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How to make Chef Benjamin Leblanc-Beaudoin’s Aged White Cheddar

The Iron Kettle B&B is a six-room inn located in Comber, Ontario. Its owners Ben and Ginette are passionate about everything Ontario and are advocates for local food. The Iron Kettle is a multi-award-winning, Feast On certified business that truly features Ontario Farm to Table. Ben and Ginette provide hospitality and culinary experiences to their guests, one of which is an Afternoon Tea….

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Ontario Tourism Awards Application due dates extended up until June 30

The deadline to apply for the Ontario Tourism Awards has been officially extend by the Tourism Association of Ontario, Culinary Tourism Alliance and Attractions Ontario until June 30th, 2020 at 4PM. The Ontario Tourism Awards of Excellence are a celebration of success and an opportunity to recognize those who have made significant contributions to Ontario’s tourism industry. These awards are…

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Happy Regional Food Week Ontario!

Every year in early June, Ontario sets aside one full week, designated as Local Food Week, to celebrate and recognize the abundance of fresh, affordable local food we are privileged to have access to across the province. This year, the Local Food Week celebration runs June 1-7. Local Food Week is a celebration of the bounty of fresh, healthy…

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Chef Ryan Crawford sunsets Backhouse to open Ruffino’s.

Over the weekend, Chef Ryan Crawford announced his award-winning farm-to-table restaurant, BACKHOUSE, would be lighting it’s last fire. The celebrated restaurant has been a cornerstone of the Niagara food community for the last 5 years. But don’t worry! This is not the last you’ve seen of Chef Crawford and his food in Niagara-on-the-lake. For the last month, he and…

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#TakeOutToronto Job releases petition to support regional market

Takeout/delivery is the restaurant sector’s lifeline right now. That’s why over a month ago, Stephanie Dickison launched The #TAKEOUTTORONTO #DELIVERYTORONTO Project. The goal was to give people an option outside of delivery apps. Six days ago, Stephanie took things up a notch. She launched a petition to cap all third-party delivery app fees.  Similar to caps that have been implemented…

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How to Make Ricky Olivia’s Langos

Chef duo Ricky + Olivia are Feast On ambassadors that focus on local sourcing – they celebrate Ontario’s diversity through playful and thoughtful dishes built to be shared. During their time in Niagara’s wine country, you can find Chefs Ricky + Olivia at Westcott Vineyards running the seasonal patio as well as catering to Westcott’s private parties and events…

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How to Make Sumac Salt’s ‘Spring Things on Toast’

Hannah Harradine and Joel Gray are Feast On Certified Sumac + Salt – a hyper-local culinary experience showcasing the best what Grey, Bruce + Simcoe County has to offer. Focussing on working with local farmers and producers, not only to source the best quality product but to also share their stories. “This dish is a fantastic way to incorporate…

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How to make Bistro ’67’s Sourdough Loaf

Are you one of the dozens of people trying their hands at sourdough bread baking while stuck at home this season? This tried, tested and perfected recipe from the bakers at Bistro ’67 is for you! It starts by having you make a traditional levain. The night before you are planning to bake, you will make the levain by…

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