Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Upcoming Events

Les Dames d'Escoffier International (LDEI)

Les Dames d’Escoffier International (LDEI)

 The Les Dames d’Escoffier International Legacy Awards
Each LDEI Legacy Award offers a one-week workplace experience
to non-Dame women in the US, UK and Canada.
Award recipients will work alongside some of the culinary
and hospitality industry’s top women professionals.Deadline to apply is April 27, 2015.
Details can be found at
or on Facebook

Fingerlicious Recipe Contest:
$6,000 Grand Prize Value
Submit a special-occasion themed recipe using fingerling potatoes for a chance to win
The grand prize, valued at $6,000,
includes a three-day customized Idaho outdoor adventure and culinary experience
a professionally produced video and $1,000 cash.
Additional cash prizes range from $100 to $1,000. T
he contest is open to U.S. residents who are chefs or foodservice professionals.
Submit your original recipe and photo by March 31 to

Roast Swine

4th Annual Friendly Fires BBQ Contest

July 25th

Think you can grill a great burger or smoke a mean wing?
Sign up to compete for “Best Burger In The Kawarthas” and “Best Wings in The Kawarthas.” Amateur
griller or professional chef, anyone can win! Not able to compete this year? Drop by to talk BBQ with
some of the areas best “Grill Pros”, enjoy live music, bouncy castle and of course – free BBQ samples.
And don’t forget to vote for the “People’s Favourite Best Wing” (general public admission is FREE)



The Chefs of Peterborough

The Chefs of Peterborough

BBQ Classes – 2015


Chopped Canada

Chopped Canada

Want to get Chopped?

or go home with $10,000?

Here is an opportunity


McLean Berry Farm is host to the 22nd Annual Buckhorn Maplefest!

McLean Berry Farm is host to the 22nd Annual Buckhorn Maplefest!

22nd Annual Buckhorn Maplefest 2015 Dates:

March 28, 29
Hours: 9:30 AM – 4 PM

Entrance fee for kids from 2 to 99:
$6.19 + $0.81 HST = $7.00 / Person
$22.12 + $2.88 HST = $25.00 / Family of 4
Hay ride included
No charge for admission for toddlers under two years

* Food extra, Pancake breakfast and many more items
* No dogs please

2015 Farms at Work Mentorship Program

2015 Farms at Work Mentorship Program


Maple in the County


Sweetwater Cabin/Hubbs Sugarbush

Hosts: Ron and Janice Hubbs
(Cabin) 1937 Rednersville Rd. 3 and (Sugarhouse/Breakfast) 332 Pulver Rd.
613-966-8997 |
Saturday & Sunday, 9 am to 2 pm

9 am to 2 pm – Celebrate spring at Hubb’s Sugarbush & Sweetwater Cabin.

Enjoy wagon rides from our Cabin to the Sugarhouse during the Pancake Breakfast only.

9 am to 2 pm – Lake Lodge No. 215 Masons 37th Annual Pancake Breakfast.

Proceeds from the breakfast benefit community projects.

10:30 am and 12:30 pm both days – Lumberjack show

featuring Tom Mikel of the Prince Edward Land Stewardship Council.

Tom & Ron will do a walking tour of the Sugarbush after each show.

All activities are weather permitting.

Full details at


Fosterholm Farms

Hosts: Cliff and Dean Foster
2234 County Rd. 18, Picton
613-393-5655 |
Sat. & Sun. 7 am – 5pm

Enjoy homemade pancakes, grilled sausages and pure maple syrup—made fresh all day long

Adults $10, Children $5.

Take a walking tour of the sugar bush and view maple syrup production in the sugar shack.

The Foster family has been producing pure Ontario maple syrup in Prince Edward County since 1924.

Today it has over 7,000 taps.

Products available: syrup, maple sugar candy, maple butter, Black River Cheese maple cheddar, maple pies and tarts.

Bio-degradable dinnerware products used.


Vader’s Maple Syrup

Hosts: Todd and Susan Vader
1260 County Rd. 18, Cherry Valley
Saturday & Sunday, 9 am to 4 pm

Stop by the County’s longest running maple syrup producer!

Since 1910, the Vader family has been tapping maple trees on the south shore of picturesque

East Lake near the Sandbanks Provincial park.

Tour our 2800 tap operation and enjoy the sweet smell of maple as you watch sap boiling in our high efficiency evaporator.

We look forward to talking to you about maple syrup production while you enjoy displays of old tools and modern equipment.

Available for sale will be fresh maple syrup, maple butter, maple leaves and stirred granulated maple sugar.

Mouth watering taffy and Ty’s maple kettle corn popped fresh on site will also be sold.

All of our maple syrup is produced at Vader’s sugar bush. Maple products are hand crafted on site.


Nyman Farms

Hosts: John, Michelle, Shea and family
292 Mowbray Rd., Picton
613-476-6120 |
Saturday & Sunday, 9 am to 5 pm

Visit our farmyard sugar shack from 9am-5pm

and watch us turn sap into syrup on our high-efficiency wood-fired evaporator.

Bring the kids for an afternoon in the sandbox in the yard, hang out by the campfire

or a play date in the barn with the new lambs, chickens, pigs, goats and the baby jersey calves;

while mom and dad enjoy a delicious maple pork or chicken sausage on a bun

or a hearty bowl of homemade chicken noodle soup.

As a community outreach we will be a drop-off location for contributions to the Prince Edward County food banks.

We are excited to welcome a few vendors with local wares to join us for the weekend.

Follow us on Facebook at


Honey Wagon FarmsHoney Wagon Farms

Hosts: Hallowell Fire Department
265 Sandy Hook Rd., Picton
Saturday & Sunday, 9 am to 4 pm

firetrucksThe Hallowell Volunteer Fire Dept. welcomes you

to our All Day Pancake Breakfast in support of the purchase of Fire & Emergency equipment for your community

. Check out the workings of a Pumper Truck & Rescue Vehicle (weather permitting).

Visit us at Honey Wagon Farms’ sugar bush. Enjoy your meal in their shed by the antique pot-bellied stove.

In the sugar shack next door, watch the boiling process in an open wood-fired evaporator.

Enjoy a walk to the sugar bush. Bring the entire family.


PeckSugaSugar Bush Vineyards

Hosts: Rob & Sally Peck
1286 Wilson Road, Hillier
613-399-9000 |
Saturday & Sunday 10:30 am – 5 pm

Sugarbush Trivia

Take a self-guided walk through the Sugarbush and play Maple Trivia along the way.

It is about a 2.5 km loop, boots are recommended as it can be muddy.

We will be boiling down sap and will have fresh syrup for sale. Maple taffy on snow $2 (weather permitting).

Stop in for lunch – bowl of homemade soup and fresh roll $3.

Also available hot chocolate and mulled wines to warm you up.

Maple treats and wine tasting in our store.

Make a Maple Fudge S ‘more at the fire (no charge for children).

Dogs welcome.


Waupoos Maple IceWaupoos Estates Winery & Sugarbush

3013/3016 County Rd. 8, Waupoos
613-476-8338 |
Saturday & Sunday, 8 am to 5 pm

Waupoos-Maple-Syrup8am to 4pm – Come visit us at our sugar bush.

Enjoy a stroll with our chickens, see our bunnies, ducks, and goats and have taffy on snow (weather permitting)

8am to 4pm – 3rd Annual Pancake Breakfast and Maple Inspired Lunch inside the Gazebo Restaurant

11am to 5pm – Free tastings at the winery featuring our Maple Ice


Walt’s Sugar Shack

Hosts: Karen and Brian Walt
Across from 1669 Salem Rd., Consecon

taffyThe first sugar shack on this property –

which has been in the Walt family since the 1800’s – was built in 2000, using a tarp and fire-pit and gathering sap by pails with approx.

40 taps. A few years later using a wood fired homemade evaporator.

In Aug of 2012 the Walt’s Sugar Shack was doubled in size and finished both inside and out to its current state.

Today we have a total of over 1000 taps and a new wood fired evaporator that was installed for the 2013 syrup season.

Pancake/Maple Sausage Breakfast & Beverage – Adult $10 Child $5.

Enjoy a horse and buggy ride, petting zoo, face painting and shows on our outdoor stage.

Visit our gift store and watch a demonstration from sap to syrup.

Maple taffy on snow $2.


Strictly Maple

20811 Loyalist Parkway, Consecon
(613) 242-6313 |

strictlymaple_sugarbushWe are a small scale Maple Syrup operation

established in 2009 that strives to bring quality maple products to your table.

In 2010, we decided to attempt maple syrup. With 6 spiles and a few 2 litre pop bottles.

Every year since then we have grown to where we are in 2014. We now have 600+ spiles and maple lines.

We call it the Maple Bug and we caught it! Come see our maple syrup production in action.


ThreeDog Winery & Sugarbush

Hosts: John & Sacha Squair
1920 Fish Lake Rd, Demorestville
613 403-4323 |
Saturday and Sunday 11am – 5pm

Join us for the Childrens Marshmallow Roast and enjoy Maple walnut sausages from Seed to Sausage, waffles with our own maple syrup.

Complimentary tasting of our wines with a donation to Sophiasburgh Recreation Committee.

Browse the Artisan market featuring gourmet foods, metal works, pottery and more.

Have a visit with the Therapy Horses of Archway Connection.

Take a 3km hike (boots recommended) back to our sugar bush and see the buckets on the trees filling and help us boil down.

Dogs are welcome (of course!).

At the sugarbushes, enter to win a gift basket full of Maple Products.

All sugarbushes will be accepting donations for the Picton and Wellington Food Banks.



Happy Chef

Whether you’re searching for an executive look for yourself or complementing head-to-toe apparel for the whole team,

you’ll find your style among the coats, pants and aprons in the 2015 Happy Chef Catalog.

including the updated line of mobile-friendly #SMART apparel.

Get your free catalog at


Festival du Bacon!

Quebec's First Bacon Festival!

Quebec’s First Bacon Festival!

Festival du Bacon official website here and check out the Facebook Page.

On Thursday May 7th, 2015,

MPP, Jeff Leal, will be hosting the

Annual Peterborough Day at Queen’s Park

in Committee Rooms 228-230.

This day at Queen’s Park offers your business/organization the opportunity to spend a day at Queen’s Park

to meet with members of the Ontario Cabinet and our caucus colleagues.

I am inviting you to showcase your products, provide samples and promote your business to the Members of the Provincial Parliament and their staff.

The Committee Rooms will open at 9:30 am to allow time to set up your display.

Invited guest will arrive between 11:00am – 1:00pm.

Our last event held in 2013, we welcomed approximately 130 guests to our

Peterborough Day at Queen’s Park

Please contact my office at



if you require additional information about our 2015 Peterborough Day at Queen’s Park.

Please RSVP your intent to participate and the names of those who will be attending for security purposes so we can reserve your space.

I look forward to welcoming everyone to Queen’s Park and showcasing what our amazing community has to offer.


Jeff Leal


AFC National Convention & Show July 30th - August 3rd, 2015

AFC National Convention & Show July 30th – August 3rd, 2015




International Association of Culinary Professionals

International Association of Culinary Professionals

International Association of Culinary Professionals Conference in DC
Want to publish your own cookbook? Want to take professional-looking photos of your dishes?
Want to make money developing recipes?
Attend IACP’s annual conference, March 27-30 in Washington, D.C.
ACF members can attend this culinary communications conference
 at the IACP members-only rate, saving up to $230.
Plus attendees will be given IACP professional membership status through June 2015.
And, you can make this same offer to your colleagues, staff, coworkers and friends in the culinary industry.
Contact for more information and to receive your special discount code.


Rock Around the Locks Dinner, Dance and Fashion Show April 18th, 2015

Rock Around the Locks Dinner, Dance and Fashion Show April 18th, 2015


Farms at Work

Farms at Work

Local Food Enthusiasts!

Earlier this year, Farms at Work announced the launch of two brand new on-farm training and mentorship

programs in Pasture Management and Maple Syrup Production.

In addition to our popular Beekeeping and Sheep Farming mentorships,

these new programs follow the hallmarks of the production season over several field days,

and have been designed to provide new farmers with meaningful hands-on learning opportunities,

and build strong ties to our agricultural communities, all under the guidance of experienced farmer-mentors.

So far, the response has been strong.

We currently have about 20 new farmers registered for this year!

But there are still a few spaces left that we would like to fill.

If you have any questions about these programs or about FAW in general, please do not hesitate to get in touch.

Jay Adam
Program Coordinator

Farms At Work |
Keeping farmland healthy and active.

Asia and the Theater of the World Menus

Asia and the Theater of the World Menus

Worlds of Flavor® Conference
The 17th Worlds of Flavor, Asia and the Theater of World Menus,
will bring together more than 700 culinary professionals to learn about the Asian flavors,
techniques and styles that are influencing chefs around the world.
ACF discount code: WOFACF to receive 10 percent off.
The conference will take place at
The Culinary Institute of America
 at Greystone in St. Helena, California,
from April 22-24.
Guests will meet more than 60 chefs and culinary experts from
Asia and the U.S. who will discuss everything from Asian-style
fast casual to fine dining flavors.

So you want to be on tv?

Try the following link for upcoming casting calls on



Chef Connect


before you get there to save up to $100

March 2015

OFT Annual Farmland Forum

When: Friday March 27, 2015

The Ontario Farmland Trust’s Annual Farmland Forum will be held in the Peterborough area for the first time in the spring of 2015.

OFT’s mission is “to protect and preserve Ontario’s farmlands and associated agricultural, natural and cultural features of the countryside

through direct land securement, stewardship, policy research and education for the benefit of Ontarian s today and in future generations.”

Past forums have explored issues of farm economics and rural resilience,

balancing agricultural and resource demands, and other similar topics.

Next year’s event promises to be just as engaging.

Farmers, land use planners and others are invited to discuss topical issues related to the protection of Ontario’s farmland.

For more information, visit:



Farms at Work

Farms at Work

Interested in Sheep, Bees, Pasture, or Maple Syrup?

Good news! There are still a few spaces left in our 2015 mentorship programs!

Along with our popular Beekeeping and Sheep Farming Mentorships,

FAW is proudly launching two brand new programs this year in

 Pasture Management, and Maple Syrup Production.

Each has been designed by long-time producers with beginners in mind,

and will feature plenty of hands-on learning, complemented by one-on-one mentor support.

Beginning in April, the Pasture Management Mentorship

will focus on thought-intensive management systems

by exploring design opportunities and important plant-grazer interactions.

And in October, the Maple Syrup Production Mentorship

will expose participants to forest management, woodlot and production facilities,

as well as successful marketing strategies and value-added production.

In each of the four mentorships, mentees attend field days on the farms of our experienced mentors,

to participate in projects and field work relevant to the production season.

By keeping class sizes small, all of our programs are focussed on group learning and collaboration,

with the goal of building strong ties to the broader farming community.

If you are interested in developing your skills and confidence under the guidance of an experienced mentor,

Farms at Work’s On-Farm Mentorship Programs may be for you.

There are still a few spots available for the 2015 season, so please visit our Mentorships Program page and submit your application today!


12th Annual Ice Sculpting Competition First weekend of February 2016

12th Annual Ice Sculpting Competition First weekend of February 2016





Travel with The White House Chefs to Italy

Cooking classes, cheese making, painting, wineries and more!

President Bush’s Chef Sam Morgante, Iron Chef America Judge Mario Rizzotti & Italian Culinary Expert
with President Clinton’s Chef Marti Mongiello hosted at Villa Oliviero!

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 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,, 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

Peterborough’s Farmers Market

Every Saturday Year Round
7:00 AM – 1:00 PM

Located in the Morrow Building

 George & Lansdowne Street, Peterborough


Tough job judging rib competitions!

Tough job judging rib competitions!

Proud Winner of the Top Chef Readers Select Award 2014

Proud Winner of the Top Chef Readers Select Award 2014


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