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O N T A R I O September 2015 Vol. 30 No. 8
N AT I O N A L
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TAHITIAN TASTES TRAVEL TO TORONTO
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C O V E R A G E
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NEW GROUNDS AT OTTAWA AIRPORT
R E G I O N A L
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FEATURE: KITCHEN EFFICIENCY DO MORE WITH LESS IN A NEW KITCHEN
No Redstone unturned By Kristen Smith, Associate Editor BEAMSVILLE, Ont. — At Niagara Peninsula’s Redstone, the winemaker and executive chef work independently, but share the same ideals with respect to organic and biodynamic growing and farming. Under the ownership of Moray Tawse, Redstone’s hospitality centre and restaurant opened this summer in the Lincoln Lakeshore sub-appellation. Tawse purchased the former Thomas and Vaughan property in 2009. The first vintages were made in 2010 and licensee-direct sales started in May with a handful of wines in the LCBO over the last year. Australia-born Rene Van Ede joined Tawse Winery about eight years ago and worked under Paul Pender before moving Redstone chef David Snider (left) and winemaker Rene Van Ede. over to its sister winery Redstone as winemaker. An average check for lunch is about $40 and $95 for dinner. “Behind the scenes, we share a lot between the two wineries; a ray Taswe and Pascal Marchand. “Between all those, you’d be very similar core of viticulture,” said Van Ede, noting both Tawse hard-pressed to put something on the menu that can’t find a mate The varied menu, which ranges from a $15 pizza to a $120 ninecourse tasting menu, allows the diner to come in for a quick meal on the wine list,” said Snider. and Redstone are organic and biodynamic. At lunch, the menu is what Snider calls “terrace-friendly” and and spend less than average. The 38-acre property was named for its soil. Redstone’s local sourcing philosophy also applies to items out“If you take a walk around outside, you’ll see this red, heavy casual with burgers and fish and chips making an appearance. “Dinner is where we really try to match in terms of our ideals side of the kitchen such as plates, wine stands and handmade clay and then there are round stones that have been brought here through glacial work and erosion from the top of the escarp- and in terms of our food quality, with the wines here as well as the leather billfolds and coasters. “We really try to get everything locally, not just the things that are immediately obvious,” said wines at Tawse,” said Snider. ment,” Van Ede explained. “We really make an effort to source almost everything locally. Snider. With 19 acres under vine, Redstone varietals include Merlot, Future plans call for 150 seats on the patio and an onsite aniCabernet Franc, Cabernet Sauvignon, Syrah and Pinot Gris. We use Ontario-milled flour, we switched over to Ontario fryer Riesling, Sauvignon Blanc and Chardonnay from its Limestone oil. Olive oil has never stepped foot through the door — we use a mal barn (for vineyard biodynamics) and a vegetable garden. “What we really want to see in the garden, first and foremost, cold-pressed canola oil,” said Snider. Vineyard in Twenty Mile Bench round out the portfolio. He supplies product directly from about a half-dozen inde- are things you can’t find elsewhere. I don’t need more beets, for Vineland native David Snider heads up the kitchen at the onAPPROVAL REQUIRED site restaurant. With 88 seats, a private dining room for 20 and pendent farmers as well as through local food distribution com- example. Any one of the farmers that I deal with can sort me out the enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. DO NOT GIVEseasonal VERBAL INSTRUCTIONS. CAREFULLY! pany 100km Foods Inc. “Our menu changes virtually weekly. with beautiful beets,” said Snider. “For example, strawberries I a patio with 60 seats, the restaurant pairs and locally-CHECK Beyond this point we cannot accept responsibility for any errors. alterations (other than typographical errors) will be chargedand extra. Mark proof “OK” or “OK with corrections” asnecessarily the case may Not in its entirety, but based on what we have,” said can find anywhere, but try asking a strawberry farmer to pick you sourced dishes with wines from Redstone, Tawse Marchandbe, signing your name so we may know that the proof reached the proper authority. his flowers. They’re not particularly thrilled with that.” Tawse, a joint venture in Nuits St. Georges, France, between Mo- Snider, adding Redstone has a large preserving program.
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