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Eddington’s of Exeter: These gourmet pizzas are way outside of the cardboard box

30 Mar

2015-03-26 20.58.51heather boaBy Diva Heather Boa

EXETER – To get the full experience, you should probably order all three wood oven gourmet pizzas that are offered on Thursday nights at Eddington’s of Exeter.

Maybe it means a few slices are boxed for late night snacking or breakfast, but if you don’t order all three, you’ll miss out on a unique taste experience.

For example, March 26 featured three pizzas: garlicky, bacon-riddled three-cheese with hunks of perogies; slices of tomatoes and pieces of meatballs in a punchy tomato sauce, topped with a glorious helping of mozzarella cheese and fresh basil, and; pieces of caramelized chicken and cinnamon-laced apple slices lying in a creamy layer of brie cheese.

The pizza, par cooked in a wood oven, is finished at a high temperature. Photos by James Eddington.

The pizza, par cooked in a wood oven, is finished at a high temperature. Photos by James Eddington.

The thin-crust pizza was just the right consistency of tender-chewy, which is an added bonus for me since I eat pizza with a knife and fork and it can be frustrating to try to cut through a crisp crust.

The consensus at my table was that the caramelized chicken, apple and brie pizza was the favourite, but the beauty of Gourmet Pizza Night at Eddington’s is there are three new offerings every Thursday night for eat-in or take-out. (To order all three is $47, including tax.)

We rolled into the restaurant a little late in the evening for the Huron County crowd, after finagling an 8:30 p.m. reservation, and were greeted at the door of this renovated century home by none other than chef James Eddington.

Without prompting, we hung our coats on the hooks at the end of the foyer, just as we would at home, and made our way through the restaurant, which is blocked off in rooms. (In the summer, they open a quiet patio at the back of the building.) At that time of night, there was just one other table, finishing off their dinner with a celebratory birthday sundae with a sparkler on top. Our waitress was efficient and casual, the feel of the restaurant was friendly and welcoming, and the atmosphere was quiet – which was surprising since that one nearby table of six was celebrating a birthday.

It’s a little bit formal with linens and heavy cutlery, but jeans and a nice shirt will get you through the door.

We didn’t even look at the menus, and ordered three 10-inch pizzas along with a couple pints of Honey Elixir from Railway City Brewing Company in St. Thomas. The strong, tasty brew paired nicely with the pizzas.

Chef James said he is working on a plan to offer only micro-brewed beers at his restaurant.

Now, I don’t want to leave people with the impression that Eddington’s is in the business only of making pizza.

Because that just isn’t so.

Chef James was carefully building lunch and dinner menus around local meat and produce long before the local food movement became a trend. His menu changes seasonally to reflect all that southwestern Ontario has to offer. For his efforts, Chef James was recently named Culinary Feature Artist and will be featured in the live auction at the annual Conservation Dinner hosted by the Ausable Bayfield Conservation Authority on April 16.

“When James prepares a meal, it reflects much of the inspiration, creativity, expertise, and visual appeal found in paintings and visual art,” said Paul Anstett, Chairman of the Conservation Dinner Committee, in a press release.

For more information on dining in Huron County, please visit Ontario’s West Coast website.


Gourmet Pizza Night

Choose from three unique wood oven gourmet pizzas.

When: Every Thursday night

Where: 527 Main St., Exeter. Eat-in or take-out

Reserve:  By calling 519-235-3030

More information: Lunch 11 a.m. – 2 p.m. Tuesday through Friday; Dinner 4:30 p.m. – 9 p.m. Tuesday through Saturday Evenings; Closed Sunday/Monday


Driving distance:

From Seaforth: 25 minutes

From Bayfield: 30 minutes

From Masonville Mall, London: 30 minutes

From Goderich: 45 minutes

From Stratford: 40 minutes

It’s all about the maple syrup

24 Mar
A horse-drawn sleigh carries its passengers along the main street of Saltford.

A horse-drawn sleigh carries its passengers along the main street of Saltford.


By Diva Danica Rush

What is it about maple syrup that brings people together?

Is it the wonderful sugary finish that completes a lazy brunch? The warm amber glow that signals spring is on the way? Whatever the reason, there is something about maple that unites Canadians to rural counties.

My friend Lauren, her two kids and I recently spend the afternoon at Samuels in Saltford. This lovely

maplesyrupsamuels9restaurant partnered with local producers Robinson Maple Products to host “Maple Magic Fest”, a two-day celebration of everything maple. Everything MAPLE!! Since neither Lauren, her kids nor I can resist anything maple, we had to check it out.

Everything, I mean everything, was maple.

Maple Cheese Cake. Maple Crème Brulée. Maple Walnut Truffle. Maple Mousse. Maple Cream Fudge. Maple Tarts. White Forest Maple Cake. Maple Macaroons, Maple Walnut Peanut Butter Cookies.

Maple! Maple! Maple!

maplesyrupsamuels10Our eyes cruised over the treat selections as we sat down to enjoy the homemade chili and hot chocolate that was served as a main dish. As the cheese melted into my chili, my mind focused on the task at hand. Which desert would I get? ! What can I bribe the kids with to make them share their maple treats with me? I tried in vain to calculate how much maple a reasonable adult could put in her mouth before strangers would look at her funny.

maplesyrupsamuels2We made our selections: A well-executed plan of divide and conquer. Iris narrowed in right away on the maple mousse. A wise choice. Emmett took his time, pacing up and down in front of the display till he finally picked out a Maple Macaroon for him and his mom to share. My heart stopped. NO! That was what I was going to pick! I panicked. If I pick the same treat as Emmett then my game plan of sneaking a bite of the kid’s treats would be thrown out the window. I could feel my personal feast of everything maple slipping out of my grasp. Fortunately, there were other wonderful treats to choice from. I quickly regained my composure, took a deep breath and brought a Maple Crème Brulée to our table.

You know a dessert is good when the only sound coming from the table is… mmm… mmm… mmm. Heads are bend over their own treats, no bites are shared and no crumb is shown mercy. I only had the Maple Crème Brulée, and it completely satisfied my maple lovin’ soul.

Filled with sugary bliss and chili good times, we gathered with other locals on a horse carriage that took us around Saltford. Signs of spring were upon us and it was good to simply be outside with others. Maple does that to people; it brings us outdoors at the end of winter, it warms our bodies and makes us feel young at heart. On the way home I asked Emmett what his favourite thing about maple is. He said, “It’s maple-y… and it’s from Ontario.”

Yep, sounds about right to me.

For more local maple events check out:

Robinson’s Maple Products Sugar Shack

Where: 85351 Harper Line just north of the Belgrave Road and east of the Dungannon Road.

maplerobinsonWhat: A tour of a sugar shack to see how maple syrup is made. Product for sale.

When: As long as the sap is running. If steam is coming out the stack, maple syrup is in the works.

How: Call 519-529-7857 to book your tour or come by chance.

St. James Church Pancake Brunch and Sugar Bush Tour

What: St. James Anglican Church in Middleton hosts its annual fund-raising sugar bush tour and breakfast.

When: Saturday, March 28, from 8:30 a.m. to 12:30 p.m.

Where: Horse-drawn hay rides leave from Pine Lake Campground Recreational Hall, 77794 Orchard Line and travel to Rick Schilbe Farm for a tour of the sugar bush and shanty. The Bayfield River Valley Trail Association will also lead groups of walkers through the Schilbe maple bush to visit the shanty for the tour. Walkers will depart at 10 a.m. and again at 10:30 a.m. This is an easy ¾ km walk along an old bush road.

Cost: The cost for the brunch is $10, adults; $5, children 12 to 6 years; and youngsters aged five and under are free. Proceeds from the event will go to world outreach.

48th Annual Belmore Maple Syrup Festival 

What: A community festival for all ages with crafts, dancing, music to celebrate maple syrup.

When: Thursday, April 9 to Saturday, April 11, with pancake breakfasts served daily.

Where: Belmore Community Centre,91122 Belmore Line R.R.#1 Wroxeter.

Cost: Admission to the community centre is free. Meal prices: $10 adults, $5 children ages 6 to 11, free for children under 5.

Blyth Creek Maple Farm Tours

What: Sugar bush tours, tree identification, hot chocolate, pancakes and maple syrup

When: Tours by appointment.

Where: 42232 Moncrieff Rd, Blyth

Contact: Phone Val at 519-357-7558


Extend the season by picking up some pure maple syrup and try this recipe at home. Remember to store your syrup in the fridge once you’ve opened the package.


For crust

  • Twenty-four 5- by 2 1/2-inch graham crackers
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup pure local maple syrup (preferably Grade B)

For filling

  • Four 8-ounce packages cream cheese, softened
  • 1 cup pure maple syrup (preferably Grade B)
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1/2 cup heavy cream
  • Accompaniment: pure maple syrup if desired for drizzling


Preheat oven to 350° F.

Make crust:
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Make filling:
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in centre but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.


Goderich Makers Market carries hint of spring

7 Mar
The smell of freshly ground coffee from Coastal Coffee Company assails every visitor at the Goderich Makers Market.

The smell of freshly ground coffee from Coastal Coffee Company assails every visitor at the Goderich Makers Market.

By Diva Heather Boa

GODERICH – A sure sign of spring? The first sighting at the Goderich Makers Market of tender green pea shoots with stems that grew long from trying to reach the winter’s sun.

peashootsShoppers gravitated to the patch of greens so neatly tucked between plastic containers of chicken broth and jars of beets and carrots, in a building full of vendors selling roasted coffee, honey, chocolate croissants, soft pretzels, soups, soaps and other homemade offerings. True, the pea shoots were grown in a greenhouse, taking advantage of the sunny winter days, but they were still prized for all that they promise in the months to come.

One wall of the market, held at Goderich’s MacKay Centre on the first Saturday of the month through the winter, was once again taken up with baskets of carrots, potatoes, turnips, beats, cooking onions and apples, much to the delight of shoppers. Folks commented on the vendor’s absence through the dead of winter.

makersmarketOut on the floor, neighbours stopped to compare winter holiday stories and chat about summer markets, planting techniques and all things sunny and warm.

A quick door check of one shopper yielded a bag of potatoes and a bag of beets, pepperettes, two cartons of eggs and some chocolate dipped pretzels for the road. All that while balancing a cup of coffee from Coastal Coffee Company.

The winter market is the brainchild of Amy Zoethout and Donna-Jean Forster-Gill of Feast for Good, who wanted to share their love of locally produced food and goods.

The market continues through April and May, until the opening of the Goderich Farmers Market opens Saturday, May 16.

Other communities throughout Huron County also host farmers markets through the summer months. For more information on these summer markets, visit online.

If you go to the Goderich Makers Market:

Date: First Saturday of the month. April 4 & May 2.

Time: 9 a.m. to 1 p.m.

Location: MacKay Centre, 10 Nelson St. E., Goderich

Things you should know: Best to bring cash rather than relying on debit or credit.


Music takes centre stage at Queen’s Bakery in Blyth

1 Mar
Tim Craig and Julie-Anne Lizewski play to a toe-tapping crowd at Queen's Bakery in Blyth.

Tim Craig and Julie-Anne Lizewski play to a toe-tapping crowd at Queen’s Bakery in Blyth.

By Diva Heather Boa

heather boaBLYTH – Leather soles of many boots slap the wooden floorboards in unison in this village coffee shop on a Saturday night, Feb. 28. The rhythmic, dull thuds accompany harmonica, acoustic guitar and harmonized vocals from local musicians Julie-Anne Lizewski and Tim Craig.

It’s the second appearance at Queen’s Bakery in Blyth for these two, who are relatively new to the local music scene, and tonight there’s a good crowd of about 20 who’ve settled in for an evening of music, coffee, drinks and desserts. The atmosphere is cozy in this bakery, with its exposed brick, high tin ceilings, full-length front windows with a view of white Christmas lights on trees and a set of blinking blue string lights in the Blyth Festival’s courtyard across the street.

Finola McGuinty and Mike Crocker throw some Dixie Chicks into their set.

Finola McGuinty and Mike Crocker throw some Dixie Chicks into their set.

We ease in with Canadian band Tragically Hip’s Bobcaygeon, then move through some gems I’ve never heard before, like Kathleen Edwards’ Alicia Ross, a song written from the perspective of a 25-year-old Markham woman who was killed by her next door neighbour, and Shawn Colvin’s Polaroids, an upbeat number with all sorts of vocal twists and turns. Then there’s the angry, cathartic song with a title I can’t print here because it’s chock full of potty mouth language.

Along the way, the duo perform Bob Dylan’s Shelter From the Storm, a song request from a woman in the audience. Like most of the playbill for the evening, the lyrics are rich and poetic. The tempo flirts with upbeat – toes are tapping – but remains somehow constrained.

Owners Les Cook and Anne Elliott waltz in the kitchen.

Owners Les Cook and Anne Elliott waltz in the kitchen.

There are other familiar songs, and yet they’re just a little bit different. I discover there’s far more to the 20th century American standard Irene than the abbreviated version sung at the end of many nights at a pub. As Tim plays the lap steel guitar, owners Anne Elliott and Les Cook take up a waltz behind the counter, then gracefully twirl through the restaurant.

The couple enjoys hosting local musicians from time to time.

“It’s something we wanted to do from the get-go. Because we dance we kind of have a thing for live music,” said Les, who is a dance instructor at Blyth East Side Dance.

Each of the two sets are opened by well-known Goderich musicians Finola McGuinty and Mike Crocker, a great pairing for Julie-Anne and Tim. Perhaps their most endearing piece is Nancy Griffith’s Trouble in the Fields, a song Finola first heard in Belfast but says can easily apply to the farming community that is Huron County. In fact, most hands shoot into the air when she asks who in the audience has a connection to farming. It’s to those farmers she dedicates the song.

Huron County pubs and restaurants are great supporters of live music. Friday, March 6, North Country Towers will play at Cinnamon Jim’s in Brussels. Check Ontario’s West Coast events calendar for more information on this and other events.

Queen’s Bakery, Blyth

Address: 430 Queen St. S., Blyth

Phone: 226-523-9720

Follow them on Facebook or Twitter @QueensBakery4

Winter Dining Program: Little details add up at Samuels

26 Feb


By Diva Claire Carter

samuelsmaitlandI have an unfortunate confession to make.

I have lived in Huron County for nearly two years, and have just sampled my first full meal at Samuels Boutique Hotel.  I had attended the scenic location for meetings, and had admired the skilled restoration work.  I’ve enjoyed sweets from the kitchen, but until yesterday, I had never crossed into Saltford for a delicious meal.

I had two friends join me for dinner.  We noticed lovely, thoughtful details as soon as we walked through the door.

The dining room is very bright, with plenty of windows.  We were lucky enough to be seated overlooking the Maitland Bridge.  I had intended to take another photo as the sun set, but was too busy enjoying my delicious meal.

While there was no denying that our visit was mid-winter, the warm colours and samuelsdetailslive plants in the dining room were enough to make us forget the weather outside for a few hours.

It took us quite a while to decide what to order, and ultimately all went with the Taste of Huron Winter Dining Program three-course menu.

samuels1st courseThe starter was a black bean croquette.  The croquette was tasty and non-traditional.  It was made with sweet potato, and was topped with mango salsa and sour cream, served on a bed of greens.

The main course was a Brazilian pork curry.

samuelscurryThe curry had some of the same flavours as the appetizer (black beans, mango and sweet potato) but the execution and addition of chorizo and pork tenderloin made it complimentary without being repetitive.

The colours and presentation were beautiful.

samuelsdessertOur wonderful meal ended with a cherry brandy brownie.  The brownie was rich, and topped with plenty of cherries and vanilla Greek yogurt.

One of my companions ordered hot chocolate with dessert and was delighted to see it topped
samuelshot chocolatewith homemade marshmallows!  We all agreed that little details like this were what make Samuels such a special place.

We were all surprised at how reasonably priced our meal was.  Our three-course dinner was $30 per person, before tax and tip.

samuelsmapleIf you can’t make it for Winter Dining Program, which runs until Feb. 28, Samuels will be offering a Maple Magic four-course dinner on Friday, March 13.  On Saturday, March 14, they will offer a full day of fun, including horse drawn sleigh rides, snowman making and complimentary hot chocolate all day.

The dining room’s bistro menu is available from 11:30 a.m. to 8 p.m.  (appetizers, $7-14, mains, $9-21)

Samuels Hotel is located at 34031 Saltford Road, Goderich



This diva is learning new words: Cassoulet, confit and crema

25 Feb Benmiller Inn Taste of Huron Dinner


By Diva Jenna Ujiye

The title of this article highlights three foods or terms I had to Google to figure out for sure what they meant!

For many of us, food talk can be a bit difficult to understand. What I’ve realized is that all of it usually tastes good and I can Google the words to get their full meaning!

Cassoulet– Cassoulet is a rich, slow‑cooked casserole originating in the south of France, containing meat, pork skin and white beans.

Confit– is a cooking term for when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying.

Crema– Italian for cream, a variation of sour cream popular in Mexico and Central America or a commune in the northern Italian province of Cremona.

Soooo let’s hope that crema is not a commune in Italy, that would not mix well with poached pears!

The red door entrance at Benmiller Inn and Spa

The red door entrance at Benmiller Inn and Spa

As per usual, I try to get out to as many Taste of Huron dinners as possible and earlier this week I made my way to the Benmiller Inn and Spa with five friends. Let me just say that they didn’t disappoint!  This three-course dinner is available until February 28 and is $39 for all three courses.

We were first served an amuse bouche (happy mouth) of chicken in sweet and sour sauce on a deep fried wonton. This starter was a tangy surprise and helped us to get excited about the rest of the meal.

We started with a White Bean Cassoulet duck confit, wild boar and orange sausage. While we were eating this course I looked around and noticed that most of us were saving the wild boar and orange sausage until the end. The tender meat was perfectly flavoured with orange and tied the cassoulet together. I also loved the use of white beans, seeing that Huron is home to Hensall – the White Bean Capital of Canada!!!

Kate, Hellen and Erin enjoying the bean Cassoulet

Kate, Hellen and Erin enjoying the bean Cassoulet

White Bean Cassoulet duck confit

White Bean Cassoulet duck confit

The main course was Bacon Wrapped Pork Tenderloin braised date stuffing, celeriac mashed potato, and maple glazed carrots. Living in Huron, we have great opportunity to try some really unique local pork meals at most restaurants in the area. Many of us would also agree that bacon makes everything better! The tenderloin was perfectly cooked and the date stuffing added a unique and yummy sweetness. The celeriac (celery root) mixed into the mashed potato added that extra tangy flavour.

Bacon Wrapped Pork Tenderloin braised date stuffing, celeriac mashed potato, maple glazed carrot

Bacon Wrapped Pork Tenderloin
braised date stuffing, celeriac mashed potato, maple glazed carrot

To finish we had Prosecco Poached Pear and gordon’s goat dairy crema. Booze, fruit and cream: A great mixture to end a meal. This dessert was not crazy sweet and the pear essence was the shining star!

Prosecco Poached Pear and gordon’s goat dairy crema

Prosecco Poached Pear and gordon’s goat dairy crema

Another highlight of Benmiller is its extensive wine list and liquor offerings. One friend even tried a flight of Scotch, which she seemed to enjoy thoroughly!

The taste of Huron winter dining menus run until Feb. 28 and you don’t want to miss out on these yummy meals.

Benmiller Inn & Spa


81175 Benmiller Road, Goderich, ON N7A 3Y1 Canada




Beef cheeks and scrumptious cheese

25 Feb


By Diva Jenna Ujiye

If you haven’t heard it yet, beef cheeks is the new tenderloin when it comes to food trends! OK, I may be making that up, but being a big foodie I do follow food trends. One of the major 2014 trends was eating meats from nose to tail and I really think this particular trend is going to continue in to 2015.

So you’re probably wondering, what do beef cheeks have to do with my story? Well, I’ll start at the beginning. I met up with three girlfriends, Emily, Katie and Natalie, last Friday at the Black Dog in Bayfield for dinner. I was super excited to have a nice dinner and catch up with friends, so I hadn’t even remembered to look at the Taste of Huron menu before I left home.


When I entered the restaurant, the familiar amazing smells delighted me. To top it off I ran into one of the owners, Kathleen, and she highlighted the Taste of Huron menu with delight. Katie and Emily read the menu and said “beef cheeks?” with a bit of concern on their faces. I explained that these tender meat morsels would excite their taste buds and that they would like the food. So they both decided to try the meal, which is three courses all for $32. Nat skipped out on the special and went with village salad ($8.25) and vegetable curry ($16).

Nat with her Vegetable Curry

Nat with her Vegetable Curry

Three Cheese Fonduta and Garlic Crostini

Three Cheese Fonduta and Garlic Crostini

The first course of the Taste of Huron dinner was Cheese Fonduta with Roasted Garlic Crostini. I thought this course would be kind of like a Swiss cheese fondue and it was, but way better than I have ever been able to make! The garlic buttered bread dipped in the cheese was a mouthful of dancing rich flavours that I never wanted to end. As you’ll see below in the photos, Emily and Katie couldn’t get enough and licked their cheese fonduta ramekins clean. I’ll also note that the photo was not posed, I looked up and they were both pretty much trying to drink their cheese.

Licking the last bit of cheese fonduta

Licking the last bit of cheese fonduta

The next course was Braised Beef Cheeks with Winter Vegetables and Parslied Egg Noodles. Yet again, the chef did not disappoint. The meat was extremely tender and the sauce mixed with noodles and vegetables made it a complete meal.

Braised Beef Cheeks with Winter Vegetables and Parslied Egg Noodles

Braised Beef Cheeks with Winter Vegetables and Parslied Egg Noodles

For dessert, we had Apple Fritter with Vanilla Ice Cream and Butterscotch Sauce. This was no ordinary donut! Essentially it was a whole apple covered in smooth pastry and loaded with ice cream and butterscotch. An excellent end to a great meal!

Apple Fritter with Vanilla Ice Cream and Butterscotch Sauce

Apple Fritter with Vanilla Ice Cream and Butterscotch Sauce

This menu also highlighted wine pairings to go with each course, which Katie and I tried. Both Emily and Natalie selected beer from the 20 on tap at the Black Dog. We had a wonderful evening and left the restaurant happy and full!

Our waiter Jan holding all of our empty dishes.

Our waiter Jan holding all of our empty dishes.

The taste of Huron winter dining menus run until Feb. 28 and you don’t want to miss out on these yummy meals.

The Black Dog Village Pub & Bistro

Phone: (519) 565-2326

5 Main St N, Bayfield, ON N0M 1G0





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