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Friday,October 16, 2020 Advertising featureproduced by The Globe Content Studio. The Globe’seditorial department was not involved.

introducingthe GREAT TASTE OF

How to exploreour communities safely in apandemic With some planning, hereiswhat you can do safely in Ontario. If you’vebeen trying to come up with the perfect Ontario staycation, you’re notalone. But beforeyou explorewhat this great province has to offer, thereare afew things to consider.

BEFORE YOUGO

Booking ahead of time In this “new normal,” it’s important to plan well in advance to makesureyou and your family arefully prepared and don’t run intoany snags along the way. Saveyourself the heartache of missing out by reserving yourspotatrestaurants and even some attractions—before you hit the road.

Pack the new essentials Remember the days when “the es- sentials” included your driver’s wallet, phone and keys? Nowthatmasks and alcohol-based hand sanitizer aretop of mind, be suretopack multiples so you never find yourself without.

Safety and hygiene check The World Travel and Tourism Council (WTTC) has takenthe guesswork out of trip planning by developing agreen Rebecca Why is it so vital thatpeople sup- Why is giv- “Safe Travels” stampthatbusinesses port local businesses right now? ing back to can use to showthey Mackenzie, The impact of COVID-19 and the shut- food rescue haveadoptedCOVID- downs has had asignificant ripple organizations safe hygiene protocols. president of effect.Culinary tourism really show- so important Look foritontheir social Culinary Tourism cases whereall of these components right now? media, websites and on of our lives intersect.Assoon as the Apiecewithin this signage IRL. Alliance, explains restaurants closed,the distributors to program is recognizing the restaurants experienced massive thatthe democratization of WHILE YOU’RE OUT why Ontarians chaos—wheredoyou takeall this travel is going to take asignificant should take this food when you’vegot nobody open step back as morepeople don’t have Wear amask—it’s mandated to buy it? And then youhad farmers, the means to travel. Some people Early on in the pandemic, the Centers opportunity to who were like, ‘WheredoIsell my might nothavethe means to feed forDisease Control and Prevention (CDC) food if all the people Iwas selling to themselves well, either.Wewant to identified explorethe best of arenow closed?’ If we want to see continue to educate Ontarians about mask wearing some of our favoriterestaurants, some of the keyissues in our food as one of the Ontario this fall— attractions and farmers makeit systems, such as food security and most effective and how they can through the recovery period, it’s food access, and encourage people ways to avoid about us paying it forwardtothem. who havethe means to giveback to transmission of COVID-19. do so safely those who don’t. Whattype of experiences Keep your distance can people expect with the Forpeople who visit various Along with wearing amask or face cov- hen the coronavirus pan- Great TasteofOntario? Great TasteofOntario destinations, ering, physicaldistancing (maintaining W demic first shut down most The Great TasteofOntario is whathealth and safety measures adistanceofsix feet) of the provinceback in March, two showcasing farms thathavean will be in place? from people outside things became clear to the team at agritourism experience, but also The program is rooted in ensuring of your social bubble the Culinary Tourism Alliance. One: farmers markets, wineries, brew- first and foremost thatnot only is the best way to the culinary and tourism industries eries, cideries, distilleries, cheese arethe consumers safe,but the avoid spreading the would need support to survive, dairies and bakeries. We also want to business operators aresafe. People novelcoronavirus. and two: people were leaning on bring attention to Feast On certified should expect to be asked fortheir food—especially local food—more restaurants. contact information forcontact Be kind than ever. tracing. Also,beprepared to sanitize Alittle kindness goes along way,espe- “Werecognized thatwhen it was Why is thatpart of hands upon entry and wearmasks cially when it comes to interacting with safe to start travelling again, the the programming? anywhereinside. Onceyou’rein people serving you. Remember that focus would be hyper-local,” says We recognizethatthis is agreat your seat at your table, you’renot serviceindustry workers put their health Rebecca Mackenzie, president of the opportunity to letOntarians learn going to be eating with your mask and wellbeing on the line to makesure Culinary Tourism Alliance. moreabout howtheir food is on, of course. But if you’regetting youcan havethe experiences youwant. “Wewanted to createaprogram grown. Thereare important issues up to go to the bathroom… masks thatnot only helps Ontarians fall thatwereally need to address as a back on. Social distancing will still Be “extra” with your hygiene back in love with Ontario…but society,such as farming organically, apply.Weencourage consumers to Going to awashroom? Pack some continue to talk about the many regenerativefarming and sustainable look forbusinesses thathavetaken sanitizing supplies. Pumping gas? Wash different cultures thatare expressed agricultural practices. We want to the Dine Safe,StaySafe, P.O.S.T. or sanitizeyour hands right after. Eating through culinary experiences here.” support small businesses as well, Promise or havethe #SafeTravels asnack? Clean your hands and eating Working with restaurants, winer- because so much of Ontario is stamp. area before and after. The extraattention ies, farms, distilleries and tourism made up of independent and small will go along way towardprotecting boards across the province, the businesses. What’s one of the best culinary yourself—and others. Great TasteofOntario promotes experiences you’vehad lately? sustainable food and drink-focused The Great TasteofOntario Irecently went to Flame +Smith in Keep it outdoors travel in apandemic-friendly way. operates likeabit of afun travel Bloomfield in PrinceEdwardCounty. Depending on whereyou live, thereare Starting this October and running game. Can youexplain? They’revery focused on supporting likely some outdoor activities youcan until December 2021,people can Throughout the entireprogram, their local farmers. Ihad this fabu- safely partakein, which can help give travel by car,bikeorevenfootto Ontarians will be able to go to lous meal: some beautiful salads, youamuch-needed mental reset. Why local hotspots to try out cuisine at Ontarioculinary.com, look at the great steakfrites and agorgeous notgofor ahikeand then enjoyapicnic participating locations they haven’t different destinations and itineraries, bottle of wine. Iwas sitting on the or patio lunch? (As it gets cooler,many been to before,orreturn to places and download apassport [for where] patio and had amazing service. restaurants will be equipped with heat- they love. they want to go— whether it’s a Everything tasted likethe season. It ers to extend the use of their outdoor The goal is to help combatour Wine Country Ontario passport,or was simple, beautiful food. spaces.) collectivecabin feverwhile safely an City of Timmins passport.When supporting the businesses thathave they go and check intodifferent Consider isolating continued to nourish us throughout businesses, they getpoints, which Even if youdidn’t travel outside your the pandemic. Here’s whatMacken- can be redeemed forreally great ownprovince, being around larger zie had to sayabout why Ontarians made-in-Ontario products. People groups of people and higher-contact should exploretheir ownbackyard can also redeem their points for ExploreThe areasstill put youand others at risk, so and howthey can giveback to the donations to either Second Harvest Great TasteofOntario at it’s wise to consider self-isolating when community while doing so. or FoodShare. ontarioculinary.com/great-taste youreturn home. TA STES LIKE CAA NAD

ttawa’slocal restaurant scene offersdining that is as diverse as Oour great country! From fine French cuisine at Le Cordon Bleu to MiddleEastern with amodern kick, to hip hotel rooftop barsand molecular gastronomy–you’ll find what youcrave and some new favesinOttawa.

OTTAWATOURISM.CA/RESTAURANTS FRIDAY, OCTOBER 16,2020 SPONSOR CONTENT • TO3 Three experts on diversifying craft beer As an industry,craft beer is overwhelmingly white and male. These three insiders explain why that has to change—and wheretostart

Cr aftbeer is becoming increasingly popular,butthe industry itself doesn’t reflect the diversity of its clientele. According to the Brewer’s Associa- tion, an American organization with the goal of promoting and protect- ing craftbrewers and their beers, in 2019 the demographics of the industry ranged from “76.2 per cent whitefor production staff(non-man- agers) to 89 per cent (brewers).” It’s difficult to find statistics forthe Cana- dian industry,but it’s clear thattrend holds here, too. Things areslowly changing. In July,the Canadian CraftBrewers Association launched an Anti-Discrimination Committee in “aneffort to combatracism and discrimination in thecraft brewing industry inCanada.” But there’sstill work to be done. “Historically,the first beers were made in Mesopotamia,and they were made by women. Brown women,” says RenNavarro, founder of Beer.Diversity. “If it weren’t for women, we wouldn’t havebeer the way we do now.”Next, she steers our conversation to the Middle Ages, when “brewsters,” or women brewers, dominatedthe beer industry—and were often branded as witches. (The reason we associate Beer +Cider Tour tall, pointy hats andbroomsticks These breweries (andone cidery!) amplify with witches is actually because BIPOC voices, prioritize community and that’s howbrewstersused to market support anti-racistcauses themselves.) Navarro’smessage isclear: LOST CRAFT beer has always skewed toward Toronto-based Lost Craft bills itself as Ontario’s aparticular demographic, and it’s first minority-owned brewing company,and its time forsome change. approach is to “thinkglobal, act local.”That To do her part to bringchange means its brews areinspired by interesting to the brewing industry,Navarro beer styles from around the world—but founded aconsultingcompany diversity and community arecorevalues. aimed at increasing diversity in beer in 2018. And she wasn’t shy MANITOULIN BREWING CO about the goal of her business—it’s Situated on Lake Huron island, Indigenous- named Beer.Diversity., afterall. owned Manitoulin Brewing Company taps Fast-forwardtwo years and she’s a into the region’siconic landmarks with brews well-known, well-respected name in drinker, but she knows the history of business and howmuchheloves named after Cup and Saucer Trail and Little the industry. the brewing process and howgood supporting local. “Whatyou drink in Current Swing Bridge, which connects the Her message is consistent: There’s drink is arm-linked with good food. this day and age represents youasa island to the mainland. room at the table for everyone. “Beer is apart of the culture,” person,” he says. Navarro’saim is to educate and Hagos says. “Ethiopian beers are Prothrolikens beer with good REVEL CIDERY inspirebrewers and consumers to made at home; it’s theoriginal craft times (rightfully so), and thatwas POC-owned Revel started from apassion for scootoverand be inclusiveintheir beer.Red Stripe is part of Caribbean part of the approach he wanted to food and drink fermentation. Founder branding, distribution, staffand culture. Oftentimes restaurants are recreateatMascot.With more Tariq Ahmed started experimenting community management.“We need apieceofhome forsomeone that than adozenvarieties on tap with native yeast fermentations to stop with this secrethandshake maybe hasn’t gotten to visit their at their twolocations, you to make aged ciders and and secret knock. Breweries say, home in years.” can also findtheir pil- wines while completing an ‘our door is open’ butit’s not And they’realso an opportunity sneronLCBO and The internship at ManoRun always,” she says. to branch out and discovernew Beer Storeshelves, Organic Farm in Copetown, Howcan they do better? Invite things. “I eat Caribbean food at least which is notaneasy Ont. And he never really people from different backgrounds twotothree times aweek. Idon’t market to breakinto. stopped. This year’snew to showtheir techniques, but haveroots there, but Ilove it so But when asked releases include Nimbus, always acknowledge and never much,” she says. whatitwas likeforg- acider aged on golden appropriate.“Incorporating other Luckily,trying anew-to-you ing apathinasmall plums and Gewurtzraminer cultures’ fruits or spices intosome- dish or bev doesn’t takealot of and predominantly lees (leftover yeastparticles) thing… that’s howyoubreak down legwork in Ontario, with its diverse whiteindustry,Prothro and Lucid, which is aged the secret handshakeorknock,” culinary scene. In fact,sometimes is modest.“I’m apretty in tequila barrels alongside she says. the hardest part is just deciding to bullheaded person, so I Muscat skins. Ahmed is And if youneed some help try something new.“Therecan be never paid attentionasmuch donating $500 from the sales of all figuring out howtostock some an uneasiness when something is to those barriers. I never looked of his 2020 releases to organizations diversity intoyour fridge, take Na- unfamiliar,especially with African at things from the perspective that arefighting systemic racism. varro’sadvice: “Don’t ask your Black food,” Hagos acknowledges. She of ‘oh, this is hardbecause I’m a friends—Google works faster.” encourages everyone to havean mixed-raceguy trying to do beer,’” SECOND WEDGE Eden Hagos’ brand is agreat place open mind and nottobeafraid he says. Still, “there’s definitely On the scene since 2015, Second Wedge is to start.Asakid in the 90s, Hagos to ask questions or do some re- some adversity there. The craftbeer showing up in small-town Uxbridge. Among used to visit her family’s Ethiopi- search—and thatmaybe it’s worth industry is very welcoming, but at their lineup of brews is aslow sip calledBlack an restaurant—one of the first in starting by trying anew beer. the same time, as youget more is Beautiful with all profits going to Ontario’s Windsor,Ont.—and enjoymeals Likethe craftbrews from Mascot intoityou start to noticedifferent Black Legal Action Centre, anon-profit prepared by her aunt and uncle. She Brewery,for instance. After all, attitudes.” offering free legal services to low-income Black observed the joyofpreparing and with his East Coast hospitality He’s aprivate person and isn’t residents. sharing aspecial dish (likeinjera, a background, beer and good times comfortable with toomuch atten- slightly spongy Ethiopian flatbread) aresynonymous forAaron Prothro, tion or praise forhis trailblazing. BRUNSWICK BIERWORKS and internalized the lessons that founder of Mascot.“I’vealways But he does see the value in talking Youdon’thave to dig far to see the how food and drink help forgebonds and associatedbringing people together about it,atleast alittle. He wants Brunswick Bierworks is working to fight feeding people is away to show and the sense of happiness and joy “people [to] see it’s something you systemic racism. They acknowledge their love. thatcomes from trying new beers,” can do,” Prothrosays. privilege and responsibility on their homepage, Years later, Hagos is the founder he says. “If someone else looks likeme and pledge to continually donate and support of blackfoodie.co, aplatform built to Ask him about craftbeer and and Ican inspirethem to open a BIPOC organizations. So far,they’ve supported celebrateand promote Black food. you’ll hear the passion in his brewery,it’s worth it formetoput Black Lives Matter and the Black Business & She’s admittedly notahuge beer voiceashetalks about starting his myself out there.” Professional Association.

The Royal Agricultural Winter Fair goesdigital

How to enjoy the iconic agricultural fair online, wherestaple events arerunning alongside new virtual competitions

TheRoyal Agricultural Winter Fair sourcedingredients. can enter their masterpieces for ecutiveofficer. has been astaple in Torontofor 98 Virtual farm tours and online food the chancetobecrowned a“Royal “Our primary years, and despiteCOVID-19,this resourceswill also allowCanadians Champion.” responsibility yearwill be no exception. While from across the country to connect This yearisonly the second time remains rooted the annual event won’t take place with the tastes of Ontario.Even in the fair’s history thatregular in serving our in-person at Exhibition Placeasit better,the popular food competi- programming had to be cancelled; community usually does, it will still welcome tions arestill on, though this year, the first was during World War and protecting visitors online. thereare special COVID-19 health II when stalls in the Royal Horse the integrity The largest combined indoor measures in place. Professionals Palaceonthe venue’s grounds were and welfareof agricultural and equestrian showin and amateurs alikecan enter their transformed intoarmy barracks to all.” the world, the Royal is maintaining icecream, butter tarts, cheeses, house soldiers preparing to deploy Organizers the core elements thatdrawinmore hotsauceand jams, among other to Europe. The pandemic made promise that than 300,000 guests each year. This dishes. They’ll just need to drop off hosting the Royal in its usual form the next year’s event is still offering visitors or ship their entries to the Royal’s impossible, but cancelling certain in-person achancetolearn about local food offices in Caledon, Ont. events was still adifficult decision Royal Agricul- and agriculturefromthe best.The The pivot to online has also creat- to make. tural Winter online Culinary Academy will let ed an exciting opportunity forbutter “Ultimately,our decision is Fair will bring viewers join in on conversations sculpturelovers. In October,the grounded in our commitment to the return of all the programming with notable chefs likeMichael Royal is launching its first-ever virtual help ensurethe health and well-be- Canadians havecome to knowand Bonacini, who will sharerecipes of butter sculpturecompetition where ing of our community at large,” said love overthe past nine decades — their favouritedishes using locally Canadians from across the country Charlie Johnstone, the fair’s chiefex- especially the horses. TO4 •SPONSOR CONTENT FRIDAY, OCTOBER 16,2020

ASWEET JOURNEY

From Ontario FROM TOP: Sarah farms to your Allinson-Chorabik, co-founder of Ontario kitchen table, Honey Creations; every meet the people hivecontains these who make enjoying wooden frames, which hold honeycombs. homegrown honey They can be removed possible from the hivetocheck on the bees or to collect excess honey; Allinson-Chorabik and THE SUPPLIER: her husband, Peter Dancing Bee Equipment Chorabik, examining aframe. Dancing Bee Equipment founder To dd Kalisz knows bees. His father kept bees and by 22, Kalisz had two hives of his own. It was this early experiencethatinspired him to get intothe business of beekeeping. “It was therapeutic,” he says. “It took my mind offeverything.” He started building his own woodenwareand asmall business was born. Dancing Bee Equipment is nowone of the topbeekeeping equipment suppliers in Canada. Sinceopening its doors in 2009 market.There’s nothing quitelike in Port Hope, Ont., its customer the Special Effects Lifestyle Bou- base has steadily grown. Kalisz tique, an expressionofowner and nowships beekeepingequipment designer Sheryl Delorme’s different to commercial beekeepers, stores passions and love forwell-made, and hobbyists acrossCanada and local products. internationally.His team also runs Delorme takesaconscientious about 1,000 colonies forlocal apple approach to her business—the food pollination, to producehoney and sourcedfor the gourmetmarket is nucleus colonies—smaller hives local and Canadian-made, and she consisting of food and bees in all tries to gettoknowall the produc- stages of development—tosell ers. “Knowing where the product across the province. is coming from, the integrity of the “The hobbyist thing is huge,” source,isvery important to me,” says Kalisz, referring to the demand she says. Amongst theartisanal from individuals whowant to keep items likesoups and sauces, she bees in their backyardsand farms. also sells pureraw honey—a (If you’reinterested in trying your label-less product produced by hand at beekeeping, plan to start Brighton beekeeper,Eric Galberaith, anew hiveinspring 2021,soyour who makes his honey one batchat new bees havethe entiresummer atime. season to collect nectar and pollen.) At Special Effects, you’ll typically As interest grows, so does the find food tastings every other company,which is expanding to weekend with the opportunity to anew warehouse and gift shop meetalocal producer,including beside Highway 401inPort Hope, Sarah Allinson-Chorabik, founders of vinegars and honey wine, or mead, bees alive. Galberaith, who is scheduled to do slatedtoopen in spring 2021.The TorontoBee Rescue, it was their real which they launched in July.The “Winter losses areastronomical ahoney tasting laterinthe year. “It’s warehouse will servetheir beekeep- lifefor years. business nowhas apiaries in Rouge and the ‘normal’ is like40percent,” really important as acommunity to ing customers as well as featurea The husband and wifeteamhad Valley,Headwaters and throughout she says. “Thatwas probably the support each other,” says Delborne, 20-foot-long area forsuppliers to acouple of hives of their own—a the GTA. most difficult thing to learn and who also the founder and chair of display their products, creating a hobbypicked up from his family, “Depending on those areas, you we’vehad some moresuccess—it’s Art on Main, an event thathelps one-stop-shop forvisitors to discov- going back afew generations—and gettotally different floraand fauna ahuge relieftosee.” promote local arts, visual performing er different honey producers from all oftenreceived calls from people in bloom and definitely impacts and culinary arts. around Ontario. who needed help re-homing hon- the overall tasteofthe honey; it’s THE VENDOR: Aself-proclaimed foodie, eybee swarms and removing hives really interesting. Typically,milder Special Effects Lifestyle Boutique Delborne cooks with the very THE PRODUCER: thathad invaded walls and ceilings in the spring and youget more products she sells in-store. One of Ontario Honey Creations of their homes. flavour as the yeargoes on,” says In the quiettownofBrighton, Ont., her favouriterecipes is acasserole Their work as apiarists naturally Allinson-Chorabik. there’s an 1850s century house- she makes forThanksgiving that White-collar workers who moon- progressed and in 2015, they left Their biggest challenges have turned lifestyle boutique with incorporates the local honey.“It’s light as bee rescuers seems like their corporatejobs to open Ontario been learning to differentiate their eclectic offerings of interior design literally acasserole of sweetpotato, the premise foraheartwarming Honey Creations, which sells sea- business from others, and the test services, fashion apparel, home apple, cinnamon, and honey—and movie, but forPeter Chorabik and sonal terroir honey,artisan honey all beekeepers face:keeping the decor items and agourmetfood that’s it!”

           
                                       
      FRIDAY, OCTOBER 16,2020 SPONSOR CONTENT • TO5

Where to pickyour own apples and pumpkins this fall Local There’ sstill time to pick your own produce—not to mention score listening some delicious seasonal treats We asked CTApartners to suggest agreat driving When October rolls around, there’s song by alocal band no better placetotakeinthe beauty (big or small). This very of autumn than at agorgeous CanCon playlist orchardorfamily-run farm. Luckily, is the result Ontario is home to aplethoraof breathtaking destinations where youcan take in the changing leaves When The Night Feels My Song and crisp airwhilepicking allthe by Bedouin Soundclash apples and pumpkins youcan carry. ChefBill Alexander, Whether you’reeager to bakean Caldwell First Nation award-winning pie or areinsearch of the perfect jack-o-lantern foryour stoop,we’vegot the right farm to The Old Apartment by visit. Barenaked Ladies ChefBill Alexander, Cricklewood Farm Caldwell First Nation The details: LocatedinBrighton, Ont., head to Cricklewood Farm foryour pick of apples, raspberries Young Lions by Constantines (until the first frost), squash and Tara Luxmore, pumpkins a-plenty.Hereyou pay Beer Sisters foryour producebythe pound: Visit any day of the week from Sunday to Friday (including Thanksgiving Pyrenees by Evening Hymns Monday) between 9:30am-5:30pm, Tara Luxmore, and on Saturdays between 9:30am Beer Sisters and 6pm. Why this farm: Getlost in Crick- Apple Land Station Visit Monday and Tuesday between Orchardalso makes Apple Falls lewood’s eccentric corn mazes. The details: Crops of apples and 10am–5pm, or Wednesday through Cider,soyou might aswell swing Eso Que Tu Haces by Lido Proceeds from the cost of admission pumpkins arejust waiting to be Sunday 9am–5pm in October,or by their tasting roomand try aflight Pimienta go towards helping charitable picked hereinThorndale, Ont.Pay a come to the farm between 10am- (or two!). Tara Luxmore, organizations –thisyearthey’re weekday admission of$4Monday 5pm Tuesday through Sunday in No- Beer Sisters helping the Foster Forest Wildlife through Friday between 9am-5pm, vember and December.Admission Mountain Orchards Orphanage. or an admission of $7 between is $5 per person. The details: If youcareabout your 9am-6pm on Saturdays, and 10am- Why this farm: An assortment of apple history,this Kemptville, Ont. Come Rain or Come Shine by Barrie Hill Farm 5pm on Sundays and holidays. Ap- delicious baked goods areavailable orchardisamust-visit.Located45 Derek Arsenaul The details: In Springwater, Ont., ples start at $15 for a10lb bag, with at this farm’s bakeshop,their café minutes outside of Ottawa, it has Sheryl Delorme, youcan walk away with apeck pumpkins starting at just 50 cents. and through their curbside pickup apple trees dating back to 1932. Special Effects basket of apples for just $20, includ- Why this farm: Don’t worry if the menu. Even better,they were from the Lifestyle Boutique ing varieties likeSunrise, Zestar!, kids getbored duringthe pick-your- original McIntosh trees in nearby McIntosh and Honeycrisp.Or, stop ownportion of the day. Admission Campbell’s Orchard Dundela, Ont.Visit Monday through in forabag of strawberries and rasp- to Apple Land Stationalso gets you The details: Around this time of Friday between 10am-7pm and StealmySunshine by Len berries. The farm is open Monday access to train and wagon rides, year, Campbell’s OrchardinCarrying Saturdays and Sundays between Andrea Kaiser, through Friday between 9am-6pm, farm animals and evenamassive Place, Ont.isoverrun with apples, 9am-5pm to pick your own. Apples Reif EstateWinery and weekends and holidays (includ- sand mountain to really tirethe field tomatoes and pumpkins. Visit are$19.25for an 11lbbag or $31.50 ing Thanksgiving Monday) between kiddos out. Monday through Saturday between foran18lb bag. 9am-5pm. 10am-4pm and Sundays (including Why this orchard: Beyond picking, Anything by The Tragically Hip Why this farm: Be suretostopby Pine Farm Orchards Thanksgiving Monday) between thereare abundant family-friendly Ed Madronich, the farm’s market foryour fill of The details: Come October,this 11am-4pm to pick yourown. Apples activities, including wagon rides, FlatRock Winery sustainable fruits and veggies along King City,Ont.orchardishost start from $25per 10lb bag (for up twocorn mazes, forest trails and a with milk and free-run eggs. We to Jonagold, Golden Delicious, to four people, $5 peradditional straw jump.And it’s dog-friendly,so recommend picking upatwo-dollar RedDelicious, Russet,Northern person). Tomatoes are $10 per half it’s truly fun forthewhole family. WakeUpby Arcade Fire pumpkin pie fordessert. Spy, Mutsu/Crispin and Ambrosia bushel and pumpkins are$1/kg. Shiraz Mottiar, apple varieties, costing $1.99/lb. Why this orchard: Campbell’s Malivoire

ExperienceOxford Rural Experiences Craftanartisan charcuterie board with awoodworker. Enjoyhomemade marshmallows aroundacampfirein the glowofafall sunset.Workwith achocolatier to create artisantruffles.Learnthe secrets of roastingcoffee.Your adventurestarts at www.TourismOxford.ca/Experiences.

Oxford County CheeseTrail Choose from over 25 localstops to explore Oxford’s cheese and dairyheritage. Visit cheesemakers,museums, chocolatiers, artisanshopsand restaurants.

Youmay notknowus. Oxford is aquiet but vibrant and innovativepartofOntario,right along Highway401 and Rural is the NewRomantic Highway403.OxfordCountymightbethe province’s Relax on our backroadswith afall or wintergetaway. Cozy up at one of our charming accommodationswith best-keptsecret. To be honest, we like itspeacefulpace, greatfood,fresh air fun and activities foryour bubble. friendlyfaces andopenspaces. Youwilltoo.

Whileyou maynot havevisitedbefore, youlikely have experiencedthe amazingaward-winningfood andbeverages produced here.Ifyou are lookingfor a leisurely road trip with greatfood from acommunity passionateabout sustainability,wewould love youto visitand gettoknowus. Hear ourstories andtaste the bounty of thecountysurroundedbypicturesquerural Wh en the timeisrightwewouldlovetosee you. It’s landscapes. never tooearly to dream about your next adventure. Pleaseremember to consult with public health guidelines forsafe Visit our websitefor trip inspiration and safetraveltips. travel practices and to followall of the precautions,including TourismOxford.ca wearing masks indoors,frequent handwashing,maintaining Or email us foracustom itinerary physical distancing,aswell as limitationsongatherings and travel. [email protected] Takethetimeto Discover Clarington this fall Celeb rate thebest of theseason andmakememories as youtravel Clarington’srural routesand orchards. Justone hour east of Toronto.

www.clarington.net/RediscoverClarington @clartourism /TourismClarington @DiscoverClarington    

Chilly nights and sunshine-filled days mak ethe perfect conditions for an epic foodie road trip in York Durham Headwaters. SpendSpendt thehe day connecting with family and friends as yoyouue explorxploreeo open-gatepen-gatepen-gatef farmsfarms,arms,,llocal ocal markets, specialty shops and restaurants committed to locally grown meats, produce and baked goods. Meet the makers and learn about what makes our award-winning wines, brews, ciders and spirits so exceptional. After aday spent under acanopy of vibrant fall colours, gagather ther around the table, and enjoyenjoy afeast that celebrates the bounty and stories of our regionsgions..

This fall we’ve partnered with the CulinaryTourism Alliance on aspecial program that showcases culinarysuperstars in our rural and urban communities. These partners support local food systems and sustainable practices while producing delicious and unique products.

Featured Partners:

York Durham Headwaters • Gallucci Winery • Bistro ‘67 • Adamo EstateWinery •King Cole Ducks • PORT Restaurant • GoodLot Farmstead Brewing Co. • Market Brewing Co. • Slabtown Cider Co. • Heatherlea Farm Shoppe • Market &Co. • The SecondWedge • Heartwood Farm &Cidery • Pine Farms Orchard Brewing Company • Spirit Tree Estate Cidery

Start exploring and tasting Ontario! Visit yorkdurhamheadwaters.ca for more information about the Great Taste of Ontario,inspiring articles, recipes, cooking videos and more.

Temperance and Temptation Tour Embark on ahistorical &musical journey that explores our region’s prohibition past. Fill up on lively libations and tasty food along the way,served to you by modern bootleggers. Visit temperanceandtemptation.ca

       

YDHBRINGS THE MARKET TO YOUSOYOU CAN STAY SAFE AT HOME.

Our virtual market shines alight on agri-tourism providers closest to you who are committed to providing you with the verybest and tastiest foods, while artisans and specialty shops are showcasing their unique products. 


For COVID-19 Health &Safety articles, Road Trip Prepping Tips, YDH Shop Local information, Staycation packages, the Ultimate Virtual Road Trip portal and more, visit yorkdurhamheadwaters.ca

Start planning your edible adventure ttodaya yorkdurhamheadwaters.ca #visitydh TO8 •SPONSOR CONTENT FRIDAY, OCTOBER 16,2020 Four incredible Ontario Five travel destinations you haven’t tips before been to yet you hit Discover these under-the-radar spots beforeeveryone else does the road

One of the perks of living in aprov- What tourism experts incethatspans morethan amillion squarekilometres of vastly different want you to know about geography? There’s no shortage exploring Ontario right now of beautiful spots thathaveyet to be Instagrammed. After all, while the quaint towns ofthe County or the vineyards of Niagarahavetheir “The first thing to know is that you charm, there’s nothing quitelikethe shouldn’tbefearful of traveling with- satisfaction of discovering aplacebe- in Ontario this fall. The businesses fore the crowdsget there–afeeling of tourism —the attractions, hotels, the age of social distancing has only restaurants, etc. —are hyper-vigilant heightened. That’s why,inthe spirit about ensuring that their spaces are of exploring our backyard, we’ve disinfected and, moreimportantly, scouted further afield than the usual that all of their guests arefollowing suspects, and found four unspoiled the provincial guidelines for group gems to exploreinOntario. sizes, social distancing, and face coverings. They would also love to Huron County see you. While they are Whether you’reasandy beach re-open, many are devotee or drawn to the rugged still only seeing romanticism of arocky shore, you’re 20 to 30 per suretofind your matchatone of cent of their this coastline’s 16 postcard-worthy normal visitors beaches. Grand Bend Beach is the and they need closest youcan gettoMiami Beach your support. in Ontario,and the nearbyDark Planning all Horse EstateWinery has alovely aspects of your patio,perfecting for sipping atipple trip will make overacharcuterie boardwhile gazing things go alot out across the vines.Orindulge in smoother.” adelicious meal madewith fresh, seasonal and local ingredients at the Chuck Thibeault, Eddington’s of Exeter in Exeter,Ont. executive director of It’s Feast On-certified—a program Central Counties Tourism thathighlights businesses sourcing Ontario-grownand -made food and drink—and has aSafeTravels Stamp, “People have missed celebrating so aWorld Travel and Tourism Council many special occasions, so unique initiativeawarded to businesses that activities you can dowith your bub- haveadoptedCOVID-safe hygiene ble have been very popular.People protocols. If youlike your shorelines areescaping to acountry inn, a with aside of birdwatching, there private campfireatSnyder’sFamily areseveral beaches popular with Farm, making trufflesat amateur ornithologists, including Truffle Camp and SunsetBeach, conveniently close crafting their own to the adorable town of Goderich. charcuterie If you’relooking foraramble, head boardatTree forthe nearbyMaitland Trail, which to Table. There meanders fornearly 50 kilometres, aregreat hugging the curves ofthe Maitland opportunities River through meadows and forest to explore glades. All of thatwholesome exer- Ontario in a cise may leaveyou thirsty,inwhich safe responsi- case you—and your designated ble manner when driver—should head forBayfield, the time is right.” home to River Road Brewing, where the hops forthe beer aregrown right Meredith Maywood, on the property.(Don’t forget to say tourism specialist at OxfordCounty hi to the highland cattle!) Wherever your day ends, makesureyou’re looking westwardtocatch one of “For those travelling now,support Huron Country’s famous sunsets. for Indigenous tourism businesses is very much wanted and needed. But Elora due to ahighly vulner- Calling yourself “Ontario’s most able population beautiful village” is quitethe claim— in Indigenous but fortunately,it’s notastretch for communities, this adorable settlement.With its especially on embarrassment of historic stone First Nations, buildings and amain streetstraight we advise out of central casting, Eloraisthe travellers to sort of placethatfeels purposely be respectful designed foraSaturday morning of the local stroll, dipping in and out of adorable Indigenous local shops as yougo.(Insider tip: health and safety Pick up afresh-bakedraspberry iced protocol.” bun at Anna Mae’s in nearbyMillbank forsnacking.) But that’s notwhy Kevin Eshkawkogan, you’reinElora, diverting as it is. No, president and CEO of you’reherefor the natural wonders Indigenous Tourism Ontario thatawait youdownaset of stairs in Victoria Park. (On your way down, don’t miss some historic graffiti on “Front-line tourism businesses like the stone pilings, carved by one “Ar- restaurants, hotels and attractions chie Scott” to mark Queen Victoria’s all have safety at the forefront of Jubilee in 1887.)The EloraGorge their minds as they continue to offer has been drawing tourists sincethe great service with new protocols and town’s founding in 1832,and its procedures. These businesses rely dramatic cliffs and the Grand River’s on visitors to survive and areinno- rushing waterhaven’t lost their lustre vating and transforming to stay on overtime. Youcan hikethe trails, or, top of the game as tourism in Ottawa forthe moreadventurous, try tubing, changes, too. There kayaking or even ziplining. When it’s aretons of great time to unwind from all thatadren- options for dining aline, take adriveoverthe county in Ottawa, from line to St Mary’s and round offyour upscale fine day in the country with atour of the dining to area’s farm stalls, whereyou can pick street food, up fresh produceand fruit pies from from views of McCully’s Hill Farm and agenerous Parliament Hill wedge of the award-winning Grand might even see the northern lights behind by moving glaciers; to get FROMTOP: to speakeasies, Abutterfly mural Trunk gruyere-style cheese from danceoverthe rocky landscape. To an up close and person view of the theretruly is in Huron County; Stonetown Artisan Cheese. Or, stay up to see this spectacle, you’ll “rain barrel of Ontario,” just take a David Street something for settle in foradelicious dinner at the need to be well-caffeinated, for walk along the Clarington Oak Ridges Bridge, which everyone!” newly-renovatedEloraMill Hotel which we recommend grabbing a Trail.) If your fall isn’t complete with- cross Irvine Creek and Spa. ExecutiveChefJonathan cup (or three) of house-roasted brew out abushel of fresh, crisp apples, in Elora; the Michael Crockatt, Gushue, formerly of Fogo Island Inn from Camp Muskoka Coffeehouse you’respoiled forchoice: Algoma handmade pizzas president and CEO and Langdon Hall, just signed on to in Bracebridge, just ashort drive Orchards is just outside Newcastle, at Bracebridge’s of Ottawa Tourism oversee the Mill’s restaurant,which away.They also havesoftserve, but while Archibald Orchards and Estate The Oven Wood- always highlights producefromthe we’d hate to spoil your appetitefor Winery offerbothpick-your-own and Fired Pizza are property’s organic farm. ahandmade sourdough pie at The aglass of wine afterall thatfamily well worth the “The tourism and hospitality sec- Oven Wood-Fired Pizza, just down fun. Cap offyour jaunt to the coun- trip; nothing tor has been especially hard-hit by Bracebridge the road. If you’vestill gottime tryside with avisit to Buddha Belly compares to COVID-19. We areworking closely This itinerary is designed forthe to spare—or arriveearlier in the Bakery,whereyou’ll havenochoice the views in with our sector part- night owls out there—although, to day—there’s atrail leading up to the but to getboththe pumpkin tarts Clarington ners to respond to be clear,the Muskoka nightlifeyou’ll magical Wilson’s Falls right near the and the apple cider doughnuts. (All County. this challenge, be experiencing on this excursion town’s picturesque downtown. gluten-free and vegan, by the way!) with mental is of the celestial variety.That’s health support because you’reheaded forTorrance Clarington for employees Barrens, designatedthe world’s first Though it’s less than an hour from and new train- dark sky preservein1999.Essential- downtownToronto, this country ing programs ly,thatmeans 5,000 acres of land escape feels aworld away from focused on were setaside to be free of light anything vaguely urban. It’s got delivering ex- pollution, resulting in shockingly rolling fields, charming little towns— cellent customer good stargazing foradestination Newcastle is straight out of some service in asafe, that’s only afew hours from the old-timey fantasy—and the lovely, responsible way.” largest city in Canada. Even with a ecologically important Oak Ridges not-that-great telescope, youcan see Moraine, one of Ontario’s most Adam Morrison, the rings of Saturn, and, if youtime important natural features. (Moraines CEO of Ontario Tourism it right in early fall, your naked eyes aredeposits of dirt and rock left Education Corporation FRIDAY, OCTOBER 16,2020 SPONSOR CONTENT • TO9

Four under-the- radar leaf-peeping destinations

Lanark County co lourful fall view while youmunch Locatedabout 50 minutes outside on some locally-made cheeses. of Ottawa, Lanark County is one of the province’s best kept secrets. WHATTOEAT: Admirethe changing When the weather’s good, you can colours overthe nearbyMirror Lake admirethe shocking red, orange and at Rhubarb,acharming restaurant yellowleaveswhile shooting nine with adelicious seasonal menu and holes at Timber Rungolf course. Or, local beer on offer. consider renting akayak or canoe for amorning to take inthe leaves from WHERE TO STAY: If you’reinterested one of the county’s many serene in exploring moreofthis underrated lakes and rivers. community,consider grabbing a room at the Heather Lodge on 12 WHATTOEAT: Complete the trip Mile Lake. Getagood sleep and with an organic meal at CC’s on the enjoyyour morning coffee with an Co nsider signing up forthe Footsteps Rideau and enjoyadelicious farm-to- unbelievable view of bright redand from our Past walking tour,which table menu with atable overlooking orange leaves. highlights Orangeville’s rich history. the Rideau River.Nestled on asmall And if you’reintownonaSaturday, peninsula between the lowerRideau Hastings County youabsolutely must hit the year- Lakeand the Big Rideau,this lively, From expansive, rolling farmland round open air Farmers’ Market for family-run eatery captures the true to quaint boutique shops and quiet local eats, fresh produceand baked atmosphereofcottage country.For downtownside streets, Hastings goods. dessert,grabascoop of gourmetice County has alot to offer. Locatedon creamoracup of maple apple chai the border between Eastern Ontario WHATTOEAT: Foranupscale din- teaatSweet Scoops in Smiths Falls. and Central Ontario,it’s the second ner,book areservation at the famous And before youheadhome, don’t largest county in the province—and Mono Cliffs Inn. The decor is cozy, forget to stop by Coutts Country Fla- it’s loaded with trees thatare poised the menu has something forevery- vours on County Road 18and stock to igniteingorgeous fall colours one, and thefriendly staffwill make up on delicious local goodies like this fall. To catchaglimpse of the youfeel like you’veknown them maple syrup, naturally-raised beef fast-changing foliage in the area,plan forever. Forage, apopular organic and strawberry jam for your pantry. aseries of hikes on the multi-use trail spotthatfeatures local ingredients, system and explorescenic villages, is agreat option if you’relooking for WHERE TO STAY: If you’replanning historic barnyards and flowing rivers. vegan-friendly offerings. And be sure to stay forafew days,book aroom These trails also welcome the use to try the pecan pie; it’s amust-have at Clyde Hall Bed &Breakfast,ahis- of bicycles and ATVs in addition to dessert according tolocals. And if toric mainstay in Lanark locatednext hiking and birding. If you’refeeling you’restaying forafewdays, stop door to Timber Run. moreadventurous, consider avisit to products. In addition to cheese, the Orangeville at Angel’s foranauthentic diner the Madawaska Kanu Centre. In the Ivanhoe Cheese Factory offers awide The charming lake-side town of Oran- breakfast,completewith crispyhash Haliburton Highlands warmer months, try your hand at selection of specialty foods, antiques, geville, Ont.isflankedbysprawling browns and crunchy bacon. This region has all the charm of cot- white-watercanoeing, kayaking and milkshakes and icecream cones. green spaces likethe Caledon Lake tage country withoutthe hustle and rafting; in the colder months, enjoy Forest and the IslandLakeConser- WHERE TO STAY: Molly’s Retreat,a bustle of other tourist destinations. the picturesque views and sweet, WHERE TO STAY: In the warmer vation Area,whereyou’resureto bed and breakfast in the heart of the Nestled among rolling hills, the drive old-fashioned cafe. months, don’t miss glamping at find stunning views ofthe changing town, comes highly recommend- intotownalone will provide enough Kings Mill Cider.This small family-run leaves. Visit the nearbyMono Cliffs, ed forits warm atmosphereand photo opportunitiesfor the entire WHATTOEAT: Unwind with aglass craftcider producerislocatedin locatedonthe picturesque Bruce attention to detail.Takeaload off fall season. If youwant amorein- of wine (or two) at thefamed Potter Stirling, Ont., adjacent to the King’s Trail, forahikelikenone other.But afteryour long day ofhiking, eating depth experiencewith the vast local Settlement Winery, the first and Mill Conservation Area, and on week- don’t miss the town’scharming and drinking in the garden, and get wildlife, head to the Haliburton Forest only commercial winery in Hastings ends, visitors can rent one of three downtownarea—whatstarted as agreat sleep in abig bed with fresh, Wolf Centrefor aguided canopytour County.Cozyuponthe newly-con- 400-square-footyurts, which are apioneer town in the late 1800s is clean sheets. If you’relooking for across aseries of suspended bridges structed patio and enjoythe scenic outfitted with aqueen-sizebed, nowabusy,friendly community moreofatraditionalhotel experi- among the trees. You can also make vineyardviews. Or, foratruly unique cozyrugs and asmall seating area. filled with interesting stores and ence, try the stunning Hockley Valley areservation to visit with the wolves, experience, visit the Ivanhoe Cheese The priceincludes dinner (a wood- award-winning restaurants. Keep Resort on Mono 3rdLine. Featuring who liveinthe Centre’s 15-acre Factory,whereyou can participate fired pizza and aflightoffive ciders) an eyeout forthe town’s growing an 8,000 square-footspa, fitness forested environment.Wrapupyour in the time-honouredart of fine and alight breakfast(fresh-baked collection of publicart,fromtree centreand an 18-holegolf course, day with avisit to theHaliburton cheese-making and sample the croissants with yourchoiceofcoffee sculptures to utility boxesand statues youwill want fornothing during Highlands Brewery and enjoythe Factory’s numerous award-winning or tea). placed throughout the community. your stay.

i e d rt i f ta st c e e FEAST ONTM

o f o n ta r i o TO10 •SPONSOR CONTENT FRIDAY, OCTOBER 16,2020

thicker so thatthe roti did notbe- come soggy,” says Rodrigues, who opened his first roti house in 2012. He explains thatthe sauceiscooked forfive to six hours to produceits distinct velvetyflavour and the thicker consistency thatallows for mess-free eating. And it’s the perfect meal forcool- er weather.“People love hotfood with spiceflavours in the fall season and in the winter,” he says. Despite its popularity,butter chick- en roti is still mainly alocal Toronto dish. According to Rodrigues, there’s only one placeoutside the GTAthat sells it and that’s Vancouver’s Indian Roti Kitchen. But thatmay notbe true forlong. “Atour Harborfront location, thereare people who come from all overthe world and when they see this, they arelike, ‘Why is it not Bite- anywhereelse?’”

MULLED APPLE CIDER: sized As picy drink to warm up with There’s probably nothing more history: symbolic of the fall season than a mug of steaming hotmulled apple Iconic fall cider.Not to be confused with hard apple cider, an alcoholic beverage made from fermented apples, regu- foods lar apple cider is non-alcoholic and unfiltered, made fromthe juiceof mashed apples. (Though that’s not to sayyou can’t spikeitwith rum or Local food experts th e1950s when arecipe was printed early as 1811, Indigenous people on its own, stuffed with ingredients bourbon foradditional warmth and in the FiveRoses Cookbook, a were making breadusing wild plants or served alongside ahot soup or merriment.) sharethe origin best-selling publication at the time. likeblack tree lichen, but it was stew,and can be prepared using a The first apple trees in Canada During this time, thetarts became when Scottish fur traders arrived fewdifferent cooking methods. The were planted by French settlers in stories of some of part of the ready-made picnic lunch- introducing new ingredients like most notable is wrapping the dough the 1600s. Apple-based drinks may our favourite fall es sold at Eaton’s department store, wheat thatthe traditional bannock around astick and slow-cooking havebeen introduced by European apparently at the insistenceofMrs. was adopted. it overanopen fireonabrisk day. settlers, who made hardcider as a eats: butter tarts, Eatonherself. From the Gaelic word “ban- “Pictureroasting marshmallows,” saferalternativetowater at the time, Some culinary historians credit nach” meaning morsel, the bread says ChefAlexander.“It’s afun says Tara Luxmore, beer sommelier bannock, butter Scottish immigrantsinthe 1700s for was cooked on abannock stone, activity to do with kids.” and co-founder of Beer Sisters, chicken roti and a its creation—a variation of their bor- essentially agriddle, close to afire. who along with her sister Crystal der tart—while others believeitwas The fry breadvariation was then BUTTER CHICKEN ROTI: Luxmore, offers cider and beer edu- mulled apple cider made out of necessitybyFrench developed by Navajo people in the Afusion of Indian spices and a cation training and sensory events. immigrants using the ingredients 1860s and has become the more Caribbean staple “One of the first recordsofthe cider cocktail they had on-hand: dairy,egg, flour, popular version eaten today.As Butter chicken roti is aflavour ex- cocktail happening in North America lardand brownsugar. Indigenous peoples in Canada were periencemost peopledon’t forget. is in the 1700s when people were While the true originofthe butter removedfromtheir lands, bannock The sauce—complex spices melded combining twoouncesofdark rum BUTTER TART: tart may never be known, it’s a was made out of necessity,using with asweet tomatoeytartness and with apple cider to makeamore Ah istoric treat withafew tales food thathas delightedCanadians the provisions supplied by the acreamy robust body—is unfor- potent warming drink,” she says. Last year, 65,000 visitors attended through generationsand continues government forsurvival. gettable, the chicken tender and it’s She recalls astory about a Ontario’s Best Butter Tart Festival, an to be acomfort food reminiscent of “Whatchanged in colonization all packaged in agrilled flatbread battalion in Vermontthathad the annual event held in Midland, Ont. family gatherings, Thanksgiving and was the ingredients and the method envelope made forone. drinks to givethem liquid courage. It’s the largest festival of its kind in time spent in the kitchen making of howitwas given out,” says the It’s hardtoimagine thatthis “The thing about drink history,espe- Canada, selling up to 200,000 tarts baked goods with lovedones. award-winning chefBill Alexander, popular dish was only introduced 20 cially when we talk about cider and aday in varying flavours, every- “People use their family recipes whose specialization and under- years ago.“Butter chicken roti is a beer,isthatalot of it is really murky thing from the classics (plain, with because butter tartsare very standing of Indigenous cuisine has Torontodish,” says Arul Rodrigues, and it’s oftenfull ofmythology,” currants, raisins, or nuts) to modern personal—if youlikeitvery runny garnered global recognition and owner of Indian Roti House and she says. concoctions likebaconbutter tart, or if youlikeitalittle firmer,which acclaim. Bombay Roti. He credits AvtarSingh, The biggest apple-growing chive-flavoured and miso.The dough youlike, whether or notyou Today,bannock is typically seen who pioneered and popularized the regions in Canada areQuebec, fe rvour forthis sweet,gooey pastry likeraisins or not, howsweet you as moreofadelicacy and celebra- dish at his Queen StreetWest eatery, British Columbia, NovaScotia—and is understandable—it’s tasty,versa- likeit, those areall very personal tory food at special events, he ex- Gandhi Indian Cuisine, before it the largest is Ontario,with over700 tile and quintessentially Canadian. decisions,” says Waverman. plains. However, fornon-Indigenous closed this past summer. different applegrowers. Thatmakes “The first recipe forbutter tart people, it’s become asought-after Butter chicken roti is made of two forlotsofapple-relatedfamily tradi- came in the 1900s,” says author BANNOCK: food, in part due to the recent rise keycomponents: the roti flatbread tions, likeapple-picking and making Emma Waverman, when Filling Ad ivided history with of Indigenous restaurants, but also and the butter chicken sauce. But spiced cocktails forfall festivities. the Tarts appeared inacookbook exciting possibilities because of interest from visitors if youthink making itisassimple “Even when Ismell apples or I by the Women’s Auxiliary of Royal Though bannock is perhaps the from abroad. as taking butter chicken curry and smell cinnamon, Iinstantly think Victoria Hospital inSimcoe County, most widely known Indigenous Crispyonthe outsideand fluffy wrapping it up,thinkagain. “The of amulled cider; it’s part of our Ont.But it gained serious traction in food, it has adivided heritage. As on the inside, bannock can be eaten butter chicken gravy had to be traditions here,” says Luxmore.

Eight suburban food spots you need to try Big cities get all the glory when it comes to must-visit restaurants, but Ontario’ssuburbs can hold their own. Proof: these eight eateries

Butchie’s desser tofthe Greek gods, but you Tha tItalian PlaceCaféand Eatery Andrea Nicholson—mother,execu- can enjoyyours with an espresso or Craving homecooked southern tive chef, owner and Food Network lose-leaf organic tea. Italian food? Look no further than personality—is the mastermind 3120RutherfordRd., Unit 10, Brampton’s ownThatItalian Place, behind Butchie’s, locatedon1.5 Vaughan run by brothers Paul and Gino Fuda acres of conserved green spacein loukoumania.ca under the careful supervision of Whitby. The menu is packed with their mother,MaMaFuda. This café tasty Southern barbecue-inspired Congee Queen and eatery offers customers the food, with mains likebuttermilk With locations in Thornhill, North comforts of Italy,fromhearty pastas fried chicken wings, pulled pork York, Markham, Scarborough and to authentic New York City pizza and sandwiches and sides likemac Mississauga, it doesn’t matter what sandwiches foranon-the-go meal. n’ cheese, coleslaw and buttery Torontosuburb you’rein, there’s Or,feed your entirefamily with mashed potatoes. When it’s time for likely aCongee Queen nearby. Per- take-home catering trays of vealor dessert,Butchie’s has youcovered haps notsurprisingly,the beloved chicken Pomodoro, their daily pasta with diner staples likepie and Chinese restaurant makes excellent and twovegetable options. milkshakes. congee, but there’s also an enor- 470Chrysler Drive, Unit 31-33, 939Dundas St.W., Whitby mous menu to explore. Don’t miss Brampton butchies.ca the fried turnips, salt and pepper thatitalianplace.ca squid or the Chinese BBQ duck. TerreRouge (And, if youwant to try your hand at Quitters Coffee It may be awhile before Ontarians the iconic Peking-style preparation at Quitters began in 2014 as apassion can travel to France, this con- home, we suggest getting your bird project formusician Kathleen te mporary French restaurant in from Whitchurch-Stouffville’s King Edwards, but it’s sincebecome a Markham may be the next best Cole Ducks. Afamily-owned oper- community and one of the city’s thing. TerreRouge takesinspiration ation fornearly 70 years, they use staple spots forcoffee, food, craft from Canada’s rich redearth with a natural farming practices and prom- beers, wines and spirits. Known for menu featuring seasonal and locally ise to serveuphumanely harvested its warm and welcoming environ- sourcedproduce. From truffle pizza duck meat free of additives.) ment,Quitters keeps people coming to lobster squid ink pasta, Beyond 2930 Steeles Avenue East,Thornhill. back with its homemade squares, Meat burgers and chili glazed lamb 895 LawrenceAve.E., Unit 8, cookies and scones, delicious chops, this award-winning destina- North York. 5308 Hwy 7, Unit 5-7, stacked sandwiches and coffee, of tion offers adiverse array of options Markham. 3850 SheppardAve. The menu at Butchie’s in Whitby, Ont.features comfort course. Better yet, they’realways bound to appeal to every party. E., Scarborough. 230 Commerce food with tasty Southern barbecue-inspired flavours. looking to support and join forces 162Enterprise Blvd, Markham Valley Dr.E., Unit 1, Thornhill. 6464 with local roasters, brewers and terrerougetoronto.com Yonge St., Unit 152, North York. 800 producers, so youalways know BoyerBlvd., Unit 5, Mississauga. 1911 also carries an assortment of tasty Lageez—on the quality of his food. whatyou’redrinking or noshing Loukoumania Café Dundas St.E., Unit 17,Mississauga. Caribbean beverages likeTing and “Cook likeyou would foryour on hasn’t come from toofar away. One of Vaughan’s highest-rated congeequeen.com GraceIsland Soda. family,with quality ingredients and And thatpersonal touch extends to restaurants, Loukoumania is your 950 Southdown Road, Mississauga love,” he says. Leaning on over30 who’s serving, you, too. Even while new go-tofor sweettreatslikeflaky McKoy’s Caribbean Fusion mckoyscaribbeanfusion.com years of experiencecooking, Vishnu the restaurant continues to expand, baklava, milkshakes and Greek Nestled in the heart of Mississauga, uses local ingredients to serve youmay find Edwards behind the yogurt and honey.And while you’re the small restaurant serves dishes Lageez classic dishes likesamosa, pakoras, counter and clearing tables. there, why notsample their name- such as curry goat, chicken roti and Look no further than Scarborough tandoori shrimp,butter chicken and 1523 Stittsville Main St., Stittsville sake dessert? Dating back to 776 aCanadian-inspired jerk chicken forauthentic Indian cuisine. Chef lamb masala. quitterscoffee.ca B.C., loukoumades arefried dough poutine, as well as Caribbean Vishnu has been cooking traditional 641Pharmacy Avenue, balls smothered in local honey. classics likericeand peas, oxtail and, Indian food from the age of 16 and Scarborough They’relong been considered the of course, Jamaican patties. McKoy’s prides himself—and his restaurant lageez.ca FRIDAY, OCTOBER 16,2020 SPONSOR CONTENT • TO11

reimagined adining conceptmany local patrons.” purpose as acommunity gathering of us associate with roller-skated As the months went on, they place. “Takeout was lonely!” laughs wait staff servingupgreasy grub in a began to takeadvantage of their Sonya Szabo,who owns thespot in Drive-ins, long-faded memory. large parking lot and proximity to picturesquePicton. “I didn’tgointo ForGraffiti Market,locatedinKitch- the scenic Ironhorse Walking Trail, business forthat. Iwant to getto ener,Ont., their drive-in experience adding afood truck and “walk-up knowmycustomers, and with take- not dives was ahappyaccident.Likeseveral beer shop” next to their patio bar. out it was so transactional.” other restaurants, they pivoted It quickly became apopular place The transition to anostalgia-in- to takeout during the pandemic, forsocial-distanced socializing. spired venue wasn’t ahuge leap for How restaurants arereinventing an designing apatio pick-up system “People even started to bring chairs The Vic, which already had painted forguests to grab food they’d and tables to tailgate while they windowsigns saying things like, old-school format for the foodie age pre-ordered online. But whathad enjoyedtheir food,” says Swatzky. “Good food, good mood” and a been an efficiency-driven process, “It certainly wasn’t encouraged, but frequently Instagrammed rainbow In Dec. 2019,Ryan Crawfordhad untenable. acontactless way to gettheir signa- some may haveevenenjoyedacold mural. Sticking “old school,” Szabo’s an idea: During the slowerwinter “Wewerelike, ‘Whatare we going turedeep dish Detroit-style pizzas beer in the sun.” team simply placed giant menus months, when the tourists and the to do?’” and beer from the onsitebrewery And while she’s proud of the safe, in front of their existing spaces, snowbirds weren’t filling seatsat Cueanother bolt of inspiration. intothe hands of their customers, professional way the restaurant has with the instructions forpatrons Backhouse, the farm-to-table restau- “It was the middle of the night,and turned intoamuch-needed source made this all work business-wise, to flick their hazards when they rant he co-owned in NiagaraLake, Icouldn’t sleep,and suddenly Ihad were ready to order.The menu is a he’d open an Italian-style pop up, this thought,” recalls Crawford, who “healthy-minded” take on drive-in twonights a week. earlier thatday had seenMarc Lep- classics—burgers, shakes, hot- “I wanted to go back to my roots, ine, chefatOttawa’s L’Atelier,post dogs—with options forvegans and givesomething back to the commu- about adrive-through tasting menu. vegetarians. The biggest draw is the nity,” he remembers, recalling his “We’regoing to do acar hop! We’re breakfast poutine, which swaps out slow-dawning dilemma with the rar- going to elevate the drive-in.” gravy forhollandaise and fries for efied “seven or eight-course tasting Immediately,hetook to the their signaturetater tots, all doused menu” type food his restaurant was internet, finding the original maker liberally in an addictivespicemix serving. “It wasn’t thatitwas pre- of those old-school carhop trays and they call “magic dust.” (Breakfast is, tentious, but it was unaffordable. I ordering 35,along with bamboo unsurprisingly,their busiest time.) missed cooking formyfriends. They platesand compostable cutlery.It Ruffino’s, Graffiti Market and came in onceortwiceayearfor a took alittle while forthe ideatogain The Vic—each aFeast On Certified special meal, but Iwanted them to traction, but soon all 13 spaces in the restaurant—all saythey’ll continue come in onceaweek, sit at my bar Ruffino’s parking lotwerefull, the offering drive-in serviceintothe fall, and haveaglass of wine with me.” 1980s strip mall transformed intoa but will shut things down in the And so,inaflurry of red-checked little sliceofItaly—and something winter.It’s hardtoknowifthis trend tablecloths and basket Chianti wine likenormality—as friends and will continue in the future, but even bottles, Ruffino’s was born. Named families gathered to eat chicken if turns out this was just aquirk of afterCrawford’s dog, aSpinone parmigiana and spaghetti and meat- COVID,drive-in dining gavefamilies Italiano, its laid back, convivial at- balls made with ingredients fresh and friendsachancetoconnect with mosphereand authentic Italian food from the restaurant’snearbyfarm. one anotherduring atime when (includinganduja andmushroom Acurated playlist (heavy on the thatfelt impossible. sourdough pizza called The Beatrice, Dean Martin and LouisPrima) could The moment Szabo willprobably named afterRuffino the dog’s be downloaded via aQRcode on remember most from The Vic’s first “younger sister”) wereaninstant the digital menu,and, if they timed summer as adrive-in happened early hit with the locals, and, according it right,diners could eat facing the on. Twocars pulled insimultaneous- to Crawford, they were on track for setting sun. ly,backing intoparking spots right their best winter ever. “People lovedit,”says Crawford, next to each other.“We thought that And then along came COVID-19. adding thatseveral people have was weird, but we quickly realized The restaurant closed foraday,re- brought their antique cars out to of human connection. Sawatzky says the community thatitwas grandparents in one car, grouped, and began doing takeout complete the experience. “I remem- “The quick interactions with impact has been especially mean- and their children and grandchildren as Ruffino’s, sinceBackhouse’s fare ber going to adrive-in when Iwas guests as they come to pick up ingful. “Knowing thatwe’vehelped in another,” says Szabo.“They’d just wouldn’t translate in thatcon- akid, and formygeneration, Ithink their orders has beenahighlight some people to experienceahint of decided they’d celebrateabirthday text.Business was good, but when this our way of sharing thatexperi- all summer long,” says Joshcka ‘normalcy’ and summer fun in the at the Vic.” The family put their patios were allowed to re-open, the encewith our children too.” Sawatzky,marketingdirector at the midst of this pandemic has been tailgatesdownand ate “together,” economics of it—six tables seating a Ruffino’s is just one of many IgniteGroup,which owns Graffiti extremely fulfillingfor us,” she says. albeit six feet apart, possibly forthe max of 4compared to the 75 people businesses thattransformed their Market.“It’s been amazing to hear Across the province in Prince first time in along time. they usually seated inside, but still eateries intodrive-in restaurants all the wordsofencouragement and EdwardCounty,the parking lot “It was just so sweet.Irealized that with the same overhead—were and, along the way,revived and support from our neighbours and at The Vic has also found new this was why we were doing this.”

Sister,Sister,Sister

The Haudenosaunee story of the Three Sisters illuminates an effective gardening technique—and the importance of reclaiming traditional food practices

As the Haudenosaunee, aconfederacy of six First Nations (the Mohawk, Oneida, Onondaga, Cayuga, Seneca and Tuscarora) tell it,when the daughter of the Original Woman passed away,she was buried in “new earth,” and from thatsoil the ThreeSisters grew.Each sister appeared in different sizes and dress: One stood tall with long yellowhair thatblewinthe wind and wore agreen shawl. Another wore abrightyellowfrock and hadatendency to frolic offbyherself.The thirdsister, dressed in green, could only crawl along the ground. The inseparable trio areintricately linked,” he says. each had their ownunique qualities thathelped the other One way FlatRock reduces its envi- sisters flourish and grow. How sustainable ronmental impact is using an on-site But the sisters weren’t people. They were crops: corn, biofilter to clean wastewater, allowing beans and squash. Andthe story isn’t justafable about it to then be reused. cooperation and support.Italso outlines atraditional is your wine? “Weknowthatwe’retreating our crop-growing technique thatoriginatedwith the Haudeno- wastewaterinaself-contained area saunee. Here’swhat responsible wine drinkers and we’renot puttingany pollution “It’s notjust the myth; anywherebecause it’s all treated these three vegetables need to know about theway their favourite on-siteinanenvironmentally-friendly haveactually been wineries arecaring for the environment— way,” Madronich says. proventohelp each other But that’s just one way the winery grow to their maximum and their communities cares forits community.FlatRock has productivity better than if donatedmorethan 120,000 meals to youweretoplant them all people in need through Feed Ontar- individually,” says ChefBill Andrea Kaiser knows wine country. havecertified sustainable vineyards: io,acharity thatconnects companies Alexander,the new ex- Her father,Karl K. Kaiser,was one CaveSpring Cellars, MalivoireWine and donors with local food banks. ecutivechefand culinary of the founding winemakers of the Company,Southbrook Vineyards and “COVID-19 (has shown us) just how curator at Caldwell First Niagara-on-the-Lakeregion, and now Stratus Vineyards. At these wineries, important it is thatasacommunity, Nation. she’s the director of marketing at Reif the entireprocess—from grape to we havecompanies thatare doing Corn acts as astrong EstateWinery. bottle—is considered sustainable for good things forusand supporting support forthe beans, Much has stayed the same about the local environment,economy and people in need,” he says while the bean’s vines the community sinceKaiser was community. Kaiser has also seen firsthand the helped stabilizethe corn akid. The goal was and still is to Each winery and vineyardisau- importanceofsustainability during in case of astrong gust “growpremium grapes in order to dited on an annual basis to maintain these unprecedented times. Canadi- of wind. They also help makepremium wines,” she says. certification. ans arerelying on the support from fertilizethe soil with But now, there’s one keydifference: Although the certification process companies, Kaiser said, but they’re nitrogen to help the corn companies arelaser-focused on only came intoeffect afew years also eager to help. grow.The squash’s leaves sustainability. ago,winemaker Shiraz Mottiar says “This has become something of protect the soil by keeping The word “sustainability” might sustainability has always been “para- even greater importancetoCanadi- it cool, moist and shady,while its prickly skin keep hungry As the new call to mind images of the environ- mount” at MalivoireWine Company, ans. Do we want to getour goods executive animals at bay. ment,but Kaiser—who also chairs “The sustainable approach is from abroad or do we want to have chefand “The fact thatthe sisters were provided together means the Sustainable Wine Certification for always ensuring thatwe’renot over- amorelocally-based economy?” Kai- culinary thatthey’restronger together than they ever would be curator at Ontario CraftWineries—challenges using the land, thatwe’rekeeping ser said. “Don’t we want to support separate… the lesson, besides one of gratitude, is an Caldwell First thatinterpretation. things in balanceand notdisrupting the small family business down the appreciation and respect forthe gardening technique,” Nation, Bill “(Sustainability) is about having a the natural rhythm and harmony of road that’s been making the best Alexander says. Alexander local economy thatcan be notonly our surroundings,” he says. pizza for20years?” The Three Sisters story also highlights the importance is bringing great forbusinesses, but also good Malivoirehas introduced various Forconsumers on the hunt for of preserving Indigenous teachings and cultural practices locally forthe environment,good forthe processes overthe years to minimize moresustainable options, Kaiser said thatdateback thousands of years. “Weweren’t people sourced consumer and good forour neigh- its carbon footprint,frominstalling agood placetostart is looking forthe thatwereknown to writealot of things down; all of our Indigenous bours,” she says. Thatexplains the energy-efficient lighting to captur- VQAsign on wine labels. This means teachings were actually oral teachings, visual and hands- food to three pillars of the Sustainable Wine ing rainwaterfor reuse in various the wine was made with Ontario on showing, and working together as acommunity…We awider Certification: environment,economy wine-making processes. The com- grapes and it’s “100 per cent local.” oftenrefer to legends and teachings as something that audience. and community. pany also avoids the use of plastics Wines thathavebeen certified sus- may be true or may notbetrue. But forus, those legends While organic and biodynamic in its fields because they can break tainable by Ontario CraftWineries will and teachings and stories were the only way we could wines requireanatural approach to down intomicroplastics and remain also haveagreen leaf on the label. survive. It was the only way to pass down knowledge winemaking, acertified sustainable foryears. Although the desirefor sustain- from generation to generation,” he says. winery thinks about the environment In order forasustainable vineyard ability has changed Ontario’s wine Thatknowledge is especially important today; following on amacrolevel. Waterconservation or winery to truly be successful, country sinceKaiser was akid, she colonization, younger generations of Indigenous peoples and energy efficiency areimportant, Mottiar says, it has to be morethan says it’s forthe better. areless likely to havetraditional knowledge around but so is the use of local materials to just amarketing ploy. “We’reall very passionate agricultureorforaging, which can haveaprofound impact support the regional economy and “It has to come from the heart. about whatweproduceherein on their health. But Indigenous peoples across Canada social responsibility at large. Youhavetowant to do it,” he said. Niagara-on-the-Lake,” she said. “All areworking to reclaim their traditional food practices, Thereare currently 13 certified sus- “You also havetomakemoney. the people who go through the Caldwell First Nation among them. tainable wineries in Ontario: Chateau (Something) is only sustainable if we sustainability certification program Part of Alexander’s new job is overseeing the reimag- des Charmes, FlatRock Cellars, Henry can still makealiving from it.” arecommitted to producing premium ining of the Nation’s restaurant,which was formerly of Pelham Family EstateWinery,Hid- Ed Madronich, president of Flat local wines in athoughtful way that known as The HappySnapper.The new name is still den Bench Vineyards &Winery,Pelee Rock Cellars, is in totalagreement. reduces the carbon footprint and under consideration, but Alexander already knows what Island Winery,Pelee Island Winery “Without business success, you contributes to the local economy the food will be: proudly Indigenous and made using Pavilion, Pillitteri Estates Winery,Reif can’t support your community and and community.Tohaveconsumers locally-sourced, seasonal ingredients. EstateWinery and Strewn Winery. youcan’t do great things forthe want to …buy sustainable wine is And yes, he’ll be using the Three Sisters. This includes four which also environment.All of those things … monumental.”