Kawarthas Northumberland Cheese Making Weekend
Kawarthas/Northumberland Cheese Making Weekend Tour
with Shari Darling, hosted at The Victoria Inn in Gore’s Landing
Availability: weekends of April 11, 12 or May 2, 3
Friday Night: arrive at The Victoria Inn anytime after 2 pm – relax and climatize.
In the evening you will take part in a cheese making workshop and interactive dinner, lead by cookbook author, Shari Darling.
In this workshop you’ll learn how to make artisanal cream cheese, fresh mozzarella and fresh ricotta.
Saturday morning: after a leisurely breakfast at The Victoria Inn, your guide Shari Darling will pick you up at 10 am for a cheese tasting tour.
First stop? The Peterborough Farmer’s Market. Here you will sample a variety of seasoned fresh goat cheeses produced by Crosswind Farm.
Crosswind Farm distinctive cheeses, made from 5 varieties of goats that have been grazing on the same farm for the past 7 years truly celebrate the ‘somewhereness of Kawarthas/Northumberland.” This is the interplay of geography, soil and climate and how these elements work together to create the distinctive quality and flavour of the goat milk, which in turn give Crosswind Farm cheeses their unique character.
You will also sample cheeses from Empire Cheese Factory, built near Campbellford in the late 1870’s on the farm of John Haig, the first cheese maker.
Today, the Empire Cheese and Butter Co-op is the only cheese manufacturing plant operating in Northumberland County and the first one east of Toronto.
It is HACCP registered, which represents the highest food quality standard.
Empire cheese is made the traditional way in open-style vats, giving some of the classic and seasoned cheddars and their fresh “squeaking” cheese curds.
You’ll have time to visit the other vendors at the Farmer’s Market, as well.
Chasing the Cheese is the next stop. This renowned cheese boutique is revered by cheese hounds across Ontario.
Cheese monger Julie Austin will introduce you to both great and humble cheeses produced across the province. Your taste buds will be tantalized.
Late Saturday afternoon and evening: You’ll head back to The Victoria Inn to continue your cheese making class, and an interactive dinner, featuring local produce, meats, fish, cheeses and wine.
Sunday morning: enjoy another breakfast together, including the fresh cheeses you made over the weekend, and then bid farewell.
Cost per person based on double occupancy: $375 to $450
[package includes: two nights accommodation, two gourmet dinners, two breakfasts, all cheese-making ingredients and utensils, all instruction and guiding with Shari Darling, wine tasting with Saturday evening’s dinner, cheese making kit, E copy of The Wine and Cheese Lovers’s Cookbook, E copy of Homemade Cheese – a beginners guide to homemade artisan cheese].
Contact person: Donna Cane 905-342-3261
Peterborough Downtown Farmers’ Market
Wednesdays 8:30am – 2pm May – October
Every Wednesday from May to October in the Louis St. Parking Lot:
Kawartha’s own locally grown fresh seasonal produce, delicious baked goods, local artisans and musicians, lunches-to-go, fresh cut flowers,
bedding plants, honey & maple syrup, local cheese & meats & guest chefs and special events, and a wonderful community atmosphere.
The Peterborough Downtown Farmers’ Market offers up some of the most fabulous flavours of summertime in the Kawarthas.
Friendly Fires 2014 BBQ Class Schedule
Once again, the majority of our BBQ classes take place on Saturday mornings at our Peterborough store location – and usually rain or shine so come dressed for the weather (tents are erected in the case of rain).
To see pictures of past BBQ classes including our BBQ competitions, CLICK HERE
For a copy of the schedule you can print off and post on your fridge, CLICK HERE
Saturday May 31st – 10am
Friendly Fires staff would like to introduce you to cooking on an outdoor wood-fired oven.
Some call them pizza ovens and they do cook the best pizza you’ve ever had BUT you can cook almost anything in them. Steak? Yes! Chicken? Yes!
(cost is FREE!)
Saturday June 7th – 10am
Master Butcher George Madill from Primal Cuts in Peterborough will be exploring the world of steak.
He will guide us through many different cuts, how to choose, what to look for and of course, how to grill them!
Primal Cuts is known for using ethically raised local animals and being the only shop in town that dry ages beef up to 90 days!
(cost is $15 per person)
Monday June 9th – 6pm
Friendly Fires’ own Hayley Doyle, Valerie Adams and Andrea Drake will be hosting an evening of fun and food where women can feel free to discuss all things BBQ.
Experience is not necessary. Come for the experience, come for the food, come for the techniques but leave happy, full and eager to get home to turn on your own BBQ!
(cost is $25 per person and class is approx 2 hours long)
Saturday June 14th – 10am
Chef Brian Henry will have you falling back in love with burgers.
Chef Brian will show us how to select the meat, grind it ourselves, season it and in the end … grill it!
You will never go back to frozen burgers again.
Saturday June 21st – 10am
Master Butcher George Madill from Primal Cuts in Peterborough will be again be exploring the world of steak.
He will guide us through many different cuts, how to choose, what to look for and of course, how to grill them!
Primal Cuts is known for using ethically raised local animals and being the only shop in town that dry ages beef up to 90 days! (cost is $15 per person)
Saturday July 5th – 10am
Chef Brian Henry is back and this time he is taking on what has been referred to as “the Mount Everest of BBQ” ..
the brisket. Learn all you’ll need to know about this well known but rarely attempted cut of meat.
Done right, brisket will have your guests talking for years about your last BBQ dinner party. (cost is $15 per person)
Monday July 7th – 6pm
Friendly Fires’ own Hayley Doyle, Valerie Adams and Andrea Drake will be hosting an evening of fun and food where women can feel free to discuss all things BBQ. Experience is not necessary. Come for the experience, come for the food, come for the techniques but leave happy, full and eager to get home to turn on your own BBQ! (cost is $25 per person and class is approx 2 hours long)
Saturday July 12th – 10am
Chef Erik from Dr.J’s BBQ & Brews will teach us all about Ribs! Dr.J’s is a recent addition to the Peterborough restaurant scene.
Located on the corner of Aylmer and King, Dr.J’s menu specializes in southern BBQ including ribs and most food is cooked on their custom made smoker out back
that they had shipped up from the deep south.
Chef Erik will guide us through making our own BBQ sauce, rubs and how to prep and properly cook ribs.(cost is $15 per person)
Saturday July 19th – 10am
Chef Brian Henry’s last class of 2014 will explore the world of Brazilian BBQ.
Churrasco as it’s called in South America, is the art of BBQ’ing large pieces of meat on skewers which are then sliced off the skewer table-side. (cost is $15 per person)
To sign up for any of our classes, please call our Peterborough location (705-741-1900) or drop in (981 Highway 7 East, Peterborough).
Due to the popularity of these classes and the need to know numbers for estimating food, please note that prepayment is required to hold your spot.
Peterborough Farmers’ Market runs every Saturday of the year at the Morrow Building.
- The Official Society of World Chefs in Friendship
Will be hosting the sixth annual Easter Egg Roll at the Presidential Culinary Museum and Presidential Service Center in America on April 21 and invite you!
Here is a video message to enjoy from CBS television.
The judging will begin at 3pm with the winners announced at 4pm.
- best crust
- best filling
- best creative filling (eg. Chocolate butter tarts, raspberry coconut butter tarts, etc.)
- best overall
As you know, personal opinions vary as to what makes a great butter tart runny or firm,
Whitby’s First Ever Gourmet Food Festival.
Friday May 10th 11:00AM – 9:00PM
SaturdayMay 11th 11:00AM to 9:00PM
We are very pleased to announce our BBQ competition dates for 2014.
The Kingston BBQ Competition date will be held Saturday July 19th and the Peterborough Kawartha BBQ Competition will be held one week later on July 26th.
Together, we are working with the Musical Instrument Lending Library - a local charity from the Boys & Girls Club that lends musical instruments to kids in the community.
The Third Annual
2014 BBQ Competition
Think you can cook some kick-butt Back Ribs?
Now’s your chance to prove it.
We’re offering a one day “Rib Competition” with the winner taking home a brand new Napoleon Charcoal Grill valued at $1,000.
If you are a BBQ’er this is a great opportunity to come out, have some fun for the day, talk with other cooks and share recipes and ideas.
26th. You can begin cooking whenever,
but judging will be done by a 3-5 person judging team at 3pm
with the winning team getting a Napoleon Charcoal Grill as pictured to the left.
To sign up your team contact Friendly Fires.
Entry fee of $50 must be paid to register.
If you are not a great BBQ’er here’s your chance to wander our parking lot picking the brains of the areas best backyard chefs! There will be a live band, a bouncy castle and plenty of BBQ samples to taste … all for FREE!
Enjoy BBQ? Have a few friends that do too? Why not challenge them to enter and compete to decide which of you truly is the best chef?
Large Wholesale Local Food Contracts Open for Bidding (Apples, Carrots, etc.)
Find Local Food: YWCA Peterborough Haliburton Seeking 2,000+ Lbs of Local Produce for School Nutrition Program
Several large contracts for local food have been posted today in the recently-launched Find Local Food section of our website. YWCA Peterborough Haliburton is looking to source over 1,400 lbs of apples and over 700 lbs of carrots as locally as possible. They are also in need of spinach/mixed greens as well. The produce purchased through these contracts will be put towards the YWCA’s School Nutrition Program.
Turn around time on these contracts is going to be pretty fast. They need responses back by Tuesday April 22nd, and require delivery on both May 7th and May 14th.
If you’ve got storage crops left from last year, and/or a greenhouse full of early-season greens, take a look at the posted contracts and give Robin Adamson a call if you’re interested in entering the bidding process.
Farmers, Sign Up Now To Receive Updates on New Contracts
Find Local Food has been designed to build connections between wholesale food purchasers and farmers in order to strengthen the local food sector in our region. This new system is a simple, innovative way to help create commercial relationships and provide new market access to farmers throughout east central Ontario. Best of all, it’s free for everyone to use!
The way it works is this: wholesale purchasers (like buyers for hotels, schools or restaurants) post Requests for Local Food on our website. Farmers and producers who have subscribed to receive Find Local Food updates will be sent an automatic e-notification every time a new Request is posted. If a farmer is interested in bidding on the contract, all they need to do is reach out to the person listed on the Request Form and begin hammering out the details.
Although these most recent contracts are for fruit and vegetable products, there’s no reason why the next round might not include any agricultural products produced in our region (like meat or honey, for instance). So if you’re a grass-fed beef farmer, or an artisan goat cheese maker, or an urban beekeeper, or a wild edible forager, you should sign up now to receive notifications of new contracts as they’re posted.
If you have any questions about Find Local Food, please contact Jay Adam.
2014 ACF National Convention
Kansas City, Mo., July 25–29, 2014
The 2014 event series wraps up in Kansas City, Mo., at the 2014 ACF National Convention. Known for its cattle industry and legendary barbeque, Kansas City’s culinary palate is much more involved earning it the title of “America’s Next Great Culinary Destination” in 2012. The national convention’s educational and engagement opportunities will build off the four regional conferences and will provide a revitalizing experience for members, foodservice professionals, students and competitors, while igniting innovation attendees can bring back to their classroom, employees or kitchen.
The Kansas City Marriott Downtown will host the 2014 National Convention, July 25–29, 2014. Whether you are a seasoned professional chef or a student new to the kitchen, the 2014 ACF National Convention offers something for everyone. Mark your calendars and get ready for this amazing convention in Kansas City!
Lakefield Jazz, Art & Craft Festival on the River
Saturday July 5, 2014
A day by the Otonabee River…
Enjoy an outdoor summer day of Jazz, Art and Crafts in the beautiful village of Lakefield, Ontario.
The Lakefield Jazz Art Craft Festival invites you, your friends and family to come to a breezy day of outdoor summer living beside Lakefield’s scenic Otonabee River, to enjoy a wide variety of Jazz music, colourful works for sale by artisans and crafters, plus interesting foods and ice cold beverages.
- Arts and Crafts Exhibits open at 10:00 AM
- Musicians begin performing at 11:00 AM. and until 11:30 PM
- Admission is a $5.00 Minimum Donation per Person
Iasabel Morris Park, Selwyn, Ontario also known as Lakefield
Whether you have enjoyed all previous Festivals, or are a first-time visitor, you can count on having a wonderful experience. Plan a day trip or come for a vacation and enjoy the many attractions, restaurants, lakes and sights in Beautiful Buckhorn and the Kawarthas!
APPRECIATE ART ENJOY NATURE EXPERIENCE CREATIVITY
- Discover a prestigious collection of art.
- Learn from the professional artists who are present during the entire show.
- Invest in your family by purchasing an original to add to your collection.
- Feel the exhilaration of purchasing your first piece of fine art for your home, cottage or office.
- Experience calm and relaxation as you walk through the beauty of our natural environment; flowers, trees, grass, water garden and galleries that house the exhibiting artists’ booths.
- Enjoy the music and ambiance created by our musical special guests.
- Learn from the artists through their demonstration and “shoulder to shoulder” discussion.
- View the winners of the Art Competition and delight in the submission from teenage, novice, hobby and open categories (some are available for your purchase).
Friday August 15: Preview Night Garden Party 7-10pm,
Saturday August 16: 10 am-7 pm,
Sunday August 17: 10 am – 5 pm
Looking for gluten free foods?
OMAF On-Farm Food Safety Workshop
When: Monday April 14, 2014 9:00am – 4:00pm
Where: Centreville Presbyterian Church | 1679 Zion Line, Millbrook, ON
Cost: $50 (includes lunch and workshop materials)
If you are growing and selling food, minimizing your on-farm food safety risks is a high priority.
If you have on-farm workers or are scaling up, it becomes even more important to have routines in place.
Come to this workshop to learn practical approaches from OMAF staff to address your top three on-farm food safety risks:
worker practices, water use, and cleaning and sanitation, as well as information on funding to help you implement your food safety plans.
In addition, you will receive the following on-farm food safety resources:
- On-farm Food Safety Good Agricultural Practices manual ($25 value)
- 9 different Food Safety posters
- USB with useful Factsheets and food safety resources
- Certificate for the workshop attended
- Self-assessments and action plans to help strengthen your Growing Forward 2 application
Pre-registration is required, and seating is limited.
To buy tickets: www.onfarmfoodsafety.eventbrite.ca
Sheep Farming Mentorship Program
We’re thrilled to announce our new Sheep Farming Mentorship Program.
This hands-on, introductory program will take place in Lakefield over five field days from late-June to early-September.
It will emphasize practical skills and knowledge in a variety of areas including how to get started in sheep,
flock nutrition, health and reproduction, and routine management under the skilled mentorship of Bob and Gail Irvine of Rocky Lane Farm.
The Irvines are well-respected sheep farmers, teachers, and farming mentors, as well as active members of the Ontario Sheep Marketing Agency.
They produce high quality pure-bred Polled Dorsets for sale as breeding stock, and have been involved with various provincial programs for performance testing, health, and breeding.
If this program interests you, contact Jay Adam for more information.
Because of the practical, on-farm nature of mentorship, a maximum of 6 mentees will be accepted for the 2014 program.
Native Pollinator Field Day
Led by Pollination Biologist, Susan Chan, this guided field tour will take place at McLean Berry Farm (Lakefield, ON) in early-August, from 8:00am-11:00am.
Susan has been conducting research into the nesting habits of Peoponapis pruinosa (squash bees) at the McLean’s farm over the last year.
Participants will have the opportunity to observe these native bees on the McLean’s pumpkin crop first hand, and will learn about this amazing bee’s habits, their value to squash and pumpkin growers, their habitat requirements, and how to manage the farm to ensure good pollination by this bee. For more information, contact Jay Adam.
Low Bush Blueberry Workshop
Led by long-time low bush blueberry grower and excellent communicator, Roger Kelly, this full-day workshop will take place in Maynooth, ON (Hastings County),
sometime in mid-August. The workshop will be split into two components: a half day at the Maynooth Community Centre
for a lecture-style introduction to low bush blueberry production, and a half day at Kelly’s Berry Farm
for a guided farm tour and the opportunity to learn about the practical applications of producing blueberries.
Contact Jay Adam to receive more details as they become available.
Maple Syrup Mentorship Program
We’re still working away on all the details, but this introductory mentorship program is designed to assist beginners as they integrate
into the maple syrup production sector, and provide them with an understanding of best management practices, as well as a direct connection to experienced local producers.
As with our other mentorships, this program will take place over five field days where a small group of mentees (5-6) will work closely with the maple syrup mentor.
General topics will include: sugarhouse location, design and equipment; setting up your sugar bush for production; forestry
best management practices; syrup production; food safety handling and marketing.
Contact Jay Adam to receive more details as they become available.
Northumberland Niche Food Processing Facility Tour
Join us as we tour the brand new Northumberland Niche Food Processing Facility in Colborne, ON.
Designed to extend the seasonality of fruit and vegetable products from across the region with
packaging and freezing processes, this new facility will allow farmers to explore secondary sources of income through cost-effective value-added production.
Contact Jay Adam to receive updated details on this exciting tour as they become available.
Bill Gallagher Young Chefs Forum
Young culinarians and chefs are invited to participate in the Bill Gallagher Young Chefs Forum, July 2-5, in Stavanger, Norway.
Held during the World Association of Chefs Societies Congress,
the forum brings together young culinarians from different nations to
discuss food and beverage industry issues,
compete in competitions and enjoy the same level of interaction and learning as the professional chefs do during the conference.
An exciting program has been prepared that will encompass both learning experiences
and the opportunity to create friendships with fellow colleagues from around the world.
Travel with The White House Chefs to Italy
Cooking classes, cheese making, painting, wineries and more!
Three Italian-Americans introduce an unbeatable combination
Travel to Naples and the Amalfi Coast designed by three Italian-Americans with Italian roots!
Join The Presidential Culinary Museum ™
and Presidential Service Center a DBA of The Inn of the Patriots,
LLC and discover Italy and real Italian food without the fake items mass marketed to the public today.
Experience the truth of mouth-watering cuisine, homemade pizza doughs,
making our own Limoncello in a class (with the world known lemons of this region), exacting regional cheeses,
local San Marzano (the most well-known and written about tomato of the area) tomatoes and cry with a glass of vino or Prosecco because it is so good.
This will be en emotional, social journey of a lifetime.
Filming of the newest TV series featuring the White House Chefs and Iron Chef America Judge and Italian Culinary Expert, Mario Rizzotti,
will encompass any guest that would like to appear on the show.
At night, LUXURIATE in a world class villa perched over the cliffs of the Mediterranean sea near Naples owned by Mario and his cousin Nello Oliviero.
The owners welcome you to enjoy each room overlooking the sea - every single room does!
Lets make buffaletta mozzarella by hand,
homemade pizzas, paint at night with a glass of wine and send home your masterpiece as well as visit the wineries and toast together…
Enjoy Mount Vesuvius and Pompeii, the gorgeous Amalfi Coast, Sorrento – the land of sirens which enchanted Homer, Naples (Napoli) or the Isle of Capri by hydrofoil to mention just a few.
- May 10 – 17, 2014 – $4,800.00 pp
- May 6 – 19, 2015 – $5,400.00 pp
- May 14 – 21 or October 15 -22, 2016 – $5,900.00 pp
Always a perfect balance of personal time, cooking & farm classes.
Please let us know about renewing your wedding vows in a group ceremony!
As featured on Edible Destinations by Epitourian.
Private groups throughout the year also welcomed.
The Ontario Foodservice Designation Program began this year ready to bring a selection of great opportunities to the table.
First, the opportunity to consult with stakeholders from across Ontario on what a designation system for restaurants could both look like and accomplish–and not to mention, the opportunity to determine how best to combine authenticity protection with education and awareness, and promotion and marketing.
But ultimately, it’s the opportunity to work towards developing a program with the following objectives that really makes this exciting:
- Create and support Ontario’s culinary identity
- Increase the ease of buying and dining on Ontario food and beverages
- Celebrate champions in the foodservice industry sourcing Ontario products
- Bring further awareness to Ontario’s strong agricultural sectors, and
- Compliment and support the Foodland Ontario program
With the setting complete, we have carefully selected and prepared the meat and potatoes of the program to ensure that you get to enjoy with confidence Ontario’s great restaurants and unique tastes of place.
How does this work? Restaurants of all shapes and sizes–think everything from food trucks to fine-dining–who are
PROCURING Ontario food and drink, and
PARTNERING and PARTICIPATING in complementary programming and activities,
can apply to become “Certified Tastes of Ontario.”
All they need to do is show that they are committed to the program manifesto:
- To procure Ontario food and beverage whenever possible;
- To track and trace Ontario food and beverage purchases as close to the point of origin as possible;
- To identify the provenance of Ontario food and beverages on the menu;
- To develop Ontario’s culinary identity by celebrating regional tastes and championing local, seasonal ingredients; and
- To educate the public about Ontario food and beverage and to bring further awareness to its strong agricultural sectors
With the criteria set, we needed a name. What is a program without a name?
How best do we celebrate champions of Ontario food and drink? Well, at the Ontario Culinary Tourism Summit on 13 November, Feast ON was officially introduced.
Since then, the Feast ON team has been working hard to make sure that everything is ready to go live for applications on 1 January 2014.
Some of the things we’ve been up to include:
- Promoting the program at the 2013 Ontario Tourism Association Summit in Toronto, hosted by the Tourism Industry Association of Ontario, 13-14 November
- Partnering with the Greenbelt Fund and industry to host a panel session entitled “Taking Stock:
- Developing Your Recipe for Ontario Food Culture in Foodservice,” at Sustain Ontario’s Bring Food Home conference in Windsor, 17-19 November
- Presenting Feast ON at the Hills of Headwaters Partners in Tourism Summit in Caledon, 25 November
- Introducing everyone at the Eastern Ontario Local Food Conference in Kingston to Feast ON, 3 December
- Presenting Feast ON to the Muskoka & District Chefs Association and the Ontario Restaurant, Hotel & Motel Association (Simcoe County), at Georgian College in Barrie, 9 December
- Posting an opportunity for individuals and organizations across the province to become Feast ON Community Connectors, 21 November
- Continuing to work with great partners, such as Foodland Ontario, Ontariofresh.ca, Ocean Wise, and Wine Country Ontario
So in the spirit of Feast ON–as you celebrate this season–think about how you can include Ontario food and beverages on your holiday menus.
2014 Kitchen Innovations Awards
The National Restaurant Association is now accepting applications for the 2014 Kitchen Innovations Awards.
The awards program recognizes and celebrates cutting-edge equipment and technology that specifically improve the back of the house and benefit foodservice operators.
Award recipients will have the exclusive benefit of exhibiting in the interactive,
centrally located Kitchen Innovations Pavilion on the exhibit floor at the NRA Show 2014, May 17-20, at Chicago’s McCormick Place, Chicago.
Every Saturday Year Round
7:00 AM – 1:00 PM
Located in the Morrow Building
George & Lansdowne Street, Peterborough
The Culinary Wizardry of Oz
Ossington Food Tour
Sundays 3:30 PM to 7:30 PM
Follow our foodie guide down the yellow brick road to the latest and greatest destination for dining and imbibing.
The once sleepy Ossington stretch has been reborn as Toronto’s biggest (and trendiest) restaurant district boasting over 26 restaurants in a little over a quarter mile.
Lined with the latest wait worthy restaurants and some of the city’s hottest chefs, the only way to be guaranteed a seat at the table is if you’re with us.
From grunge bars to beer halls, hit the highs and lows of this trendy stretch. You won’t be clicking your heels to go home until after your belly is full.
Culinary Adventure Company