TOQUE 18 - The Summer Issue by Toque Magazine

TOQUE REGIONAL LOOKBOOK

A view down Mill Street in Elora

THE SUMMER ISSUE

TOQUEMAGAZINE.COM

Larissa is wearing the Cincinnati from Bruno Chaussignand and a vintage dress from White Tiger Vintage. 519.885.2020 SHOPINSIGHT.CA 49 ALBERT ST. WATERLOO

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18.

R e le ase d AU G . 2022

magazine TM CAi SEPULIS, partner art d irecto r. d esign & illu st rat i on

CHRIS TIESSEN, partner ed ito r. writin g & p h ot ography

Contributors: Tim Crawford, Troy Dettwiler, Mike Hryn, Dani Kuepfer, Christina Mann & Neil Moser.

This global pandemic continues to affect almost all industries – including the paper industry. Just weeks before going to print with this issue of TOQUE, we were once again informed that, as a result of difficulties in this industry, our regular paper stock was no longer available. Like many businesses during these challenging times, we were forced to pivot – compelled to choose a new paper stock, sight unseen. Please bear with us as we – like so many of you – find ourselves doing our best to adapt to this new 'normal'.

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‘SUMMER AFTERNOON – SUMMER AFTERNOON; TO ME THOSE HAVE ALWAYS BEEN THE TWO MOST BEAUTIFUL WORDS IN THE ENGLISH LANGUAGE.’ – HENRY JAMES

SUMMERTIME. IT’S A FAVOURITE SEASON, FOR SURE. ESPECIALLY HERE, IN OUR REGION, WHERE WE GET IT FOR ONLY SO MANY MONTHS BEFORE FALL COMES KNOCKING - USHERING US BACK INTO SHORTER DAYS, LONGER SLEEVES, WOOLIER SOCKS, AND, BEFORE YOU KNOW IT, A RESPLENDENT WARDROBE OF TOQUES. BUT ENOUGH ABOUT TOQUES: NOW’S THE TIME TO ENJOY THIS TOQUE. ALONE IN YOUR BACKYARD WITH A MORNING COFFEE, PERHAPS. OR WITH FRIENDS ON YOUR FAVOURITE PATIO WITH A COCKTAIL, MAYBE. OR, IF YOU’VE FOUND THIS COPY IN YOUR ROOM AT LANGDON HALL (CAMBRIDGE), THE ELORA MILL (ELORA), THE WALPER (#DTK), OR THE BRUCE (STRATFORD), IN THE SPA, PERHAPS. OR BY THE POOL. OR AT THE RESTAURANT BAR – NEGRONI (OR SPRITZ) IN HAND AND, UNFURLED BEFORE YOU, THESE WONDERFUL UNCOATED SHEETS. AND, IF YOU ARE INDEED AT ONE OF THESE FINEST OF HOTELS AND/OR SPAS, DO BE AWARE THAT THE REST OF US ARE QUIETLY ENVIOUS. AND THAT WE HOPE YOU USE THIS LITTLE RAG AS A SORT OF GUIDE TO OUR REGION: A ‘LIFESTYLE BIBLE’ (AS SOME OF US CALL IT) FOR EXPLORATION AND ADVENTURE. BECAUSE SUMMERTIME AROUND THESE PARTS IS MAGICAL. THE PATIOS ARE BUMPING; THE FARMERS’ MARKETS THRIVING; THE DOWNTOWNS INVITING; THE BOUTIQUES ENTICING; THE FESTIVALS HAPPENING; AND THE NAVIGABLE RIVERS AND TRAIL SYSTEMS BECKONING. WHETHER YOU’RE VISITING FROM OUT OF TOWN OR LOCAL TO THE AREA, ONE THING’S FOR CERTAIN: FOR THE FIRST TIME IN A FEW SUMMERS, THE REGION’S FULLY OPEN AND YEARNING TO WELCOME YOU. SO TAKE ADVANTAGE. VISIT THAT FARM BREWERY. RENT THAT CANOE. WATCH THE SUN SET WHILE YOU’RE SHARING APPS WITH FRIENDS UNDER COLOURFUL UMBRELLAS ON A PATIO YOU’VE NEVER TRIED BEFORE. MAKE HAY WHILE THE SUN SHINES, AS THEY SAY. AND WELCOME TO THE SUMMERTIME ISSUE.

.ca

CONTENTS 9. EDITOR’S LETTER: THE SUMMER ISSUE 14. SHEPHERD'S PUB: YOUR NEW LOCAL 24. DAYTRIPPIN’ WITH NEIL MOSER, TROY DETTWILER & DERBY MD 26. MEET YOUR MAKER: FRANCES HAHN 30. A CONSUMMATE HOST: DANA SHORTT & HER ENTREPRENEURIAL BENT 38. UNCOVERING WELLINGTON COUNTY: CORWHIN HERBS AND PRODUCE 40. EXPERT OPINION (INVESTMENT): MIKE HRYN 42. # PHOTOSPREAD: #DTK PATIO BITES 50. # PHOTOSPREAD: FIFTY SHADES OF DRIP 52. A N EMBARRASSMENT OF RICHES: MARVELING AT KEYSTONE HOSPITALITY'S FOODIE EMPIRE 64. #PHOTOSPREAD: SUNNY WAYS! 66. GETTING TO KNOW: MIKE VON DEHN HOMES 72. L EANING ON LOCAL: COLDWELL BANKER NEUMANN’S SECOND HOME IN ELORA 80. #PHOTOESSAY: GOING EAST: FIVE GLORIOUS DAYS BY THE SEA 88. #PHOTOSPREAD: SUMMER SWAG 92. UNCOVERING GUELPH FARMERS' MARKET 94. EAT OUTSIDE: EXPLORING DOWNTOWN CAMBRIDGE'S PATIO SCENE 102. #PHOTOSPREAD: DOWNTOWN SPOTLIGHT: GUELPH'S 'WOOLWICH VILLAGE' 110. EXPLORING CALEDON'S FARM BREWERIES 118. MEET YOUR MAKER: SPRING FEVER TATTOO CO 120. LENJO BAKES: A LOVE LETTER TO MIDTOWN 128. COMIC: GOOSE 130. COCKTAIL HOUR WITH TIM CRAWFORD

illustration: Cai Sepulis

@caisepulis

Hudson Smith, Realtor Sidonio’s customer since 1996

+ fashion for men and women • 186 Norfolk St, Guelph • sidoniosformen.com • artofdenimonline.com

14 MET

SHEPHERD'S PUB:

CAL T FE S

IL EM

T LS

Gran

ELORA

r R iv e

YOUR NEW LOCAL

WORDS BY CAI SEPULIS (W/ CHRIS TIESSEN); PHOTOS BY CHRIS TIESSEN ‘This might be the best thing I’ve ever eaten,’

scarfed down on the coast. ‘I’m in heaven,’ is all

my TOQUE Partner Chris exclaims while lifting

I can muster.

another piece of battered cod to his lips. Never one to shy away from superlatives, he adds:

It’s noon hour on a Wednesday some time in

‘I honestly don’t think I’ve ever had fish this

May, and Chris and I have driven the short

good.’ I’m intrigued and reach across the table

distance from Guelph to Elora for lunch at

to fork a morsel. Before I lift the fish to my

what’s affectionately known around the region

mouth, I squeeze a bit of lemon on it and dip

simply as ‘the Pub’. For myself, this feature’s

it in tartar. As one does. And then I take a bite.

been a long time coming. To be sure, I’ve

And swoon.

wanted to highlight Shepherd’s ever since my wife Sonia told me about all the fundraising

The batter is at once pillowy and light – and

that the place has done – and continues to do

wonderfully crispy. The fish, moist and flaky,

– for the queer community and ARCH (Guelph’s

has me searching for superlatives of my own.

HIV and Aids Resource Centre) in particular. I’m

Just a couple weeks back, Chris and I were on

actually surprised that Chris – who has become

the East Coast (read the story in this issue)

a regular in Elora over the past four years – has

enjoying all the fresh fish we could find. And

seldom mentioned it.

yet this bite of cod – here, at Shepherd’s Pub in Elora – is easily as good as any of the stuff we

‘I’m almost embarrassed it hasn’t become my local,’ Chris tells me when I ask him about it.

Shepherd’s cozy back patio

He adds: ‘I guess I’ve been partial to the brewery [Elora Brewing Company – where Chris is a longtime regular and Stein Club member] for so long that it’d take a real gem of a place to knock me off my bar stool there.’ As he’s talking, Chris shoves another cod bite into his mouth. And then another.

LOOKING FOR SOMETHING TO DO AFTER YOUR VISIT TO THE PUB? HERE ARE FIVE SUMMERY OPTIONS THAT’LL HAVE YOU HAPPY AS A CLAM:

‘This might just be that gem,’ he adds with a chuckle. I nod. Elora’s food scene is fantastic, to be sure. And

CANOE THE GRAND

comprised of a multitude of culinary destinations

Elora Paddle Company is based out of Bissell Park – just a

that occupy a variety of niches. Looking for a craft

quick walk from the Pub. Rent a canoe or kayak and enjoy a

brewery with great food, for instance? Then it’s the

leisurely afternoon on the water.

aforementioned Brewing Company for you. Elevated

Visit elorapaddlecompany.ca

dining with a killer view of the gorge? The Elora Mill’s your stop. French cuisine in a cozy environ? The Evelyn. Incredible wood-fired pizzas and

TUBE THE RAPIDS

hand-crafted pasta on the riverbank? La Fontana.

Looking to get a bit more wet? Elora Rapids

Flavourful bistro dishes in uber-hip digs? The

Inc – located at the Grand River Raceway

Friendly Society. The list goes on.

Parking Lot – offers everything from white water tubing in the gorge to more gentle

Shepherd’s Pub fits perfectly into this culinary

options. Visit elorarapids.com

puzzle – occupying a niche where large portions, great food, and affordable prices meet. It’s a position that owner Sara Salmona, who purchased

WADE IN THE WATER

the pub eleven years ago in the space that now

Maybe you’d like to do away with floatables

houses the Friendly Society before moving it across

altogether. Then take the five-minute walk

the street to this larger historic building on the

from the Pub to Victoria Park where you

corner of Metcalfe and Mill, enjoys possessing.

can climb down into the gorge for a feet

‘What we’ve always aspired to be,’ Sara remarks

soaking and fantastic views.

when she’s had a second to slip away from her post as Chef in the kitchen to chat a bit, ‘is a blue collar spot where you can get an honest meal.’ Sara’s gregarious wife, Martha, who also works at the Pub,

GET LOCAL (PRODUCE)

adds: ‘We’re a place where our staff is family, and

If you get into town early on a Saturday,

our regulars are friends. It’s a place where – on any

be sure to check out the Elora Farmers’

given day – you’ll find tradesfolk drinking bottles of

Market. Located just down from the Pub

Bud elbow to elbow with a wedding party from the

at Bissell Park, it’s got lots of local produce

Mill sipping cocktails.’

and other treats. Visit elorafarmersmarket.ca

An honest watering hole. And one that definitely looks and plays the part. The moment you walk into the Pub, the fast pace of life seems to slow

GO TREASURE HUNTING

down just a bit as the low-lit space, dark green

On the first Sunday of each month from

walls adorned with tons of pub paraphernalia, and

June through September, the Elora Flea

heavy wood tables and bar signal that this might

sets up in the Geddes Street parking lot

just be the place where everybody knows your

next to The Elora Café. Art, craft, vintage,

name. Hanging plants offer a perfect complement

trunk sales, and more. Find them on facebook.

Sara & Martha on a rare day off

to the burly space. And the bar, as it should,

(because, in Sara’s words, ‘making fish is [her]

plays centre stage. On this noon hour there

happy place’). When you’re visiting the Pub,

are at least a handful of regulars who, when

order these. You won’t regret it. Ever. Our

we first arrived, raised their bottles our way

other app: the Pub’s St James Gate Nachos.

before turning their attention back to good

Made with freshly-cut crunchy fried potato

conversation.

crisps (instead of traditional corn nacho chips), then topped with bacon, green onions, parsley,

Just outside the Pub, a makeshift bar set up

and cheese, and served with sour cream

during the warmer months offers a (dog-

and salsa, they’re a revelation on a plate.

friendly) seating area for folks looking to

For mains, Chris is enjoying the Schmiegi’s

people-watch along Metcalfe Street. Post

Oktoberfest Dinner. Two Oktoberfest sausages

up here on a summer weekend and you’ll

served with beer-braised onions, sauerkraut

be entertained for hours. Inside, past the

and gravy on a substantial helping of mashed

bar and through the main dining room, the

potatoes. He won’t be leaving hungry. And for

Pub has what’s been affectionately labeled

myself: the Chicken Caesar Wrap. Stuffed with

‘Elora’s Smallest Patio.’ Situated above the

oven-roasted chicken breast, crispy bacon,

Grand River, with sightlines of canoeists on

parmesan, romaine, and Caesar dressing, it’s a

the water, this cozy covered space offers a

mouthful.

fantastic hideaway in the middle of town. It’s here, on the rear patio, at a large round table,

Other pub specialties: Fish and Chips,

where Chris and I are enjoying a handful of the

Shepherd’s Pie, Wings, Beef & Guinness Stew,

kitchen crew’s fantastic offerings.

Liver & Onions, all the burgers, and a handful of curry dishes (from Vijay) too. Onion Bhaaji,

There are the Cod Bites, of course. Sara’s

Vegetable Samosas, Butter Chicken, Chicken or

specialty. Deep fried in what she’s termed

Beef Curry, and Vegetable Korma. I’ll be back

‘the cleanest oil around’ and made with love

for these.

And, of course, there’s Guinness. ‘We joke to people that we’re made of at least fifty percent of the black stuff,’ Sara quips, a pint of Guinness in hand. As Martha finishes the last of hers, she asks if either Chris or I would like one. ‘As long as it’s poured the right way,’ Chris chortles. Having spent a few weeks in Ireland during his twenties, he loves to (tongue firmly in cheek) point out the requisite of a proper pour. ‘You’ll have to come see, then,’ Martha cajoles – leading him from our patio perch to the bar. While they're gone, Sara invites me to the kitchen, dubbed ‘The Submarine’ due to its

ESTABLISHED NEIGHBOURHOODS IRREPLACEABLE REAL ESTATE

slender shape and military-like organization. This is Sara’s home away from home. With a diversion parallel to Martha's in mind, she opens the heavy door of the walk-in freezer and points toward a disco ball hanging from the ceiling. ‘Because we’re all about having fun,’ she laughs. 'Every kitchen needs a bit of levity, after all.' And every restaurant deserves owners like Sara and Martha. Supporters of community

initiatives. Purveyors of fantastic, hearty food – with fish that will make you come back for more. And lovers of friends and family – who, in their case, are comprised of regulars, staff, and now (it seems) Chris and me too. Indeed, a few weeks after this visit, Sara and Martha surprised Chris on his birthday with shots of Guinness and Bailey’s – and an order of (what else?) Cod Bites, with a candle strategically nestled on top.

Cheers to that

SHEPHERD'S PUB 5 E MILL ST, ELORA

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DAYTRIPPIN’

A FAMILY THAT PRIORITIZES FITNESS & DOG-FRIENDLY ADVENTURES SHARES AN IDEAL SUMMERY SATURDAY DAYTRIP IN AND AROUND THE REGION.

NEIL MOSER (SALES & MARKETING MANAGER, INSIGHT EYE CARE), WITH TROY DETTWILER (IT SUPPORT SPECIALIST, WRDSB) & DERBY MD (CUTE DOGGO) Neil, Troy, and Derby (aka Derbalicious) love spending as much time outside as possible and eating well – although Derby will eat anything (including that nasty wrapper on the side of the road). In this daytrippin’ installment, this loving family plots a course that’s filled with fantastic coffee, stellar food, and quality outdoor time. Take a peek:

S H OW & T E LL C O F F E E 30 ONTARIO ST N, KITCHENER SHOWTELLCOFFEE.COM

1. We like to start the day earlier than most. As such, we’re up at the crack of dawn and walk over to Show & Tell (which opens at 8) for caffeinated beverages. The baristas at this unassuming coffee shop know their way around a bean, that’s for sure. Troy and I each get pour-overs and talk about the never-ending revitalization of Downtown Kitchener. Derby lies at our feet bathing in the early morning sun.

K IT C H E NE R MAR K E T 24

300 KING ST E, KITCHENER

2. After the beans, we head over to the Kitchener Market. As Troy is the

KITCHENERMARKET.CA

family chef, he pops into the market to pick up some fresh produce and eggs

from local vendors to make a delicious frittata back at our place for breakfast.

G O L D E N HE AR T H BAKERY 343 KING ST E, KITCHENER

I walk over to Golden Hearth with Derby to pick up our favourites: raisinwalnut sourdough, spelt pizza dough, and a bag of honey oat granola. Derby waits politely in line with me and receives many compliments.

GOLDENHEARTH.CA

3. After Troy’s glorious homemade breakfast, we drive over to Bluevale B LU E V A L E C A LIST HE NIC S PA R K 310 BRIDGEPORT RD E, WATERLOO WRDSB.CA

L O ST & F O U ND C AFÉ 45 MILL ST W UNIT 3, ELORA THEL OSTANDFOUNDCAFE.COM

Collegiate Institute where the school has an awesome calisthenics park. We love this space because Derby can join us while we exercise. I play ‘Fitness’ by Lizzo and start dancing: ‘Independent. Athletic. I been sweating, doing calisthenics.’ Troy rolls his eyes and briefs me on today’s programming – which always hits the glutes.

4. After our workout, we decide to get out of the city and head to one of our favourite lunch spots: Elora’s Lost & Found Café. The café’s patio is dogfriendly – and the kind staff even give Derby a special treat. To start things off, I order an americano and Troy orders an espresso while we both take a seasonal soup. For mains, Troy gets a TLT sandwich and I get the place’s Roast Beef Toastie. I can never leave this café without getting baked; that is, without getting a bite from Something Baked – a regional off-site bakery whose treats are available at Lost & Found. I scoop up a Something Baked blueberry muffin and Troy takes a powerball.

5. We can’t go to Elora without descending into the beautiful gorge. E L O R A G OR G E – GR AND R IVE R CON S ER V A TIO N AR E A 7400 WELLINGTON COUNTY RD 21, ELORA GRANDRIVER.CA

We put on our water shoes so we can stroll through the shallow pools and enjoy the natural landscape. Derby is ecstatic as he runs around splashing and making friends. Once we’ve made our way down to where the current is strong we do some serious splashing around. Derby stands up on the rocks and yells at us to stay safe. Even though we’re only forty minutes from Kitchener, it feels like we’re hundreds of miles away.

6. Enjoying an afternoon outside always inspires us to anticipate A D V E N T U R E GUID E

even more outdoor adventures in the future. On our way back from Elora, then, we stop at Adventure Guide to pick up a few backcountry

225 THE BOARDWALK, IRA NEEDLES

camping essentials for our next portage trip. Troy gets something

BLVD, KITCHENER

practical like stove fuel while I get a new pair of running shoes that I

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won’t even take backcountry – but they look real nice though.

7. I need to pick up a gift for a friend’s upcoming birthday so our next R I S ING MO O N GALLE R Y 8 REGINA ST N UNIT 3, WATERLOO RISINGMOONGALLERY.COM

stop is in Uptown Waterloo at Rising Moon Gallery. Owner and artist Andrea Hildebrand showcases the works of twelve different local artisans – including her own. Andrea’s shop is inclusive and she uses art and craft to elevate human consciousness. There are so many beautiful works of art and soul here that I linger until I can almost hear Troy’s stomach rumbling. I settle on forest green ceramic mugs from Dianne Lee and natural dyed handcrafted baskets from Julia Masci and we beeline to pick up dinner.

8. For dinner, we swing by Taste of Seoul for take-out. I order a delicious bibimbap, Troy orders the japchae, and we split the mandu

TA S T E O F SE O UL

(which are, delightfully, not deep-fried). I practice my Korean with a ‘kamsahamnida’ and an ‘annyeonghi gaseyo,’ although I am a bit rusty.

154 VICTORIA ST S, KITCHENER

The staff are super friendly and the place’s dishes are the epitome of

TASTEOFSEOUL.CA

comfort food: fresh and flavourful.

9. We decide to bring our food to Victoria Park because the weather is warm and we appreciate the diverse groups of people coming together to spend time with each other in the park. It's early enough for us to enjoy watching children ripping around the playground and

V I C T OR I A PAR K

dancing through jets of water. Groups of friends and families are laughing around picnic tables and sprawled on blankets; dogs are

32 DILL ST, KIT CHENER

playing with each other. We set up our slackline between two trees

KITCHENER.CA

and try our best to make it from one side to the other. After all, life is about balance. We seek to enjoy our work and our play.

While we teeter on the line, Derby sniffs a goose poop. Thankfully he does not partake

DAYTRIP, TAG & POST!

@TOQUELTD #TOQUEDT #TOQUEDAYTRIPPING

MEET YOUR MAKER

FRANCES HAHN

franceshilaryhahn

26 F AV OU RI T E CO LO U R TO

W IT H A J U I C Y V I B R A N T C OL O U R P A L ET T E F E A T U R I N G S O O T H I N G A QU A S A N D P U N C HY P IN KS , F R A N C ES H A H N ’S P A I N T I N G S – C OMPL ETE W IT H B U B B L E G U M B L O W I N G R EB EL S A N D

W ORK W I T H ?

S K A T EB OA R D I N G S U I T S – T R A N S P O R T U S T O A

Yellow or blue

W O R L D OF P L A Y . C R EA T ED I N H ER W EE T RI ANG L E-

F AV OU RI T E P A R T O F T H E

S H A P ED S T U D I O I N G U EL P H , F R A N C ES ’ B RI G HT

PAI N T I NG P R O CE S S ? Layering paint thick, 3/4 of

AND EM OT I V E W O R KS A R E H EA V I L Y I N F L U ENCED

the way done

B Y T H E C OL O U R A N D T EX T U R E I N H ER D ESI G N

F AV OU RI T E S T U DI O T O O L?

W O R L D , W H ER E S H E A L S O W O R KS A S A N I NTERI O R

I have a big red brush that Chris at Wyndham Arts

DE SI G N ER ON B O T H L A R G E- S C A L E R ES I D ENTI AL

sold me

AND I N S T I T U T I ON A L P R O J EC T S . H ER A R T W O RKS,

F AV OU RI T E S U B J E CT M A TTE R

W HI C H A R E I N C L U D ED I N T H E P U B L I C C OL L ECTI O N

T O PAI NT ? People in outstanding

O F T H E C A N A D I A N MEN T A L H EA L T H A S S OCI ATI O N,

clothing

F O R EX A M P L E, C A N A L S O B E F O U N D I N P RI VATE

F AV OU RI T E P LA CE F O R A

C O L L EC T I ON S A C R OS S C A N A D A , U S A , T H E MI DDL E

B E V E RAG E IN T H E R O Y A L

E A S T , A N D T H E U K. W H I L E EN L I V EN I N G A N Y SPACE,

C I T Y? Two Faces

T H E Y S P EA K T O T H E B A L A N C E OF A C OMP L EX W O R L D : OF P L A Y A N D R EP OS E, C OL O U R AND W HI T E S P A C E, OP T I M I S M A N D D ES P A I R .

@FRANCESHILARYHAHN

Conversations about homelessness Conversations about homelessness are hard and uncomfortable. They are also essential. Thanks to The Oak Tree Project we are pleased to share video conversations about homelessness in our community. They connect people with lived experience, business owners, and some of the agencies in the community that support individuals experiencing homelessness. Learn more and join the conversation.

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Dana in her home away from home

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A CONSUMMATE HOST:

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DANA SHORTT & HER ENTREPRENEURIAL BENT WORDS & PHOTOS BY CHRIS TIESSEN Remember that scene from Ratatouille – the

even with ratatouille – although the dish that

animated film about little Chef Remy who

consumed me (while I consumed it) was, like

(despite all odds) pursues his passion for

the French staple, rustic and timeless. Instead,

cooking in a fine dining restaurant in Paris –

my experience occurred in an air-conditioned,

when villain food critic Anton Ego takes his

windowless office deep in the recesses of a plaza

first bite of Remy’s rendition of the classic

on the outskirts of Uptown Waterloo. There I was

French Provençal dish? How, after just one

offered an extraordinary serving of quiche – by

bite, the flavours of Remy’s rustic creation

a member of regional culinary royalty. A real-life

transport Ego back to the critic’s earliest

Chef Remy. Dana Shortt.

childhood memories, of his mom making the young Anton a simple dish of ratatouille as an

‘Sooo – how do you like it?’, Dana asks after I

ultimate act of love? It’s a climactic moment in

take my first bite. The signature dish I'm tasting –

the movie, for sure – a tear-jerking scene. And

‘Ham, Broccoli + 3 Cheese Croissant Quiche’ – is a

it's a reminder that food can be so much more

conclusive example of what Uptown’s Dana Shortt

than choreographed ingredients. Food can be

Gourmet and Gifts is all about. The quiche is

love. Bliss. Nostalgia.

made with sliced croissants for a base, Stemmler’s local ham, a good helping of broccoli, fresh eggs,

One sweltering morning in late June, I

thirty-five percent cream, and a combination of

experienced my own ‘Ego moment.’ Not in

swiss, parmesan, and asiago cheeses: a perfect

some Parisian restaurant, mind you. And not

amalgamation of ingenuity, collaboration, and

congenial space reminds me of Vincenzo’s –

quality. And a taste that leaves me speechless.

Uptown’s definitive Italian (and international) grocer. ‘Vincenzo’s is actually an inspiration,’

Filled with love, bliss, and nostalgia.

Dana tells me, ‘as is Dean & DeLuca [in NYC], Summerhill Market [Toronto], Le Rose [Milton],

In fact, the quiche's delicious aroma and taste

Wild Hog [Stratford], Zingerman’s [Ann Arbor],

evoke childhood summertime lunches at home

and Caviar & Bananas [Charleston].’ Good

with my family – simpler times when days

company.

were free and possibilities endless, from afterlunch games of ‘cops and robbers’ with best

I scan one of the freezer units and read some

friends to sessions of ‘one-on-one’ with big bro.

labels. Beef Bourguignon. Bacon Cheddar Beef

‘Well…?’, nudges Dana, snapping me out of my

Burgers. Butter Chicken Curry. Beef Cottage

reverie. ‘It’s amazing,’ I reply. ‘Like nostalgia on

Pie. All cooked and ready to be reheated in a

a plate.’ Dana looks pleased. I’m undeniably

home oven. Other dishes – including Dana’s

smitten.

signature Almond Crème Scones, for instance – are sold as raw dough: the perfect ‘BYOB’ (‘Be

As soon as I finish, Dana whisks me out of

Your Own Baker’) dish. And while many of the

her office for a tour of the business. First

available items are from Dana’s signature line,

stop: the retail space, where we travel past

made from scratch in her commercial kitchen,

neatly-organized shelves and rows of freezer

others are from outside producers. I spot a

units filled with prepared foods. ‘When I first

‘Return of the Mac’ frozen pizza from St Jacobs’

opened at this location almost two decades

Those Pizza Guys, for instance, and ask Dana

ago,’ Dana remarks, ‘our retail space was a

about it.

lot smaller. Just over one hundred square feet. Now we’ve got over two thousand.’ The

‘While my signature line will always be a crucial element of the business,’ Dana remarks, ‘it’s

become an important part of my job to curate food

across Toronto – where I would prepare meals for

items from [mostly] regional businesses who also

them before returning to my apartment to sleep.’

make terrific food.’ Like Those Pizza Guys, of course

She looks at me and shakes her head: ‘It wasn’t

– whose pies have become famous through craft

the most practical business endeavour.’ Maybe

beer scene pop-ups. And Les Fougeres (from the

not, but it taught her a lot. And convinced her that,

Gatineau Hills). Feast (Toronto). The Pie Commission

no matter the challenges, she wanted to build a

(also Toronto). The Pierogi House (Kitchener). And,

career as a personal chef. The way she did it was

for those with a sweet tooth, Dana Shortt Gourmet

ingenious.

and Gifts is the exclusive reseller of Rheo Thompson Candies (Stratford) and Reids Chocolate (Cambridge).

‘When I was at George Brown, students needed

When I ask Dana how she decides which brands to

to apprentice at a business in order to graduate,'

carry, she’s quick to reply: ‘By doing a lot of tasting.’

Dana says. 'Instead of working for someone in Toronto, I proposed apprenticing for myself as a

But curating what’s on the shelves is certainly not

personal chef back home in Kitchener-Waterloo.’

the only thing that fills Dana’s days. ‘I also do a lot

It was a unique approach to apprenticeship, to be

of recipe development, write our weekly newsletter

sure, but one that Dana’s supervisor, surprisingly,

and article for regional publications, and manage

allowed. ‘Before long, I had moved back in with

the bulk ordering throughout the year,’ she tells me.

my parents, developed a business plan, and was

‘Our Christmas ordering alone, for instance, worth

cooking for an expanding local client base right

hundreds of thousands of dollars of product, is due

here at home.’ These clients, after a while, began

at the end of June.' Oh, and Dana’s also busy raising

asking for more than personal meals, and Dana

two sons. And participating with organizations like

soon outgrew her parents’ – and clients’ – kitchens

the WPO (Women’s Professional Organization)

and began catering much larger events, using the

and Revolution Her (formerly Mompreneurs – who

Breithaupt Community Centre kitchen. ‘Eventually

awarded Dana with Mompreneur of the Year a few

I began looking around for a commercial kitchen

years back). It's clear why she doesn’t spend much

of my own,' she recalls, 'a place where I could have

time in the kitchen these days.

a storefront and suppliers could drop off their orders.’

It wasn’t always this way. In November 2004, Dana opened her first spot ‘I knew from a young age that I wanted to work in

Uptown – in this kitchen space right here. Divided

kitchens,’ Dana tells me while we head towards her

into a prep kitchen (which, at the beginning of

commercial kitchen. ‘Already in grade ten I applied

things, functioned as the aforementioned retail

at the St Jacobs Farmers Market to sell cookies,’ she

space) and main kitchen (where most of the action

adds, then chuckles: ‘They said I was too young.’ A

has always taken place), the space is an exercise

few years later, after completing a BComm in Hotel &

in streamlined design and efficient output. While

Food Admin at Guelph, she found herself at George

we wander through it, several cooks are chopping

Brown’s Chef School. And the same entrepreneurial

vegetables, filling quiches, rolling dough, dropping

streak that had her applying to sell cookies at the

coated eggplants into hot oil, and baking a variety

market drove her next business idea: to become a

of items. While Dana points out various pieces of

personal chef for clients across Toronto – no matter

equipment, the staff work around us – chatting,

the cost.

joking, convivial. Like family.

‘Those were crazy times,’ she recalls. ‘I would go to

After a few minutes we exit the rear of the kitchen,

cooking classes during the day, and then after class

but, to my surprise, the tour is not over. After

I’d take transit – subways, buses, taxis, you name

Dana’s office, the retail space, the kitchen, what

it – to a grocery store where I would fill large blue

else could there be? A lot, actually. Five thousand

Ikea bags with ingredients for client meals. I’d then

square feet more. Dana leads me through a maze

take transit to my clients’ homes – scattered all

of corridors, down a staircase, past a large Peter

Etril Snyder mural mounted to a wall (could there be anything more Waterloo County-themed than this?), and into a large room with rows of half-filled shelving and a range of walk-in freezers. ‘From thanksgiving through the holidays,’ Dana tells me, ‘this room is filled with product for gift baskets. In fact, I hire five extra full-time staff during these months just to pack them.’ Wow. ‘There was a time,’ she continues, ‘when I would consider seven baskets a large order. Nowadays we have single orders for seven hundred.’ I’m beginning to realize just how expansive this operation is. When Dana and I arrive back at the retail space, where I shoot a few last frames for this story, Dana begins to pack a couple insulated bags with prepared meals. ‘So that you can try some more dishes,’ she tells me. I’m more than a bit excited to see what she selects. Chicken pot pie. Quesadillas. Asparagus, leek and sour cream soup. Shortbread cookies. And, of course, a quiche. When Dana hands me the bags and walks me to the door, I have one more question for her. ‘Why Uptown

Waterloo?’ After all, Dana would have been a success anywhere. She’s quick to answer: ‘Because this is where I grew up. My family’s here – my kids go to the same school as my nephews.’ She pauses, then continues: ‘Uptown has always shown me so much love and support. We live in a region with a vibrant cultural scene, fantastic farmers’ markets, amazing restaurants. There’s Red House. Champa Kitchen. Public. Thai Sun. Beertown for their beef brisket poutine.’

On view until 18 September 2022

I imagine Dana could go on. As could I. I’m sure our

Featuring work by Jordan Bennett, Patricia Deadman, Ursula Johnson, Mike MacDonald, Peter Morin, Luke Parnell, Archer Pechawis, Anne Riley, Fallon Simard, Becca Taylor, Art Wilson and T’uy’t’tanat-Cease Wyss

lists would be quite similar, actually. Except I’d have

one more place on mine: Dana Shortt Gourmet and Gifts

Curated by Lisa Myers DANA SHORTT GOURMET AND GIFTS 55 ERB ST E #101, WATERLOO

shop.danashortt.com

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Freedom to focus on your dreams

@keepingthebookscambridge 1.866.469.2121 www.keepingbooks.ca

UNCOVERING WELLINGTON COUNTY

CORWHIN HERBS AND PRODUCE WORDS & PHOTOS BY CHRIS TIESSEN

PUSLINCH

A few years back, Barclay Nap, pondering the issue of sustainability, came up with a fantastic idea – namely, to plant vegetable and herb plots on the bits of land formerly thought ‘unusable’ on his family’s Moffat farm. The result: a successful Community Shared Agriculture (or CSA) venture and (sometimes) roadside stand, both of which feature fresh local herbs and produce.

While Barclay grows an abundance of vegetables on these plots – including rhubarb, beets, asparagus, tomatoes, and zucchinis – herbs are his specialty. Culinary herbs like arugula, mint, basil, lovage, and tarragon. And medicinal herbs like catnip, echinacea, yarrow, sorrel, and lavender. Ultimately, what Barclay’s CSA customers receive in their weekly pick-ups is whatever’s growing. Fresh. Local. Delicious.

‘Rich Ontario farmland, which is disappearing at an alarming pace, is too valuable to waste,’ observes Barclay, ‘and yet most farms have odd-shaped slivers of fertile land that go unused because today’s larger machinery can’t reach them.’ He continues: 'My mission has been to reclaim these bits one garden at a time.’ So far, Barclay’s cleared and made usable several awkward corners of the family farm – including a triangular plot, long narrow rectangular piece of land, and a stepped garden on the side of a steep hill.

Like so many other remarkable farms and food businesses that dot Guelph and Wellington County, Corwhin Herbs and Produce is a partner of Taste Real – a County of Wellington program that promotes local food and facilitates valuable connections among food businesses, consumers, craftspeople, and farmers alike. That includes farmers like Barclay Nap, whose enterprise brings fresh local food to our lives. Learn more at corwhinherbsandproduce.ca and tastereal.ca

EXPLORE LO C AL T HIS S UMME R Go beyond the farm gate with the

T O P 1 0 T O U R A N D T A ST E A D V E N T U R E S I N W EL L I N G TO N CO U N T Y 1. Go on the Farmers’ Market Trail and visit one or all

Taste Real FOOD

of Guelph Wellington’s eight farmers’ markets – and

EXPERIENCE GUIDE.

uncover treasures along the way

Participate in tours, explore farm experiences, find the best eateries, and so much more. Pick up your copy of the guide and get inspired.

2. Get a glimpse of horse-and-buggy culture and pick up tasty home-baked treats at Misty Meadows Country Market

3. Check out the Minto Farmers’ Market and walk across Ontario’s longest truss pedestrian bridge at the Palmerston Railroad Heritage Museum

GO ON THE F A R ME R S ’ MARK ET T R A I L Pick up your Taste

4. Stock up on BBQ meats and other organic products at 3Gen Organics farm store and spend the day at Conestogo Lake Conservation Area

5. Pick up apple fritters at Union Market Square and

Real FARMERS’

discover new-to-you treasures at the Aberfoyle

MARKET TRAIL

Antique Market

passport and discover Wellington County’s eight outstanding farmers’ markets. Stamp your passport along the way for a chance

6. Grab lunch at Heaven on 7, hike the trails at the Rockwood Conservation Area, and take in a show at the Mustang Drive-In Theatre

7. Find your favourite treats at Holtom’s Bakery and

to win one of eight

watch world-class show-jumping at Angelstone

$100 market prize

Equestrian

packs.

8. Visit Guelph’s outstanding craft breweries and take in the views inside and outside of the Basilica of Our Lady

UPC OMIN G E VE NT S F AL L R UR A L RO M P Saturday, September 24th 10am – 4pm A free, self-guided tour to farms and food businesses across Southern Wellington County and Guelph. Meet our taste makers, learn about local food and agriculture, and discover local food destinations in Wellington County.

9. Get a dose of local history at the Wellington County Museum and Archives, and book a tour at nearby Harmony Meadows Alpaca Farm

10 . Relive nostalgic moments by going for a country drive, picking up fresh produce at farm gate stalls, and stopping for lunch at one of many chip trucks along the way

AS RETIREMENT LOOMS, ENSURE QUALITY CONVERSATIONS WITH YOUR FINANCIAL ADVISOR

Over the past two years I’ve been fortunate to participate in many conversations with clients about retirement. The number one thing I’m hearing from them is that when it comes to their financial affairs they are generally looking to simplify their lives. They are driven by the desire for stability, security, and confidence that they’ll be comfortable once they've retired. As retirement gets closer to being a reality, worry and doubt can understandably set in, especially in times of uncertainty. A lot of people don’t know where to start looking at the day-to-day financial realities of retirement, nor how to simplify their financial affairs. That’s where experience and knowledge can guide the conversation. As an advisor, I know that one of the benefits of my experience with many different clients is my being able to draw on my breadth of knowledge to identify risks and opportunities people might not be aware of.

519.827.2918

Mike Hryn | Mike.Hryn@RichardsonWealth.com

EXPERT OPINION | INVESTMENT

BY MIKE HRYN

Many of these clients looking to retire are past the stage of rapid wealth accumulation, but that doesn’t mean we engage with them any less. Communication is essential at this juncture. I focus on making sure that we have conversations about what their ideal future looks like now that retirement is not far off. When they get out of the daily grind, people tend to dream a little. Once they've established what that perfect picture of a future looks

like, we can use all the tools at our disposal to try to achieve their goals. I’m prone to ask tough questions to 'stress test' those dreams. What if this or that happened? I urge clients to make sure they have their wills and Powers of Attorney up to date and encourage them to have conversations with their family about their wishes. Together, we review products like insurance to offset risk, and walk through the different investment strategies we can employ to get the results we want. It’s an important conversation and I stay as long as I am needed to ensure that everyone’s questions are answered and understood. The thing I enjoy the most about my job is this process of trying to simplify things for clients so as to bring them comfort knowing that matters related to retirement are taken care of, and that someone is watching out for them. Then they can focus on other things, like the hobbies they’ll finally be able to start, the books they’ll read (or write), the people they’ll spend time with, or the places they’ll travel. All material has been prepared by Mike Hryn, who is an Investment Advisor with the Mactaggart Hryn Team at Richardson Wealth Limited. The opinions expressed in this report are the opinions of the author and readers should not assume they reflect the opinions or recommendations of Richardson Wealth Limited or its affiliates. Richardson Wealth Limited, Member Canadian Investor Protection Fund. Richardson Wealth is a trademark of James Richardson & Sons Limited, used under license.

#PHOTOSPREAD

#DTK PATIO BITES. 42

IN DOWNTOWN KITCHENER, SUMMERTIME IS PATIO TIME. AND, IN THE #DTK, PATIO TIME IS SO MUCH MORE

THAN PITCHERS, NACHOS, AND WINGS. BACK IN JUNE, THE TOQUE TEAM TREKKED ACROSS THE DOWNTOWN CORE IN SEARCH OF UNIQUE PATIO FARE – FROM HALLOUMI BURGERS WITH ‘MAC’ SAUCE TO WOOD-FIRED PIZZAS WITH PEAR AND GORGONZOLA. AND WHILE WE CAN ONLY FIT FIVE OF OUR FAVOURITE DISHES ONTO THIS SPREAD, TAKE IT FROM US THAT THERE’S AN ALMOST ENDLESS ARRAY OF PATIO BITES IN THE #DTK. NOW, GO ROUND UP SOME FRIENDS, HEAD DOWNTOWN, AND GET SERVED.

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THE G RA ND S U RF L O U NG E 8 7 O N TA R I O S T S , D TK @ G R A N D S U R F LO U N G E

P i c kl e d S h r i m p S al ad (l e m on gr as s p i c kl e d s h r i m p , c u c u m b e r , tom ato , avoc ad o, c i l an tr o, p i c kl e d c h i l i s , m an go, tam ar i n d vi n ); BYO S te am B u n s (p or k b e l l y, as s or te d fr e s h top p i n g s , h oi s i n , s w e e t s am b al ). Was h e d d own w i th a Mai T ai

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A B E E R B BR EW I N G CO M P A N Y 151 CHA RL E S ST W (T H E T ANNE R Y), D T K @A BE_ERB

B eer-iya h Tac o s (dijo n b raise d b e e f s h or t r i b , fl ou r tor ti l l a, c oti j a c h e e s e , c h ar r e d c or n s al s a, pick led red o n io n , c ilant ro c rema); Sw e e t P otato T ac os (r e fr i e d b l ac k b e an s , fl ou r tor ti l l a, roa sted swe e t po t at o , c u rt id o slaw, pi c o d e gal l o, c oti j a, c i l an tr o c r e m a). P ai r e d w i th an A b e Erb B ug gy Wh ip IPA

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TH E R I C H U NCL E T A V E R N 4 5 K ING ST W , D T K @RICHUNCLET A VE R N

D uck Wing s (swe e t map le so y glaze, c hilli crunch, f erment e d so y aio li, s c a llion); Fried Bru sse l Sp ro ut s (nuo c c ha m, lime a ioli, t o ast e d p e anut s, c rispy sha llot & garlic , pued ric e , mint, cila ntro). Perfe c t wit h a Ph illip s Electric U nicorn Wh it e IPA

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T WH S O CI A L 1 K ING ST W, D T K @T W H_SO C IAL

Ha lloumi Burger (frie d h allo u mi, shred d e d l e ttu c e , ‘ m ac s au c e ’ , d i l l p i c kl e , on i on b u n ) w / ya m fries & aio li. Se rve d wit h a spi c y gi n Cae s ar

THE C IVIL 1 5 1 C H A R LES S T W ( TH E TA N N ERY) , DT K @ TH EC I VI LK I TC H EN ER

T h e Bou ge (r i c otta, p r os c i u tto , b o s c p e ar , gor gon z ol a, toas te d p e c a n s , O n tar i o h on e y, ar u gu l a) w / a C a es a r S al ad (b ab y s p i n ac h , c ae s ar dr es s i n g , p r os c i u tto, c r ou ton s ). Was h e d d o wn w i th a b ottl e of S an P e l l e gr i n o

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SAVE THE DATE!

HARVEST

HOEDOWN FRIDAY SEPT 23 4:30 to 10:00 PM BEER GARDEN

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Braai House Chef de Cuisine Julian Palmer

AN E M B A R R A SSMEN T OF RICH ES: MARVELING AT KEYSTONE HOSPITALITY’S FOODIE EMPIRE WORDS & PHOTOS BY CHRIS TIESSEN

‘The recipe for that dollop of peri-peri alone

lemons worth of peels three separate times

was years in the making,’ Chef de Cuisine

for each batch of peri-peri – and add lots of

Julian Palmer tells me as I scoop a bit onto my

white vinegar.’

fork and touch it to my tongue. The flavour is electrifying – smoky, spicy, complex. A triumph. Julian continues: ‘Chef [Arron Carley] and I began experimenting with ingredients three years ago – trialing with smoked chilies, white onion, lemons.’ I portion a few drops of the sauce onto a piece of the succulent duck with which it’s been paired and take a bite. The flavours of the peri-peri and duck are definitively complementary – and utterly satisfying. As I bask in the flavour rush, Julian continues what has been an illuminating commentary on the fabulous items he has prepared: ‘We blanch and shock sixteen

White vinegar? ‘It’s often used in South African cooking,’ Julian adds matter-offactly. Ah, of course. South African cooking: the (wonderfully-)inescapable theme of this whirlwind junket of Stratford-based Keystone Hospitality’s triad of South Africaninspired culinary gems. There’s BRCH & Wyn: a daytime café that transforms into a tapas-style wine bar in the evening. And Brü Garden: Keystone’s fantastic backyard beer garden. And this place: Braai House. Located downtown, this upscale restaurant – which specializes in South African-inspired, open-

Keystone Culinary Director Chef Arron Carley; vignettes from Braai House

Keystone Food & Beverage Director Jonny Kirwin; pre-dinner cocktails and bites at The Alley

Arron with Keystone Brewmaster Kyle Nesbitt

fire cooking – is the jewel in the Keystone cap.

Arron remarks over the crunching sounds

And our destination for this dinner.

of tires on gravel. It’s just past eight in the

I turn my attention back to the dish in front of me, gently gather up a bit of rapini and freekeh onto my fork, and lift it to my mouth. The subtle bitterness of the rapini and slight graininess of the freekeh serve as perfect foils for the duck with peri-peri. Enthralled, I turn toward my TOQUE partner-in-crime, Cai, to see how she’s getting along. We make eye contact and nod at each other in celebration of

morning, a few kilometres outside Stratford, and Arron is leading Cai and me and Kyle Nesbitt – the brewmaster at Keystone – by bike down a bucolic country road. As Keystone’s Culinary Director, it was Arron who invited Cai and me to Festival City for today’s visit – and Arron who insisted that we begin the whole affair on our gravel rigs. After all, cycling is what got Arron here in the first place.

this most fortunate situation. From my perch

When Arron and I pull a few metres ahead of

at the bar facing the open concept kitchen, I

Cai and Kyle, he explains: ‘A few years back I

note Julian – tongs in hand – working on our

was in a rut – not loving my former job, myself,

next offering: lamb, with berbere, carrot, and

or my life in general. I needed a real change.’ It

injera. Probably our ninth or tenth course by

was then that Arron found cycling – which, in

now. Entranced by the cornucopia of culinary

turn, led him to this gig with Keystone. Arron

pleasures, we've lost track of time. Over Cai’s

goes on: ‘Cycling has reinvigorated my passion

shoulder, through the door leading to the

for food. It’s made me a better cook. It’s helped

restaurant’s second storey patio, daylight is

me fall in love with life again.’ What a truly

slipping away. ‘This has been a most delicious

wonderful thing. ‘In the past,’ Arron continues,

day,’ Cai observes. I can’t agree more. And to

‘I’d work upwards of sixteen-hour days in the

think it all started – as many good things do –

kitchen [at Copenhagen’s Noma – ranked best

with a bike ride. Let’s go there now.

restaurant in the world – and at other culinary

* * * ‘Kyle and I thought we’d work up your appetite before digging in to the day’s itinerary,’ Chef

destinations]. Now, I realize how important it is for cooks to find time outside the kitchen to do other things.’

BRCH & Wyn

56 Keystone Airbnb beside Brü Garden

Ah, yes – a balanced life. Every cook’s aspiration. And one that Arron now realizes, in no small part because the owners of Keystone Hospitality – Anthony Jordaan (originally from South Africa – hence the focus of his businesses) and Kim Hurley – are supportive of this goal. ‘Anthony and Kim are the nicest owners I’ve ever worked for,' Arron remarks. 'Salt-of-the-earth folks. Hard working. But also committed to making Keystone a place where staff can enjoy the fruits of their labour – both at work and outside of it.’ As we crest a hill, Perth County farmland sprawls out in front of us all the way to the horizon. Above us, the morning sun beats down on our backs. Behind me, I hear Cai and Kyle – spinning away – chatting about beer. Not a bad way to begin a day. Fast forward an hour or so, and Cai and I are dropping our bags and getting ready to settle into our Airbnb – a Keystone accommodation abutting Brü Garden. (‘Bru’ – South African slang for a close male friend which, in this case, also plays more ‘sudsy’ phonetic games in the brain.) The place is slick. Located in an old red brick that also houses Keystone’s main offices, the Airbnb is two storeys, features multiple bedrooms, an open concept kitchen with stocked fridge, fuzzball table, and an expansive second-storey balcony that looks directly down onto the beer garden below. And while I could relax on that balcony all day, now’s not the time. Instead, we head back outside to meet Arron so he can lead us to our first Keystone stop of the day: BRCH & Wyn. Located just a couple blocks from Brü Garden and our Airbnb, and in the basement of The Bradshaw – a wonderfully-restored factory on Downie Street that’s just a stone’s throw from downtown – BRCH & Wyn exudes a bohemian-hip vibe that instantly has me imagining I’m in SoHo (or somewhere equally inspiring). Floral wallpaper. Poured concrete floor. Exposed ducts. Large windows. Minimalist tables. Clean bar. Modern chandeliers. I could stay here all day to enjoy the aesthetics alone. As we walk into the space with Arron, we’re greeted by Jonny Kirwin – Keystone’s Food and Beverage Director, part-owner of BRCH & Wyn, and some time South African resident. ‘Grab a seat by a window,’ Jonny calls out before disappearing into the kitchen,

Power bowls from The Little Green Grocer

‘I’ll be right over.’ Cai and I get comfortable at

sample everything, Jonny tells us about the

a sleek six-seater near the bar, while Arron

place. ‘During the daytime,’ he begins, ‘this

goes straight to work curating two platters for

place functions as a typical café, BRCH, with a

us: one laden with carrot cakes, sausage rolls,

menu that includes everything from pastries to

scones; the other packed with craft cheeses

power bowls and grilled cheese sandwiches.’

– including Handeck from Gunn’s Hill Artisan

And of course lovely espresso-based drinks

Cheese (awarded best farmhouse cheese in

– featuring beans roasted by Jonny with KW

Canada), 5 Brothers from Gunn’s Hill (awarded

Coffee Collective. ‘And in the evenings,’ he

best firm cheese in Canada), and other equally

continues, ‘the place transforms into Wyn

delicious varieties. Soon Jonny emerges with

[South African for ‘wine’], a fantastic wine bar

the most rustic dish – morsels of fresh-cooked

specializing in flights, tapas-style dishes, and

pork shoulder. ‘Don’t take photos of this one,’

cheese and charcuterie boards.’ While the wine

he tells us with a chuckle as he sets the pork

is curated by Jonny and Joanna Henderson –

down in front of us, ‘it’s not on the menu.’ He

both sommeliers – the meat and cheese are

pushes the plate towards me. ‘But eat up,’ he

(appropriately enough) selected by Arron.

motions, ‘eat up.’ Jonny certainly doesn’t have to twist my rubber arm.

As noon approaches, we say goodbye to Jonny, making plans to see him later at The Alley

For the next couple of hours, Cai and I are

where he’ll make us pre-dinner cocktails. Cai

attended to by Jonny and Arron – most

and I then follow Arron down the street to

gracious hosts. We enjoy the array of goodies

The Little Green Grocer – Keystone’s boutique

set out before us, including carrot cakes

grocery store. Stocked with local produce, food

(baked by Jonny’s mother, who packs them

items with little to no additives, zero-waste

with pineapple to keep them moist), and

product, and in-house prepared foods, it’s got

coffees. While we take the opportunity to

real Dundurn Market-meets-Full Circle Foods

vibes. While Cai and I peruse the aisles Arron grabs us a couple power bowls – a ‘Hawaii Ohana’ and ‘Hippie Bowl’ – and cans of coconut water which we'll enjoy back at our Airbnb before strolling around town and then meeting brewmaster Kyle in the basement of The Alley and Braai House (which are stacked on top of each other) to check out Keystone’s brewery and sample some suds. With newly-purchased Herschel caps in hand (from our fave Stratford boutique – WERK-SHOP), we arrive at The Alley for our brewery tour just after three. ‘Watch your head,’ Kyle advises, ‘it’s a bit of a squeeze.’ He’s not kidding. Inside the brewhouse, my six-foot-five-inch frame aches for more space. ‘The brewery is a one-barrel set-up,’ Kyle tells us, ‘that produces one hundred and thirty litres at a time.’ Interesting stuff, no doubt. But the specs of the place pass right through me as I begin to fear that if I stay down here much longer I may never straighten up again. Sensing my physical discomfort, Kyle suggests we head upstairs to sample the beer. And so we do. Soon Cai and I are seated at Braai House – with Kyle behind the taps. Some of the beers he has us sample: ‘Lekker’ lager, Braai House’s signature 3.8% crushable brew made with South African ‘southern promise’ hops that give the light beer a hint of berry; ‘Tokyo Draft,’ The Alley’s 3.8% house beer made with koji rice that’s crafted in The Alley’s kitchen; a black currant lassi sour that’s sweet and tart all at once; a Belgian table beer that, coming in at only 3.5%, is one of Arron’s favourite drinks; and more. ‘We’ve got nine of my beers on tap here [at Braai House], and eight of them on tap at The Alley,’ Kyle tells us. We try them all – in sample sized glasses, of course. Hey – a job’s a job. Before long it’s four-o’clock, and Cai and I are due back at The Alley – a Japanese-British forward restaurant – for cocktails with Jonny. We skip downstairs and grab a seat at The Alley’s bar which is an exercise in subtle art deco design. ‘What’s your drink?’, Jonny asks Cai. ‘I always fancy a negroni,’ Cai answers, stealing my customary reply. Jonny makes Cai his own rendition of the classic drink: The Alley’s ‘Negron-ish’. With strawberry-infused campari, coffee mezcal, and antica formula vermouth, it’s a hit. ‘And for yourself?’ I’ve always loved whisky sours – with their frothed egg white. Jonny makes me a ‘Watermelon Sugar High’ with roku gin, galliano, rose & cucumber, watermelon gimlet syrup, lemon juice, fresh mint – and egg white. As Cai and I relish these terrific concoctions, Julian (who, you may recall, made an appearance at the beginning of this tome) brings us a pre-dinner snack: an

Brü Garden

umami-forward dish of pork scratchings with nori salt and bonito aioli. ‘Your table upstairs is ready whenever you are,’ Julian tells us – reminding us that we still have a multi-course dinner to enjoy at Braai House. * * * And so here we are, Cai and me, back at the beginning of this tale, at Braai House, seated for dinner at a perch overlooking the open concept kitchen. Chef de Cuisine Julian is here, plating our lamb with berbere, carrot, and injera – as is Chef Arron, who has just arrived as part of his regular evening rounds of the Keystone kitchens. While he and Julian chat beyond my hearing, I think back on our day in Stratford - including all the wonderful foodie destinations we had the pleasure of visiting. It’s amazing, really, that a single hospitality group can put together such a killer lineup: BRCH & Wyn, The Little Green Grocer, Brü Garden, The Keystone brewery, The Alley, Braai House. Each has its own personality, and at least three are united by South African flavour. After the lamb, there will be more courses to come. We've already enjoyed many, of course. The duck with peri-peri. And cod tongue glazed in aged miso and birch syrup. Fogo Island shrimp that was poached at sea. Nova Scotia scallops under a bed of fresh-picked strawberries. Canadian lamb sirloin (sous vide for ten hours) with coffee roasted carrots. It's been an exceptional evening of culinary anticipation and consummation. We've been immersed in a seductive landscape of aromas, colours, textures, and flavours. And there's even a promise of latenight mango vodka slushies back at Brü Garden, before bed. What a delicious day this has been. And to think

it all began on a bike, on one of our magnificent region's pastoral country roads

Michael Thompson Idle Hour Weaver 30 July - 3 September

Opening reception | Saturday 30 July 2pm Lalani Jennings 60 Ontario Street. Guelph info@lalanijennings.com | @lalanijennings | 519 766-4531

#PHOTOSPREAD

GETTING TO KNOW: MIKE VON DEHN HOMES PREAMBLE & INTERVIEW BY CHRIS TIESSEN; PHOTOS BY CHRIS TIESSEN & PAULO LABERGE Mike von Dehn

T HE RE ’ S A GOOD CH ANCE TH AT I F Y OU ’ R E F R OM T H E G U E LP H AR E A AN D AR E ( IN A L MO ST ANY W AY) ENSCONCE D IN T H E LOC AL C OM M U N IT Y , Y OU ’ VE H E AR D O F , O R CO ME ACROSS, OR PERSONAL LY C OM E T O KN OW M IKE VON DE H N . AS SOM E O N E WHO ’ S B EEN I NVOLVED I N TH E R OY AL CIT Y ’ S M U SIC AN D CY C LIN G SC E N E S F OR YE A R S , T HIS A FFABLE CH ARACTER H AS D E F IN IT E LY M ADE M OR E T H AN A F E W F R IE N DS. A N D A S A L O NG- TI ME REALTOR WH O’S KN OWN F OR H IS VAST ‘ H OU SE SCIE N C E ’ KN OWL E D G E , 66 66 66

L A ID B A CK DEMEANOR, AND SOLID P R OF E SSION ALISM , H E ’ S M ADE 66 E VE N M OR E. RE CE NT L Y TOQUE ASK ED MI K E A B U N CH OF QU E ST ION S WIT H SU B J E C T S R AN G I N G FRO M HIS EXPERTI SE I N REAL EST AT E T O H IS P R E F E R E N C E S IN B IKE T R AILS. H ER E ' S WHA T MIKE H AD TO SAY:

YOU'VE EXPANDED YOUR BUSINESS FROM A SINGLE REALTOR PRACTICE TO A TEAM. WHY THE CHANGE?

my interests in the way homes are built and how they run

After over ten years of working solo, I decided to take

licensed assistant which means that she not only helps me

my business to the next level. Adding team members

behind the scenes but also assists with showings, open

and support has improved my ability to balance my

houses, offers, listing presentations, and more. Micky and

work life with my home life – and my mental health

Cory, as the supporting realtors on our team, bring in their

has improved as a result. Moreover, the formation

own clients as well as help me out when I have multiple

of a team gives us the collective ability to combine

active clients and can't make it to all of my appointments.

our skills and experiences, allowing us to work very

Their combined previous real estate experience, as well as

effectively with a wide range of clients.

their expertise in carpentry and home renovations, make

WHO ARE YOUR TEAM MEMBERS, AND WHAT DO YOU ALL DO UNDER THE MVD HOMES UMBRELLA? Our team consists of five team members – myself, Lindsey, Micky, Cory, and Gabrielle. What I bring to the team is what I call ‘house sciences’ – including

most efficiently. I also bring a large roster of clients with whom I’ve become friends over the years. Lindsey is my

them invaluable additions to the team. Gabrielle is our administrative assistant. She keeps us organized so that we have more time to focus on our clients.

here. It’s a community that’s progressive, values music and

THE REAL ESTATE MARKET HAS BEEN A BIT SILLY FOR YEARS NOW. ANY ADVICE FOR A FIRST-TIME HOME BUYER OR FOR THOSE LOOKING TO SELL?

the arts, and is full of people who are taking steps towards

The last few years have been very difficult for first-time

creating a more sustainable future. I find it easy to share

home buyers. My advice is that if they’re in a position to

my enthusiasm for this city with clients who are considering

buy, they should keep their expectations realistic. Just

moving here from across Ontario and beyond. My personal

getting a foot in the door of the real estate market gets

favorite thing about living in Guelph is that some of

you ahead and buys you time to focus more on your future

Ontario's most amazing mountain biking trails are in and

dream home. The recent hikes in interest rates have given

around this city.

some relief to high prices and bidding wars. I would take

YOU SEEM TO PRACTICE MOSTLY IN GUELPH. WHAT’S SO GREAT ABOUT THIS MARKET? I am a true Guelphite – born and raised in this city. I love it

AH YES – MOUNTAIN BIKING. AND WHAT ARE SOME OF YOU R FAVOURITE LOCAL TRAILS? My favorites are the GORBA trails at Guelph Lake, the

advantage of this reprieve as a buyer, but at the same time might advise sellers to hold off until the interest rates have stabilized and buyers get used to them.

Waterloo. Over the past year or two I’ve also started road

LAST QUESTION – WHERE DOES YOUR TEAM GO FOR A FANTASTIC MEAL?

riding. I really enjoy riding in groups with the Guelph Cycling

Your question is a good reminder to meet as a team more

Club. They are very organized and a fun, low pressure

often. I’m exclusively plant-based and each member of the

group. Riding with them is a great way to meet new people

team is very supportive of my lifestyle. That being said, one

and exercise at the same time.

of our favorite places to eat in downtown Guelph is The

Arkell loops, Twin Ponds in Puslinch, and the Hydrocut in

AND WHAT ARE SOME OF YOUR FAVOURITE SPOTS FOR POST-RIDE FOOD OR DRINKS? With three young children, I don’t get out much for post-

Cornerstone. The new owners have renovated the space beautifully and I have loved the food there for years. It’s a great place to find yummy vegan and vegetarian food

ride pints. When I mountain bike, it’s usually on my own and, more times than not, it’s after nine o’clock when the kids are in bed. On occasion, when I ride with the Guelph Cycling Club, we stop at Fixed Gear Brewing for an afterride pint. I enjoy the brewery atmosphere, and they’re very accommodating to larger groups of bikers decked out in spandex.

ARE THERE ANY NEIGHBOURHOODS IN GUELPH THAT EXCITE YOU MORE THAN OTHERS? Although Guelph is full of beautiful little neighbourhoods, in my books there’s a clear winner: ‘The Ward.’ The eclectic mixture of people and architecture and the rich history of the area make it the most interesting place to live, in my opinion. All you have to do is take a stroll down the maze of narrow streets to understand what I mean. It’s fascinating to see the old houses and schools and the long-since-closed Italian grocery store fronts that now function as family homes. I could walk through this neighbourhood every day and notice something new each time. I also believe that ‘The Ward’ is the most undervalued neighbourhood in the city. It remains an affordable hood – but perhaps not for long as new developments continue to pop up.

MIKE VON DEHN HOMES

vondehnhomes.com

sparklinghopwater.ca

TO ST

RIA

M ET CA LF E

VIC

LE ANI N G ON L O CA L :

ELORA

MC N

COLDWELL BANKER NEUMANN’S SECOND HOME IN ELORA ST AB

WORDS & PHOTOS BY CHRIS TIESSEN ‘When we decided to open an office in Elora,’

for while the building may be new to the

Steve tells me, ‘we did so with a desire, first

brokerage, it’s actually among the oldest built

and foremost, to add to – and in no way to

structures in Elora. A sign on the structure’s

detract from – this phenomenal community.’

exterior, which reads ‘1842: Methodist

He continues: ‘Elora’s a special place, full of

Church,’ seems to prove this point. The

charm and small-town appeal. It’s a place

almost two hundred-year-year-old exposed

where residents take real pride in their

log cabin walls on the inside of the building

community; where it’s almost expected that

demonstrate it more convincingly still.

if you’re putting down roots here, you owe it to your neighbours to make the town better

The place is easy to spot. If you’ve been to

than how you found it.’ He pauses, before

Elora any time over the past two centuries

concluding: ‘And so that’s what we’ve tried to

or so, chances are you’ve traveled right past

do.’

it. Located at the bottom of town, a couple blocks up from the Grand River, it’s perched

It’s a blistering day in June, nary a cloud in

right beside the roundabout where Metcalfe,

the sky, as Stephen Foti, a broker at Coldwell

McNab, Victoria, and Hwy 21 converge. It's the

Banker Neumann Real Estate Brokerage

modest one-storey building with grey siding

– among Guelph’s most successful real

and (at least from the outside) not much

estate businesses – tours me through the

else worth writing home about. Indeed, the

brokerage’s (thankfully air-conditioned) new

only hint – from the outside, at least – that

digs in Elora. I say ‘new digs’ with a caveat,

anything’s happening here is the tasteful

Marko Barakoski (photo submitted by Marko); one of Marko's pieces displayed in the small meeting room

Chris Blott of Artefacts in St Jacobs

Coldwell Banker Neumann sign neatly affixed to

possible.’ People like Guelph-based Ted Mooney

the corner of the place.

(of Ted Mooney General Contracting Ltd), who was tasked with leading the project – including

Step inside, though, and it’s a whole other story

the mandate of preserving the building’s historic

as you’re immediately greeted with marvellous

character while imparting a modern feel to the

reclaimed flooring, refurbished antique doors

place. Ted and his team accomplished this by

and hardware, fourteen-foot long live-edge ash

opening up the space, painting almost everything

boardroom table, gorgeous local artwork, and

but the exposed or reclaimed wood a bright

the aforementioned exposed log cabin accents.

white, and incorporating floor-to-ceiling glass

The results really are fantastic. Dramatic. Suffice

walls and doors that separate board rooms from

it to say that the place has found a new lease on

common areas. The result: the place feels like it

life as Coldwell Banker Neumann’s Elora office.

could double as an art museum or gallery.

To be sure, it’s hard for me not to notice the

To be sure, this de facto exhibition space serves

pride on Steve’s face as he guides me through

as a perfect home for the fantastic artwork of

the wonderfully-restored space. Sure, he's

Marko Barakoski, a local artist and woodworker

taking pleasure in the end product. But he's

whose awe-evoking end-grain relief prints are on

also deeply satisfied with how it was achieved

display throughout the office. (To note: Marko

– by deliberate collaboration with local and

has recently moved to the West Coast, but he

neighbouring craftspeople and tradesfolk. ‘When

was local when Steve and Jeff were busy getting

Jeff [Neumann – Coldwell Broker of Record]

this office completed.) It’s worth a visit to the

and I decided to take on this project,’ Steve

Coldwell Elora office just to take a look at Marko’s

tells me, ‘we wanted to make sure that the re-

prints. (And while you’re here, take a quick three-

build involved as many local and nearby folk as

minute trip downtown, where Karger has more of Marko’s prints on display – and for sale.)

Paul Lemiski of Canadian Woodworks

Details of the Elora office

Ted Mooney of Ted Mooney General Contracting Ltd

It was Marko who was responsible, also, for

And that's what this renovation project has

finishing the absolutely massive live-edge ash

been all about: finding inspiration from local

boardroom table in the brokerage – having

sources. As Steve and I stand in the new Elora

sourced the wood from Paul Lemiski of

brokerage’s foyer, he remarks: ‘It’s been such

Canadian Woodworks. Paul – who specializes

a great pleasure – an honour, even – for us to

in everything from crafting truly glorious

become the new stewards of such an historic

custom furniture (visit his site and just look at

building, and for us to be able to contribute

those rocking chairs) to leading epoxy coffee

something noteworthy to this fabulous

table workshops – managed to source the

town.’ To be sure, when most of us think of

fourteen-foot piece of ash from Markham as

real estate brokerages we tend to think of

an urban salvage (ie a tree that had already

realtors and brokers finding new homes for

been cut down).

their clients. It’s much less often that we think of brokerages establishing new homes for

No historic architectural restoration in this

themselves. It’s great to know how much care

area would be complete without at least

Coldwell Banker Neumann has put into the

some items incorporated into the build from

restoration of their new Elora home. It speaks

Artefacts in St Jacobs. For Coldwell’s Elora

volumes about how much care they are

office, Artefacts’ Chris Blott supplied Steve and

poised and committed to put into actualizing

Jeff with antique doors and hardware – as well

their clients’ dreams of home, too

as inspiration. Indeed, while the project was being completed, it wasn’t unusual for either of the Coldwell brokers to visit Artefacts to get some new ideas by looking around or picking Chris’ brain.

COLDWELL BANKER NEUMANN REAL ESTATE ELORA OFFICE – 70 VICTORIA ST, ELORA GUELPH OFFICE – 824 GORDON STREET, GUELPH

cbn.on.ca

#SavourStratford

SAVOUR SUMMER IN STRATFORD visitstratford.ca

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#PH OT OES S AY

GOIN G EAS T :

FIVE GLORIOUS DAYS BY THE SEA PREAMBLE & PHOTOS BY CHRIS TIESSEN

‘It’s best we stay away from the water’s edge,’ Cai

Distillers. With The Stillwell Freehouse located directly

suggests as we make our way over a seemingly

across the street, Good Robot Brewing Co just a few

endless field of massive boulders towards the

blocks further along, and Halifax’s historic Citadel

Atlantic. ‘Rogue waves,’ she explains. No need

National Historic Site in plain sight from our rooftop

to elaborate. Behind us, small groups of tourists

patio (perfect for morning americanos and evening

gather around the picturesque white- and

nightcaps), it’s the perfect jumping-off point for our

red-painted lighthouse – snapping photos and

full-day explorations.

chatting buoyantly. Above us, endless blue skies reach all the way down to the horizon. And before

Our itinerary: to visit everything from (the

us, in an unceasing rhythm of undulating waves,

aforementioned) Peggy’s Cove and Lunenberg to

the Atlantic stretches into the distance where it

Lawrencetown Beach and Halifax Harbour; from

kisses the bottom of the sky. ‘Ya,’ I agree with a

Garrison Brewing and Bar Sofia to 2 Crows Brewing

nod, adding: ‘After all, we wanna live to grab pints

Co and Salvatore’s Pizza (pro tip: get the Clam Pie);

at Stillwell.’

and, of course, the original Stillwell location. The older cousin of Kitchener’s Arabella Park Beer Bar (which,

It's Day Three of our weeklong east coast

like Stillwell, is named after an historic subway stop),

adventure and Cai and I are soaking up the small

Stillwell is an OG in the Canadian beer bar scene

outpost of Peggy’s Cove – with its picturesque

whose photogenic chalk board beer wall is worth the

fishing buildings and iconic lighthouse – before

visit alone.

heading further down the coastline to the UNESCO world heritage site of Old Town

‘You got all the shots you need?’, Cai asks as she

Lunenberg, where we'll stop to enjoy fish ‘n chips

begins the short jaunt from the boulder field to

‘n chowder at the place’s legendary Knot Pub.

our rented Toyota. I snap off a couple shots of the

(Trust me – it’s worth the drive.)

lighthouse, nod, and follow her to the truck. After all, there’s more to see, do, and shoot.

Our home base for this trip: the North End of Halifax, where we’re staying at ‘The Tower’ – a circular two-storey modern Airbnb located directly above the neighbourhood’s Compass

Take a peek.

HA LIF AX

GARRIS ON BREWING COMPANY HALIFAX SEAPORT

THE STILLWELL FREEHOUSE NORTH END HALIFAX ‘BE SURE TO CHECK OUT THE BACK ROOM’

LUNENBERG, NS

THE STILLWELL FREEHOUSE NORTH END HALIFAX

COMPASS DISTILLERS NORTH END HALIFAX ‘TRY THE SLOW CUTTER (3OZ) – WITH COMPASS NOON GUN GIN, AMARO NONINO, PUNT E MES, AND COMPASS AROMATIC ORANGE BITTERS’

2 CROWS BREWING CO DOWNTOWN HALIFAX DINNER AT STILLWELL (SISTER RESTAURANT TO ARABELLA PARK IN WATERLOO), DOWNTOWN HALIFAX 'FEATURING OKONOMIYAKI FRIES & DIRTY BURGERS'

LAWRENCETOWN BEACH

LAWRENCETOWN SURF CO LAWRENCETOWN, NS ROSE & ROOSTER BAKERY GRAND DESERT, NS

'THE TOWER' AIRBNB ABOVE COMPASS DISTILLERS NORTH END HALIFAX

THE KNOT LUNENBERG NS

STILLWELL DOWNTOWN HALIFAX ‘THE FAMOUS CHALK BOARD BEER WALL’

BAR SOFIA HALIFAX WATERFRONT ‘ORDER THE NOVA SCOTIA HALIBUT SOFT TACOS (ANCHO ROJO CHILE, PINEAPPLE, CHARRED LEEK, PICKLED ONIONS)'

# P H O TO SPREA D

Summer swag!

Shimano 12spd Cassette

Paramount Riding Jersey Giant Road Pedal

Finish Line Wet & Dry Lube 88

Giant Tools Shed 13 multi-tool Kryptonite Keep er Lock

Vittoria Mezcal Tire

Park Tool Chain Cleaner

Camelbak Skyline

Crank Bros Stamp 1 Pedal Giro Tremor Helmet

Giro Riela Cycling Shoe

Patagonia Landfarer Shorts Ergon GE1 Grips

Oakley Sutro

Find these products and more at Paramount Sports: 30 Arrow Road, Guelph ON Shimano 12spd Deore Derailleur paramountsports.ca

U N C O V E R I NG G UELPH F ARMERS' MARKET 92

G U E L PH F A RM E RS ’ M A RK ET: O PE N SA T U R DAY S Y E AR- R O UN D FRO M 7A M T IL N O O N Located in a turn-of-the-century historic horse barn in downtown Guelph, the Guelph Farmers’ Market is a gathering place for food, artisanal products, and community. With over fifty year-round indoor vendors and over forty outdoor seasonal and part-time vendors, the Market offers a true farm-to-fork experience. The broad selection of farmers who contribute to the Market include those who specialize in organic, sustainably grown, and regenerative agricultural practices. The array of local and farm-fresh products at the Market makes eating with the seasons easy and invigorating.

T AK E H O M E T HU RS DA YS : HE L D E A C H TH U R S DAY F R O M 4- 7P M Take Home Thursdays pop-up market is an opportunity for local entrepreneurs, small-scale farmers, and new products. Take Home Thursdays features the CSA share from Cedar Down Farm (cedardownfarm.ca); a handful of pop-up booths; and an online offering of delicious market products available for pre-order and pick-up (nourishby10C.ca/shop).

10 C SH ARE D S P A CE A CT IV ATES THE MA RK ET Recently 10C Shared Space, a community hub and placemaker in Guelph, became the activator and operator of the Guelph Farmers’ Market. 10C is leading major changes including adding a commercial kitchen, multiple day activities, special events, and even more opportunities for local entrepreneurs and businesses.

T H E G UE LP H F A RM E RS ’ MA RKET I S YOU R O NE- STO P SHOPPING E X PE R I E N CE . HE RE ’ S W HAT YOU ’ LL FI N D: PR O D UC E FROM LOCAL FARMS Throughout the summer months, eat local and in season with beautiful produce from family-owned farms. Vendors include: Backfield Farms, Duurzame Growers, Farm Fresh Guelph, Baroque Botanicals, Fourfold Farm, Brantview Apples, Maryhill Organic, Strictly Organic Gardens, and more.

P R EP A R E D F O O D S At the Market you can find ready-to-eat and re-heatable prepared food items – including dumplings, breakfast sandwiches, scotch eggs, burritos, spring rolls, donuts, and a wide variety of baked goods. Vendors include: Feng’s Dumplings, Rodolfo’s Rebel Foods, Laza Food & Beverages, and more.

Q U A L I T Y ME ATS Source top quality, locally-raised, pasture-grazed meats from the farmers who raised them. Vendors include: Top Market Meats, Thatchers Farms, Majestic Water Buffalo, and more.

UNIQ UE PURVEY ORS The Market offers local goods like cheeses, jams, sauces, bulk nuts, and fairlytraded products. Vendors include: The Nutcase, Fair Trader, The Mushroom Ladies, Eva’s Deli, Sweet Cheeses, and more.

R EG I O N A L AR TISANS Regional artisans offer a carefully-curated selection of handmade, unique gifts and collectable items. Many use upcycled products and natural materials. Vendors include: Beelightful Candles, Blackstar Vintage, Carol’s Art, Mary Karavos Art, LJ Turtle Aromatherapy, and more.

A L C O H O L IC BE VE R AGE S Find a selection of alcoholic beverages at the Market – including craft beer, cider, and spirits. Vendors include: Howell Road Cider, Fixed Gear Brewing, Royal City Brewing, Wellington Brewery, Sonnen Hill, and more.

Visit guelphfarmersmarket.ca and 10carden.ca/market

EVO Kitchen & Bar

EA T O U TS I D E:

EXPLORING DOWNTOWN CAMBRIDGE’S PATIO SCENE WORDS & PHOTOS BY CHRIS TIESSEN

It’s no secret that summers are for patios.

is transformed into a pedestrian-only

Even a cursory glance at almost any downtown

thoroughfare dotted with covered patio

core across our region is proof of this, as

structures, animated by artificial green spaces

‘patio districts’ – initially created as temporary

set up with Muskoka chairs, and brought to life

remedies for the financial beatdowns that

through live music performances (including

restaurants endured during rolling COVID

the Galt Jazz Music concert series held on the

restrictions – have (thankfully) found

first Sunday of each month from 2-5pm). The

permanent seasonal homes in a handful of

whole lower Main Street vibe is soul-stirring

area communities. While Kitchener, Guelph,

and will have you thinking of summer trips to

Elora, and other regional culinary destinations

Rome and Paris, Munich and Kraków, enjoying

have created unique patio districts of their

yourself on patios and pedestrian streets

own (each of which is worth visiting), for this

reminiscent of this one. (All that’s missing is

piece we’ll be shining a light on the Downtown

the ubiquitous European smell of cigarette

Cambridge patio scene. Where to go. What to

smoke and diesel fumes.)

eat. How to enjoy the stay. At the bottom of the street, where Main The core of the Downtown Cambridge

meets Water Street, the inviting seating of

‘patio district’ is Main Street where, from

Local 13 (13 Main St) covers the sidewalk

late-May through mid-October, lower Main

and sprawls out onto the street. This pub-

Vignettes from Downtown Cambridge’s patio scene

focused establishment – a go-to patio destination

hometown coffee roaster, Monigram (16 Ainslie

for locals and visitors alike – is actually two

St S). If you opt for Coffee Culture, post up on

enterprises stacked on top of each other (Local

the charming patio around the side of the place

Taproom and 13 Food & Beverage). And its menu

– replete with lovely flower boxes and large

is varied and delicious. From Detroit-style pizzas

umbrella-protected tables – and enjoy one of

to kimchi rice bowls; quinoa & mushroom veggie

the place’s signature ‘Ccinos: cold drinks made

burgers to ‘dirty bird’ fried chicken – Local 13’s

with espresso, dairy-base mix, all-natural syrups

got it all. We recommend you visit with an empty

and sauces, topped with whipped cream. If you

stomach. Just wanting a drink? The place also has

decide on Monigram, you'll find that any of their

an extensive rotating craft beer list, a wine list,

espresso-based drinks, ready to be enjoyed on

and plenty of cocktail options.

their gaggle of simple yet utilitarian tables and chairs positioned out front, are winners. Consider

Not in the mood for pub fare and cold beer? Then

either place a ‘pick-me-up’ stop between your

move along lower Main towards Ainslie Street

lower Main patio meanderings and what many

and, about halfway up the street on your left-

consider Downtown Cambridge’s patio mecca:

hand side, you’ll run into The Healthy Rabbit

EVO Bar & Kitchen (31 Water St S).

Café (40 Main St), with its cozy patio tucked into

the rear of the place. This establishment is best

Stretching the length of a re-purposed old

enjoyed when you’re looking to get away from

factory building, EVO’s side patio is serene, cozy,

the hustle and bustle of Main Street festivities.

romantic, and roofed with a creeping vine that

Featuring everything from fresh salads and power

will keep you cool and protected from the sun.

bowls to superfood smoothies and unique iced

And get this: there’s a rear patio too. Expansive,

teas, The Healthy Rabbit will definitely have you

and protected from the sun by umbrellas, larger

feeling energized and ready to conquer the town.

canvas awnings, and even a length of a

A favourite pairing of ours: the ‘Roasted Sweet

re-purposed shipping container, this is where

Potato Burrito’ (roasted sweet potato, turmeric

you’ll want to settle in with larger groups of family

rice, black beans, pico de gallo, fire-roasted corn,

or friends. What’s good here? EVO’s cocktails are

mozzarella, spicy aioli) with a ‘Chocolate Monkey’

always on point, as are its apps – including such

smoothie (organic cocoa powder, banana,

delectable treats as ‘Crispy Pork Belly’ and ‘Fresh

homemade coconut mylk, organic cane syrup).

Rainbow Spring Rolls', or other great options that might appear on EVO's dynamic bill of fare.

At the corner of Main and Ainslie, The Local Eatery (69 Main St) is another destination for

When you’ve finished up at EVO, swing a right

lighter fare that won’t get you overheating in

out the front door and walk a few blocks down

the summer sun: items like breakfast bagels,

Water Street towards the not-to-be-missed

vitality bowls, grilled sandwiches, quesadillas, and

intimate outdoor space at The Black Badger (55

smoothies – including the ‘Horchata’ (banana,

Water St N) – the core’s British pub. Positioned

almond milk, and raw plant protein). While The

beneath the place’s Tudor-style wood beam and

Local Eatery patio is relatively small (a smattering

stucco exterior, and set underneath its pergola-

of tables outside the front door), it’s shaded by

like structure, the Badger’s cosy patio – which is

trees and exudes a lively, welcoming vibe.

quaint, homey, and perfect for pints of Kilkenny and servings of blackened steak bites, fish ‘n

In the mood for coffee, perhaps? A frothy latte?

chips, steak & mushroom pot pie, and beef

Or iced americano? Then you’ve got a decision to

vindaloo – is a distinctive treat.

make. From the intersection at Main and Ainslie, you can either saunter up Main until you hit

Since you’re this far down Water already,

Coffee Culture (138 Main St) or meander down

there’s no reason why you shouldn’t hit up the

Ainslie (past The Local Eatery) to Cambridge’s

Cambridge Mill (100 Water St N) – Downtown Cambridge’s fine dining establishment. While the

Submitted by Downtown Cambridge

wonderfully-restored mill may be known primarily as a major wedding destination, its restaurant – featuring multiple dining rooms overlooking the Grand River (including an open-air main dining space that could easily be counted as a sort of patio, and that's divine in warmer months) – offers elevated regionallysourced menu items, a great wine list, and a gracious atmosphere.

EAT. SHOP. EXPLORE.

If Cambridge Mill’s airy dining room isn't quite 'al

WWW.DOWNTOWNCAMBRIDGE.CA

fresco' enough for you, there's always the everpopular L.A. Frank’s (104 Water St S) – a take-out-only joint across from the Mill at the edge of Mill Race Park. With plenty of outdoor seating and a menu that specializes in summertime ‘park grub’ (including burgers, dogs, fries, melts, milk shakes, ice cream floats and more), it’s a family fave. Are you rather in the mood for a craft beer fix? If a wide selection of bottles and cans is what you’re after, then it’s the Old Galt Bottle Shop (135 St George N) for you. Located directly across the river from the Mill, OG has a fantastic covered front porch-like patio appointed with large picnic-style tables that offer a perfect venue for friendly gatherings. If it’s crushable

lagers and cold seltzers you’re after, a visit to Foundry Brewing (74 Grand Ave S) might be right up your avenue. And although the brewery doesn’t have its patio right now (due to construction at the Gaslight Condos development), we still recommend you stop by to grab some cans for your next backyard gathering with friends. And if you’re craving a true ‘craft brewery’ atmosphere, you won’t beat Farm League Brewing (295 Ainslie St S). Located inside the old Cambridge Knife Company building, this brewery oozes character and personality. Year-round, we love the taproom inside Farm League, with its patina’d yellow brick walls, massive factory windows, and a wooden accent wall (where painted signage lets people know that Farm League brew is ‘Best Paired With Good Times’). But now, during these warmer months, we never miss the opportunity to enjoy a flight on the place’s wood-chip covered rustic patio area (the farmhouse ale, by the way, is a winner). So there you have it: the Downtown Cambridge patio

scene in a nutshell. It’s all here. It’s all walkable. And it’s all so good. Sunscreen not included

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THERE’S A CORNER OF DOWNTOWN GUELPH – WHERE WOOLWICH, SUFFOLK, AND YARMOUTH STREETS CONVERGE – THAT, IN RECENT MONTHS, HAS BECOME A HOTBED FOR SHOPPING, EATING, DRINKING, AND COMMUNITY-MAKING. AFFECTIONATELY (AND PERHAPS SOON-TO-BE OFFICIALLY) KNOWN AS ‘WOOLWICH VILLAGE’, THIS SLICE OF THE CORE IS ATTRACTING ATTENTION AS A SANCTUARY OF GOOD VIBES NOT JUST FROM ROYAL CITY RESIDENTS BUT ALSO FROM FOLKS ACROSS THE REGION AND BEYOND. ANCHORED BY THE WOOLY PUB (A FAVOURITE WATERING HOLE THAT EMPHASIZES CRAFT BEER, LOCAL INGREDIENTS, SUSTAINABILITY, AND SPLENDID PATIO EXPERIENCES) AND DOTTED WITH SUCH DESTINATIONS AS BLOOMS & FLORA, THE SAGE SOAP COMPANY, SUNDAY GENERAL STORE, MODERN ADDICTION TATTOOS, REVERIE STUDIO, OUTPOST VINTAGE AND MORE, WOOLWICH VILLAGE BECKONS, 102

PROMISING TO BECOME AN ESSENTIAL STOP ON ANY DOWNTOWN DAY TRIP. AND THESE DOG DAYS ARE THE PERFECT TIME TO CHECK OUT THE VILLAGE. START OR FINISH YOUR VISIT AT THE WOOLY (OR BAKER STREET STATION – A TERRIFIC GASTROPUB AND CRAFT BEER EMPORIUM LOCATED JUST A FEW YARDS FURTHER AFIELD). GRAB AN AMERICANO AT SUNDAY GENERAL ALONG THE WAY. OH – AND MAYBE BRING A FRIEND OR THREE. BECAUSE YOU MIGHT VERY WELL NEED SOME EXTRA SETS OF HANDS TO HELP CARRY HOME YOUR DIVERSE AND DELECTABLE GLEANINGS. AND ONE MORE THING: WOOLWICH VILLAGE IS HOME TO PERIODIC OUTDOOR MARKETS – HELD ON THE QUASI-PIAZZA THAT WRAPS AROUND THE YARMOUTH AND SUFFOLK STREET SHOPS. THE MKT MKT FACEBOOK PAGE CAN KEEP YOU CLUED IN. IN THE MEANTIME, PERUSE THESE NEXT FEW PAGES FEATURING A FEW OF THE WOOLWICH VILLAGE BUSINESS OWNERS YOU MIGHT JUST GET TO KNOW. THEY’LL BE READY WHEN YOU ARE.

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EXPLORING CALEDON’S FARM BREWERIES WORDS BY DANI KUEPFER; PHOTOS BY CHRIS TIESSEN

IT’S MIDSUMMER, AND THE SUN IS SHINING, THE WINDOWS ARE DOWN, AND MY FARM SHARE IS PAST THE LETTUCE-ONLY STAGE. COULD IT GET ANY BETTER THAN THIS? SPOILER: IT DOES. I’M HEADED OUT TO CALEDON ON ASSIGNMENT TO CHECK OUT THREE FARM BREWERIES – ALL OF WHICH PRODUCE STAPLES FOR MY GO-TO DOWNTOWN GUELPH HAUNTS – AND I’M EXCITED TO GET MY FEET ON THE GROUND AND MY HEAD OUT OF THE CITY. SO JOIN ME – AFTER ALL, THESE RURAL GEMS DESERVE GOOD COMPANY.

B A DLA N D S BREWI N G COMPANY 1392 6 CHI NG U A CO U S Y R D , CA L E DO N @BAD L A ND S B R E W I NG

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There’s something enthralling about choosing a thing

beer garden stretches along the country road and

to do and then getting really, really good at it. Trial and

overlooks the neighbouring terrain. There are picnic

error and small wins, honing your craft while getting

tables in the grass, a covered patio where the brewery

closer and closer to the thing you’re chasing. That’s

hosts live music, and even a greenhouse where you

what Badlands owners Grace, Troy, and Mike have

can enjoy a pint on colder, wetter days. The anchor of

been doing since 2017, when they started brewing on

the space, though, is the massive solid wood bar. With

what was essentially a glorified home brew system in

a dozen outdoor taps and seating all around, it’s giving

a retrofitted cattle barn. (Seriously, their original setup

big Nashville energy.

is maybe twice the size of the one that used to live in my kitchen.)

And in the spirit of doing things really, really well, the

Things have certainly changed around Badlands since

great thing to sink your teeth into: smash burgers.

my last visit – the brewhouse has seen a massive

Ontario-raised beef, hand-cut fries, fresh-baked buns,

glow up, the front lawn has been transformed into a

and the classic toppings (lettuce, tomato, onion)

sprawling all-weather beer garden, and a new barn is

grown right on the farm. (And if you’re into portobello

being built, hinting at a burgeoning barrel program.

burgers, they’ve got one of those waiting for you too.)

Despite Badlands' humble beginnings, one thing has always been true: the beer is killer. Indeed, Badlands has been knocking juice bombs out of the park since day one; now, they’re just making more of them. It’s such a treat to see their name on a tap list and know exactly what you’re getting into: a big silky IPA with a rush of bright, fruit-forward hops. Each brew goes down a unique path, but all are mouth-watering and audacious. Woody pine notes? Fluffy mango? Bright,

Badlands folks have been busy perfecting another

If you’re looking for a new place to kick back after a long week, here’s your spot. Come hang out on a Friday afternoon and talk shop (ie beer) with the brewers, have a cold pint, and live vicariously through their ‘chase your dreams and quit your day job’ story. Or, load up the kids and the dog, and drop by for a Saturday afternoon of burgers, local music, and stellar beers. Life doesn’t get much sweeter than this.

peppery lime? Ya, I’m buying what they’re selling. And, I’m buying where they’re selling. Installed onto the front lawn of the place (operated as a cattle farm by Grace’s family since the forties and dating back another century before then), the massive

Best paired with: • leaving work early • making new friends at the bar • your go-to album for the scenic drive

G O ODLO T FA RMS T EA D BREWING 1882 5 S HA W S CR E E K R D , CA L E DO N @GOO D L O T. B E E R When I pull up to GoodLot’s expansive farm property,

nearby farms. And the farm features the trendiest

the first thought that comes to mind is that there’s a

of weekend accoutrements: cornhole boards and a

lot of cool stuff going on around here. After locating

disc golf course. All the good stuff you could ask for

a parking spot (pro tip: GoodLot gives reduced rates

on a summer afternoon is here, along with towering

for beer if you arrive by foot or bike), I wander down

rows of gorgeous draping hop vines woven against a

a gravel lane past an old barn, a retrofitted shipping

backdrop of rolling hills.

container, and a wall of solar panels until I come across brewery co-owner Phil Winters neck deep in one of his many projects: turning an old grain bin into the brewery’s new team office. I am learning in no time that working with what you’ve got – and turning it into something awesome – is at the heart of Goodlot.

112

This sweet hop farm-turned-brewery-turned-weekend destination is owned by Gail and Phil, who left the city thirteen years ago to chase the homesteading dream. And they’ve been finding new ways to share it ever

Wandering through the fields, pints in hand, watching the sheep graze at the bottom of the hop vines (an adorable and sans-chemical method of weeding), Phil and I chat about what they’re up to at the farm. It’s fully organic, and the team is brewing with almost entirely locally-sourced ingredients – including fruits, veggies, and herbs grown and foraged from their own fields. The brewhouse is actually a century barn retrofitted as a passive house that uses super-insulation and heat

since.

recovery (and probably other technical stuff) to create

Before Phil and I head out to explore the farm, we duck

farming methods, sustainable energy sources, and

inside a retrofitted grain bin that serves as GoodLot's

conscious water use, GoodLot’s entire operation is

taproom to grab a couple pints of their crushable

on track to be carbon negative in the next couple of

‘Sesh’ IPA. To me, the place feels like summer camp

years. Yes, this means that the brewery and hop farm

for big kids. Bright yellow sails stretched overhead,

will make more green energy than they consume.

with beams of sunlight dripping into the shade, define a beer garden of massive handmade tables (perfect for new friends and meet-cutes). A sweet little stage plays host to a rotating lineup of local music. A circle of yellow muskoka chairs invites folks to gather around an impressive fire pit. An on-site food truck serves

near-zero emissions. Between their regenerative

If you get as fired up as I do about people doing what they love, and doing good stuff for the world at the same time, you’re going to want to make a visit. For farm-fresh pints, live music, great food – and maybe a game of disc golf or two.

up a rotating menu with produce and meats from

Best paired with: • a carload of your best pals • sunscreen – you’re going to want to explore the farm • an empty stomach

S ON N EN H I LL BREWI NG 20727 HE A R T L A K E R D, CA L E DO N @SONNE NHI L L

A few minutes down a sleepy sideroad, a quiet black

kind of place that transports you somewhere else – to

sign will greet you – and if it feels like you’re going the

rosy childhood memories of picking wildflowers, or an

wrong way, then you’re very likely going the right way.

inviting pastoral world before email and social media.

The windows-down, caffeine-fuelled buzz (quick plug

Grab a pint and watch the clouds roll by. Bring your

for Planet Bean’s ‘Espresso Tonic’) I had built up on the

favourite people, check your gripes at the gate, and

drive in slips off me, and I gladly immerse myself into

remind yourself what you love about life. Or, grab a

the stillness that is Sonnen Hill.

charcuterie board (all good stuff from farms nearby)

If you spend your summer afternoons like I do mine

114

or food truck pop-up, and live your best picnic life.

(that is to say: daydreaming), you’ll feel right at home

My personal suggestion: fill your glass and go for a

on the farm. The sprawling light blue barn minds

wander. There's a path that leads you through the

its business while also being the focal point of the

back of the farm, past the wild apple trees used in the

property. I slip in the side door and am greeted by

aptly named ‘Apple Beer’, and lands you at the top of a

the simple beauty of the brewhouse. Tidy stacks of

hill with views for miles around. It’s a special thing – to

glass bottles. Gleaming rows of stainless tanks. I spy

be out here in the rolling hills, sipping on something

a gorgeous foeder across the room (american oak, for

that’s been made with patience and curiosity. This is

those keeping track). Eventually I get caught ogling the

the perfect place to appreciate the beauty of what the

space by brewer/owner Calum, who steps away from

land has to offer: ingredients grown locally, aged in

bottling to give me a quick tour.

oak, rested on fruits and botanicals, or left to interact

We walk the land while Calum tells me how Sonnen Hill came to be. Although he grew up in the region, Calum drew inspiration for what he and his team

with the natural microbes in the air – all of it producing some of the best beers coming out of Ontario. And the quiet. Oh, the quiet.

are up to today from a family brewery in Germany,

A quick snoop through Sonnen’s instagram and you’ll

active for over one hundred years. It was named,

see they’re regularly collaborating with bangers like

appropriately enough, Sonnen Brauerei. After some

Bellwoods and Cloudwater. Despite the low profile

time training with brewers in the UK, Calum landed

they’re keeping out on the farm, their goods regularly

back in Caledon and began planting hundreds of fruit

appear in juicy Toronto spots like Happy Coffee + Wine

trees on the newly-acquired family farm – intent on

and Pompette, plus your favourite local digs like The

creating a brewing operation that would produce

Wooly and Arabella Park. But first, I think you owe

unique and accessible mixed fermentation beers and

yourself a trip to the farm

crisp, euro-style lagers.

Sonnen’s beer garden is simple: a dozen picnic tables and a cozy firepit spread out across a grassy plot and wrapped up in an old stacked wooden fence. It’s the

Best paired with: • your favourite person • a willingness to try something new • a desire for peace and quiet

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120 AH

LE N JO B A K E S:

REN T S S

A LOVE LETTER TO ‘MIDTOWN’

TO ING

T NS

KITCHENER

WORDS BY DANI KUEPFER; PHOTOS BY CHRIS TIESSEN I love when people share personal stories

You all know where this story is going. But first,

about what lights them up. I could linger in

let me back up several years.

these inspiring conversations for hours. Case in point: it’s a sunny Tuesday afternoon in June,

Newly graduated with a degree in mathematics

and Lenore Johnson and I have been chatting

and poised for a cushy office career, Lenore

on the charming, wood-framed front porch of

woke up one day with the feeling that

her Kitchener bakery for what feels like only

something else was calling her. Baking beautiful

minutes. But when her staff begin to trickle out

cakes and sweet things for the people she

and bid us farewell, I realize we might have got

loved had long been in her repertoire, so it

a little swept up in the story of ‘LenJo’ – and of

wasn't a stretch for her to embark on the

her wonderful culinary destination of the same

study of culinary arts. And so she started at

name. To be fair, it’s a good one. Allow me to

George Brown College and, before long, found

set the stage.

herself studying pâtisserie in France, and then in London, where she trained as a pastry chef

After months of to-the-studs renovations,

at various Michelin Star restaurants and five-

Lenore opened what was to be her dream

star hotels. (Fun fact: Lenore’s talents in the

bakery, LenJo Bakes, on Valentine’s Day of

kitchen ‘paid’ her way through some of these

2020. Less than a month before March of 2020.

travels as she traded fresh-baked cinnamon

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122

buns for a roof over her head on more than

Joseph (of Function Creative). The cost for

one occasion.) A few years later, she would

Danielle’s talents: a two-tier coconut cake

open her own pop-up cakery on a small island

with coconut crémeux and lilac butter cream

in New Zealand, and then, eventually, pack up

flowers. So perfectly appropriate.

her pans and return to Kitchener to plant roots with a bricks and mortar shop: LenJo Bakes.

The bakery wasn’t always this way, though. First, there was March 2020. I’ll spare you the

Located at the corner of Ahrens and

details of how this first year of COVID went

Wellington Streets in what’s become known

for Lenore (and promise not to use the word

as Kitchener’s ‘Midtown’ neighbourhood,

‘pivot’) – but I assure you that she worked

the bakery space is truly a wonderful

day and night to keep her dream alive while

expression of Lenore’s dream manifested

weddings, birthday parties, and graduations

into reality. It’s a wonderfully-minimalist

(and the iconic sweets we celebrate them with)

spot where the windows are massive, plants

came to a crashing halt.

hang from every conceivable corner of the space, children’s artwork (gifts from Lenore’s

And so, during COVID, cake pans became

youngest customers) is proudly mounted

cookie sheets, and Lenore’s picture-perfect

centre stage, and the large white wall behind

bakery closed its doors and opened a takeout

the main counter is punctuated by whimsical

window instead. Her vision of thoughtfully-

illustrations of muffins, cakes, mixers, aprons,

crafted, delicious cakes to anchor people’s

spatulas, rolling pins and other baker-centric

milestones and memories was put on hold

icons. In the centre of this wall: the LenJo logo

while she shifted to more functional baked

– simple, clean, perfect. The artist behind all

goods. And then something magical happened

of the branding: Lenore’s good friend Danielle

– the neighbourhood showed up. The folks

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of Kitchener's ‘Midtown’ welcomed LenJo

with seasonal fruits and vegetables, she works

with open arms: stopping by for their daily

closely with farms in the area, and often

coffees, picking up dozens of cookies, and

brings her entire staff out on ‘field trips’ to pick

even dropping off homemade soup on cold

the freshest stuff. Yes – her staff. In the just

days. Just a few of the items that these folks

over two years since LenJo opened its doors

clamored for: bourbon peach pop tarts; turtle

on the border of Kitchener's historic centre,

brownies; ginger molasses cookies; cinnamon

they’ve grown to a team of eight. If that’s not a

rolls. And savoury items too – including

testament to the power of community, I don’t

rotating focaccia pizzas every Thursday, and

know what is.

brekkie pies every Saturday. Even listing these divine creations has my mouth watering.

As gatherings and celebrations return with a vengeance, Lenore is back on track creating

That neighbourly love is reciprocated at

wedding cakes and other one-off confections.

LenJo, where Lenore brews Smile Tiger coffee

(In fact, she’s already got orders each weekend

from down the street, and stocks Four All’s

from now through December.) Stunning semi-

natural, locally-sourced ice creams. Baking

naked cakes, sophisticated three-tiered outfits, cake tasting boxes, afternoon tea boxes –

whatever you can dream up, Lenore and her team will help you get there (unless you’re looking for a Baby Shark cake, in which case they can point you in the right direction!). And her 'neighbourhood' has grown since she was invited, earlier this year, to join the panel of judges on the Food Network Canada's 'Wall of Bakers'. Here’s the icing on the cake for us locals: you can also get LenJo's goods in one of our favourite summertime destinations: St. Jacobs. ‘The Shed’, an outpost of the bakery, is tucked into the corner of King and Spring, in the heart of the village. Hit them up post-Farmer’s Market for baked goods, coffee, and ice cream. Before I leave, Lenore packs me a bag of treats – fantastic, because I’ve got a couple stops to make on my way home. She wraps up two perfectlysized strawberry hand pies, one for each of my grandmothers. (An aside: this is your sign to show up at your loved ones’ door with handmade

125

pastries.) A couple strawberry-rhubarb ‘pop tarts’ (pink sprinkles and all) that I may or may not share. And my unexpected favourite, the raspberry ‘LenJo Louis’ – the cake-y sandwiches dipped in a chocolate shell, but this version with a fresh raspberry filling and a whole lot of love. Not everything is rainbows and cupcakes. Sometimes life demands that you pour everything you’ve got into your dream or risk losing it all. As I leave the bakery, Howard Thurman’s words come to

@DTKITCHENER DOWNTOWNKITCHENER.CA

my mind: 'Don't ask yourself what the world needs. Ask yourself what makes you come alive, and go do that, because what the world needs is people who have come alive.'

P H O T O G R A P H E D AT: THE GRAND SURF LOUNGE

LENJO BAKES 132 AHRENS ST W IN KITCHENER,

lenjobakes.com

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3121 King Street East, Kitchener | HeffnerToyota.ca | 519 748-9666 *Price includes Freight and PDI, Air, Tire, Filter tax, and OMVIC Fee

128 GOOS E ' OF P LAC E & T I ME ' B Y CAi SE P U L iS

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C O C K TAIL HO UR RECIPE BY SPRING MILL DISTILLERY MIXOLOGIST TIM CRAWFORD

TO CELEBRATE THE INAUGURAL RELEASE OF SPRING MILL DISTILLERY’S TRADITIONAL STRAIGHT WHISKY – AVAILABLE AT THE DISTILLERY IN GUELPH AND IN YOUR LOCAL LCBO STORE – MIXOLOGIST TIM CRAWFORD MADE SOMETHING EXTRA SPECIAL FOR THIS FEATURE: HIS SIGNATURE ‘SMOKED APPLE BOURBON CINNAMON SOUR’. BECAUSE APPLES AND CINN AMON AREN’T JUST FOR THE WINTER HOLIDAYS, AND SMOKED COCKTAILS DESERVE THEIR TIME IN THE SUN ALL YEAR ROUND. SUMMER’S HERE – SO BOTTOM’S UP.

SMOKED APPLE BOURBON CINNAMON SOUR Method: Made in a shaker tin; strained using a Hawthorne strainer Glass: Rocks glass Garnish: Dehydrated lemon wheel; dehydrated apple slices

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1.5oz Spring Mill Traditional Straight Whisky 0.5oz Spring Mill Spiced Liqueur 1.5oz apple/cinnamon simple syrup 1oz fresh lemon juice 3-4 dashes peachauds bitters 1 egg white Shaved nutmeg

Method: Mix ingredients into shaker tin. Dry shake for 10-12 seconds. Add three cubes of ice. Shake thoroughly for 15-20 seconds. Strain into rocks glass using a Hawthorne strainer. Shave nutmeg over top of cocktail. Garnish with dehydrated lemon wheel and two dehydrated apple slices. Smoke for thirty seconds using applewood. Cheers.

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2022 e-tron Sportback Combining the functionality of a spacious SUV with the elegance of a four-door coupe, the e-tron Sportback makes every drive electrifying.

2350 Shirley Drive, Kitchener 519.514.0100 | 1.844.566.2506 See all our inventory at

TOQUE 18 - The Summer Issue

Articles inside

COCKTAIL HOUR WITH TIM CRAWFORD

LENJO BAKES: A LOVE LETTER TO MIDTOWN

EXPLORING CALEDON'S FARM BREWERIES

AN EMBARRASSMENT OF RICHES: MARVELING AT KEYSTONE

PHOTOSPREAD: DOWNTOWN SPOTLIGHT

UNCOVERING WELLINGTON COUNTY: CORWHIN HERBS AND PRODUCE

EAT OUTSIDE: EXPLORING DOWNTOWN CAMBRIDGE'S PATIO SCENE

DAYTRIPPIN’ WITH NEIL MOSER, TROY DETTWILER & DERBY MD

EXPERT OPINION (INVESTMENT): MIKE HRYN

GETTING TO KNOW: MIKE VON DEHN HOMES

A CONSUMMATE HOST