Taste 2016

Bringing you the best in local fare!

] 4 * . $ 0 & $ 0 6 / 5 : ] ( 3 & : # 3 6 $ &

Publisher

taste

Dana Robbins regional General Manager simcoe-york-muskoka Shaun Sauve general manager Elise Allain editor Lori Martin

If you love food, this book is for you!

profile Photographer Mike Guilbault recipe Photographer

Whether you crave something sweet or savoury and want to experience the finest in local cuisine, Taste brings you the best of both worlds in one delicious publication.

Peruse these decadent pages for recipes, restaurants, pubs, grills

Ellie Kistemaker Emily Blackman Graphic Design LuAnne Turner taste is proudly produced by:

and the many mouthwatering dishes you will find in the Simcoe County-Grey Bruce Region.

Enjoy great food, eating local and this year’s edition of Taste.

s im coe county | grey-bruce

To be included in our next edition please call: Barrie & Innisfil | 705-726-0573 kharrison@simcoe.com Midland/Orillia | 705-329-2058 kbarron@metroland.com Collingwood/Wasaga/ Georgian Triangle/Grey Bruce 705-444-1875 | pamero@simcoe.com Alliston / South Simcoe 705-435-6228 | amakaroff@simcoe.com Parry Sound | 705-746-2104 jheidman@metrolandnorthmedia.com Muskoka | 705-789-5541 jtynan@metrolandnorthmedia.com *Some photography has been provided by participating restaurants.

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contents Casual

Fine Dining

6 PIE - Wood Fired Pizza Joint

30 Town & Country Steakhouse

8 Brewery Bay Restaurant Bar

33 Gustav Chophouse & Bar

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34 The Grape & Olive

Wine & Martini Bistro

Copper Blues Bar & Grill

11 CiaoChowCiao 12 Danny’s Fish & Chips 14 The Iron Skillet 15 The Reef N’ Beef 16 Redline Brewhouse 18 Kenzington Burger Bar

recipes 4 Two Cheese Prosciutto

Peach Pizza 10 Smoked Side Ribs with

Maple BBQ Sauce

37 Nottawasaga Inn 38 Copper Blues Bar & Grill

20 Pesto Halibut with

Fresh Tomato Salsa

41 Whistle Stop Restaurant Bar

28 Smoked Trout Falafel

Salad with Wild Leek

Vinaigrette

42 Painters Hall Bistro 46 Lakeside Seafood & Grill 51 Scarpaccio’s Ristorante Grill & Wine Bar

32 Rolled Turkey Breast

with mushroom & Rice

Stuffing

24 Ripe Juicery

Catering

36 Roasted Whole

Cauliflower with

Curried Butter

25 Johnny’s Fresh Fish & Seafood Market Inc.

55 C&T Catering

Specialty 22 Barrie & Collingwood Olive Oil Co.

26 Homestead Artisan Bakery and Cafe

48 The Farmhouse

54 Catering by Colin

40 Roast Sweet Potato

Salad 44 Fresh Apple

Funnel Cake

International

45 Baked Brie with

Mango Red Pepper Sauce

58 Il Buco 60 Tara Authentic Indian Cuisine

50 Beer Battered

Onion Rings

62 Rustic Pizza Vino

52 Fall Harvest Crumble

63 Timo Italian Grille

56 Spinach Pies

66 Superior Meats

64 Vegetable Torte

Back Cover Cobble Beach

65 Southwestern Beef

Steak with Succotash

Sauté

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Two Cheese Prosciutto Peach Pizza with Honey Ginger Balsamic and Fresh Basil

Recipe courtesy:

Denise Tucker of the BARRIE OLIVE OIL COMPANY ingredients: 1 pizza dough (homemade or store bought) _____________________________________________________________________________

Salt and Pepper, to taste _____________________________________________________________________________

1 Tbsp Extra Virgin Ultra Premium Olive Oil, plus extra for brushing _____________________________________________________________________________

3 to 5 slices prosciutto, torn into pieces _____________________________________________________________________________

1/2 cup mozzarella, fresh (cut into small bite-sized pieces or grated) _____________________________________________________________________________

1/3 cup goat cheese _____________________________________________________________________________

1 clove garlic, minced _____________________________________________________________________________

1-1/2 medium fresh peaches, sliced with skin left on  _____________________________________________________________________________

1/3 cup slightly packed fresh basil _____________________________________________________________________________

Traditional Balsamic Condimento, to taste _____________________________________________________________________________

Honey Ginger White Balsamic Vinegar, to taste

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PREPARATION: Preheat oven to 425F. On a floured surface, roll out your pizza dough.

Brush olive oil onto pizza dough, evenly disperse the garlic and sprinkle with salt and pepper.

Lay down the prosciutto, followed by the mozzarella, dollops of goat cheese and the peach slices. Drizzle with 1 Tbsp Extra Virgin Ultra Premium Olive Oil. Place on a lightly oiled pizza pan.

Place in oven for about 14 to 18 minutes (cooking time will vary depending upon dough thickness).

Pizza is ready when cheese is melted and edges are lightly golden brown. Remove from oven and sprinkle with fresh basil and drizzle with both Traditional Balsamic Condimento and Honey Ginger White Balsamic Vinegar, to taste.

Season to taste with salt and pepper. Enjoy!

Casual

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IE Wood Fired Pizza is synonymous with good food. The restaurant now has two locations in Barrie and most recently opened in Collingwood and Muskoka. Pie was also featured on The Food Network’s popular show You Gotta Eat Here so you know you’re in for some good eats.

As a certified chef, owner Randy Feltis knows food, and describes PIE as “real food done well.”

Walk in the front door and you will find the wood-burning oven with a temperature of 900 degrees, cooking your made-to-order pizza in a mere 90 seconds!

Fun, family & friends

The open kitchen area is where the hand-spun pizzas take shape. Creating tasty crusts, chefs turn the dough, toss it, and cover them in sauce.

They add toppings and then it’s into the wood fire.

All bread and dough items are made onsite; from the namesake pizza pies and the sweet dessert affectionately referred to as “dough balls” aka, one-bite cinnamon and Dulce de Leche delights.

PIE chefs roast their own mushrooms, grate their cheese, and they use local beef and pork for the legendary meatballs. A wide variety of topping options includes delicacies. Sandwiches, pasta and grilled items round out the menu. Pie is also proud to host Canada’s largest pizza-eating competition every year!

From the mouth of both locals and John Catucci – “You Gotta Eat Here!”

PIE

Barrie - South End 34 Commerce Park Drive 705-725-WOOD (9663)

Collingwood 499 First St. Unit 1 705-293-3900

Barrie - Waterfront 11 Victoria Street 705-728-7952

Vaughan & Muskoka eatmypie.ca T

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Brewery Bay R E S TAU R A N T BA R

117 Mississaga Street East 705-329-0943 brewerybay.ca

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n 1993, Brewery Bay Food Company opened its doors in beautiful downtown Orillia as a ‘fun dining’ option for our locals and visitors alike. We wanted people of all ages and experiences to walk through the door and feel comfortable, greeted with a big smile and a large menu. 23 years later, Brewery Bay has remained true to its roots. There is something for everyone- Vegans and carnivores alike! Enjoy the pub, where we serve 12 different draughts on tap, a wide selection of wine and scotch and a long list of cocktails and martinis. Or sit on restaurant side with your family and indulge in our 8

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fried pickles, candied pecan, goat cheese salad or one of our fabulous burgers (our homemade Waldorf turkey burger is to die for!) and of course our famous cookie skillet for dessert! The seasonal patio offers a wonderful people-watching view, centrally located in our bustling downtown. A romantic night out, birthday party or business meeting?

The wonderful staff at Brewery Bay takes pride in accommodating each of our guests by making and serving delicious, freshly prepared food and beverages. Let us make you feel right at home- a home where you don’t have to cook or clean!

Unity Market CAFÉ & STUDIOS

25 Toronto St., Barrie 705-737-5208 Facebook.com/ UnityMarket, Instagram:@UnityMarket

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nity Market Cafe & Studios has become a hub for healthy food, local artwork, music, positive community activism, consciousness and events.

Located at 25 Toronto St. in the heart of Barrie, Unity houses the largest selection of local art and hand made goods, a cafe focused on fair trade, organic and local foods and as well a “class A” recording studio.

The cafe serves soups, salads, panini’s, wraps, baked goodies, smoothies, all day breakfast, a large selection of loose leaf teas, and specialty coffees. All made in house by Chef Stacey Kilvert, the delicious and healthy food also offers vegan and gluten free options. With its lovely vibes and artwork Unity gives its patrons not only fantastic food but also an enlightening experience and hence it’s

nickname “The Inspiration Station” given by owner and operator Shane L.S. Dennis.

The back of Unity Market is a recording studio and home to The Lab Studio and Sprout Wise Media. Book rate for the recording studio is $40/hour with an audio engineer. The live floor of the recording studio is also a fantastic rehearsal space for bands and drummers.

With microphones, a PA head and speakers, as well as other instruments and amplifiers, the space is sound proof and acoustically treated professionally for quality rehearsal time.

For a list of dates and times of our weekly and monthly events, visit www.UnityMarket.ca See You here at Unity Market where the Community’s heart lives.

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Smoked Side Ribs with Maple Barbecue Sauce

Recipe & photos courtesy:

EMILY BLACKMAN INGREDIENTS:

There is nothing better than smoking a few racks of ribs on a quiet Saturday afternoon. With a manageable cook time of five hours, they are ready just in time for dinner.

2 racks of pork side ribs (the meatier the better) _____________________________________________________________________________

2 tbsp salt _____________________________________________________________________________

2 tsp smoked paprika _____________________________________________________________________________

1 tbsp fresh ground pepper _____________________________________________________________________________

Charcoal _____________________________________________________________________________

1 cup hickory wood chips _____________________________________________________________________________

Aluminium foil Barbecue sauce: 1-3/4 cups ketchup _____________________________________________________________________________

1/4 cup brown sugar _____________________________________________________________________________

1/4 cup maple syrup _____________________________________________________________________________

1 tsp salt _____________________________________________________________________________

1 tsp fresh ground pepper _____________________________________________________________________________

1 tsp smoked paprika _____________________________________________________________________________

1-1/2 tsp ground cumin _____________________________________________________________________________

3 tbsp worchestershire sauce _____________________________________________________________________________

1/3 cup water 1

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PREPARATION: Mix together the salt, smoked paprika, and pepper. This is your dry rub. Rub into the racks of ribs thoroughly.

Prepare your smoker for a 5-hour burn at 275 F. Once the correct temperature is reached, add the wood chips.

There should be a nice, clean, white smoke coming out of the smoker when it is ready. Add the ribs, bone-side down at this point.

Controlling the temperature as best you can, smoke the ribs for about 3 hours.

While the ribs are smoking, place the ingredients for the barbecue sauce in a small saucepan.

Bring it just to a simmer over medium high heat, just to dissolve the sugar. Take off the heat and let rest in the pan.

Once you have reached the desired colour on your ribs in the smoker, brush on a light layer of sauce and wrap the ribs tightly in foil.

Place the ribs, meat side down, back on the smoker. Cook for another 2 hours, until the ribs are nice and tender.

Let the ribs rest for 10 mins and then serve with extra barbecue sauce on the side.

Serves 6-8

CiaoChowCiao 8626 Hwy 12 West, Orillia, ON L3V 6H2 705-259-2469 ciaochowciao.com

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iaoChowCiao is located on Hwy 12 West near Bass Lake and offers a sumptuous variety of takeand-go lunch and dinner items, all made from scratch on our premises, in our store and our food trailer. Instore customer favourites include our unique Roman style pizza, hot Italian veal, chicken or meatball sandwiches, seasonal soups and salads, butter tarts and many other baked goods. We prepare a daily supper feature, ready to take home and enjoy, the menu for which changes each week, and includes Shepherd’s Pie, Veal Parmesan, Thai Chicken Curry, Pot Roast, Cabbage Rolls, and a wide variety of classic Pasta dishes including our famous Lasagna. Details can be found on our

website, Facebook and Twitter.

Our seasonal food trailer features Fresh Cut Fries, Canadian Poutine, Burgers, Hot Dogs, Sausages, Smoked Ribs, and our most popular Peameal Bacon on a Bun. We also offer a full range of Catering items, for parties of 10-200 guests, including Sandwich Platters, Salads, Antipasto Plates, and full Dinner Entre’s. Treat your next family gathering or office party to our delicious, madewith-love cuisine.

Their loving marriage and passion for food has provided CiaoChowCiao’s owners/chefs Todd & Theresa all the ingredients they need to produce their delicious food, and they invite you to come and see what all the buzz is about.

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LIMOZA & BEN

anny’s Fish and Chips owner’s Ben and Limoza Demiri, along with their team, were thrilled to win Barrie Advance Readers Choice Award for Favourite Fish and Chips.

“It is very gratifying that people have gone out of their way to recognize us for what we love to do! We are passionate about our Mom and Pop family business and moved by the incredible support of our long-time clients and excited by the

Voted Barrie’s Favourite Fish & Chips Because We LOVE What We Do!

known for and we feel such a sense of responsibility to my dad Danny who founded Danny’s Fish and Chips,” Ben said. “He strived for perfection in himself and in all of us. He was the inspiration to have something that tasted amazing and then strive to make it ever better! We take great family pride in hand-cutting our fresh fish daily along with our hand-cut fresh fries! You can trust that we happily serve you the freshest fish and chips in town!

From our family to yours - we look forward to seeing you soon!

“Thank you for loving what we love to do so much!”

new ones that have found out about us.”

Danny’s Fish and Chips takes pride in the quality of their product that’s second to none.

“We treat it like it’s our baby and deliver it with the service you’d expect from a family-run business.”

Danny’s Fish and Chips offers variety of dishes other than fish and chips.

“But our fish and chips is what we’re

411 Huronia Rd. Barrie 705-721-8998 www.dannysfishandchips.com

Danny’s Fish & Chips R E S TAU R A N T T

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The Iron Skillet 20 Balsam Street Collingwood 705-444-5804

ORIGINAL RECIPES • ORIGINAL FOOD • ORIGINAL TONY!

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he Iron Skillet is known for Tony’s signature dishes: famous schnitzels, Austrian goulash, Thai fare and Mexican dishes that give an international flavor to the menu. His smoked meats, prepared in his in-house smoker, include brisket, pulled pork and chicken and are showcased daily through his featured specials.

Tony’s steaks are AAA, never frozen and always cut to order. All sauces and Caesar dressing are made from scratch. And speaking of hot sauce, you have to see his global collection showcased on the walls of his restaurant.

CHEF TONY SENSENBERGER 1

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The Iron Skillet has a seating capacity of 128 and is great for lunch, dinner and private parties. A daily feature board is brought to your table and special dietary requests such as vegetarian and gluten-free choices are always accommodated. And yes, there is a patio!

With Mexican Mondays, Smokin’ Tuesdays, Schnitzel Wednesdays, Steak Night Fridays and Family Sundays, you can find something different every night of the week!

Locals love to frequent The Iron Skillet and visitors love to discover it!

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eef ‘n Beef provides a dining experience that takes fresh local ingredients and old school basics to the next level for everyone! The warm, inviting, atmosphere features a nautical salute to Collingwood’s ship building history, with fantastic fixtures and plenty of local, historic photographs, making Reef ‘n Beef the perfect place for your next holiday or family party.

Having just opened in February, their Readers’ Choice “Favourite Steak” win was both a pleasant surprise, and confirmation that they really are doing it right!

They have just launched a new menu: Savour rib steak, beef tenderloin &

pork chops, all cut to order. Reef ‘n Beef is also loaded to the gills with fresh seafood: lobster, shrimp, scallops, fresh fish, mussels and more. And to wet the pallet, they stock an excellent selection of local beer,VQA wines & cider. New to the menu is Tony’s Moroccan Tajine, a traditional dish, slow cooked with dates, raisins, onion, tomato and Moroccan spices, served in a tajine for one or two.You will also find steak and Guinness pie, chicken parmesan and classic spaghetti with meatballs…..

Reef ‘n Beef truly has something for everyone. Everything is cooked to order, and although this may take a little longer, it is well worth the wait!

Reef ‘n Beef STEAKHOUSE 49 Huron St., Collingwood | 705-445-5805 | www.reefnbeef.ca T

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hether you’re sharing a brew with friends and family, enjoying a pint at the pub, or simply sipping one while working in the garage, a good beer is a key component in great company. Like music or art, it has an undeniable ability to strengthen connections, aid in laughter and conversation, and enhance the simple moments shared

Nothing brings people together quite like a delicious beer!

between family and friends.

Redline Brewhouse offers beers that are flavourful and memorable.

From refreshing and light to full-bodied and smooth, the selection is sure to satisfy even the most enthusiastic craft beer connoisseurs!

Head Brewer, Seb MacIntosh creates all-natural beers that are full of big flavours and complex, subtle nuances.

431 Bayview Dr. Barrie 705-881-9988 www.redlinebrewhouse.com

Like a custom built car, Redline builds beer with exceptional care, displaying both power and elegance in equal measure. The selection of craft beer embodies an ideal amount of depth, character, and balance…Swing by and judge for yourself!

Whether you are a newbie or an expert in the world of craft beer, you’re invited to stop in and witness their brewing work in action. They will take you behind-the-scenes during a 20-minute guided tour and explain the brewing process, ending with a stop in the taproom for a sampling session, of course!

Redline Brewhouse not only offers a collection of memorable beer, but also showcases food that is made with fresh local ingredients and creative presentation. The highly creative Head Chef Chris Gardiner likes to “surprise and excite people, offering up foods our guests haven’t experienced in the past. I want them to have an amazing experience that leaves their mouths watering for more.

Redline Brewhouse R E S TAU R A N T & B R E W E RY T

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ot just a last night rock and roll bar… KBB has achieved a high Trip Advisor rating listed “number 1.

The family friendly restaurant has also won awards as well as being on the Food Network “ You Gotta Eat Here”.

“For the past five years, we’ve been cranking out amazing burgers” says owner Brandon Clark. Featuring over 22 mouthwatering & creative burger combinations.

Known for their live entertainment 7 nights a week starting at 10 pm., as well as Jazz & Blues on Saturdays 2 p.m. to 5 p.m.

“To have more fun than anyone else in the room” In Barrie KBB is located in a historical building downtown featuring exposed brick wall & a black hammered tin roof. Now bosting 5 locations Orillia, Bradford, a burger truck that goes everywhere & now the Burger Shack at Centennial Beach in Barrie open seasonally. All locations are fun laid back with amazing staff.

BARRIE 40 Dunlop St. E, 705-725-1667 barrie@kenzington.ca

ORILLIA 85 Mississaga St. E. 705-558-2262 orillia@kenzington.ca

BRADFORD 4 Holland St.W. 289-831-9100 bradford@kenzington.ca

BURGER SHACK Centennial Beach Barrie (Seasonal) shack@kenzington.ca

BURGER TRUCK Everywhere

Kenzington Burger Bar T

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9

PESTO HALIBUT WITH FRESH TOMATO SALSA

Recipe courtesy:

DANIEL FLETCHER, SIRENIS FISH & CHIPS

By omitting the bread crumbs and only using almonds, you can turn this recipe into a gluten-free dish,� explains chef Daniel Fletcher.

INGREDIENTS:

PREPARATION:

2 red tomatoes

Tomato Salsa: Deseed tomato and discard seeds. Cut tomato into dice-sized pieces. Chop onion and cilantro finely and add all ingredients to a mixing bowl. Add white vinegar and a dash of salt and pepper and mix together. Set aside.

_____________________________________________________________________________

1/2 red onion _____________________________________________________________________________

2 Tbsp cilantro, chopped _____________________________________________________________________________

2 (6 oz) portions (12 oz in total) halibut _____________________________________________________________________________

1/2 cup panko bread crumbs _____________________________________________________________________________

1/2 cup slivered almonds _____________________________________________________________________________

1 tsp lemon juice _____________________________________________________________________________

2 Tbsp pesto _____________________________________________________________________________

1 tsp white vinegar _____________________________________________________________________________

salt and pepper for seasoning

Halibut: Preheat oven to 365F. Cut halibut into 2 (6 oz) portions, no thicker than 1-inch thick. Place on baking sheet lined with parchment paper and season with a dash of salt.

In a small mixing bowl, mix together 1/4 cup breadcrumbs, 1/4 cup slivered almonds (for gluten-free omit the bread crumbs and use 1/2 cup almonds), 1 tablespoon pesto and 1/2 teaspoon lemon juice. Place mixture on top of halibut, making sure to cover all sides.

Place halibut in the centre rack of oven and bake for about 12 to 14 minutes. Once the internal temperature reaches 160F, the halibut is finished.

Serves 2.

Cooking Utensils (1 baking sheet, parchment paper, 2 mixing bowls,cutting board and knife) 2

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Specialty T

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ou can expect to sample the highest quality extra virgin olive oils harvested from the most current crops around the globe. We utilize the alternating harvest seasons in the Northern and Southern Hemispheres to access the most recent olive crushes, allowing us to offer the freshest juice available - not once but twice per year. Global award winners are always secured and showcased in our shop.

Never pre-bottled, and protected from heat, light, and moisture, each of our Ultra Premium Extra Virgin Olive Oils come with detailed sensory, chemical, and

Collingwood Olive Oil Co. F R E S H O L I V E O I L & BA L S A M I C TA S T I N G BA R & S H O P

42 Ste. Marie St., Collingwood 705-293-OILS (6457) www.collingwoodoliveoil.ca

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nutritional information as well as a harvest date.

We offer both fused and infused oils that come in a variety of flavours, using natural ingredients only and our fresh harvest olive oil. You are also invited to savour intense white and dark balsamic vinegars aged up to 18 years from Modena, Italy.

Our balsamics are made in the traditional fashion, starting with grape “must� and working their way through a series of wooden barrels. Taste our traditional condimento and explore other flavours such as raspberry, cranberry-pear, and coconut. Our balsamic, unlike any other on the market, contains absolutely no caramel colouring.

Private tastings and customized gifts for every occasion

Barrie Olive Oil Co. F R E S H O L I V E O I L & BA L S A M I C TA S T I N G BA R & S H O P

31 Commerce Park Dr. 51 Collier St. Georgian Mall Oct-Dec 705-503-OILS (6457) www.barrieoliveoil.com

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RIPE J U I C E RY

118 Dunlop Street E., Barrie 705-503-7473 www.ripejuicery.ca

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ipe is a cold pressed organic juice & smoothie bar located in beautiful downtown Barrie, we have been open almost 2 years now!

What is your signature dish?

Our signature item is our cold pressed juices! Our 500ml bottles contain 3-5 pounds of organic produce.

Our favourite juice is our friendship juice, a mix of kale, cucumber, celery, parsley, spinach, Apple, lemon and ginger this is our most popular juice!

What are people surprised to know about your business?

People are surprised to know that we use no dairy, wheat or sugar in house!

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We are completely plant based and make everything from scratch!

What’s the one thing people NEED to try before leaving your establishment?

People NEED to try one of our ACAI bowls! These powerhouse treats consist of blended fruit and our cold pressed orange juice and are topped with our signature granola & fresh fruit!

RIPE offers juice cleanses, home & office delivery, salad and grain bowls, cold pressed juice, hand crafted smoothies, raw energy balls, house made soup, acai bowls, kefir water & kombucha and more!

Johnny’s Fresh Fish & Seafood Market Inc. 516 Bryne Dr. Barrie 705-730-0769 email: Johnny’sfreshfish@gmail.com

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JOHN T. WARD

ocated in Barrie’s south end is the area’s premier fresh fish and seafood destination. They specialize in all things fresh, sourcing their fish and seafood products from the top global importers and suppliers in North America. Johnny’s has access to the freshest unsurpassed quality of goods. This is a result of the many successful relationships they have garnered over the years with their suppliers.

On a daily basis, they procure fresh fish and seafood products from around the globe. Johnny’s always does its best to source goods from healthy environmentally focused fisheries, and whenever possible from

sustainable sources. Director John T. Ward saw a need in the area for a better supply/source of fresher fish and seafood.

The knowledgeable, well-trained staff is always able to provide answers to any customer’s query. They can offer a multitude of preparation tips or different cooking methods Customers constantly return for some of Johnny’s signature products such as their Freshly Steamed and Cajun Shrimp, Award-Winning Smoked Fish and their Herb and Spice Surimi Crab Dip. They also offer hardto-find items such as conch, alligator and many other seasonal items.

Any Fresher, its still swimming!

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Homestead ARTISAN BAKERY AND CAFE

We use local and organic ingredients because we care about the products we put on your table.

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omestead Artisan Bakery and Cafe specializes in Artisan sourdough breads and baked goods, crafted by hand in small batches.

The tradition of baking bread with family and friends is ingrained in our history; we have deep roots in Barrie.

Owners Cait Patrick and Lise Garden studied under world renowned Certified Master Baker Jeffrey Hamelman.

The science of sourdough or naturally leavened bread is alchemy in action. The starter is where the magic begins, it is truly digestive greatness; believe us your gut will thank you! Sourdough or naturally

43 Owen Street Barrie 705-252-3680 www.homestead artisanbakery.com

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leavened bread is more easily digested than regular bread, both white and whole grain; it is also far more nutritious.

We believe in supporting all things local. From the Barrie Farmers’ Market to the thriving downtown core, we are investing in our community. We source ingredients from local suppliers and base our menu on seasonal availability of local products.

We are open bright and early every day for your morning coffee; our custom house blend was created for us by Creemore Coffee Company. Our lunch menu includes fresh deli-style sandwiches, seasonal soups, salads and fresh baguette with flavoured butters and seasonal preserves. A sweet selection of classics done right will be baked fresh daily; cookies, croissants, scones and squares.

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7

Smoked Trout Falafel Salad

with Wild Leek Vinaigrette

Recipe courtesy:

Men with Knives Catering Falafel:

“This is a very popular and delicious salad that we regularly serve up,� says Julie Carter of Men with Knives catering.

1 cup dry chickpeas _____________________________________________________________________________

1 small onion diced

Cook until well-browned and crispy, turning if necessary, and cool on a wire rack or paper towel. Set aside.

Vinaigrette:

1/4 cup chopped fresh parsley

5 wild leeks (greens and bulbs) cleaned and trimmed of roots

_____________________________________________________________________________

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1 clove garlic

1 tsp Dijon mustard

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_____________________________________________________________________________

4 oz Kolapore Springs smoked trout

1 Tbsp shallot, chopped

_____________________________________________________________________________

_____________________________________________________________________________

1/2 tsp turmeric

1 Tbsp liquid honey

_____________________________________________________________________________

_____________________________________________________________________________

1/2 tsp ground coriander

1/4 cup cider vinegar

_____________________________________________________________________________

_____________________________________________________________________________

1 tsp cumin

3/4 cup canola oil

_____________________________________________________________________________

_____________________________________________________________________________

1/2 tsp ground black pepper

salt and pepper

_____________________________________________________________________________

_____________________________________________________________________________

1 tsp salt PREPARATION: Put all above ingredients in food processor and pulse until it has become finely chopped and sticks together, almost but not quite a puree.

Form into one inch balls and fry in batches using a deep fryer or frying pan with about an inch of veg oil at 300F.

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PREPARATION: Put first five ingredients in a food processor and process for 30 seconds. With machine running, slowly stream in canola. Add salt and pepper to taste. Set aside.

Assemble your favourite salad, we used spring mix, tomato, cucumber and red pepper. Garnish with falafel and drizzle with wild leek vinaigrette.

Yummy!!

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ello, my name is John Koussiouris and I want to tell you something important. You see, a long time ago when I left my simple village, my father told me the following: “Son, always remember: The more you give in life the more you will receive.”

Of course, in the beginning I did not understand. How can I give more when I had nothing? I certainly had no money but plenty of challenges with being an immigrant. Still his words stayed with me. Especially at night, after each hard but honest day’s work. Despite my meager earnings there was something encouraging about those words.

Before long, I also met my lovely wife, Agnes. Now with even more resolute, together we dreamed to make a home in this country.

Undeterred by many trials, I gave my all to build that life and this restaurant business with her. And lo and behold, slowly I began to see that we received more than we could have asked for. Though it was not for

my cooking in the back but for her love of people, in the front. Indeed, while I fretted about running the kitchen, she was the one keeping it all together by her gentle “Hellos’ and heartfelt “Thank yous” out on the front. Now, many years later we have a beautiful family, more grandkids than I can soon keep up with, and still this Steakhouse since 1973. Why have we managed to stay in business for so many years, you might ask?

Well, not only do we strive to give a generous portion of good food with warm hospitality but do it with that heartfelt gratitude. Take it from me, by giving that you will always receive more than asked for. And now I want to take this opportunity to thank you for dinina with us and may your experiences of giving be as joyous as mine have been.

Thank You!

John Koussiouris founder of The Town and Country Steak House

“Where Quality Meets Quantity”

Town & Country STEAK & SEAFOOD HOUSE

76 Dunlop Street,W. Barrie 705-726-5241 www.townandcountrysteakhouse.com

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Rolled Turkey Breast with Mushroom & Rice Stuffing

Recipe & photos courtesy:

EMILY BLACKMAN INGREDIENTS 2, 3-lb turkey breasts, deboned with skin on

This recipe celebrates simple flavours with a nod to tradition.

_____________________________________________________________________________

16 slices thinly sliced bacon _____________________________________________________________________________

1 -1/2 cups brown rice and wild rice blend _____________________________________________________________________________

2 cups water _____________________________________________________________________________

3 tbsp butter _____________________________________________________________________________

1 large yellow onion _____________________________________________________________________________

2 sprigs thyme _____________________________________________________________________________

2 sprigs rosemary _____________________________________________________________________________

10 mushrooms, chopped _____________________________________________________________________________

1 clove garlic, minced _____________________________________________________________________________

1 tbsp red vermouth _____________________________________________________________________________

Salt and pepper PREPARATION: To make the stuffing, boil the water and add the rice, cover and reduce the heat to a simmer. Cook for approx. 45 min until the rice is soft but not mushy, then drain.

While the rice is cooking, place the butter in a large skillet and melt over medium heat. Add the onions, season with salt and pepper, and cook for 3

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5 min. Increase the heat to medium high and add the mushrooms. Cook the onion and mushroom mixture until the vegetables are slightly browned, approximately 8-10 min. Then reduce the heat to medium and add the garlic and herbs. Cook for another 2 min until fragrant and deglaze the pan with the red vermouth. Remove the sprigs of thyme and rosemary.

Scrape the onion mixture into the cooked rice, stir together and set aside while prepping the turkey.

Preheat the oven to 350 F. To flatten the turkey breast for filling use a sharp knife, starting from the thinner long side, cut the breast horizontally in half almost but not all the way through, and open it up like a book. Pound it lightly with a meat mallet to even out the thickness and shape. Season with salt and pepper.

Place an even layer of stuffing over the turkey breast, skin side down. Roll the skinless side first, so that the skin will be on the outside when you are finished rolling. Place seam side down in your baking dish and repeat with the other turkey breast. Lay 4 pieces of bacon over each turkey breast. To create a basket weave, place another piece of bacon perpendicular to the first layer at the edge of the breast, weaving it over and under as you go. Weave 4 pieces of bacon on top to create the pattern.

Place turkey in the oven and bake until the bacon is golden and the internal temperature of the roll is 155 F. Let the turkey rest for 5-10 min before serving. Serves 6-8

Gustav CHOPHOUSE & BAR

10 Vacation Inn Dr. Collingwood 705-443-4461 www.gustavs.ca

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CHEF ANDERSON

s Collingwood continues to grow, so does it’s choice of dining experiences. Gustav Chophouse and Bar has risen to the top of the culinary game, setting a new bar for excellence in service, inventive decor and culinary expertise. Restaurateur and entrepreneur John Garbe has teamed with renowned Chef Jeff Anderson and assembled a family of like minded professionals with one goal in mind, perfection.

We stand on the support of three pillars; people, product and practice.

People, our greatest asset, are hand selected based on experience, ingenuity, and personality. We aim for our products to be the freshest, the

boldest combinations and the most consistent served in the market place.

The practice is our attention to detail, elevating the concept of customer experience and how we walk our talk each and every day.

Already recognized by “Where To Eat In Canada”, we aim to exceed the expectations of our guests at every moment of truth. Open for breakfast, lunch and dinner daily, Collingwood’s hidden gem won’t remain hidden much longer.

We look forward to serving you.

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e are located right in the heart of Ontario’s Lake Country at Orillia’s BEST WESTERN PLUS Mariposa Inn & Conference Centre.

The Grape and Olive Wine & Martini Bistro offers exceptional breakfast, private lunches and dinner entrées, not to forget our Sunday brunch, delectable desserts, customized martinis and our

only the finest local ingredients from our region

well-stocked wine list featuring wines from Canada and the finest regions from around the world.

Under the direction of Executive Chef Derek Mayes and our skillful award-winning culinary team, we are able to accommodate any special requests, whether a dietary or a simple

400 Memorial Ave. Orillia 705-238-5086 thegrapeandolive.com

preference, we are at your service. We are committed to using only the finest local ingredients and fare from our bountiful region. At the G&O nothing could be better than the fine cuisine prepared fresh daily. We participate in The Flavors’ of Lake Country, Barrielicious and many other local and regional events. We look forward to seeing you!

There are many opportunities to experience the history of the Orillia area such as at the Stephen Leacock Museum and the Orillia Museum of Art & History. The artists of the area are famous for pottery, sculpture and painting. The heritage of the area is also enriched by the traditions and art of the First Nations Peoples.

Wye Marsh (for nature lovers), Sainte-Marie among the Hurons, and Discovery Harbour are only a very few of the interesting features in the area.

A visit to the area is not complete without visiting Mariposa Market, the Rama Moccasin Shop and the Farmer’s Market every Saturday morning. The Trans Canada Trail system touches the rear of our property.

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Roast Whole Cauliflower with Curried Butter

Recipe & photos courtesy:

EMILY BLACKMAN INGREDIENTS: 1 large cauliflower _____________________________________________________________________________

1 tbsp olive oil _____________________________________________________________________________

Salt & pepper _____________________________________________________________________________

1/4 cup butter _____________________________________________________________________________

1/4 tsp cumin _____________________________________________________________________________

1/2 tsp coriander seed _____________________________________________________________________________

1/4 tsp turmeric

PREPARATION: Preheat the oven to 450 F. Slice the bottom core off the cauliflower, leaving the head intact.

Coat the cauliflower in oil, salt and pepper, place in a cast iron skillet and bake for approximately an hour. The cauliflower should be evenly browned and tender.

While the cauliflower is baking, in a small pot over medium heat, melt the butter. Crack the cumin and coriander seed in a mortar and pestle, and add to the melted butter along with the turmeric. Toast the spices for 30 seconds and remove from the heat.

Pour the melted butter over the cauliflower and serve.

Serves 6

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The Riverview Room AT N OT TAWA S AG A R E S O RT

6015 Highway 89 Alliston, ON, L9R 1A4 Tel: 705-435-5501 Toll Free: 800-669-5501 nottawasagaresort.com

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ou may not have thought of the Nottawasaga Resort as a dining destination, but that’s about to change. The resort, which has been a fixture in Alliston for 47 years, offers two restaurants and a lounge that are open to the public. Not only will you be treated to a delicious meal you’ll also have the opportunity to experience firsthand the stunning renovations that the resort has undergone in recent years.

The contemporary and openconcept Riverview Room, which is open daily, offers a diverse menu which is inspired by classic dining favourites and infused with modern fresh flavours.

On Sundays, you can enjoy the

resort’s famous Sunday Brunch that offers a gourmet selection of breakfast favourites for all ages. The market-fresh buffet brunch is served from 11:00 a.m. until 1:30 p.m and includes made to order omelettes, fresh Belgium waffles, assorted fresh salads, an exceptional selection of hot items as well as freshly baked cakes, pastries and pies.

Whether you’re sampling from the buffet breakfast and lunch specialities or indulging in your choice from the table d’hôte dinner menu which changes daily, the Riverview Room provides an ideal space to gather and enjoy a delicious meal surrounded by the spectacular views of the Nottawasaga Valley.

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Copper Blues BA R A N D G R I L L

156 Jozo Weider Blvd.

Blue Mountains 705-446-2643 www.copperblues.com

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elcome to the pioneer restaurant in the Blue Mountain Village where our team of culinary and service professionals have been providing an unsurpassed dining experience for over a decade. First to open its doors in the Village, Copper Blues boasts ambiance, style and flair.

Open 365 days a year we are here to host your every occasion; whether it be a romantic dinner for two or a corporate event of 300.

Our Executive Chef, Terry Prince, has hand-picked his outstanding culinary team and they, partnered with our service enthusiasts, make our goal of striving for hospitality excellence possible.

CHEF TERRY PRINCE 3

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Experience premier dining at its finest in a spectacular setting overlooking the Village Events Plaza and the Blue Mountains. Apres golf, ski, everything... try a Coppertini on our scenic terrace while enjoying local live music nightly on the Village Events stage. We serve lunch and dinner daily alongside our extensive wine and vintage list.

Join us for an unforgettable dining experience.

MENU APPETIZERS Our famous Louisiana Style Mussels Roasted Walnut Dusted Brie Fritters

C H E F ’ S C R E AT I O N S Surf & Turf Copper Blues Fettuccine Prime Rib

Appetizer Platter for Six

Rack of Lamb

Snow Crab Claws

Catch of the day

Lamb Skewers

8oz New York Striploin

Calamari

LUNCH Copper Burger Prime Rib Sandwich Tuna Melt Thai Red Curry Bowl Fish Tacos Smoked Turkey & Brie Black Bean Vegan Burger Smoked Mozzarella Ravioli

Seafood Platter for Two Beef Tenderlion Nightly Specials

SALADS/SOUPS Beet & Goat Cheese Salad Pear & Gorgonzola Salad Baby Kale Caesar Lobster Bisque French Onion

Mushroom Pizza

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Roast Sweet Potato Salad

Recipe & photos courtesy:

EMILY BLACKMAN

This roast sweet potato salad is a great fall time take on the barbecue staple, creamy potato salad.

INGREDIENTS:

preparation:

3 sweet potatoes, 1-inch dice

Heat the oven to 400 F.

_____________________________________________________________________________

Place the sweet potatoes and onion on a roasting pan and drizzle over the 2 tbsp of olive oil and a pinch of salt and pepper.

1 large sweet onion, diced _____________________________________________________________________________

2 tbsp olive oil _____________________________________________________________________________

1 lime, juice and zest _____________________________________________________________________________

1/2 cup plain yogurt _____________________________________________________________________________

1 tbsp barbecue sauce _____________________________________________________________________________

Salt and pepper _____________________________________________________________________________

1 clove garlic, minced

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Roast the potatoes and onions until just softened and starting to turn golden brown, about 30 mins.

While the potatoes are baking whisk together the yogurt, lime, barbecue sauce and garlic. Check the sauce for seasoning and any extra salt or pepper if needed.

Serves 4-6

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egulars to The Whistle Stop restaurant in Beeton know one of the first things to do after walking through the door is check the special menu board. Reflecting owner/chef Clara Viscardi’s penchant for fresh food and experimentation, the menu’s unlikely to disappoint people looking for a unique dining experience. With hearty menu staples from prime rib and homestyle pasta dishes to more adventurous specials like venison, quail and barramundi, The Whistle Stop has been catering to a wide variety of tastes for over two decades.

The ever-changing menu is, in part, thanks to southern Ontario’s wide variety of fresh and locally available meats and produce, something that Viscardi delights in making full use of. There is always a country style breakfast served on Sunday mornings.

Annual lobster event in May and September. Fresh atlantic lobster flown in that day.

The Whistle Stop R E S TAU R A N T BA R

7 Main St.W, Beeton 905-729-0399 www.whistlestopbeeton.com

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Painters Hall Bistro Barrie’s best kept secret!

Fresh food… fresh ideas and a fresh outlook

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ourmet seasonal fare in a casual, refined space.

Consistently rated one of Barrie’s top restaurants, Painters Hall is the ideal venue for special celebrations, important business meetings, romantic evenings or after work snacks and cocktails.

A long hallway showcases Simcoe County’s best artists affording visitors two options.

Candlelight mellows the refined, rustic front dining room while the back lounge buzzes, offering a fantastic bar menu complemented by terrific wines, classic cocktails and Ontario craft brews.

17 Clapperton St. Downtown Barrie 705-797-8844 www.paintershall.ca 4

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Our culinary team offers a perfect balance of seasoned experience and youthful creativity. Our team has trained in Canada’s best restaurants, with world renowned chefs, and are committed to providing a dining experience unparalleled in Simcoe County.

Reach out prior to your special occasion and allow the Painters Hall team to create your perfect celebration. Customized menus, special libations, flowers, music...

If it’s truly worth celebrating, it’s worth celebrating at the “Hall”.

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Fresh Apple Funnel Cake Recipe & photos courtesy:

EMILY BLACKMAN INGREDIENTS:

Apple funnel cake is an easy pancake style batter, deep fried until golden and delicious.

Apples, caramel and ice cream take this from a simple treat to a decadent fall dessert that the whole family can enjoy.

1 egg _____________________________________________________________________________

1/2 cup milk _____________________________________________________________________________

1/2 cup water _____________________________________________________________________________

1-1/2 cups all-purpose flour _____________________________________________________________________________

1-1/2 tsp baking powder _____________________________________________________________________________

1-1/2 cups oil for frying _____________________________________________________________________________

Icing sugar _____________________________________________________________________________

3 apples, sliced _____________________________________________________________________________

Vanilla ice cream Caramel sauce 1 packed cup brown sugar _____________________________________________________________________________

1/2 cup half-and-half _____________________________________________________________________________

4 tbsp butter _____________________________________________________________________________

Pinch salt preparation: To make the caramel sauce, place all the caramel 4

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ingredients into a small sauce pan and bring to a slow boil over medium heat, whisking as it heats.

Lower the temperature to medium low and cook until thickened, about 5 mins.

In a large bowl, mix together the egg, milk, flour, and baking powder until the batter is smooth.

In a 9-inch skillet or pot, heat the oil to 330-350 F. While the oil is heating, have the caramel sauce, apples and icing sugar at the ready to top the funnel cakes. The easiest way to dust the funnel cake with icing sugar is to have it in a fine mesh sieve, and sprinkle over the cakes by tapping the sides of the sieve.

Place the batter in a cup with a spout, such as a 2-cup glass liquid measuring cup, working in batches if needed. Once the oil has reached 330 F, start pouring the batter in a thin stream, making lots of squiggles for it to stick together.

Once you have finished pouring in enough batter to make a cake, let the cake cook until golden brown and flip with a long pair of tongs. This should only take about 3-4 mins in total per funnel cake.

Once both sides are golden brown, remove from the oil and place paper towels to drain for a few seconds.

Top immediately with the icing sugar, apples, ice cream and caramel sauce. Serve right away.

This is the type of recipe that can involve the whole family. Have an adult make the funnel cakes and pass them along to the helpers to add their favourite toppings.

BAKED BRIE

WITH MANGO RED PEPPER SAUCE

INGREDIENTS:

preparation:

1/2 cup slivered almonds

Place almonds on a baking sheet and bake at 400F for 6 to 8 minutes, or until toasted and fragrant. Set aside.

_____________________________________________________________________________

2 ripe mangos _____________________________________________________________________________

1/2 red pepper, finely chopped _____________________________________________________________________________

1 small shallot (about 1 tbsp), finely chopped _____________________________________________________________________________

1 tbsp olive oil _____________________________________________________________________________

2 tbsp white vinegar _____________________________________________________________________________

3 tsp granulated sugar _____________________________________________________________________________

Salt and pepper to taste _____________________________________________________________________________

1 wheel of brie (about 4� in diameter)

by

Katherine Elphick

Cut mangos into two long halves around the stone inside. Pull the two halves apart and discard the stone. Scoop out the flesh with a spoon and place into a small food processor or blender; process until pieces are finely chopped (about the size of peas). Set aside.

This sweet and zesty mango sauce partners perfectly with the creamy cheese.

Over medium-low heat combine oil, shallots and red pepper in a small skillet; saute until ingredients are soft, about 10 minutes.

Add pepper mixture, vinegar and sugar (depending upon the sweetness of the mango, you may want to increase/decrease the amount of sugar you add) to the mango mixture. Season to taste with salt and pepper.

On a parchment paper lined baking sheet, place brie in a preheated 325F oven. Bake until edges bulge slightly and cheese is soft to the touch (about 8 to 10 minutes).

Carefully remove with a metal spatula and place on a serving plate. Top with sauce and surround brie with toasted almonds. Serve with your favourite crackers, or sliced fresh bread.

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CHEF EMILY MALLEN

elcome to Lakeside Seafood & Grill, where everything will be meticulously prepared for you from the finest locally sourced, wholesome ingredients and all organic where possible. Located in Collingwood Ontario, residing in the Living Water Resort & Spa, this long-awaited waterfront restaurant is the only waterfront dining facility in the Collingwood and Blue Mountain area.

Lakeside Seafood & Grill is custom built for full service lake side dining, offering extensive lunch and dinner selections, as well as some indulgent culinary experiences for those requesting a private event. An earth to table menu approach focusing on the freshest seasonal ingredients, coupled with unparalleled service, make for a truly unforgettable experience.

At dinner, savor a diverse choice of appetizers, sustainable seafood, mouthwatering steaks and chops, complimented by a well-chosen wine list, craft beers and unique refreshing cocktails.

The restaurant has seating for 120 indoors along with numerous tables outside on the patio. A private dining room is also available for those special family gatherings or private business meetings, and featuring a culinary presentation kitchen, available for private events, team building gathering or cooking classes.

The Menu Our extensive lunch and dinner menus aren’t ones to miss. With

Collingwood, ON 705-446-3274 www.lakesidegrill.ca

mouthwatering appetizers and sharing boards, to classic entrees from the land and water, everyone is sure to find something to suit their taste buds. Stop by with friends or family and enjoy one of our entrees to share – including Beef, Seafood, and Surf & Turf platters.

All of our Oils and Vinegars are locally sourced from Collingwood’s own, The Lively Olive.

George Collins Named after “The First Lightkeeper”, Captain George F. Collins, is Lakeside’s private dining room. With seating for up to 20 people, this makes it the perfect spot for celebratory family get-togethers and private business meetings or functions. Since Collins was the first light keeper at the Isle of Coves, and later distinguished a long career as lightkeeper at Nottawasaga Island, this rooms’ name plays a role of significance in Collingwood’s history.

Culinary Theatre Culinary Theatre by definition is the creation or enhancement of a spectacle during the service of food and beverages. This form of theatrics aims to excite or even entertain the diner, usually without affecting the flavor of the food to be consumed. At Lakeside, be amazed by our culinary team, who relish their contribution to making your dining experience wonderful. With seating for up to 12 guests, make your next event an intimate and enjoyable one.

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ocated on Barrie’s waterfront, we feature the best in farm fresh food and family casual dining.

Dine indoors in our Century building, or take a seat on one of our patios overlooking Kempenfelt Bay. The Farmhouse in Barrie is a great place to bring family and friends for the best fresh food in Barrie.

Start with unique appetizers, that have a sense of the familiar and finish with house made desserts. Join us for breakfast, lunch and dinner 7 days a week starting at 8 a.m. Saturday and Sunday 8am-2pm, Appy Hour every day from 4-6pm.

We specialize in home grown, home cooked meals that will excite any palate. At the Farmhouse we only

use sustainable fish and the freshest meats and vegetables. We are animal lovers and tree huggers. We even grow our own herbs and spices so they are always fresh.

Let us host your Christmas Party this year! We specialize in corporate functions, weddings, birthday and retirement parties as well as intimate gatherings. We are open weekdays for your next breakfast meeting. Jump start your day with an inspirational breakfast overlooking Kempenfelt Bay.

Visit The Farmhouse when you are looking for Fun, Family, Casual Dining in Barrie ON.

The Farmhouse

268 Bradford Street, Barrie 705-737-0522 www.barriewaterfrontdining.ca

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Beer Battered Onion Rings Recipe & photo courtesy:

Emily Blackman

Crispy onion rings are a fun side dish that are sure to please the kid in everyone. A few simple tricks make these onion rings easy to prepare.

ingredients:

PREPARATION:

3 large cooking onions or yellow onions

Preheat oven to 250 F. Set two cooling racks over two rimmed baking sheets.

_____________________________________________________________________________

2 cups all-purpose flour, divided _____________________________________________________________________________

1 ½ cups corn starch _____________________________________________________________________________

1 tbsp baking powder _____________________________________________________________________________

1 tsp garlic powder _____________________________________________________________________________

1 tsp smoked paprika _____________________________________________________________________________

2 tsp kosher salt _____________________________________________________________________________

1 ½ cups beer, preferably an ale _____________________________________________________________________________

1 cup sparkling water _____________________________________________________________________________

1 egg _____________________________________________________________________________

4 cups vegetable oil for frying

Cut onions crosswise into ½-inch thick slices and separate into rings. Reserve small inner rings for another use.

Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 mins. This is an important step as it will help the batter to adhere to the onions.

When ready to fry, whisk together remaining 1 cup of flour, cornstarch, garlic powder, baking powder, smoked paprika and salt in a large bowl.

In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.

Heat the oil in a large pot over medium-high heat until it registers 350 F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden (about 3 minutes total).

Transfer cooked rings to the cooling racks set over the baking sheets. Keep warm in oven while frying remaining batches.

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Scarpaccio’s Ristorante G R I L L & W I N E BA R 81 Hart Dr., Barrie 705-797-2506 Visit us at: www.scarpaccioristorante.com

E-mail: dining@scarpaccioristorante.com

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carpaccio’s Ristorante Grill & Wine Bar offers a genuine experience in casual dining, for breakfast, lunch or dinner. Open year round. Monday to Saturday 6:00 am till 11:00 pm and Sunday, 7:00 am to 11:00 pm We also offer a unique atmosphere for birthdays, anniversaries, engagements, weddings, celebration of life, bus tours, meetings, conferences, Christmas parties and off-site catering. Whether in our dining room or in the conference and banquet facilities, we offer affordable menus to meet your budget.

Located in the Monte Carlo Inn and Conference Centre, we can

accommodate up to 110 guests or a small group of 10 people for our professional, in-house food and beverage department, catered

by C and T Catering. Owners of Scarpaccio Ristorante Bar & Grill and Wentworth’s Eatery, Café & Catering.

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FALL HARVEST CRUMBLE Recipe courtesy:

WARWICK HUGHES FOOD MARKET

“There is no better way to finish a meal than with a tasty crumble,” says Laurie Warwick of Warwick Hughes Food Market in Barrie.

Fruit Filling:

PREPARATION:

4 Bartlett pears (ripe but not soft), cored and choppedin large chunks

Fruit Filling: In a greased 2 – 2-1/2 quart casserole dish combine cut pears, apples and cranberries. In small bowl mix together lemon juice, sugar, cornstarch and cardamom. Sprinkle over fruit and mix together.

_____________________________________________________________________________

3 apples (of your choice, I enjoy Royal Gala), cored and chopped (same size as your pears) _____________________________________________________________________________

1 cup fresh cranberries. _____________________________________________________________________________

Juice of 1/2 a lemon _____________________________________________________________________________

1/2 cup granulated sugar _____________________________________________________________________________

1-1/2 Tbsp cornstarch _____________________________________________________________________________

1 tsp cardamom Crumble Topping: 1 cup all-purpose flour _____________________________________________________________________________

1 cup oats (not quick cook) _____________________________________________________________________________

1 cup brown sugar _____________________________________________________________________________

3/4 cup cold salted butter, grated

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Crumble Topping: In medium bowl, mix together flour, oats and brown sugar. Using a box grater (yes, you read correctly — a cheese grater) grate the butter into the flour mixture and combine it with your hands to break up any large chunks of butter.

Pack your crumble mixture on top of the fruit filling and bake in a preheated 375F oven for 45 minutes, or until the top is golden brown and the edges are bubbling. Put your casserole dish on a cookie tray in case of any boil over from the fruit.

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ocated in Barrie, Catering by Colin has been serving Barrie and Simcoe County for more than 40 years. Affordable choices, exceptional service, delicious food and generous portions have made them an award-winning full-service catering company.

Their team includes experienced chefs, line cooks, servers, waitresses/waiters, clean-up crew and a Special Events Coordinator to assist you with your custom planning. The services go far beyond food prep and serving; they keep your guests feeling satisfied and happy.

Their expertise lies in Wedding Catering and Corporate Catering, whether it is a luncheon or an evening event, but also includes many years experience catering all sorts of functions such as Banquets, Cocktail parties, Christmas, Funeral Services plus BBQ Services for any events such as anniversary, Bar Mitzvahs and Birthdays.

When you plan your event to include one of our delicious main course meals, our services include china, white linen tablecloths, colour linen napkins, flatware, table glassware, and buffet service and staff. This allows you to relax and know that the food and everything that goes along with it will be thought of and taken care of.

They offer table or buffet service with serving staff. They also offer hot or cold served hors d’oeuvres to fill the gap between arrival and dinner time.

Relax and know that when you have Catering by Colin taking care of your event, it will be done right, on time, and served with a smile and professionalism.

28 Currie Street, Unit 15 Barrie 705-726-3755 cateringbycolin.com

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C&T Catering 81 Hart Drive, Barrie Scarpaccio Ristorante 705-797-2507 dining@scarpaccioristorante.com www.scarpaccioristorante.com

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e offer an extensive selection of menu options for both corporate and private functions from barbecues & weddings to corporate working lunches and celebration of life events. We can confidently offer something for every taste, budget or occasion and we look forward to serving you.

Why Food as a business?

Food is like art…you use your imagination to create the final dish.

What is your signature dish?

Grilled Atlantic salmon with a dill hollandaise sauce garnished with fresh dill.

like to use fresh herbs because it adds great flavours to our dishes.

What’s the one thing people NEED to try before leaving your establishment?

You must try our desserts. My personal favorite is the banana bread pudding drizzled with our homemade caramel sauce.

Owners Terry McNaughton and Chef Chris Buur’s invite you to come and try their food at Scarpaccio’s Ristorante Bar & Grill 705-797-2507 or Wentworth’s Eatery Café 705-503-3287

What is your favorite ingredient?

There isn’t one ingredient but we T

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Spinach Pies Recipe courtesy:

Fatayer bi-Sabanikh

Spinach pies are the most commonly madepies in the Middle East.

These pies transform this leafy green into an unbelievably tasty yet healthy meal.

ingredients:

PREPARATION:

1 1/2 pounds frozen pizza dough, thawed

Form dough into 12 balls then place them on a floured tray. Cover with a plastic sheet, then allow to stand in a warm place for 30 minutes.

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1 /2 pound spinach, thoroughly washed and dried and finely chopped _____________________________________________________________________________

2 medium onions, finely chopped

Preheat oven to 350° F.

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Roll balls into about 6-inch rounds, then divide the filling into 12 equal portions.

3 tablespoons toasted pine nuts or slivered almonds _____________________________________________________________________________

1/2 cup crumbled feta cheese _____________________________________________________________________________

4 tablespoons olive oil _____________________________________________________________________________

2 tablespoons lemon juice _____________________________________________________________________________

3/4 teaspoon salt _____________________________________________________________________________

1/2 teaspoon pepper _____________________________________________________________________________

1/2 teaspoon nutmeg _____________________________________________________________________________

l/8 teaspoon cayenne _____________________________________________________________________________

Extra olive oil

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Make a filling by thoroughly combining all ingredients, except extra olive oil and set aside.

Place one portion of the filling on the middle of each round then fold dough over the filling and close by firmly pinching edges together into a triangle shape.

Place pies on greased baking sheets and brush pies with a little olive oil, then bake for 20 to 25 minutes or until pies turn golden.

Remove from the oven then brush.

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neighbourhood staple for almost nine years, since opening in Downtown Barrie, il Buco has been dedicated to presenting one of the most innovative and interesting Italian menus in Simcoe County.

Their extensive a la carte menu includes all the traditional Italian favourites and is sure to appeal to even the pickiest of palates, as well as a wide variety of pre fix menus for group gatherings. It also features a luncheon special‌ three courses for only $15.95.

Relax and enjoy the casual attitude while indulging in a bottle of vintage wine from our extensive, carefully

selected wine list. Sharing a great bottle of wine with family and friends over dinner is a wonderful experience! il Buco would like to say thank you and extend their great appreciation to their wonderful and distinguished clientele for supporting them in their efforts to bring guests dishes inspired by the very old and the very new in the best tradition of fine Italian cuisine.

Join il Buco for lunch and dinner Tuesday to Friday, dinner only on Saturday and Sunday, closed Mondays.

Bringing a little bit of Italy to Barrie

Il Buco R I S TO R A N T E

31 Dunlop St. E. Downtown Barrie 705-735-9595 www.ilbucoristorante.com

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elighted to be considered Barrie’s finest, chef brothers Yar and Nur Mohammad have committed over 20 years to tantalizing the palates of their customers. Word-of-mouth literally travels, as their following includes customers from as far away as several European countries.

Catering to their customers, these easy-going brothers are

Voted Barrie’s favourite Indian cuisine 19 years in a row

128 Dunlop St., E. Downtown Barrie 705-737-1821 www.taracuisne.com

happy to customize a meal to suit individual palates. Using only natural ingredients.

Touted by numerous food critics and various media publications, as one of the “best tastes of India.”

Creating popular dishes like Chicken Vindaloo and their delicious melt-inyour mouth butter chicken, which was named by the Toronto Star Week TV Guide’s Peter Tammeru, as the “most delicious butter chicken,” these award winning chefs revel in constant praise of their culinary creations.

With a true affinity for what they do, quality and maintaining their status as one of “Barrie’s Best” simply comes naturally Open seven days-aweek the alluring aroma will bring you in. Tara offers an “all-you-can-eat” lunch buffet $13.99. You can taste test and then go back for more!

The phenomenal taste will keep you coming back. Yar and Nur send a heart-felt thank you to their customers in Barrie and across the country. Tara Indian Cuisine also caters.

Tara Authentic INDIAN CUISINE T

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Rustica Pizza Vino A PASSION FOR WOOD-FIRED PIZZA

132 Mississaga Street East Orillia L3V 1V7 705-259-6000 rusticapizzavino.com

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estled in beautiful downtown Orillia you can come peak into our open concept pizzeria as we create beautiful Neapolitanstyle pizza. Fuelled solely by wood, watch the 900 degree oven force our handmade dough to rise and blister.

If we don’t make/grow it ourselves, we rely on our neighbourhood farmers, brew masters & pasta makers to help stock us up with the highest quality local products. These local products combined with specialty meats, cheeses, olive

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oils & tomatoes imported from Italy allow us to prepare all of our simple yet flavourful menu items in house.

Enjoy a vino from our long wine list, a creative cocktail or one of our local brews on the large European-styled patio during the warmer months. As it cools off, let the cozy interior and a hot Italian beverage warm you up. Whether it is date night or a big family dinner, we have a table for you.

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ndulge your senses in our European Italian design as our chef serenades you with a tantalizing offering of authentic and contemporary Italian classics.

We offer a wide range of meals to suit every taste and craving.

Our unique menu brings to your table fresh pastas, classic Italian entrées, seafood, and thin crust pizzas.

Whether you’re planning an intimate evening for two, a night out with the family, celebrating a special occasion, or having a meeting with business associates, we’ll ensure it’s an evening to remember.

Timo I TA L I A N G R I L L E

(905) 936 9111 11 Mill St. East Tottenham www.timo.restaurant Hours of Operation M-F 12p - 3p & 5p - 10p Sa 5p – 10p • Su 5p – 9p T

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VEGETABLE TORTE Recipe courtesy:

Jim Garraway, Parkside Corner Market

Chef Jim Garraway of the Parkside Corner Market in Barrie says this root vegetable torte is a crowd-pleaser. You can serve it as a vegetarian side dish or main entrée. ingredients: 3 russet potatoes _____________________________________________________________________________

2 beets (medium sized) _____________________________________________________________________________

1 large yam (sweet potato) _____________________________________________________________________________

3 parsnips _____________________________________________________________________________

1 zucchini _____________________________________________________________________________

1 small butternut squash _____________________________________________________________________________

2 small onions, thinly sliced _____________________________________________________________________________

1-1/2 cups 35 per cent whipping cream _____________________________________________________________________________

salt and pepper, to taste _____________________________________________________________________________

3/4 cup Parmesan cheese _____________________________________________________________________________

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PREPARATION: Slice all vegetables thin, keeping each vegetable separate. Layer in a greased casserole dish half of the potatoes, then season with salt, pepper and some of the Parmesan. Sprinkle with slices of onion and drizzle with some of the cream.

Layer the beets repeating with the onions, salt, pepper, and some of the Parmesan and cream after each layer.

Layer the parsnips, layer the yams, then layer the squash and the other half of the potatoes. The top layer is just the zucchini and the rest of the cream. Cover with a lid and bake in a preheated 350F oven for 1.5 to 2 hours.

Test for doneness with a knife to make sure vegetables are soft. Remove lid and cover with parchment paper and press with a second insert “weighted” (you could place a cake pan or the bottom of a false-bottom tart pan on top and weight it with a heavy jar).

Let set overnight.

Slice, rewarm and serve.

A favourite in the southern states, succotash is a savoury dish of garlic, corn, peppers, zucchini and typically lima beans.

Recipe & photo courtesy:

SOUTHWESTERN BEEF STEAK

Foodland Ontario foodlandontario.ca

WITH SUCCOTASH SAUTÉ

INGREDIENTS:

PREPARATION:

1 tsp (5 mL) each Cajun spice and ground cumin

In small bowl, combine Cajun spice, cumin, salt and red pepper flakes. Set aside half the mixture.

Sprinkle both sides of steak with remaining mixture.

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1/4 tsp (1 mL) each salt and crushed red pepper flakes _____________________________________________________________________________

1 lb (500 g) Ontario top sirloin grilling steak, 3/4 to 1 inch (2 to 2.5 cm) thick _____________________________________________________________________________

1 Tbsp (15 mL) butter _____________________________________________________________________________

2 cloves Ontario garlic, minced _____________________________________________________________________________

2 small Ontario zucchini sliced _____________________________________________________________________________

1 cob Ontario corn, kernels removed _____________________________________________________________________________

Place steak on greased grill over medium-high heat. Grill until medium, about five minutes per side, or to desired doneness. Remove to plate; cover loosely with foil. Let stand for five minutes before slicing thinly across the grain.

Meanwhile in large skillet, melt butter over medium-high heat. Add garlic, zucchini, corn, red pepper and edamame and reserved seasoning mixture. Cook, stirring often until just tender, about eight minutes. Add parsley. Serve with sliced steak.

Serves four.

1 small Ontario sweet red pepper, diced _____________________________________________________________________________

1/3 cup (75 mL) shelled cooked Ontario edamame _____________________________________________________________________________

1/4 cup (50 mL) minced fresh Ontario parsley or chives

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Artisan Meats Gourmet Cheese Fine Foods Gift Baskets shopsuperior.ca

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ince 1972 Mike’s father has been selling fine European style salamis and cheeses. They were created from traditional old-world ingredients using age old techniques. Beginning at a very young age Mike has been working along side his father learning about the vast array of salamis and cheeses and in 1993 he decided to use

Superior Meats is proud to be one of Ontario’s finest shops for artisan meats and gourmet specialty cheese. his knowledge to develop Superior Meats.

Using his knowledge of European salamis he started working alongside selected purveyors to create recipes using only the finest ingredients. Mike wanted his products to stand out from the rest and to be known as the best available on the market.

11 Patterson Road Unit 22, Barrie 705-503-6328

Superior Meats is well known throughout Ontario where, over the past years, we had such exclusive and prestigious locations as Yorkdale Mall, Sherway Gardens, Scarborough Town Centre, and North Gate Mall. Presently Mike and his family along with their staff operate two retail locations in Sudbury; Sudbury’s Market Square and the New Sudbury Shopping Centre.

Superior Meats has been operating in Sudbury for 17 years. Some of our loyal customers travel from faraway places to purchase our unique gourmet products. And as of Spring 2016, we now have a storefront location at 11 Patterson Road in Barrie, Ontario.

When you purchase Superior Meats products you can rest assured that you and your family will be enjoying premium products second to none.

Come in and enjoy our superior products with superior taste.

Superior Meats T

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The Sweetwater Restaurant at Cobble Beach is the perfect place to host your next family celebration, corporate retreat, or simply enjoy an evening out. Cobble Beach is a four-season waterfront resort community offering one of the finest dining experiences on Georgian Bay featuring seasonal, local & organic ingredients.

Enjoy a Stay & Dine package with a one night stay in a luxurious inn suite with dinner served at the Sweetwater Restaurant.

Call 1.888.278.8112 or visit cobblebeach.com