Tag Archives: taste of huron

Laithwaite Apple Park, a fun family outing

14 Nov applesfrompark_1

by Diva Rachel Lynn
A couple of weekends ago our family visited Laithwaite Apple Park.  The park is located 1km east of Goderich on hwy 8.   It’s not just an apple park.  It’s also a farm that has many sculptures from cement, metal, fieldstone and found materials by George Laithwaite (1873-1956).  Some of the figures were created as satirical or political commentary on world events, while others were based on comic strip characters.  Most of his statues were created as a hobby during slow economic times.

statueapplepark_1

The Apple Park also features a farm store selling seasonal products.  Some products include apples, fruit in season, potatoes, honey, jam, apple butter, apple cider, squash and many more.  It is open year round.

Products available at Apple Park

Products available at Apple Park

On our visit we had pumpkins in mind as well as apples.  There are so many kinds of apples so I asked which one I should use for apple pie.  Pauline (one of the owners) mentioned she likes Courtland.  These apples were huge!  And delicious too.  Thanks to Pauline’s suggestion, I made a mean apple pie.

applesfrompark_1

Bea choosing her pumpkin

Bea choosing her pumpkin

pumpkins found a happy home.

pumpkins found a happy home.

Although our main purpose was pumpkins and apples we also picked up Robinson’s Maple syrup, spaghetti squash and a rutabaga.  I love good food and supporting local.

Laithwaite Apple Park
35563 Huron Rd,
Goderich
519-524-7763.

DUCK Dinner at Samuels enjoyed by this Travel Diva

12 Nov Finish - Fresh Concord Grape Mousse

by Diva Rachel Lynn

I think the name of this dinner should be renamed to “mmmmmmm”.  Seriously.  I recently had the pleasure of attending my first Food for Thought dinner at Samuels Hotel, just north of Goderich.  It was my girlfriend Caroline who suggested that we go.  I made reservations right away because any event I’ve ever attended at Samuels sells out fast! The food prepared had many local suppliers: Bayfield Berry Farm, Weth Mushrooms, Firmly Rooted, Shanahan’s Meats and Everspring Farms. As we waited for our starter, the owner of Everspring Farms, Dale Donaldson, told us a bit about Muscovy duck: they have a distinct flavor (like beef), Males are larger than females, lower in fat. starterddm_1Our started was Duck and Shiitake Dumplings:  fried dumplings with duck, shiitake mushrooms and chestnuts. Salad (sorry no picture, It was too good and ¾ gone by the time I remembered). Baby kale, sweet potato, curried quinoa and cranberries.

Main

Main

Muscovy Duck Breast, white bean puree, brussel sprouts . The duck was seared with black currant cassis sauce, white bean puree, bacon and lemon brussels sprouts.

Finish

Finish

Concord Grape Mousse, fresh off the vine grapes whipped into a light creamy mousse. I thought at many points throughout my meal that I may need to smack hands away from my duck and mousse.  To say it was delicious is a serious understatement.

Kim Burgsma, chef and owner of Samuels Hotel came by our table at the end of our meal to say hello.  I couldn’t say enough good things about the meal and about Kim.

To find out more about Samuels Hotel, please visit www.samuelshotel.ca  This is a must see place in Huron County.

Samuels Hotel Inc.
34031 Saltford Rd
Goderich, ON N7A 4C6
(519) 524-1371
www.samuelshotel.ca

 

Huron County Suppliers: Bayfield Berry Farm, Weth Mushrooms, Firmly RootedShanahan’s Meats  and Everspring Farms.

Eddingtons Winterlicious

1 Mar

By: Diva Jenna Ujiye

The Divas at Eddingtons

The Divas at Eddingtons

This week has been a perfect week to get to a couple more Winterlicious events. On Wednesday five of us divas went for a wonderful meal at Eddingtons in Exeter. Karen, Claire, Christine, Trista and I had a marvelous time!

Trista, Karen and I all decided to go with the Winterlicious menu. Eddingtons had two choices for the starter and main, here is the menu:

Starter – Local atibo white bean and root vegetable chowder. Or Late harvest kale and beet salad. Parmigianino, hardboiled egg, sunflower seeds and sundried cranberry, tossed in a local garlic dressing.

Bean Soup

Bean Soup

Kale and Beet Salad

Kale and Beet Salad

Main – Local Pork shoulder braised in an apple cider vinegar served on a caramelized onion and blue cheese tart accented with a Grand Bend potato and root vegetable medley. Or  Supreme breast of chicken stuffed with fresh herbs, roma tomato and flavorful Italian sausage glazed in a Chianti red wine and shallot reduction. Served with garlic mashed potatoes and market vegetables.

Pork Shoulder

Pork Shoulder

Chicken Supreme

Chicken Supreme

I had the  soup to start and the pork as my main and they were both great. The bean chowder had a nice mild flavor letting the beans and vegetables show their true flavours. The pork was super succulent and tender.

Claire and Christine both decided to get their courses off of the menu. Christine started with the Thai Chicken Salad and Claire had the martini scallops, both starters looked yummy! They both got the gourmet macaroni and cheese, and my the silence at the table you could tell they liked it!

Thai Chicken Salad

Thai Chicken Salad

Martini Scallops

Martini Scallops

To end the meal Karen Trista and  I had Sticky toffee pudding cake with a coastal coffee caramel sauce, Christine had and apple dessert and Claire had the flourless chocolate cake… Wow, it was amazing!

Apple Cake

Apple Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

Sticky Toffee Cake

Sticky Toffee Cake

The Taste of Huron Winterlicious dining program is running until March 9 at various restaurant around Ontario’s West Coast, if you want more information, visit here: www.tasteofhuron.ca

Eddingtons of Exeter:

Address: 527 Main St S, Exeter, ON N0M 1S1

Phone:(519) 235-3030

Website: http://www.eddingtons.ca/

It was the Schnitz!

4 Sep
Food stations offered numerous options for each course.

Food stations offered numerous options for each course.

By Diva Trista Russell

Ontario’s West Coast is home to loads of produce growers and meat suppliers, many of which are located right in our own area. The aim of Taste of Huron’s “Food for Thought” Dinners is to celebrate just that: we truly live in the “bread basket” of Ontario!

Last Monday I was treated to a delicious Taste of Huron dinner called “It’s the Schnitz” at Hessenland Country Inn in St. Joesph. For $50 a person, it included wonderful grazing style dinner with bite size samplings of salads and soup, many different types of schnitzel, side dishes, dessert, and also one drink ticket. Various dining stations were set up outside in Hessenland’s beautiful gardens and in their Garden Room. To top it off, Diva Karen and I, along with our guests, had a lovely table right by the window overlooking the pool and gardens while the sun was setting over Lake Huron. I can definitely see why Hessenland is a popular choice for special events, especially weddings.

Hessenland proudly showed of its German roots (ancestry I distantly share as well) by showcasing a variety of schnitzel including pork, turkey, chicken, fish, and wiener schnitzel. Just to make your mouth water even more, here’s part of the menu:

IMG_3954 IMG_3955Salads/Soups

  • Frank’s Corn Chowder
  • Shredded Carrots and Bell Peppers tossed with a Dijon Maple Dressing
  • Yellow and Green Beans tossed with Garlic Scape Pesto Dressing
  • Sweet Corn Kernels tossed with Chili Dressing
  • Garden Greens tossed with Cantaloupe Balsamic Dressing

IMG_3957 IMG_3958

Desserts were delicious!

Desserts were delicious!

Dessert

  • Fresh Strawberries with Zabaglione
  • Creamy Strawberry Sorbet with Orange Mint
  • Field Melon Salsa
  • Individual Peach Crumble

Most of the ingredients came from local suppliers, including: Metzger Meat Products, Hayter’s Turkey Farm, Masse Farm, Ferguson Apiaries, Poganatz Family Bakery, Purdy’s Fisheries, and The Garlic Box. Chef Frank Ihrig even made a last minute addition to the menu with some beets he got from a neighbour. I think the favourite of the night for me was the peach crumble. As Chef Frank mentioned in his opening speech, peaches are very tender and juicy this year.

IMG_3956If you missed this dinner but would like to attend another one, you’re not too late! The next Food for Thought Dinner called “This Little Piggy Went to Pisa” (featuring heritage pork) will be held on Tuesday, September 17th at Samuel’s Boutique Hotel north of Goderich.

For more info: www.tasteofhuron.ca

Berry-licious!

3 Jul

by Diva Nicole Olson

Pancakes, Waffles, Fresh fruit ... breakfast fit for a Diva!

Pancakes, Waffles, Fresh fruit … breakfast fit for a Diva!

It’s that time of year again… Strawberry Season! In honour of this delicious fruit, my mom, mini divas and I decided to treat ourselves to brunch at the Bayfield Berry Farm, located on Orchard Line just outside of Bayfield. We went with a scrumptious helping of pancakes and waffles, each with a side of fresh fruit and whipped cream. They also have Breakfast Buffets available from 8 am-2 pm on weekends and some holiday Mondays.

The Berry Farm is much more than berries. They have a huge variety of other items such as jams, mouth-watering baked goods and other fresh produce. If it’s berries you’re after, you have the option of picking your own if the weather cooperates, or calling ahead to have some set aside.

o29198051

fresh baked goodness

fresh baked goodness

We took a couple of baskets home with us and made a tasty Strawberry Crisp. (The recipe is from Sugar and Spice by Celeste http://sugarandspice-celeste.blogspot.ca) I make this several times during strawberry season and it’s always a hit with my family.

Yummy!  Strawberry Crisp

Yummy! Strawberry Crisp

Strawberry  Crisp

Makes 8 servings
Filling:
•3 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
•1/2 cup (4 ounces/125 grams) sugar

Topping:
•1 cup (5 ounces/155 grams) all-purpose flour
•1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•1/3 cup (3 ounces/90 grams) sugar
•1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted

Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.
2. For the Filling: In a large bowl, stir together the strawberries and sugar until well mixed. Pour into the baking dish, and set aside.
3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.
4. Bake the crisp until the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.

 

Bayfield Berry Farm
77697 Orchard Line, RR#1
Bayfield, Ontario N0M 1G0

(519) 482-1666

Taste of Huron offer diners Tasty Adventures

22 May

Taste of Huron offers culinary  experiences and guest speakers during Food for Thought Dinners in Huron County.  The first one of the 2013 season was held at Samuel’s Boutique Hotel in Saltford last week.

Fish and Forage offered diners fabulous flavours of spring.  Maitland Mike of Flyfitters.ca shared his passion for fishing and foraging along the Maitland River.  I’ve shared posts from the TasteofHuron.ca blog below.

Samuel’s Fish & Forage Food for Thought Dinner

Maitland Mike shares his passion for the Maitland

For more information, Taste of Huron is available on Facebook or at www.TasteofHuron.ca

- – - – - -

FOOD FOR THOUGHT DINNER May 2013

Wild Leek Tartlette

Wild Leek Tartlette

Wilted Dandelion with Asparagus, Slivered Almonds & Bacon with a Sherry Vinaigrette

Wilted Dandelion with Asparagus, Slivered Almonds & Bacon with a Sherry Vinaigrette

Honey & Walnut Baklava

Honey & Walnut Baklava

Lake Huron pickerel with Ramp Cream Sauce, Fiddleheads, Wild Rice and Mushrooms
Lake Huron pickerel with Ramp Cream Sauce, Fiddleheads, Wild Rice and Mushrooms

Turkey: My favourite grilling meat

28 Jun

By: Diva Jenna Ujiye

For the past couple of years my choice of meat for grilling and BBQ’ing has been turkey. I do like to BBQ almost anything, but have had great luck and mouthwatering meals with turkey! Many people think of it as a holiday meat, where the menu usually consists of a full bird filled with stuffing, served with mashed potatoes and gravy.  There are many parts of the turkey you can use for everyday and every occasion!

The first 2012 Taste of Huron Food for Thought dinner is taking place on July 10 at the Little Inn of Bayfield. The topic they have chosen is turkey! I can’t wait. If you are looking for local food or Taste of Huron information, visit here – www.tasteofhuron.ca of and book your tickets soon, these dinners always sell out!

 

Here are the details:

Turkey Tales

Date: Tuesday, July 10, 2012
Time: 7:00 PM to 9:00 PM
Cost: $40 per person (does not include: beverages, taxes or service). Wine flight (optional) to match courses is an additional $20 (1 glass with each course; all grape styles that will be grown in the County).
Hosted by: The Little Inn of Bayfield
Reservations: 1-800-565-1832


Details:
Learn about the history of the wild turkey in Huron County! Mike Malhiot, a biologist from the Ministry of Natural Resources will discuss our native wild turkey from its historic origins to its extirpation from the forests of Southern Ontario to its return through the highly successful provincial restoration program. You will also learn about the biology of the species and the origins of the domestic turkey industry.

Menu:
First Course
Heirloom Tomato Gazpacho/Blue Cheese Powder/Red Sorrel/EVOO Gelato

Second Course
Charred Hayter’s Turkey Tenderloin/Sweet Corn Sabayon/Heirloom Vegetables/Blueberry Miso

Third Course
White Chocolate Panna Cotta/Local Peach Gazpacho/Blackberry Caviar/Cotton Candy Floss

Location: The Little Inn
26 Main Street North, Bayfield, Ontario N0M 1G0

 

There are five other dinners to come this summer and fall!

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