Promoting The Recognition of Cuisine as a Manifestation of Culture.
Ontario’s Southwest Culinary Tourism Guide wins provincial award for Tourism Specialty Brochure/Map/Guide of the year.
London ON, February 6, 2012 – Ontario’s Southwest Culinary Tourism Guide was honoured at EDCO’s 55th Annual Conference & Showcase at the Toronto Marriott Downtown. The Economic Developers Council of Ontario is an independent, non-profit, incorporated association engaged in economic development.
Ontario’s Southwest 2011 Culinary Tourism Guide was named best Tourism Specialty Brochure/Map/Guide of the year. This publication was also nominated for Lieutenant Governor’s Award for Marketing Excellence in Ontario. The recipient of that award was the London Economic Development Corporation in recognition of the contribution of the LEDC’s “Tomorrow in London, Canada” video.
In its 2010 – The State of the Culinary Tourism Industry Readiness Index, International Culinary Tourism Association cites Ontario as one of three world-wide leaders in culinary tourism among the nine countries surveyed. The province is characterized as a “hotspot” based on the level of culinary tourism activity in community, education, development and promotion.
Ontario’s Southwest 2011 Culinary Tourism Guide takes a strategic approach to presenting the newly formed RTO 1 Tourism region for the advancement of each region’s culinary stakeholders, and in particular the nine unique destinations that comprise the newly formed tourism region. The project was produced by the Southwest Ontario Tourism Corporation formally RTO 1 Transition Group and funded by the Government of Ontario.
The publication benefited from the dedicated collaboration of Chris McDonell, publisher of eatdrink magazine, Marco Di Carlo and Shane Stuart of Velocity Studio who provided the innovative art direction, design, layout & web site development, and culinary tourism consultant and food writer Bryan Lavery.
Dining is consistently rated as one of the top three favourite tourist activities. There is a high correlation between tourists who are interested in wine/cuisine and those interested in museums, shows, shopping, music and film festivals and outdoor recreation (Quantified Marketing Group 2010). Deliberate culinary tourists accounted for 15.2 percent of all Ontario-destination trips, generating $816.0 million of total trip-related expenditures.
A reference set of criteria was developed to determine inclusion in the guide. This criterion was employed to evaluate and highlight each destination’s distinct regional culinary tourism’s assets and promote the mandate of culinary tourism’s farm to table philosophy. The guide provides travelers with an overview of restaurants, wineries, retail shops, producers, products and farmers’ markets that are noted for their abundance of local, seasonal options, and showcase the best of what each destination has to offer.
The Culinary Guide is currently available at tourist destinations all over Ontario’s Southwest and a digital version is available at www.ontariossouthwestculinary.com.
For more information, contact: Bryan Lavery blavery@eatdrink.ca
Monday, February 6, 2012
Sunday, January 22, 2012
Le Chien Noir Bistro Kingston, Ontario
Le Chien Noir Bistro Kingston, Ontario
Le Chien Noir is a renowned French-inspired bistro serving updated, iconic classics innovatively presented: onion soup, upscale poutine with Quebec triple cream brie and peppercorn-cognac jus, impeccably cooked flat iron steak with fresh addictive frites, crispy duck confit and steamed mussels. What draws us to Le Chien Noir (besides a knowledgable recommendation from Holly Doughty, Innkeeper, Rosemount Inn and Spa) is its idiosyncratic take on farm- to-table culinary regionalism, accompanied by a stellar list of VQA wines, many from nearby Prince Edward County. Chef Derek MacGregor has a reputation for referencing both the local terroir and the quintessence of French county fare for inspiration. MacGregor is a proponent of Kingston's Local Food - Local Chefs initiative which raises awareness of the abundance of regional food products, producers and chefs in the area.
Located steps from the Kingston's historic Market Square (established in 1801) just a few blocks from the waterfront, the restaurant is situated on the Brock Street Common. Lower Brock Street has been an established commercial area since the 1820's. Le Chien Noir is situated in a stylishly refurbished and renovated Victorian premises designed to preserve and enhance the historical features of the building. The restaurant has been a culinary destination since its inception in 2000. A diverse and discerning clientele frequents the vibrant, engaging, comfortable restaurant with faux tin ceiling, retro art deco lighting fixtures, exposed brick walls, wood surfaces and mirrored accents. The long and spacious zinc bar at the entrance is a focal point with its large crystal chandeliers.
Chef's cooking philosophy is straightforward - unadorned, quality- fresh ingredients, well- prepared. Chef is committed to sourcing ingredients locally and regionally as much as possible. There is an enviable representation of east coast seafood on the menu. Fresh oysters ("Green Gables" P.E.I. and "St. Simon" New Brunswick), Sustainable Nova Scotia sea bass and fresh Nova Scotia lobster are patriotic ingredients. The duck and foie gras both originate in la belle province. At this time of year, the lamb we are told is New Zealand Spring.
For starters, there is an interesting "Winter Salad" with Verlinden farm (Norfolk County) endive, radicchio, crumbled Glengarry County Celtic Blue, candied pecans, crispy pig's ears and port vinaigrette. A grilled cheese appetizer is reminicent of croque monsieur, served with seed to sausage sopressata, sourdough bread and creamy mornay sauce of le tomme de demoiselles (made from raw whole milk supplied from a single herd of Canadian cows whose feed comes entirely from the Magdalen Islands region). The appetizer is accompanied by a cup of roasted tomato soup which was deliciously bisque-like. A blackboard appetizer special of seared slices of rare duck breast, jumped-up curried sweet potato fricassee and green apple calvados sauce is also memorable.
I had my heart set on one of the evening specials: Pork and Boar Duo with Trillium Meadows (Vankleek Hill) wild boar chop, local Berkshire pork tenderloin, parsnip puree, sweet potato-brown butter pudding, caramelized brussels sprouts and maple-bourbon jus. We had an 8 o'clock reservation on a busy night, by the time we languished over the wine list, finally chosing a Norman Hardie 2010 Riesling, the duo was sold out. Instead, I opted for the pot-au-feu, a crispy and moist confit of duck leg, mouth-watering house-made duck heart sausage, al dente vegetables and broth. There is also a house-made and locally sourced charcuterie and Canadian-sourced artisan cheese plate. Our attentive and knowledgable server, Leah, tells us that chef's signature recipes are rarely comprised of more than 6-7 ingredients.
Pastry Chef Michael McPhail's crème brulée with Madagascar vanilla is a classic. Other desserts are playful and nostalgic with ingredients that would seem to contradict one another. Deep fried apple cheesecake, caramel and barely blue ice cream is a juxtaposition of disparate flavours as are poached pears, chambord, chocolate and chipotle. The only fly in the ointment in a near perfect experience is that the pastry on the deep fried apple cheesecake is too dense and unfortunately overcooked and saturated with oil. Notwithstanding we still give the kitchen very high marks.
Originally from Summerstown, Ontario; chef's culinary oeuvre includes the National Arts Council in Ottawa; followed by a stint at the French Embassy. While in Ottawa, MacGregor cooked at both Parliament Hill and 24 Sussex Dr.
There is also a large selection of European draughts, local micro-brews and highbrow cocktails (try the Apropos - a bittersweet concoction of Victoria gin, aperol, chartreuse, lime and orange) on offer along with an extensive, ever-changing wine list, many available by the glass. I was not familiar with aperol and the attentive staff promptly furnished me with a computer print out of its history. Aperol's ingredients are, among others, bitter orange, gentian, rhubarb, and cinchona.
In season there is a private heated outdoor courtyard terrace with umbrellaed tables and a small fountain. There are an additional sixteen seats streetside.
69 Brock Street, Kingston, ON.
(613) 549-5635
info@lechiennoir.com
Le Chien Noir is a renowned French-inspired bistro serving updated, iconic classics innovatively presented: onion soup, upscale poutine with Quebec triple cream brie and peppercorn-cognac jus, impeccably cooked flat iron steak with fresh addictive frites, crispy duck confit and steamed mussels. What draws us to Le Chien Noir (besides a knowledgable recommendation from Holly Doughty, Innkeeper, Rosemount Inn and Spa) is its idiosyncratic take on farm- to-table culinary regionalism, accompanied by a stellar list of VQA wines, many from nearby Prince Edward County. Chef Derek MacGregor has a reputation for referencing both the local terroir and the quintessence of French county fare for inspiration. MacGregor is a proponent of Kingston's Local Food - Local Chefs initiative which raises awareness of the abundance of regional food products, producers and chefs in the area.
Located steps from the Kingston's historic Market Square (established in 1801) just a few blocks from the waterfront, the restaurant is situated on the Brock Street Common. Lower Brock Street has been an established commercial area since the 1820's. Le Chien Noir is situated in a stylishly refurbished and renovated Victorian premises designed to preserve and enhance the historical features of the building. The restaurant has been a culinary destination since its inception in 2000. A diverse and discerning clientele frequents the vibrant, engaging, comfortable restaurant with faux tin ceiling, retro art deco lighting fixtures, exposed brick walls, wood surfaces and mirrored accents. The long and spacious zinc bar at the entrance is a focal point with its large crystal chandeliers.
Chef's cooking philosophy is straightforward - unadorned, quality- fresh ingredients, well- prepared. Chef is committed to sourcing ingredients locally and regionally as much as possible. There is an enviable representation of east coast seafood on the menu. Fresh oysters ("Green Gables" P.E.I. and "St. Simon" New Brunswick), Sustainable Nova Scotia sea bass and fresh Nova Scotia lobster are patriotic ingredients. The duck and foie gras both originate in la belle province. At this time of year, the lamb we are told is New Zealand Spring.
For starters, there is an interesting "Winter Salad" with Verlinden farm (Norfolk County) endive, radicchio, crumbled Glengarry County Celtic Blue, candied pecans, crispy pig's ears and port vinaigrette. A grilled cheese appetizer is reminicent of croque monsieur, served with seed to sausage sopressata, sourdough bread and creamy mornay sauce of le tomme de demoiselles (made from raw whole milk supplied from a single herd of Canadian cows whose feed comes entirely from the Magdalen Islands region). The appetizer is accompanied by a cup of roasted tomato soup which was deliciously bisque-like. A blackboard appetizer special of seared slices of rare duck breast, jumped-up curried sweet potato fricassee and green apple calvados sauce is also memorable.
I had my heart set on one of the evening specials: Pork and Boar Duo with Trillium Meadows (Vankleek Hill) wild boar chop, local Berkshire pork tenderloin, parsnip puree, sweet potato-brown butter pudding, caramelized brussels sprouts and maple-bourbon jus. We had an 8 o'clock reservation on a busy night, by the time we languished over the wine list, finally chosing a Norman Hardie 2010 Riesling, the duo was sold out. Instead, I opted for the pot-au-feu, a crispy and moist confit of duck leg, mouth-watering house-made duck heart sausage, al dente vegetables and broth. There is also a house-made and locally sourced charcuterie and Canadian-sourced artisan cheese plate. Our attentive and knowledgable server, Leah, tells us that chef's signature recipes are rarely comprised of more than 6-7 ingredients.
Pastry Chef Michael McPhail's crème brulée with Madagascar vanilla is a classic. Other desserts are playful and nostalgic with ingredients that would seem to contradict one another. Deep fried apple cheesecake, caramel and barely blue ice cream is a juxtaposition of disparate flavours as are poached pears, chambord, chocolate and chipotle. The only fly in the ointment in a near perfect experience is that the pastry on the deep fried apple cheesecake is too dense and unfortunately overcooked and saturated with oil. Notwithstanding we still give the kitchen very high marks.
Originally from Summerstown, Ontario; chef's culinary oeuvre includes the National Arts Council in Ottawa; followed by a stint at the French Embassy. While in Ottawa, MacGregor cooked at both Parliament Hill and 24 Sussex Dr.
There is also a large selection of European draughts, local micro-brews and highbrow cocktails (try the Apropos - a bittersweet concoction of Victoria gin, aperol, chartreuse, lime and orange) on offer along with an extensive, ever-changing wine list, many available by the glass. I was not familiar with aperol and the attentive staff promptly furnished me with a computer print out of its history. Aperol's ingredients are, among others, bitter orange, gentian, rhubarb, and cinchona.
In season there is a private heated outdoor courtyard terrace with umbrellaed tables and a small fountain. There are an additional sixteen seats streetside.
69 Brock Street, Kingston, ON.
(613) 549-5635
info@lechiennoir.com
Wednesday, January 4, 2012
Launch of London’s Local Flavour - The 2012 Culinary Guide
Launch of London’s Local Flavour - The 2012 Culinary Guide
London is a hot-spot of culinary activities and there are plenty of restaurateurs, cooks and culinary artisans who are advancing both the local flavour and our regional culinary identity. Many of these pioneers of the innovative and emerging culinary regionalism in Southwest Ontario’s agricultural heartland are profiled in London’s Local Flavour 2012 Culinary Guide. Our true culinary stars are not only our farmers, but also those labouring in restaurant, hotel and market kitchens throughout the city, offering up some of Canada’s finest food and drink experiences.
Culinary regionalism and the local food movement are not trends, but a transformation in the collective mindset of communities across Canada. When it comes to food what’s local is usually what is best. Culinary regionalism –a term that is not part of our general culinary lexicon yet - includes characteristic culinary and agricultural features special to a particular region. It recognizes uniqueness and the idiosyncratic characteristics and culture of the places where the food is produced and of the people who produce it. It respects and resonates with the rhythms of the seasons, and the distinctive features of the landscape. For many cooks, it means re-interpreting culture-specific culinary specialities with home-grown ingredients and techniques intrinsic to a precise geographic area. For others it means rediscovering time-honoured indigenous recipes handed down by generations.
Nowhere is the love of all things culinary more evident than in the rise of culinary tourism in Ontario. London is a natural magnet for this and, in fact, culinary tourism is booming in our city and all around us. Authentic culinary tourism is the experiential ‘taste’ of a place rooted in its terroir. It starts with agriculture and the people who grow our food.
London’s Local Flavour confirms what we have found after scrutinizing hundreds of local and regional menus, website and social media communications. Londoners are not just advocating “eating and drinking local” and “eating seasonal,” they are actively and creatively enhancing and developing new region-specific cuisines. Likewise, more and more sustainable and ethical options such as vegan, vegetarian and organic are being offered. From farm to table, London’s culinary culture is cooking with flavour.
London’s Local Flavour has benefited from the dedicated collaboration of Tourism London, eatdrink magazine and culinary consultant and food writer Bryan Lavery.
If you would like more information on this topic, or to schedule an interview please contact Chris McDonell at chris@eatdrink.ca or Bryan Lavery at blavery@eatdrink.ca
London is a hot-spot of culinary activities and there are plenty of restaurateurs, cooks and culinary artisans who are advancing both the local flavour and our regional culinary identity. Many of these pioneers of the innovative and emerging culinary regionalism in Southwest Ontario’s agricultural heartland are profiled in London’s Local Flavour 2012 Culinary Guide. Our true culinary stars are not only our farmers, but also those labouring in restaurant, hotel and market kitchens throughout the city, offering up some of Canada’s finest food and drink experiences.
Culinary regionalism and the local food movement are not trends, but a transformation in the collective mindset of communities across Canada. When it comes to food what’s local is usually what is best. Culinary regionalism –a term that is not part of our general culinary lexicon yet - includes characteristic culinary and agricultural features special to a particular region. It recognizes uniqueness and the idiosyncratic characteristics and culture of the places where the food is produced and of the people who produce it. It respects and resonates with the rhythms of the seasons, and the distinctive features of the landscape. For many cooks, it means re-interpreting culture-specific culinary specialities with home-grown ingredients and techniques intrinsic to a precise geographic area. For others it means rediscovering time-honoured indigenous recipes handed down by generations.
Nowhere is the love of all things culinary more evident than in the rise of culinary tourism in Ontario. London is a natural magnet for this and, in fact, culinary tourism is booming in our city and all around us. Authentic culinary tourism is the experiential ‘taste’ of a place rooted in its terroir. It starts with agriculture and the people who grow our food.
London’s Local Flavour confirms what we have found after scrutinizing hundreds of local and regional menus, website and social media communications. Londoners are not just advocating “eating and drinking local” and “eating seasonal,” they are actively and creatively enhancing and developing new region-specific cuisines. Likewise, more and more sustainable and ethical options such as vegan, vegetarian and organic are being offered. From farm to table, London’s culinary culture is cooking with flavour.
London’s Local Flavour has benefited from the dedicated collaboration of Tourism London, eatdrink magazine and culinary consultant and food writer Bryan Lavery.
If you would like more information on this topic, or to schedule an interview please contact Chris McDonell at chris@eatdrink.ca or Bryan Lavery at blavery@eatdrink.ca
Monday, October 24, 2011
The Springs and Chef Andrew Wolwowicz
The Springs
The Springs is London’s newest and highly anticipated gourmet refuge on Springbank Drive, under the creative genius and culinary guidance of Chef Andrew Wolwowicz. The smartly appointed restaurant, housed in a beautifully refurbished church, has been operating since mid-October. We are already hearing rave reviews about Wolwowicz’s interesting menus, listing dishes crafted from local, regional and seasonal ingredients. Wolwowicz’s collaborators local entrepreneurs, Tim and Laura Owen, tell eatdrink that although they were initially hoping for a soft opening, the restaurant has been busy every single night since opening.
The Owens wanted to integrate as much of the original church as they could into the new restaurant, but they realized that the church’s foundation was disintegrating. Instead they levelled the church except for the original front vestibule, and rebuilt the structure from the ground up using 6,000 of the existing yellow bricks. Identical bricks from two houses that were being demolished on Riverside Drive shored up the project. During reconstruction a worker unearthed a time capsule in the northeast corner of the church almost 100 years to the day it had been buried.
The windows in the dining room are proportionally large, letting in light that floods the restaurant exquisitely. The dining room seats 70, the beautifully appointed patio 32 and the downstairs banquet room 40. The wall colours are muted, fresh, organic and natural. A commissioned painting of a tree by artist Jade Brown adds a thought-provoking focal point and ambience to the entrance.
A proponent of the open kitchen, Wolwowicz wanted to put a public face on the people behind the food. “You know it's a good party when you end up in the kitchen” says, Wolwowicz. In collaboration with the Owens, Wolwowicz was instrumental in helping to design every detail of the restaurant and kitchen to create a welcoming and accessible environment. There is an additional prep/pastry kitchen in the basement.
A “local” culinary ambassador with over 20 years of expertise in professional kitchens, Wolwowicz has established himself as a prominent figure in London’s culinary community. Wolwowicz chefs at the full degree of his capability, with finely tuned instincts, skill, dedication, precision, creativity and passion. The Springs are proud to use the finest locally grown products from farms specializing in sustainable agriculture, organic growing practices and ethically raised livestock.
The talk around town is about Wolwowicz’s culinary gymnastics: delectable panko-crusted Crab Cakes made with flaky back fin and delicate lump crab meat, and accompanied with a spicy sweet chili sauce. The Wild Mushroom Tart with chorizo and caramelized shallots is otherworldly. Early menu winners include: Pan-Spanked Chicken served in a cast-iron skillet then baked with a fruity extra virgin olive oil, lemon zest, pancetta and fresh aromatics and served with a saffron scented cauliflower puree; Cider-glazed Willowgrove Hills Farm’s Pork Tenderloin with an apple-mustard-maple velouté, green apple marmalade and parmesan potato dumplings; and Dijon Braised Rabbit with roasted pear arancini (panko crusted risotto balls).
Wolwowicz regards Monforte Dairy’s artisanal sheep’s milk cheeses as “exceptional.” One of Chef’s preferences is Nica. Comparable to chèvre, it is amplified with lavender and fermented organic garlic flower tops. This delicious cheese shows up on both his Bruschetta Fajioli (white bean puree with seasoned tomatoes), and his Wildwood Greens Duck Salad (medium-rare, pan-roasted, melt- in- your- mouth magret of duck with a medley of crisp seasonal greens, roasted beets, hemp seeds and a citrus-wolfberry vinaigrette). The Espresso and Black Pepper Crusted Venison Loin served with beet, parsnip and celery root frites, chilli arugula salad and a chocolate pomegranate gastrique (classically inspired sweet and sour sauce) is to die for. The Springs is well on its way to being a regional culinary landmark.
310 Springbank Drive; 519-657-1100
The Springs is London’s newest and highly anticipated gourmet refuge on Springbank Drive, under the creative genius and culinary guidance of Chef Andrew Wolwowicz. The smartly appointed restaurant, housed in a beautifully refurbished church, has been operating since mid-October. We are already hearing rave reviews about Wolwowicz’s interesting menus, listing dishes crafted from local, regional and seasonal ingredients. Wolwowicz’s collaborators local entrepreneurs, Tim and Laura Owen, tell eatdrink that although they were initially hoping for a soft opening, the restaurant has been busy every single night since opening.
The Owens wanted to integrate as much of the original church as they could into the new restaurant, but they realized that the church’s foundation was disintegrating. Instead they levelled the church except for the original front vestibule, and rebuilt the structure from the ground up using 6,000 of the existing yellow bricks. Identical bricks from two houses that were being demolished on Riverside Drive shored up the project. During reconstruction a worker unearthed a time capsule in the northeast corner of the church almost 100 years to the day it had been buried.
The windows in the dining room are proportionally large, letting in light that floods the restaurant exquisitely. The dining room seats 70, the beautifully appointed patio 32 and the downstairs banquet room 40. The wall colours are muted, fresh, organic and natural. A commissioned painting of a tree by artist Jade Brown adds a thought-provoking focal point and ambience to the entrance.
A proponent of the open kitchen, Wolwowicz wanted to put a public face on the people behind the food. “You know it's a good party when you end up in the kitchen” says, Wolwowicz. In collaboration with the Owens, Wolwowicz was instrumental in helping to design every detail of the restaurant and kitchen to create a welcoming and accessible environment. There is an additional prep/pastry kitchen in the basement.
A “local” culinary ambassador with over 20 years of expertise in professional kitchens, Wolwowicz has established himself as a prominent figure in London’s culinary community. Wolwowicz chefs at the full degree of his capability, with finely tuned instincts, skill, dedication, precision, creativity and passion. The Springs are proud to use the finest locally grown products from farms specializing in sustainable agriculture, organic growing practices and ethically raised livestock.
The talk around town is about Wolwowicz’s culinary gymnastics: delectable panko-crusted Crab Cakes made with flaky back fin and delicate lump crab meat, and accompanied with a spicy sweet chili sauce. The Wild Mushroom Tart with chorizo and caramelized shallots is otherworldly. Early menu winners include: Pan-Spanked Chicken served in a cast-iron skillet then baked with a fruity extra virgin olive oil, lemon zest, pancetta and fresh aromatics and served with a saffron scented cauliflower puree; Cider-glazed Willowgrove Hills Farm’s Pork Tenderloin with an apple-mustard-maple velouté, green apple marmalade and parmesan potato dumplings; and Dijon Braised Rabbit with roasted pear arancini (panko crusted risotto balls).
Wolwowicz regards Monforte Dairy’s artisanal sheep’s milk cheeses as “exceptional.” One of Chef’s preferences is Nica. Comparable to chèvre, it is amplified with lavender and fermented organic garlic flower tops. This delicious cheese shows up on both his Bruschetta Fajioli (white bean puree with seasoned tomatoes), and his Wildwood Greens Duck Salad (medium-rare, pan-roasted, melt- in- your- mouth magret of duck with a medley of crisp seasonal greens, roasted beets, hemp seeds and a citrus-wolfberry vinaigrette). The Espresso and Black Pepper Crusted Venison Loin served with beet, parsnip and celery root frites, chilli arugula salad and a chocolate pomegranate gastrique (classically inspired sweet and sour sauce) is to die for. The Springs is well on its way to being a regional culinary landmark.
310 Springbank Drive; 519-657-1100
Monday, September 19, 2011
Culinary Tourism in Ontario’s Southwest
Promoting The Recognition of Cuisine as a Manifestation of Culture.
Culinary Tourism in Ontario’s Southwest
Ontario’s Southwest Culinary Tourism Guide is the first of its kind. As a long- time proponent of culinary tourism I was pleased to help identify and showcase the diversity of culinary tourism experiences found in Ontario’s Southwest. The ultimate goal of the publication is to strengthen Ontario’s Southwest, as both a premium and viable emerging culinary tourism region.
The mandate of the Ontario’s Southwest Culinary Tourism Guide is to sustain, support and differentiate the long-term marketing of authentic culinary tourism experiences in Ontario’s Southwest. This guide takes a strategic approach to presenting the newly formed RTO 1 Tourism region for the advancement of each region’s culinary stakeholders, and in particular the nine unique destinations that comprise the newly formed tourism region.
Nowhere is that love of all things food more evident than in the rise of culinary tourism. Culinary tourism, as defined by Rebecca Le Heup, Executive Director of the Ontario Culinary Tourism Alliance, “Includes tourism experiences in which one learns about, appreciates and or consumes food and drink that reflects regional or national cuisine, heritage, culture, tradition or culinary techniques. Culinary tourism is all about experiencing an authentic ‘taste’ of a place rooted in its terroir. It starts with agriculture and the people who grow our food. It moves to the artisans that craft the ingredients into tastes such as wine, cheese and beer. It travels to the plate through the craft of the cook and chef.”
The culinary guide is a combined initiative of the tourism authorities of Chatham-Kent, Elgin County, Haldimand County, City of London, Middlesex County, Norfolk County, Oxford County, Sarnia-Lambton, Windsor-Essex-Pelee and the Ontario Ministry of Tourism and Culture.
My colleagues and I collaborated with the DMO’s (Destination Marketing Organizations) and followed a “reference set” of criteria developed to determine inclusion in the guide. This criterion was employed to evaluate and highlight each destination’s distinct regional culinary assets. We identified assets that embrace and promote the mandate of culinary tourism’s farm to table philosophy. The guide provides travelers with an overview of restaurants, wineries, retail shops, producers, products and farmers’ markets that are noted for their abundance of local, seasonal options, and showcase the best of what each destination has to offer.
100,000 printed copies of this guide have been made available at local farmers’ markets, restaurants, wineries and tourism authorities throughout Ontario’s Southwest. The Southwest Ontario Culinary Guide is supported and enhanced with digital media by a “flip book” version, and a short video. Anyone with a smart phone is able to scan and read the QR codes to connect to the individual destination culinary micro sites. The traveler is greeted with information on each particular regional destination along with destination specific culinary packages.
The Culinary guide has aligned its approach with that of the 10 year Culinary and Tourism Strategy and Action Plan and the Ontario Marketing Partnership Corporation (OTMPC). In addition to marketing existing authentic culinary tourism experiences, events and attractions, Southwest Ontario’s Culinary Tourism Guide fosters innovation and creativity by providing a fresh medium where new trends are identified, established and nurtured to ensure the development of the emerging culinary tourism sector.
A key consideration in developing this initiative was a solid understanding of the target audiences: Baby boomers age 35+ with a propensity to travel, 4-6 times annually, mainly getaways that include: culture, dining and culinary experiences, winery tours and experiential culinary attractions and events. The targeted demographic has an above –average degree of sophistication and level of knowledge about the latest trends in culinary experiences and products. The guide is directed at Canadian and American visitors who have a predisposition to access online sites and to use technology to research travel destinations.
Ontario’s Southwest is a hot-spot of culinary activities and there are plenty of farmers, fisherman, chefs and culinary artisans who are advancing their regional and local culinary identities. These are the stars of the new and emerging culinary tourism in Ontario’s Southwest agricultural heartland. Meet the proud people who grow our food and produce our beverages.
Today, both the urban and rural landscapes of Ontario’s Southwest are dotted with producer-based Farmers’ Markets and Farmgate Markets. Local chefs are committed to promoting their local foods and buying it directly from the hands that grow and craft it. They are the pioneers of a new and emerging culinary regionalism in Southwest Ontario’s agricultural heartland.
Chefs like Tracy Winkworth at the Bellworth House in Norfolk, Eric Boyar at sixthirtynine in Oxford, Kim Saunders at the Windjammer Inn in Elgin and Dan Megna and Laurie Lilliman at the Twisted Apron in Haldimand all speak to their terroir and culinary provenance through locally sourced seasonal menus.
The cities of London and Windsor offer every possible dining experience. Visionary chefs like Jason Shubert and Paul Harding of The Only on King, Kristian Crossen at Braise, Wade Fitzgerald at Garlic's of London, Danijel Markovic of Kantina are known for advancing seasonality and local specialty ingredients by crafting seminal cooking experiences in their kitchens. In Windsor-Essex, Trevor and Kim Loop at Jack's Gastropub & Inn 31, Kate Robinson at The Twisted Apron, Rino Bortolin at Rino's Kitchen, Janine Bratt at Taste Bud Bistro and Laura Clarke-Giberson at Caldwell's Grant are all committed to unique locally sourced menus and VQA wine selections.
Travelers, consumers, locavores, epicures and foodies can read the Ontario’s Southwest Culinary Tourism Guide by visiting the website at http://www.ontariossouthwest.ca/ and search for individual destinations.
Local Food News
July 30th was Food Day, the largest locavore event in Canada’s history. Canadians en masse celebrated the day by eating local food, in restaurants, at barbecues and cooking. According to a survey from BMO Bank of Montreal, 94% of Canadians believe it is important to purchase home-grown food. The study identified other notable trends. Albertans prefer local beef, Quebecers look for local maple syrup and 76% of Ontarians surveyed seek out local fruit.
More and more consumers are touting the value of “local foods, often described as “healthy,” “natural,” “eco-conscious,” and “sustainable.” According to Sustainable Food News, "local" as a marketing tool, has grown by 15 percent from 2009 to 2010, and those numbers continue to increase.
The New Oxford American Dictionary selected locavore, a person who seeks out locally produced food, as its word of the year in 2007. Since the term locavore entered the culinary lexicon, it seems to be on the tip of everybody’s tongue. Originally, the term was coined in San Francisco by Jessica Prentice, for the 2005 World Environment Day, to describe consumers who choose locally produced foods over other high-carbon-footprint options.
In 2007, highly respected author Barbara Kingsolver wrote the bestselling book, Animal, Vegetable, Miracle, emphasizing the value of eating locally and detailing her family’s attempt to eat locally grown food for an entire year. This book helped bring the local food movement to the forefront.
Last year, journalist, part culinary zeitgeist, and urban farmer, Sarah Elton, wrote the book, Locavore: From Farmers’ Fields to Rooftop Gardens, How Canadians are Changing the Way We Eat. Elton’s book champions the movement away from global food production, as the emphasis on local food, sustainability, terroir and culinary tourism continues to gain momentum across Canada. Elton writes with a steady focus on Canadian farmers, artisanal producers, cheese makers, chefs, restaurateurs, farmers’ markets, and regular folks who are creating sustainable alternatives to agribusiness and the current global food system.
Recently, Lynn Ogryzlo, a well- respected, Niagara food and wine and travel writer authored the book, The Ontario Table: featuring the best food from around the province. With the premise that food is the foundation of our culture, like Elton, Ogryzlo allows the readers a behind-the-scenes journey into the local-food movement. Ogryzlo’s book is an overview of the Ontario terroir and the collective culinary and agricultural sensibility showcasing some of the best culinary regionalism from around the province. After two years of travelling Ontario for local foods, Ogryzlo concedes that she has “just skimmed the surface.” This book with its superb photography by her husband, Jon Ogryzlo, and local and seasonal recipes featuring Ontario wines from across the province is a must-read.
Culinary Tourism in Ontario’s Southwest
Ontario’s Southwest Culinary Tourism Guide is the first of its kind. As a long- time proponent of culinary tourism I was pleased to help identify and showcase the diversity of culinary tourism experiences found in Ontario’s Southwest. The ultimate goal of the publication is to strengthen Ontario’s Southwest, as both a premium and viable emerging culinary tourism region.
The mandate of the Ontario’s Southwest Culinary Tourism Guide is to sustain, support and differentiate the long-term marketing of authentic culinary tourism experiences in Ontario’s Southwest. This guide takes a strategic approach to presenting the newly formed RTO 1 Tourism region for the advancement of each region’s culinary stakeholders, and in particular the nine unique destinations that comprise the newly formed tourism region.
Nowhere is that love of all things food more evident than in the rise of culinary tourism. Culinary tourism, as defined by Rebecca Le Heup, Executive Director of the Ontario Culinary Tourism Alliance, “Includes tourism experiences in which one learns about, appreciates and or consumes food and drink that reflects regional or national cuisine, heritage, culture, tradition or culinary techniques. Culinary tourism is all about experiencing an authentic ‘taste’ of a place rooted in its terroir. It starts with agriculture and the people who grow our food. It moves to the artisans that craft the ingredients into tastes such as wine, cheese and beer. It travels to the plate through the craft of the cook and chef.”
The culinary guide is a combined initiative of the tourism authorities of Chatham-Kent, Elgin County, Haldimand County, City of London, Middlesex County, Norfolk County, Oxford County, Sarnia-Lambton, Windsor-Essex-Pelee and the Ontario Ministry of Tourism and Culture.
My colleagues and I collaborated with the DMO’s (Destination Marketing Organizations) and followed a “reference set” of criteria developed to determine inclusion in the guide. This criterion was employed to evaluate and highlight each destination’s distinct regional culinary assets. We identified assets that embrace and promote the mandate of culinary tourism’s farm to table philosophy. The guide provides travelers with an overview of restaurants, wineries, retail shops, producers, products and farmers’ markets that are noted for their abundance of local, seasonal options, and showcase the best of what each destination has to offer.
100,000 printed copies of this guide have been made available at local farmers’ markets, restaurants, wineries and tourism authorities throughout Ontario’s Southwest. The Southwest Ontario Culinary Guide is supported and enhanced with digital media by a “flip book” version, and a short video. Anyone with a smart phone is able to scan and read the QR codes to connect to the individual destination culinary micro sites. The traveler is greeted with information on each particular regional destination along with destination specific culinary packages.
The Culinary guide has aligned its approach with that of the 10 year Culinary and Tourism Strategy and Action Plan and the Ontario Marketing Partnership Corporation (OTMPC). In addition to marketing existing authentic culinary tourism experiences, events and attractions, Southwest Ontario’s Culinary Tourism Guide fosters innovation and creativity by providing a fresh medium where new trends are identified, established and nurtured to ensure the development of the emerging culinary tourism sector.
A key consideration in developing this initiative was a solid understanding of the target audiences: Baby boomers age 35+ with a propensity to travel, 4-6 times annually, mainly getaways that include: culture, dining and culinary experiences, winery tours and experiential culinary attractions and events. The targeted demographic has an above –average degree of sophistication and level of knowledge about the latest trends in culinary experiences and products. The guide is directed at Canadian and American visitors who have a predisposition to access online sites and to use technology to research travel destinations.
Ontario’s Southwest is a hot-spot of culinary activities and there are plenty of farmers, fisherman, chefs and culinary artisans who are advancing their regional and local culinary identities. These are the stars of the new and emerging culinary tourism in Ontario’s Southwest agricultural heartland. Meet the proud people who grow our food and produce our beverages.
Today, both the urban and rural landscapes of Ontario’s Southwest are dotted with producer-based Farmers’ Markets and Farmgate Markets. Local chefs are committed to promoting their local foods and buying it directly from the hands that grow and craft it. They are the pioneers of a new and emerging culinary regionalism in Southwest Ontario’s agricultural heartland.
Chefs like Tracy Winkworth at the Bellworth House in Norfolk, Eric Boyar at sixthirtynine in Oxford, Kim Saunders at the Windjammer Inn in Elgin and Dan Megna and Laurie Lilliman at the Twisted Apron in Haldimand all speak to their terroir and culinary provenance through locally sourced seasonal menus.
The cities of London and Windsor offer every possible dining experience. Visionary chefs like Jason Shubert and Paul Harding of The Only on King, Kristian Crossen at Braise, Wade Fitzgerald at Garlic's of London, Danijel Markovic of Kantina are known for advancing seasonality and local specialty ingredients by crafting seminal cooking experiences in their kitchens. In Windsor-Essex, Trevor and Kim Loop at Jack's Gastropub & Inn 31, Kate Robinson at The Twisted Apron, Rino Bortolin at Rino's Kitchen, Janine Bratt at Taste Bud Bistro and Laura Clarke-Giberson at Caldwell's Grant are all committed to unique locally sourced menus and VQA wine selections.
Travelers, consumers, locavores, epicures and foodies can read the Ontario’s Southwest Culinary Tourism Guide by visiting the website at http://www.ontariossouthwest.ca/ and search for individual destinations.
Local Food News
July 30th was Food Day, the largest locavore event in Canada’s history. Canadians en masse celebrated the day by eating local food, in restaurants, at barbecues and cooking. According to a survey from BMO Bank of Montreal, 94% of Canadians believe it is important to purchase home-grown food. The study identified other notable trends. Albertans prefer local beef, Quebecers look for local maple syrup and 76% of Ontarians surveyed seek out local fruit.
More and more consumers are touting the value of “local foods, often described as “healthy,” “natural,” “eco-conscious,” and “sustainable.” According to Sustainable Food News, "local" as a marketing tool, has grown by 15 percent from 2009 to 2010, and those numbers continue to increase.
The New Oxford American Dictionary selected locavore, a person who seeks out locally produced food, as its word of the year in 2007. Since the term locavore entered the culinary lexicon, it seems to be on the tip of everybody’s tongue. Originally, the term was coined in San Francisco by Jessica Prentice, for the 2005 World Environment Day, to describe consumers who choose locally produced foods over other high-carbon-footprint options.
In 2007, highly respected author Barbara Kingsolver wrote the bestselling book, Animal, Vegetable, Miracle, emphasizing the value of eating locally and detailing her family’s attempt to eat locally grown food for an entire year. This book helped bring the local food movement to the forefront.
Last year, journalist, part culinary zeitgeist, and urban farmer, Sarah Elton, wrote the book, Locavore: From Farmers’ Fields to Rooftop Gardens, How Canadians are Changing the Way We Eat. Elton’s book champions the movement away from global food production, as the emphasis on local food, sustainability, terroir and culinary tourism continues to gain momentum across Canada. Elton writes with a steady focus on Canadian farmers, artisanal producers, cheese makers, chefs, restaurateurs, farmers’ markets, and regular folks who are creating sustainable alternatives to agribusiness and the current global food system.
Recently, Lynn Ogryzlo, a well- respected, Niagara food and wine and travel writer authored the book, The Ontario Table: featuring the best food from around the province. With the premise that food is the foundation of our culture, like Elton, Ogryzlo allows the readers a behind-the-scenes journey into the local-food movement. Ogryzlo’s book is an overview of the Ontario terroir and the collective culinary and agricultural sensibility showcasing some of the best culinary regionalism from around the province. After two years of travelling Ontario for local foods, Ogryzlo concedes that she has “just skimmed the surface.” This book with its superb photography by her husband, Jon Ogryzlo, and local and seasonal recipes featuring Ontario wines from across the province is a must-read.
Ontario’s Southwest 2011 Culinary Tourism Guide
Promoting The Recognition of Cuisine as a Manifestation of Culture.
Ontario’s Southwest 2011 Culinary Tourism Guide
We are a leading destination for culinary travel and boast some of Canada’s finest culinary regionalism.
Whether you’re dining in one of our fine restaurants, sipping wine at a vineyard, or travelling country back roads with a picnic lunch of local ingredients, the Ontario’s Southwest food scene is a hothouse for talent and flavour. Veterans abound, but we have a new wave of innovation sweeping through the culinary programs of St. Clair College in Windsor, Lambton, College in Sarnia, and Fanshawe College in London, which are supporting the vanguard of emerging chefs dedicated to local ingredients.
This is the gateway to the perfect culinary getaway. Experience the authentic local flavour of Ontario’s Southwest. Your journey begins here, where we sweep in a southwestern direction from Haldimand County, where the picturesque Grand River meets the shore of Lake Erie, through bountiful farms, charming towns and vibrant cities to beautiful Pelee Island, Canada’s southernmost tip.
Meet some of our superstars in the Ontario’s Southwest 2011 Culinary Tourism Guide:
View Ontarioès Southwest Culinary Guide
VISIT: http://www.ontariossouthwestculinary.com for more details
Ontario’s Southwest 2011 Culinary Tourism Guide
We are a leading destination for culinary travel and boast some of Canada’s finest culinary regionalism.
Whether you’re dining in one of our fine restaurants, sipping wine at a vineyard, or travelling country back roads with a picnic lunch of local ingredients, the Ontario’s Southwest food scene is a hothouse for talent and flavour. Veterans abound, but we have a new wave of innovation sweeping through the culinary programs of St. Clair College in Windsor, Lambton, College in Sarnia, and Fanshawe College in London, which are supporting the vanguard of emerging chefs dedicated to local ingredients.
This is the gateway to the perfect culinary getaway. Experience the authentic local flavour of Ontario’s Southwest. Your journey begins here, where we sweep in a southwestern direction from Haldimand County, where the picturesque Grand River meets the shore of Lake Erie, through bountiful farms, charming towns and vibrant cities to beautiful Pelee Island, Canada’s southernmost tip.
Meet some of our superstars in the Ontario’s Southwest 2011 Culinary Tourism Guide:
View Ontarioès Southwest Culinary Guide
VISIT: http://www.ontariossouthwestculinary.com for more details
Sunday, August 28, 2011
Downtown London Walking/Tasting Culinary Tours
Promoting The Recognition of Cuisine as a Manifestation of Culture.
Authentic Culinary Adventures
Downtown London Dining Adventure
The Downtown Dining District Culinary Adventure is the city’s original and signature culinary/tasting tour. Visit 3 restaurants, taste 3 seasonal specialities with an emphasis on locally sourced and produced products, and enjoy a sampling of VQA wine at each venue. Authentic Culinary Adventures has transformed the way you dine. Why visit one restaurant when you can experience 3 different, popular restaurants all in one night out? As you stroll from one restaurant to the next, learn about the history of downtown London. This is an approximately 2 1/2 hour walking and culinary tasting tour offered Thursdays at 7:00 PM for groups of 6 or more. Private tours can be scheduled for other days and times. Reservations are required.
authenticculinarytours@yahoo.com
Authentic Culinary Adventures
Downtown London Walking/Tasting Culinary Tours
Take your appetite for an Authentic Culinary Adventure into downtown London with a local epicure as your guide. On this culinary walking/tasting tour visit the Covent Garden Market, food/kitchen shops and restaurants with an emphasis on locally sourced and produced products. Tours run rain or shine. Cost of the Tour: $25.00 per person. Allow 2 hours and wear comfortable shoes. Pay your guide directly in cash. From September 15 to May 15th tours are by reservation only. Groups welcome by reservation. authenticculinarytours@yahoo.comDowntown London Dining Adventure
The Downtown Dining District Culinary Adventure is the city’s original and signature culinary/tasting tour. Visit 3 restaurants, taste 3 seasonal specialities with an emphasis on locally sourced and produced products, and enjoy a sampling of VQA wine at each venue. Authentic Culinary Adventures has transformed the way you dine. Why visit one restaurant when you can experience 3 different, popular restaurants all in one night out? As you stroll from one restaurant to the next, learn about the history of downtown London. This is an approximately 2 1/2 hour walking and culinary tasting tour offered Thursdays at 7:00 PM for groups of 6 or more. Private tours can be scheduled for other days and times. Reservations are required.
authenticculinarytours@yahoo.com
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