant owners to ask if they can do it themselves.”  www.cornwallseawaynews.com

TRAEGER PRO SERIES

TAILGATER

PRO SERIES 22

PRO SERIES 34

Stop in and see our Grills, and our large assortment of accessories including pellets, sauces and rubs.

GRILL LIKE A Master

Pour your natural wood pellets into the hopper, turn the dial and barbecue like a master!

The automatic auger feeds pellets from the hopper to the firepot where convection air is added.

Three settings allow you to cook on “High,” slow cook on “Medium” or “Smoke” allows you to deliver an even amout of smoke to your food without having to tend the fire.

SET IT AND FORGET IT!

TRAEGER MAKES COOKING SIMPLE!

Cornwall • Kingston • Belleville • Brockville • Kemptville

1395 Rosemount Ave., Cornwall 613-933-5510 www.st.lawrencepools.ca

TASTE 2017 | 25 WE ALSO CARRY … POOLS | HOT TUBS | SWIM SPAS | PATIO FURNITURE | FITNESS EQUIPMENT www.cornwallseawaynews.com

COVER STORY

by NICK SEEBRUCH

Live by the

barbecue Passions are what makes life worth living. For Matt “Drew” Drouin, his passion comes from being able to provide delicious food to his many family members and friends. For him, the best way to deliver almost any meal is by barbecue.

“I love to cook and I have a big family and I am a big believer that food brings people together,” he said.

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is the range of meals that can be made on the grill. It’s not all just steaks and ribs.

“I cook everything but pasta on it,” he said, and this includes desserts, like chocolate lava cakes and apple pie.

“Everyone was blown away by that because it is something so unusual to have on a barbecue,” he said.

Drouin explained that he loves the

art of barbecuing and the delicious, juicy flavours that can be brought out of the meals.

“Barbecuing is the art of cooking food low and slow,” he said.

“Cooking with wood brings out natural flavours.”

Drouin said that his journey to becoming a grill master started around 10 years ago when he created a website for a friend in exchange for a grill. www.cornwallseawaynews.com

Cheesy Bacon-Wrapped Chicken Breast Chop 1 cup of baby spinach and mix with 1/2 cup of Philadelphia Herb & Garlic cream cheese Slice large chicken breast down the middle lengthwise and add creamy filling - and don’t forget to throw in some Havarti cheese on top before sealing it - or if you want to get gooey, local St. Alberts’ fresh cheese is always a home run.

Wrap with bacon and season with @traegergrills Pork & Poultry Rub. Smoke / bbq at 225° until internal temp reaches 150°-155°, then crank up the temperature to help crisp up that bacon for the final 5-10 minutes.

IMPORTANT NOTE: Internal temp goal with Poultry is always 165°.

He has since gone on to become a grill salesman and has been competing in grilling championships.

For the past two years, he has competed in the Capitol BBQ Festival. His goal initially was to be better than half of the other competitors, and last year he came in as Reserve Grand Champion during the backyard grilling contest on day one, and placed second overall.

Advice Drouin has for aspiring www.cornwallseawaynews.com

barbecuers would be that “low and slow” wins the race and to use wood as a fuel source for the grill. Drouin swears by wood.

“Propane and gas are a dry heat, and they dry out your food,” he said.

“Wood has water in it. It won’t dry out your food it will add moisture to your food along with your sauces.”

For Drouin, real barbecue isn’t rushed.

“People ask me, when is dinner going to be ready?” “I tell them, when it’s ready­—I don’t cook based

on time” Droin said.

Drouin will continue his barbecuing journey with support from his family and friends.

“All of this wouldn’t be possible without my family, friends and sponsors,” he said. “My girlfriend has been great and so supportive.

She is amazing and has gotten right into the competitive grilling and is helping me prepare for next year’s competition.”

You can follow Matt on social media @bbqwithdrew.  TASTE 2017

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Bringing the highest quality local product to your family’s table.

Food SaleS & Ready-To-eaT-MealS

Everyday we cook from scratch, producing entrees and soups that are healthy and tasty.

We cater to dietary restrictions such as gluten, sugar or lactose intolerance.

We cook take home dinners for those who want a regular source for high quality dinners.

Open 10 am - 6 pm 40 - 812 Pitt St., Cornwall 613-933-3330

www.marrowandspice.com

Open for lunch and dinner, offering an array of delicious starters and entrees and local beer on tap.

A Vegan Inspired CafĂŠ 317 Pitt Street | Cornwall | 613.935.5333 @escapizza www.escapizza.com

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Coffee - Eats - Smoothies & Treats Daily Menu 377 Eleventh St. E., Cornwall 613-935-9JEN (536)

www.cornwallseawaynews.com

chef’S pick

TRAVIS DUNNING OF SCHNITZELS

Honey glazed roast pork Serves 4 1 - 2-1/2 lb. pork loin, tied kosher salt black pepper, freshly ground 2 tbsp honey 4 sprigs rosemary 4 springs thyme 6 tbsp unsalted butter 2 medium yellow onions, cut into 8 wedges each 2/3 cup dry apple cider 5 whole apples. Granny Smith, Gala or Empire. Cored and pitted.

Heat oven to 350˚. Place pork on large roasting pan and season with salt and pepper. Drizzle honey over the pork, then arrange the rosemary and thyme on top.

Scatter butter over the pork, toss the onions in the pan around the pork.

Pour the cider into the pan and bake until pork is at 120˚ (about 45 min).

Scatter apples around pork and continue cooking until apples are tender and golden brown. Cook for another 45 minutes until temperature is 160˚.

Remove from oven once the pork hits 160˚ and let the pork rest for about 15 to 20 minutes. Slice the pork and put onto serving platter and add the apples, onions and pan juice and enjoy.

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“They can hop on a covered wagon and we bring them out and show them what we are doing,” said Brownell. “A lot of people don’t know what an asparagus plant looks like. It’s very interactive—you learn where your food comes from.”

Typically, three dates are set aside each summer for the farm-to-table experience at Avonmore Berry Farm.

Brownell said the event isn’t a money-maker for the farm.

Proceeds are donated to a local agricultural association.

“It’s about marketing for us,” she said, adding the farm has a vast array of crops ranging from carrots to beans and peas and everything in between. “It’s to say, ‘this is what we do. It’s more than just strawberries.’”

Avonmore Berry Farm has partnered with Cornwall’s Rurban Brewing to offer locallyproduced beverage options as well.

FARM-TO -TABLE

by NICK SEEBRUCH

For some, buying groceries and food simply involves picking out the week’s allotment of provisions and checking off items on a list.

You might browse the aisle at a grocery store, fill your cart, and wait in the checkout line. But what goes on before the items on your grocery list are scratched off, one by one?

Avonmore Berry Farm is working hard to explain the intricacies of planting fruits and vegetables, harvesting crops and getting delicious food to your table.

Megan Brownell of Avonmore Berry Farm said a few years ago the operation northwest of Cornwall agreed to be a host location for a SDG (Stormont, Dundas and Glengarry) Food Network initiative to explain the farm-to-table concept. It was a chance for hungry patrons to buy

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a ticket and see how food is cultivated on the property and prepared while also enjoying a meal prepared with those items. It was an overwhelming success.

“We have capacity for 50 people and it sold out in a few hours,” she said. “It was just a dinner to start. That was the first year and it sold out very quickly. So, the following year we decided to promote what we have here. All the fruits and vegetables are sourced from our farm and the meat comes from (nearby) Langview Farms. We also did a farm tour and did three dates throughout the summer.”

The response to the plan to augment the evening with wagon rides and a tour of the facility resonated with foodies who were enthusiastic about seeing how their food went from seeds, to planting to the table in easy-to-understand language.

Check out the Avonmore Berry Farm Facebook page for updates at facebook.com/ avonmoreberryfarm.

“Some people book all three meals in the summer,” said Brownell.” All the food we sell on the farm is grown here. It’s a really quaint experience. You can roam around the barn areas.

It’s a very relaxing evening.”  www.cornwallseawaynews.com

About Thyme

About Thyme offers homemade meals to those who are on-the-go in the local community. Our menu varies from week to week, and includes soups, salads, home comfort foods and international fare. Our effort is focused on using local suppliers in order to prepare “nutrilicious” meals - nutritional and delicious!

Henderson’s

your neighbourhood grocery store, with a traditional butcher shop, in-house bakery, coffee shop … and more!

187 Military Road South, Lancaster 613-347-1958 www.hendersonsgrocery.ca

Taste the difference freshness makes at Farm Boy, where fresh wholesome soups are made from scratch right in the Farm Boy Kitchen using the same quality ingredients you choose from in the store. With over 15 tasty soups to choose from, you are bound to find more than one soup’er favourite.

814 SYDNEY ST, CORNWALL, ON

www.cornwallseawaynews.com

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hidden gems

ALL THE LOCALS KNOW ABOUT THEM …

Riley’s Bakery, Cornwall Riley’s Bakery has been a staple of downtown Cornwall for decades. While as a bakery they are known for freshbaked bread, cookies, cakes, pies and other treats, it’s their work at the lunchhour that has created a Cornwall legend. Massive sandwiches with fistsized, fresh cut meats and cheeses, as well as homemade soups and salads, means you can skip supper.

Seguin Patate, Cornwall Back in the day Cornwall was one of many cities where chip trucks would move about the streets, ringing the tell-tale bell that brought young people streaming from their homes for freshcut fries and snacks. Now the trucks are stationary, but hungry patrons are still streaming out to enjoy delicious food. Seguin Patate has everything from fries, poutine, burgers and ‘dogs to BLTs and family combos.

Ye Old Fish ‘N’ Chips, Cornwall It’s like taking a trip to England, without the crowded plane and jet lag.

Ye Olde Fish ‘N’ Chips specializes in the full experience, even going as far as to wrap their delicious deep-fried deliciousness in newspaper just like they do in Great Britain.

They also offer full meals like turkey and roast beef dinners which include all the trimmings like mashed potatoes and Yorkshire pudding. Don’t forget to salute the Queen.

Muir’s Bakery, Maxville Located in downtown Maxville, this family-run business was first established in 1929. Since that time the business moved from Montreal to Maxville and is run by Cheryl and Ronald Latimer. Meat pies, including birdies, sausage rolls, tortieres, steak and mushroom as well as haggis are available. A wide assortment of baked breads and cakes are produced daily too.

Restaurant Bordeau, Lancaster Lancaster is known for lots of things – but its perch tops the list. Restaurant Bordeau has a perch platter that is big enough to sink a battleship.

Sweet perch meat, combined with fresh-cut fries and coleslaw (not to mention a sauce that we’re pretty sure is manufactured in heaven) has been filling up hungry customers from both sides of the provincial border for years.

They also offer a burgers and ‘dogs, and a great breakfast.

Sweet Tooth Bakery, Lancaster It’s all about the butter tarts when you have a sweet tooth – that’s why Sweet Tooth Bakery decided to make the Canadian staple their specialty.

Sweet Tooth Bakery

Bourdeau

Riley’s Bakery

While there are also a slew of other popular treats on the menu, including homestyle breakfasts and lunches, as well as baked goods, it’s the butter tarts that bring the customers back for more each time. The not-so secret ingredients include lard...and love.

Jimmy’s Restaurant, Ingleside If you’ve been to Jimmy’s for breakfast then by now you have become aware of the theme. A restaurant that is jampacked with smiling, chatty, laughing people who are all eating away happily.

The atmosphere is friendly, whether you are a regular or not. You can’t beat the small town, homemade feel of homestyle breakfasts in a tight-knit community. Jimmy’s also specializes in table fare including homemade desserts.

The Basket Case, Morrisburg The Basket Case has got both sides of the table sewn up. Not only do they offer fantastic food made from scratch (the Sunday brunch is raved about from one end of South Dundas to the other) but their art gallery has a wide variety of paintings by local artists. The art is supplemented by an array of antiques and collectibles.

Trombino’s, Massena, NY Cornwall and area residents have been sneaking across the border to Trombino’s for years. The reason?

Chicken wings...and pizza...and chicken Trombino’s wings. A liberal dose of hot sauce (or mild/honey garlic if you don’t like the heat) makes the crunch of a Trombino’s chicken wing melt in your mouth.

And we’re not talking tiny wings here – these chickens could have easily bench pressed an Oldsmobile before being turned into the best snack this side of, well, the St. Lawrence River. 

NOR JUST 3 TH-E 5 M AST OF C INUT ORN ES WAL L!

1 MAIN ST. SOUTH

ALEXANDRIA ON

613 525-2229

THEQUIRKYCARROT.CA

Creators of Artisan Cheese

Stop by and taste our International Award Winners!

Order your Special Occasion Gift Baskets M-F: 10 am - 5:30 pm Sat. & Sun. 11 am - 4 pm 5926 Cty. Rd. 34, PO Box 190 Lancaster, ON K0C 1N0 613-347-1141 or 888-816-0903

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Good food, quick service … fresh from the farm! a1-101 pitt street, cornwall 613-935-4548 - find us on faceBook www.cornwallseawaynews.com

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EvEry ridE is likE a small vacation

Life’s Little Pleasures A unique lifestyle boutique where quality, style & fun are paramount Home to: • Designer clothing for the woman who demands comfort & easy sophistication • Jewellery, handbags & scarves • Bath collections • Tapenades & Spreads • Locally sourced & Canadian made 108 Pitt St., Downtown Cornwall 613-933-8595

SaleS Service rentalS 150 Pitt strEEt, cornwall 613.932.2750 www.BicyclEworld.com

Let us do the cooking for you!

Love your feet again www.CornwallSquare.com

Michael E. Turcotte B.Sc. Hons. (podiatric studies) D.Ch. I.I.W.C.C. Chiropodist / Foot Specialist Bilingual Services 1077 Pitt St., Cornwall 613-936-8461 wwww.thefootclinic.ca

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1 Water Street East, Cornwall Ontario

Across the street from the Aquatic Centre Mon. - Fri. 9:30 a.m. to 9 p.m., • Sat. 9:30 a.m. to 5:30 p.m., • Sun. 11 a.m. to 5 p.m. www.cornwallseawaynews.com

chef’S pICK

TONY LACROIX OF LOVE LOVE FOOD

Best Date Squares Ever Ingredients Crumble (top and bottom) 1-1/2 cups of rolled oats (quick cook) 1-1/2 cups of all purpose flour 1/4 teaspoon of salt 3/4 teaspoon of baking soda 1 cup of packed brown sugar 3/4 cup of unsalted butter, softened Date filling 3/4 pound pitted dates 1 cup of water 1/3 cup of packed brown sugar 2 teaspoons lemon juice (Variations) Replace the date filling with 2 cups of jam (raspberry or strawberry) or try pie filling of your choice and spread it on the base).

Directions Preheat oven to 350˚F (175˚C).

In a bowl, mix by hand the oats, flour, salt, 1 cup brown sugar, and baking soda.

Continuing by hand, mix in the butter until crumbly. LIghtly press half of the mixture into the bottom of a 9 inch square baking pan (lined with parchement paper).

In a saucepan over medium heat, cook the dates, water, lemon juice and 1/3 cup brown sugar. Bring to a boil, and cook until thickened (this will only take a few minutes) and remove from heat. Spread the filling over the base, and spread the remaining crumb mixture on top and pat gently.

Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

Let cool completely on the counter, then allow to set in the fridge over night (this makes it easier to cut into squares).

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international flavours

ALL THE TASTES OF THE WORLD ... RIGHT IN YOUR BACKYARD Thum’s Kitchen: Healthy and delicious – two words often lacking in the foodservice industry...but not at Thum’s Kitchen. Thum’s offers you an authentic fine-dining experience, emulating the high-quality of food, presentation and flavours of Thailand.

Tampico’s brings the authenticity of old Mexico to the streets of Cornwall with freshly-made table fare that makes you want to book a trip south this winter. See you on the beach.

Philo’s Greek Cuisine and Pizzeria: Philo’s restaurant opened on Nov. 1 1999 as a little family restaurant with big ideas. It didn’t take long for the dream to start imitating real life. Gyros, pizza, salads and the most popular in-house menu creations have made Philo’s nearly as popular as the Parthenon itself.

Sunshine Chinese: Sunshine has been voted the best Chinese restaurant in Cornwall more times than we can count. Maybe it’s the crispy egg rolls... or the delectable beef and broccoli...or the sweet tastes of the lemon chicken.

It’s probably all that and more. While Sunshine has a booming takeout service, the best way to experience authentic Chinese cuisine is to visit the restaurant in person.

Tampico’s: Winters in Cornwall can be harsh. But when you step into Tampico’s you are magically transported south of the border. It’s the smell of tacos, burritos, tamales and quesadillas.

Let it never be said that menu options in Cornwall aren’t a colourful array of international treats.

Marrow & Spice: If Mexico isn’t your preferred southern destination, then what about the Caribbean? Every day the chefs at Marrow & Spice are producing tasty entrees and soups that are steeped in the culture and traditions of the Caribbean. Jamaican Jerk Chicken or Pork, Caribbean Curried Beef, Chicken, or Goat, Island Inspired Oxtail, Pork Adovado, Hearty Beef Stew and Chili Con Carne are just a few of the options. They also cater takeout dinners.

Tampicos

Tiny Table

Marrow & Spice

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Tiny Table: Don’t let the name fool you – the tables may be tiny, but the pho is huge. Tiny Table has been serving Vietnam’s most famous export (steaming bowls of delicious homemade pho) for just a few short years but it is already a staple in downtown Cornwall. Chicken, beef, pork, fish balls and shrimp varieties are available. There’s also some incredible rice options and spring rolls.

J&T Japanese Thai: Whoever coined the phrase “two great tastes, that go great together” were sure on to something. At J&T a combination of Japanese and Thai menus are carefully prepared with the freshest ingredients.

J&T offers all its customers a varied menu to suit all tastes.

Dimitris European Flavors: A taste of Greece in Summerstown. Delivering an authentic experience on the waterfront of the St. Lawrence River. If Greek is what you’re looking for then Dimitris is sure to please.

Family Corner: When you specialize in everything then it’s not hard to understand the popularity. Family Corner started as a hub for East Indian and Asian favourites like curry and vindaloo. But today Family Corner Restaurant strives to provide each and every one of its customers with mouthwatering food and exceptional service from the entire world.

Casa Paolo Ristorante: Consider it a piece of Little Italy in the Seaway City.

Casa Paolo will delight your palate as you enjoy homemade foods made from only the freshest and highest quality ingredients. Casa Paolo has designed the menu so there is a dish to satisfy eveyone’s taste. Italian cuisine, succulent steaks, milk-fed veal, chicken and seafood is featured.

Cedars: The garlic sauce. Stop what you’re doing right now and go to Cedars and order a shawarma with garlic sauce. Then you can thank us. While Cedar’s also offers some amazing salad, rice and potatoes it’s the shawarmas and garlic sauce that have made them famous.

Sol De Acapulco: If you’re looking for a cuisine that reminds you of the Mexican beaches, or of Eastern European flavours, then you’ve found it here. A great mix of authentic Mexican and German cuisine. Sol De Acapulco is serving up some great flavors in Ingleside.  www.cornwallseawaynews.com

Upper Canada Playhouse Christmas 2017 December 1-17

Mistletoe Magic: The Sounds Of The Season

Live concert created by Leisa Way. Public & School Shows.

Brand new Christmas show for the WHOLE FAMILY with classic Yuletide songs from your favourite artists, toe-tapping fiddling, sing-a-longs, step-dancing reindeer, hits from movies White Christmas, The Polar Express, Rudolf the Red Nosed Reindeer, A Charlie Brown Christmas and The Sound of Music.

Plus appearances by Dolly Parton, Elvis Presley and St. Nick himself.

Aultsville Theatre

Schütz and the Bach Family / Cornwall Concert Series Saturday, November 19 at 8:00 PM

Madagascar - A Musical Adventure Jr. Seaway Valley Theatre Co.

AULTSVILLE FILMFEST 7 FILMS JANUARY 2018

Friday, December 1 (School Show) General Public Shows Saturday, December 2 at 1:30 PM & 4:30 PM Sunday, December 3 at 1:30 PM

Beethoven on Record Sonotas for violin and piano - opus 30

Friday, December 15 at 8:00 PM A Benefit Concert for Aultsville Theatre Capital Refurbishment Fund

11th Annual Aultsville Filmfest

The Aultsville Filmfest is an annual event that brings 7 “Independent Film” to Cornwall January 26, 27 and 28, 2018

Disney’s Beauty and the Beast Seaway Valley Theatre Co.

FEBRUARY 2018

Evening performances at 7:30 PM February 16, 17, 23, 24, 2018 Matinee Performances at 1:30 PM February 18 & 19, 2018

Food can be paired with a good drink or dessert, but the best pairing is live entertainment— Dinner and a show!

The Upper Canada Playhouse and Aultsville Theatre both have fun, dramatic and beautiful shows throughout the year. Here is what they have to offer this Fall season …

PERFECT PAIRINGS

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popular pubs

STOP IN FOR A PINT … AND A BITE TO EAT! Jack’s Pub

Williamstown Craft beer, smiling patrons and an atmosphere that harkens back to the good old days when everyone knew your name. Jack’s Pub is located in Williamstown, South Glengarry – the beating heart of the Township. Jack’s Pub is great place to hang with friends and enjoy a night of laughs, or plant yourself in front of the TV to watch the game. The food is made from scratch and makes you feel like you’re at home. Don’t forget to make your bed and clear the table. Just kidding about the table – they’ll do that for you.

Glengarrian Pub

Cornwall For more than 20 years, this popular, neighbourhood establishment has been serving up the best in great food, customer satisfaction and good times for its clientele – with a Celtic twist.

Whether you’re out with friends for a casual lunch, out on the town to kickup your heels, or even seeking some quiet time for yourself, “The Glen” has something to offer everyone. Even leprechauns...though we’re pretty sure they’re a myth.

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O’Neill’s Pub

Long Sault Lunch, dinner and drinks – what more could you ask for in a neighbourhood pub? It seems O’Neill’s Pub has been a mainstay in Long Sault since the heady days of the Longue Sault Rapids – but that’s probably not the case. When you’ve been as successful with pub fare, smiling faces and cold drinks for as long as O’Neill’s, then it only seems like you have been around forever. Walk-ins are always welcome but you can also book O’Neill’s for larger events.

Kilted Canuck

Maxville If there another pub name that screams Canadiana and Celtic traditions then we haven’t heard it.

At the Kilted Canuck good food and good times meet at the intersection of “Come right in” and “We have a table right here for you.” The menu has something for everyone and their service area can accommodate large groups or intimate get-togethers. Don’t forget to smile – you’ll be having so much fun it’ll be hard not to.

Quinn’s Inn

St.Andrews Quinn’s Inn was built in 1865 by John Sanfield MacDonald who served as Ontario’s First Premier from 18671871. Two years before becoming Premier, MacDonald built a stagecoach stopover on the site of Quinn’s Inn and the rest is history. Quinn’s Inn combines fine dining (their prime rib special is amazing – so is the roast turkey) on the upper level with a rocking sports bar on the lower level. You have the best of both worlds – not bad for a politician who went on to make history across Ontario.

The Atlantic Pub

Alexandria Wing nights, steak specials and cold, cold beer. The Atlantic has been serving up smiles and succulence for decades with one of those hometown pub atmospheres that fits nicely with a clientele that have come to expect the best night in and night out. There must be something in the water (or is it the burgers?) that keeps The Atlantic Pub near the top of the list for North Glengarry eateries. 

www.cornwallseawaynews.com

158 Pitt St., Downtown Cornwall Located in the Heart of the City

For reservations 613.938.8844 www.schnitzels.ca

A dining lounge & nightspot laced with a vibe, siphoned from the streets of Europe.

Sunday Special

35

$

WEEKLY SPECIALS

Large 3 topping pizza (1 meat, 2 veggies),

30 wings & pitcher of domestic beer Taxes extra. Eat in only

OPEN DAILY AT 11AM

www.cornwallseawaynews.com

Tuesday & Saturday

WINGS

¢ea. All Day Long

.45

Taxes extra Eat in only on all specials

29 LONG SAULT DRIVE, LONG SAULT 613-534-3959 TASTE 2017

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A guide to whisky Unless you’re one of the few nice people around who hasn’t even savored a drop of liquor in their whole lives, chances are that you’re at least marginally familiar of the drink whisky.

Whisky, which is also spelled with the letter E, is the name used for a wide variety of delicious and distilled liquors that are produced from grains and later on aged in oak casks. Due to its grain content, a lot of people believe that whisky is a good type of liquor to drink.

How to Drink Whisky

In the old days, Puritans had a very specific etiquette when it cames to drinking whisky.

For them, whisky was to be purely enjoyed from a tulip-shaped glass with a dash of still water. The addition of still water is necessary to maximize the uniquely delicious aroma of whisky. Keep in mind that ice actually mutes rather than strengthens the aroma of whisky.

Examples of whisky-containing cocktails are the Manhattan, Whisky Sour, Irish coffee and the very much simple ginger ale for people who are not used to drinking whisky or any liquor for that matter.

The Different Kinds of Whisky

The type of grain used in a certain mixture is usually the sole differentiating factor for the various kinds of whisky available in the market today.

Ian Bentley’s Top Five Whisky Picks Ian Bentley is the Director of Conference Services, Food & Beverage at NAV Centre and creator of the Wonderful World of Whiskey Show

visit navplay.ca for details on the 2018 event

Caribou Crossing Single Barrel Canadian Whisky

Dark honey in the glass, this whisky boasts maple and cedar aromas in the bouquet. Expect lots of spice on the palate, including clove, cinnamon, nutmeg, cayenne and black pepper, all smoothed over by a ribbon of maple and honey. It finishes big, round, buttery and mouthwatering.

Scotch Whisky – these drinks are usually distilled twice and aged for at least three years Irish Whisky – whisky of this type would have to undergo distillation thrice and then spend at least four years in oak casks before it can be considered “drinkable” American Straight Whisky – these drinks require the use of a mash bill containing at least 51% or anything less than 80% of a single grain. The aging process must take place in new barrels made from American white oak that are charred prior to use.

Malt Whisky – this term is only used for whisky’s made from 100% malted barley and nothing else. A single-malt whisky on the other hand is exclusively produced by just one distillery and is the most expensive type of whiskey that’s out in the market. Its onedistillery production makes it taste highly distinguishable from other malted whiskeys.

Pure Pot Still Whisky – a kind of Irish whisky, pure pot still whiskey is produced mainly by combining malted and un-malted barley.

Blended Whisky – this is the name used to describe whisky’s of different kinds that are blended together and contains straight whisky as well as neutral spirits; its production process permits distilleries to preserve quite a consistent flavor and mellower than single-malt whiskeys. 

The Dalmore 18 Years Old Highland Scotch Single Malt

Sumptuous, velvety and elegant, this scotch was aged 14 years in bourbon casks, then four more years in Mathusalem sherry casks from the renowned Spanish bodega González Byass.

Delicate and complex, the bouquet reveals scents of orange zest, honey, cinnamon, pine and chocolate. A well-known Highlands distillery.

Too much of anything is bad, but too much good whiskey is barely enough.

Mark Twain

Writers Tears Copper Pot Irish Whiskey

A blend of single malt and single pot still whiskeys which are triple distilled, nonpeated and aged in bourbon casks come together to create this bright amber coloured dram. You’ll be greeted with appealing aromas/ flavours of green apple, vanilla, caramel and ginger; mediumintensity with a fruity, medium length finish.

Booker’s Kentucky Straight Bourbon

This deep copper-coloured bourbon has interesting fruity aromatics that really open up with a few drops of spring water. On the palate, it is bold and hot, with flavours of bananas flambé, white raisin, ginger liqueur, prune, caramel and vanilla.

The finish is sweet, with lingering warmth from the alcohol.

The Balvenie 15-Years-Old Single Barrel Speyside Single Malt

The 15-YearsOld Single Barrel suggests complex citrus, pineapple, coconut, and anise atop the honey and oak-influenced vanilla. This is a consistently balanced and polished expression with great precision and definition.

the3c’s of pairing beerwith food A HANDY GUIDE TO COORDINATING THE PERFECT MATCH

BY jay killoran

While you may think of wine as the perfect companion to food, the complexity and versatility of beer cannot be underestimated. Over the last five years, there’s been a paradigm shift, as beer has started to make an appearance on restaurant menus as a pairing recommendation. Restaurant owners, chefs, and even wine lovers have come to the realization that beer may actually be more food-friendly than wine.

Wine is a wonderful drink, although winemakers only have one ingredient to play with: grapes. Today’s craft brewers are experimenting with barley (which can add sweetness or roastiness), hops (which provide bitterness and aroma), yeast (which can add fruity, bready or sour notes), as well as spices, nuts, chocolate, coffee, fruits, and even vegetables. These flavours, along with beer’s palate scrubbing carbonation, can bring out the best in any dining experience.

For those who enjoy food and find pleasure in discovering new flavours, it helps to remember that at its core, lighter beers enhance lighter meals such as seafood, chicken, salads,

Kichesippi Beer Company Heller Highwater Bavarian Lager A crisp and clean, straw coloured lager with floral, grassy and honey sweet aromas.

Flavours of fresh white bread from the malt, with a slight peppery hop presence. A perfect example of the many beers enjoyed in Bavarian beer gardens.

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casseroles and pastas, while heavier beers tend to complement foods that are roasted, broiled or barbecued. This is similar to pairing a white wine with chicken, or a red wine with beef. It’s also important to remember to make sure that neither the beer, nor the food overpowers the other. You wouldn’t want to pair salmon with a stout because the flavour of the beer would completely mask the taste of the fish.

If you are looking to explorer further, here’s a handy guide to coordinating the perfect match using the three C’s of food and beer pairing: Contrast: Pairings that have contrasting flavours can be dangerous, but the right combination can be magical. Take sweet and sour for example - on their own, they can both be overwhelming, but together they create a new unique taste experience.

A great contrast pairing is oysters and stout. Oysters have a strong, briny flavour that can stand up to the rich and chocolatey flavours of the stout.

Complement: The goal here is simple: you want to match the flavours and character of the beer with the flavours of the food. For instance, the

Side Launch Brewing Company Side Launch Wheat This authentic Bavarian style wheat beer pours a hazy golden colour, with aromas and flavours of banana, wheat and cloves. A full, yet refreshing mouthfeel lingers well after each sip. This could be the best example of a traditional German Hefeweizen this side of the pond.

Brasserie Étienne Brûlé Citrale Pale Ale A definitive West Coast Pale Ale, with a hazy bronze hue, and fresh tropical fruit aromas. Mirroring flavours of citrus, grapefruit, and mango, balanced with a strong malt backbone. A pleasantly bitter finish makes this an extremely drinkable beer.

nutty flavours of a brown ale paired with a mild cheddar cheese, the clean caramel flavours of an Märzen with roasted pork, or my favourite, the dark roasted character of a stout with a chocolate brownie. These are all great examples of complement.

Cut: Similar to contrast, but taken to the extreme. Cutting is about big bold flavours or sensations such as biting into rich, fatty meats, or burning your tongue from a spicy dish. Here you want to pair those extreme foods with a beer that will lower the intensity. Try cutting the richness of a fatty cheese with the sourness of a gueuze or fruity lambic beer, and the spicy heat of an Indian curry with the intense hop bitterness and malt richness of an American IPA. Not a fan of hoppy beers? Beat the heat with the sweetness from an Irish red ale.

Remember to just have fun when pairing beer with food. Throw a dinner party and pour your guests a few ounces of different beer styles and have them experiment with a variety of food options. It’s all about trial and error and finding that unique combination of food and beer. 

Beau’s All Natural Brewing Company Strong Patrick Irish Style Red Ale Parts of this mahogany coloured Irish Red Ale is aged in whisky barrels, contributing vanilla, caramel, oak and whiskey aromas and flavours.

A slight bitterness on the finish helps balance out its sweetness. This limited release is only available for a short period to celebrate St. Patrick Day.

McAuslan Brewery St. Ambroise Oatmeal Stout A wonderfully creamy and complex beer with strong aroma notes of coffee, and hints of dark chocolate. The velvety mouth coating starts faintly sweet and leads to a dry body of coffee and molasses. This black chewy oatmeal stout makes for the perfect winter pint.

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We’re More Than Coffee ‌ Situated in the heart of the historic Cotton Mill District, The Stomping Grounds is a Quebec style bistro.

By day, we offer coffee excellence and fantastic fresh lunches.

By evening, we feature a small and versatile menu, with fresh seasonal foods, craft beer, spirits and an ever changing wine list.

Come in for the history and architecture, and come back for the outstanding food, service and atmosphere.

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110-705 Cotton Mill Street, Cornwall | 613-938-2844

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WORKING NINEtOWINE LIANE’S TOP FIVE PICKS

BY liane cote People are talking about wine more than ever and I hope they never stop. Consumers are reaching a level where they’re no longer intimidated by big wine lists or tricky wine pronunciations. They’re reading wine topics on the web and social media and even hosting wine nights for their friends and family.

With the holidays quickly approaching we are catching ourselves writing down our grocery “wine” lists and taking frequent trips to the LCBO. We are rounding up bottles for gift giving, entertaining, and to pair with festive meals.

Here are my top 5 E.& J. Gallo Wine suggestions for the holidays.

For more information please contact me at Liane.Cote@ejgallo.com

#1 La Marca Prosecco #1 Selling Prosecco in Canada!

Bubbles are no longer reserved for special occasions. It’s always a great addition to any moment big or small. La Marca Prosecco brings fresh citrus with hints of honey and white floral notes.

It’s fresh and clean, with ripe citrus, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing and crisp!

Food Pairings: Rich, salty appetizers like crab cakes, fresh mains like sushi or ceviche, or slightly spicy dishes like Pad Tai. I recommend pairing a glass of La Marca Prosecco with Kettle Cooked Salt & Vinegar Chips, while watching your favourite episode on Netflix…of course.

LCBO #487694- Price $16.64 ($2.00 limited time offer from November 6th- 30th 2017)

#2 Barefoot Pinot Grigio The most awarded wine in North America with more than 1000 awards since 2015!

Not only is this Pinot Grigio crisp and refreshing but well priced! Barefoot has partnered with local and national nonprofits for more than 20 years, which is another reason why you should support this #1 selling brand. Barefoot Pinot Grigio is light-bodied with a bright finish, perfect for all year-round.

Tart green apple mixes it up with a white peach undertone. Floral blossoms and citrus aromas do the tango.

Food Pairings: Barefoot Pinot Grigio is best with the three P’s: Poultry, pasta (spicy) and pizza!

I recommend pairing Barefoot Pinot Grigio with creole shrimp over a garlic and lemon pesto pasta. Set the mood with background music

by Valerie June and let your evening unfold.

LCBO #53983- Price $10.95

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#3 Alamos Malbec #1 Argentinian brand of choice for consumers.

Alamos Malbec is a definitive crowd pleaser.

Considered the flagship of Argentina, this balanced and full-flavoured wine exhibits deep, dark cherry and blackberry with hints of brown spice and vanilla from oak aging. It has medium tannins and I recommend serving it slightly cool.

Food Pairings: Excellent with grilled meats and vegetables, mushroom arugula salad and rosemary lamb. I love a glass of Alamos Malbec with smoked duck danced in a beet and goat cheese salad. Umm, yes please!

LCBO #295139- Price $15.65 ($2.00 limited time offer from December 1st- 31th 2017)

#4 Ghost Pines Chardonnay Winemaker’s Blend

Back in the day, we thought our mothers were the only ones to enjoy a glass of Chardonnay. Well my friends, times have changed.Chardonnay is taking over fiercely. This Ghost Pines Chardonnay is the Bonnie to my Clyde, the Juliet to my Romeo and the Cher to my Sonny. This is your true big bold California Chardonnay. Ghost Pines Chardonnay has expressive fruit-forward characteristics of fresh yellow apple with hints of melon, framed by toasty oak with spice aromas that lend way to a hint of sweet vanilla for a smooth finish.

Food Pairings: Cheese platter, buttered popcorn, seafood, roast chicken, and creamy alfredo.

My heart melts with a glass of Ghost Pines Chardonnay accompanied with Ivan’s fresh and locally sourced perch rolls. Period. Done!

LCBO #308122- Price $19.95

#5 Louis M. Martini Napa Cabernet Sauvignon

Nothing says “delectable” like a cabernet sauvignon from Napa Valley and the Louis M. Martini Napa is the King of all Cabs. Louis has a dark burgundy colour with deep aromas and flavours that include blackberry, blueberry and black currant. Rich and full-bodied, this superbly balanced wine has an expansive mid-palate and long finish.

As temperatures cool this Cab Sauv and your bbq go hand in hand Food Pairings: Grilled steak, braised lamb, and for my vegetarian friends try a black bean quinoa chili. I recommend grilling a well marbled ribeye with potatoes and root vegetables. Whether enjoying on your own or with friends and family or as gifts to colleagues and coworkers E.&J. Gallo wines will be greatly appreciated and enjoyed by all.

LCBO Vintages #232371- Price $33.95 ($5.00 limited time offer from November 6th- 30th 2017) www.cornwallseawaynews.com

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chef’S pick

JULIA GRAHAM OF THE QUIRKY CARROT

QUIRKY KALE SALAD Here is the recipe and instructions for our Quirky Kale salad! This is considered our “house” salad, and is a favourite of our Quirky peeps. Not to mention, our MOST requested recipe!

4 cups kale, washed and stemmed 1/2 tsp toasted sesame oil lemon juice 1/3 cup grated carrot 1/3 cup grated beet 1 Tbsp. hemp seeds 1 Tbsp. raw, unsalted pumpkin seeds Thinly slice kale. Place in bowl with sesame oil and lemon juice.

Thoroughly massage until leaves are dark green and shiny. This not only tenderizes the kale, but also makes it more digestible. Top with grated beet and carrot, and sprinkle seeds.

Drizzle with vinaigrette and enjoy!

Tahini vinaigrette: 3 Tbsp. tahini paste 1-2 large cloves fresh garlic, pressed 2 tsp. dried basil juice of 1 lemon juice of 1 orange 1/4 cup red wine vinegar 1-2 tsp. pure maple syrup salt & pepper 2/3 cup extra virgin olive oil water to thin Blend first 8 ingredients, then with motor running, slowly add olive oil.

Thin with water if too thick. Store in refrigerator for several weeks.

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Guests

Impressyour

The world’s best sounding windchimes.

WOODSTOCK CHIMES

Find them at Mrs. B’s Gifts & Home Decor

Looking for a little something to bring to your next dinner party, or perhaps to give to your guests? Here are a few ideas from some local retailers.

Love plants but haveno where to put them?

Here’s the best of both worlds, having your own little garden hanging anywhere in your home!

Add a little whimsy to your wine!!

NOVELTY WINE GLASSES Find them at Mrs. B’s Gifts & Home Decor

Terrarium Ball Add a little humour to your meal …

Find it at Floral Expressions

HUMOROUS NAPKINS Find them at Laura’s The Art of Living & Giving

Cornwall’s first and only Olive Oil & Balsamic Tasting Bar is at Laura’s.

Not sure which one to pick… how about a sampler pack?

OLIVE OIL

Find it at Laura’s The Art of Living & Giving

Who couldn’t use a little good luck?

The Lucky Bamboo will bring positive energy into your home.

One-of-a-kind candles made with a premium soy blend of waxes and beautiful fragrances from essential oils. Of course, all Woodwick Candles have a wooden wick that crackles just like a wood fire, always setting the right ambience and atmosphere.

LUCKY BAMBOO

Find it at Floral Expressions

woodwick candles Find them at Laura’s The Art of Living & Giving

Need a little pick-me-up? Maybe you should stop for a cuppa’.

A beautiful teapot is always a wonderful gift. Or how about an inspirational mug?

single or multi-serving teapots Children of the Inner Light® mugs

Find them at Mrs. B’s Gifts & Home Decor TASTE 2017

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Groove findyour

There are few pairs that are more perfect than great food and live music. There are plenty of opportunities in Cornwall and the United Counties of SD&G to enjoy some fine music and delicious food. Whether you are looking for an acoustic set to pair with your filet mignon, or some loud metal to go with your suicide hot wings, there is something in the region for you.

Here is a snapshot of upcoming shows at pubs and bars in the area.

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Lola’s Metal fans, rejoice! On Saturday, Nov. 4, Toronto’s own Decatur will be playing a free show at Lola’s – home of frugal brews and live tunes. Promising to be a high-energy show, Decatur joins a long list of notable musicians to grace the Lola’s stage.

Previously known as CAYM, the guys are eager to perform tracks from their new album. So, come on.

Let your hair down, and bring all your pals, because this is shaping up to be an epic night of music.

La Maison

This bar has been a staple in the Cornwall music scene since 1935, hosting live music every Saturday night. A great venue for bands starting out as well as seasoned musicians, you never know who you might see on a night out at La Maison. On Saturday, November 11, the tavern will welcome the groovy sounds of Highway Hunters. You can expect more than a few tasty organ riffs from this power trio. With the Hammond organ playing a key role in their sound, fans of 1960s psychedelic rock are sure to be impressed with this band.

Gourmet Food Lovers Paradise The Grand Hotel - Martintown’s old Grand Hotel located on the main street is a large pub style venue. The building itself goes back to the 1800s and has been under many names, but there has always been good food and the opportunity for great music at this small-town pub. Upcoming performances include the Fifth Annual Night of Live Music for Animals on November 25. Acts include Steve Gravel & The Gypsies and more! Check out their website and Facebook Page for more details.

Olive Oil & Balsamic TasTing Bar

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Jet Set Pub

Serving up a wide selection of craft beer and fine whisky, this place also delivers the goods with their live music. After a few previous stints in Cornwall, Jesse Stone will be returning to Jet Set on Friday, December 1. Armed with an acoustic guitar and harmonica, Stone draws heavily from the likes of Bob Dylan and The Band. Hailing from the mean streets of Montreal, audiences are sure to be won over by his raspy vocals and affable charm.

spices

The Atlantic - The Atlantic, fondly called “The Tic,” in Alexandria, frequently has live music in this cozy pub style restaurant. Many local acts have performed there, including Elaine Lemire, who took to the stage in October. Check their Facebook page for full details on upcoming shows.

O’Neill’s Pub - Located in Long Sault, it’s a fun venue with a lot of activities going on throughout the year. Open seven days a week, the pub has hosted Paint Nights, Ladies Nights and their Halloween Party featured live music from Kilts, Riffs & Spurs. See their Facebook page for details on future events. 

Over 5,000 sq. ft. Of shOpping plan to spend the day!

1140 Brookdale Avenue, Cornwall 613-936-1777 www.lAurAs.CA TASTE 2017

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A hidden gem in

Akwesasne

Thompson island Youth & elders cultural camp Although in operation for many years, new visitors are often surprised that a beautiful and serene camp could be unknown for so long. They have found a hidden gem in Akwesasne; Ionkwa’nikonri:io (A Good Mind) Thompson Island Youth & Elders Cultural Camp is located on Thompson Island on the scenic St. Lawrence River. The camp itself sits on 80 out of 200 acres and is a place where groups of up to 50 people can enjoy a cultural educational experience. For the past 20 years it has served many youth and elders, students of all ages and guests from near and far, from all over the world.

The Camp is managed by the Environment program of Mohawk Council of Akwesasne and some of the long-time camp personnel are Waylon, Mike, and Bob with his wife Marie. They have more than 35 years of combined cultural camp experience to share with others. When bookings are made they work hard to coordinate and prepare for the requested activities. They taxi visitors by boat from Wimpy’s Marina, in Summertown, to the island which makes for an enjoyable picturesque ride. Marie is in charge of all the delicious home style cooked meals. You will find that the staff are laid back, friendly and have the necessary amount of humour that the Mohawk culture requires.

When you first arrive and step off the boat you can feel the peace of the Island. It is a very tranquil feeling as nature surrounds and welcomes you. With the absence of electricity to run any loud equipment you will be entertained by the sound of the river and the islands native bird, insect and animal population. (Necessary equipment like the camps refrigerator and stove are run by solar and propane gas.)

Guests can enjoy nature trails, medicine walks, various workshops and water activities. Maybe you would like to be entertained by traditional Mohawk singing or participate in a native social dance. Perhaps some local elders will tell you some stories or teach you how to make splint baskets. You might participate in canning tomatoes from the camps garden, help cook a traditional meal or make a healing salve from the medicine you helped pick. Whether you come for the day or stay overnight in the new longhouse style bunk house, the coordinators are only too happy to tailor your visit to your interests.

As part of the experience guests are fed according to their needs such as diabetic or vegetarian diets. (Marie cooks real food.

We are not talking about gourmet style food from a 5 star restaurant but simple, delicious and very satisfying food). Whenever possible Marie serves what has grown in the garden or what is local. People enjoy the food and atmosphere so much they don’t mind getting in line to wash their own plate and fork when the meal is over.

If you have never made a trip to Ionkwa’nikonri:io Thompson Island Youth & Elders Cultural Camp you are invited to join the ranks of gemologists and experience this gem for yourself. The camp operates on a seasonal basis from May to October. Consider booking a visit for your next family retreat, staff team building, student class trip, tourist outing, or a gathering for your group, club or association. Rates depend on activities chosen and number of people. Prices range from $35 to $100 per person per day.

For inquiries and/or a specific quote, phone or text Bob at 613-861-9200 or email: bob.stevenson@akwesasne.ca 50 |

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A city with affordable waterfront condos, eclectic shopping, great restaurants and a growing business community.

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