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



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.








Holistic Management Course offered in Central Ontario this fall

Most of us get into farming with a bunch of disjointed hopes and dreams- and as the years go by sometimes we realize that we have got pieces of our dream but  also endless hours of work and very little economic return, if any, and we burn out and don’t enjoy it as much as we had envisioned…

Wherever you are in the continuum of creating the dream, trying to make your dreams into reality, or frustrated that you haven’t managed to make it work the way you wanted to, Holistic Management is a decision making framework that step by step helps you make decisions that will take you towards your dream.
This course is a whole farm planning course, allowing each farm to incorporate personal values into farm life, improves communication between the farm management team, and includes HM’s unique financial planning tools, grazing techniques, land planning, and time management tips. It takes 6 days because each farm team works with their own values and dream and creates their farm plan while learning the HM techniques.

Our fall Holistic Management Course for Family Farms will be held at Whispering Pines Farm and Garden near Phelpston, northwest of Barrie this fall.  It will be held October 24, 25 & 26 & November 14, 15 & 16 which are both over weekends which will hopefully accommodate farm teams where some members work at off farm jobs. Cost $1100 & HST for up to 2 people. Eligible for Growing Forward cost share. Past participants can come for a refresher for half price. For more details or a registration form, contact Tony & Fran McQuail,, or 519-528-2493.

Pollinator Day in PTBO County

Thanks to the generous support of the Peterborough Foundation, Farms at Work is pleased to present a day-long workshop on pollination and beneficial insects in Peterborough County!

On Saturday November 1, 2014, pollination biologist Susan Chan, will present a full day workshop designed for farmers, landowners and concerned citizens. Susan will outline the fundamentals of pollination, as well as habitat requirements for pollinators and beneficial insects. Case studies will be presented, and strategies for mitigating threats to pollinators will be proposed.

Susan has been invited to give presentations to thousands of people across Ontario, and her extensive research is inspiring farmers and landowners to implement pollinator conservation plans on their own properties.

Participants will each receive a copy of Farms at Work’s A Landowners’ Guide to Conserving Native Pollinators in Ontario, and will participate by building a nest for cavity-dwelling bees to take home for use on their own properties.

There will also be ample time to interact with exhibitors, stewardship organizations and businesses that provide pollinator-friendly plant material and services to landowners. If you are interested in becoming an exhibitor, please let us know!

Spots will fill up quickly for this exciting workshop, so make sure to get your tickets early! To reserve your seat online, go to: For more information, contact:  |  (705) 743-7671.

Northumberland Niche Processing Facility

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  |  (705) 743-7671 to receive updated details on this exciting tour as they become available.

Ecological Farmers Conference 2014

When: December 4-6, 2014

Where: YMCA Geneva Park Conference Centre, Orillia

Presented by EFAO in partnership with FarmStart and Supporting Partners, Farms at WorkBauta and Everdale

To celebrate our 35th Anniversary, we’re launching our first annual conference. We expect 250 participants on beautiful Lake Couchiching with over 30 intermediate and advanced level workshops on vegetable and livestock production, soil health, seed saving, grains and more!

A practical conference for ecological farmers, by ecological farmers!

You are receiving this message because you are subscribed to the Farms at Work e-newsletter.If you are unable to see this message, click here to view it

Don’t want any more messages from us? Click here to safely unsubscribe.  |  317 Reid Street, Peterborough, ON  |  (705) 743-7671
© TCI – Farms at Work 2014






seed security



Farms at Work logo

November 2014

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.



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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