6 minute read
FOOD + DRINK
Eats and treats to savour this autumn
Try a new Caribbean restaurant, tour Dufferin farms and add style to your home kitchen.
BY JANICE QUIRT
Crispy fried crab, shrimp and lobster served in a pineapple half at Fiona’s Cuisine in Caledon.
NEW PLATES
West Indian flair at Fiona’s Cuisine
Caledon, meet the Caribbean. Food lover Fiona Riley had long taken on catering gigs in her free time while working in the banking industry. So much so that her eldest son, Raymond, often encouraged her to open her own restaurant. However, the journey to opening Fiona’s Cuisine — a lively hub featuring West Indian and Canadian dishes — took a few detours. “I kept putting it off, but during Covid, that vision came to fruition,” says Fiona, who had been eyeing Shelburne, but landed on the former Flapjacks’ location south of Caledon Village.
The menu at Fiona’s Cuisine features a variety of jerk dishes, Caribbean stews and a tropicsinspired pineapple, lobster and shrimp dish — served to impress on a half pineapple, fronds and all. Fiona says her brown stew fish — in which fish (such as snapper) and sauce ingredients are pan fried and then simmered down in a rich, savoury sauce — is tied for top seller with jerk chicken pasta. “Out-of-thisworld” chicken wings round out the offerings.
Interested in something mentioned here? Find links to social media pages and websites at Food+Drink on inthehills.ca.
FRESH SIP
Liquid gold
Organic, cold-pressed juice is a heady mix of luxury and nutrition – and now Headwaters has a purveyor to quench locals’ thirst. And she delivers! Nikki Holness of Shelburne’s Renewed Vitality Juice Co. whips up a range of rainbow-bright blends, including one dubbed Classic, made with carrot, apple and ginger. Or try straight celery juice, a top on-trend elixir. Watch for occasional local pop-ups or order for delivery to Shelburne and Orangeville. (See more on Nikki Holness and the community kitchen she works in on page 40.)
ADVERTISING FEATURE
Restaurant & Lounge
Italian Style Pizza & Gelato
OUR DOUGH IS MADE IN-HOUSE & PRE-FERMENTED FOR AT LEAST 54 HOURS
63 Broadway Orangeville 519-943-0063 Tuesday-Sunday 4:30-8pm
Homemade is still the local favourite! Fresh burgers, awesome wings, great beers on tap, and our famous breakfasts. The patio will open as soon as possible.
M 7am–3pm, T–F 7am–8pm, S–S 9am-8pm 9408 Wellington Rd 24, Erin 519-833-1022 biegelspizza.com
We can bring @biegelspizzaoville our wood oven to your event! InTheHillsMAY2022.qxp_In the hills 1/8 Horizontal 2022-08-08 10:5
312 BROADWAY ORANGEVILLE 519-307-0971
125 broadway
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519.307.2080
TAKE-OUT AND CATERING TUESDAY TO SATURDAY FROM 12:00 TO 8:30 Orangeville 519.942.3388 eatatforage.com www.eatatforage.com
www.biegelspizza.com
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MORE ON PAGE 39
Laurie (left) and Tessa Foote of Creemore’s 2 Dirty Aprons.
NEW KITCHEN SHOP
2 Dirty Aprons
There’s cooking and creativity aplenty in the Creemore hills. Motherdaughter duo Laurie and Tessa Foote are the energetic entrepreneurs behind the 2 Dirty Aprons recipe blog and pop-up shop 2DA Market. A couple of years ago, they started producing cooking videos, not as professional chefs but because they enjoyed spending time together in the kitchen.
During Covid, they opened their small pop-up, offering a curated variety of kitchen and tabletop items with an elevated farm-chic esthetic. The business owners and buyers confess to being captivated by texture and pattern. The pair has also expanded to hosting markets in the barn on their spacious farm and taking their wares on the road via a retrofitted 2DA trailer.
One of their go-to recipes is Moroccan veggie stew. Tessa and Laurie rave it is the perfect fall recipe – vegetarian and easy to prepare. They love making it in their enamelled cast-iron Dutch oven (its forest green is a wonderful autumn hue). It works well paired with naan bread nestled in their linen breadbasket. Check out the full recipe online at www.inthehills.ca
Party-ready: Chair of the Board
Love charcuterie, hate the assembly? Grand Valley’s Veronica Vijay is the talent behind On the Board. She creates artfully arranged boards and snacking cups packed with sliced meats, cheeses and other nibbles — including vegan options. Veronica’s the imaginative sort, so don’t forget to request a salami rose, dessert board or kid-themed offering complete with child-friendly cheese, yogurt-covered pretzels and gummies. The beauty of her exquisitely carved fruits will almost make you refrain from digging in — almost.
IT’S BACK
The Dufferin Farm Tour returns
Dufferin’s favourite family event is back in person! The Dufferin Farm Tour runs Saturday, October 1 from 9 a.m. to 4 p.m., rain or shine. This self-guided tour takes you to some of Dufferin’s best local farms, including cash crops, dairy, beef cattle, goat and poultry, most of them never otherwise open to the public. Register to receive an event passport and the finalized farm list.
Gone fishing
The James Family (Diane, Ewen, Jadon, Jazara and Josiah) stock a wealth of fish and seafood options at Finiti Seafood Depot, the business they opened in Shelburne in September 2021. “Customers have different favourites based on their family recipes,” says Diane of their frozen and fresh offerings. “I’ve had Portuguese and Italian families overjoyed that we stock salted cod, sardines and stickleback (aka chinchard). West Indian customers tend to love our king fish and snapper.”
Cedar plank salmon, pickerel, rainbow trout and whitefish are also regularly stocked.
ADVERTISING FEATURE
Thursday–Monday · 12–close 519.940.3108 • Rustikrestaurant.ca www.rustikrestaurant.ca 199 Broadway • Orangeville PATIO AND INDOOR DINING
The Wine Cellar or The McLaren Room Perfect for intimate gatherings of 8 to 80 Thursday to Sunday, call for reservations 519-941-5109 monocliffsinn.ca FINE COUNTRY DINING IN MONO CENTRE
Featuring local and organic ingredients served fresh from Tuesday to Saturday Orangeville | 519-307-1258 | piasonbroadway.comwww.piasonbroadway.com
FINE DINING . CASUAL ELEGANCE . HISTORIC CHARM www.mrsmitchells.com
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519.925.3627 / VIOLET HILL HWY 89 / TUE–SUN
www.heatherlea.ca
MORE ON PAGE 37
