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

 

Proudly Celebrating the 11th Annual Ice Sculpting Competition!

 

The Lakefield Village Merchants

Present the 11th Annual Polar Fest Ice Sculpting Competition

Greetings from the Kawarthas!

The Lakefield Village Merchants are currently planning the

11th Annual Polar Fest Ice Sculpting Competition

Saturday, January 31st, 2015

 

2015 theme

Frozen”

As we are celebrating our 11th year of this fabulous event we have decided to go with the Disney Movie Frozen as our family oriented theme

 

This years theme will be inspired by Disneys Frozen

This years theme will be inspired by Disney s Frozen

 

 


 

The Chefs of Peterborough

The Chefs of Peterborough

 


 

canning

 

 


Visit www.arthritis.ca/petetaste to find out more

Visit www.arthritis.ca/petetaste to find out more

Check out Peterborough Taste! Poster 8.5×11 for more details!

 


 

Farms at Work

Farms at Work

Two Exciting Farm Innovation Contests

Calling All On-Farm MacGyvers!

Our friends over at Farm and Food Care Ontario and Carrot Cache

have a couple of great contests open now for all you creative on-farm problem solvers.

So dust off your handiest farm invention and consider entering either (or both) of the contests below for your chance to win!


Culinary Competition open to Canadian Culinary Students

Culinary Competition open to Canadian Culinary Students

Pear Excellence
Student Recipe Competition

 

Salad or soup, beverage or breakfast, we want to see Canadian culinary students’ flair with the pear!

 

Students are encouraged to create a pear recipe that tantalizes our taste buds, and if it does, we’ll sing their praises!

Five regional finalists will be selected to compete in Montreal for the $2,500 Grand Prize on April 14, 2015!

A finalist will be selected from each of the following five regions: British Columbia (including Northwest Territories),
Prairies (Alberta, Saskatchewan, Manitoba), Ontario, Quebec, Maritimes
(New Brunswick, Nova Scotia, Newfoundland/Labrador, P.E.I)
Only one will win the prestigious Grand Prize!
The Grand Prize winner will receive $2,500 (US) and their school will win $500 (US) for supplies or its general tuition scholarship fund.
The four finalists who compete in Montreal but are not selected as the grand prize winner will each receive $1,000 (US)
and their school will be awarded $300 (US) for supplies or its general tuition scholarship fund.

A panel of judges will evaluate the recipe submissions on the following criteria:

Pears – Does the recipe use an appropriate amount of Green Anjou, Red Anjou, or Bosc varieties of USA Pears so that the flavour is identified when tasted?Canadian-Grown Ingredient – Does the recipe showcase at least one Canadian-produced protein or produce item or dairy product, etc. that complements the pears in your recipe?
Creativity – Is the recipe creative and unique?

Mechanics of the Recipe – Does it work?  Does it taste good?

Appearance – Does the dish look appetizing?

Inspiration – Does the dish have the capability to inspire?Don’t delay!  Entries are due March 2, 2015!

This contest is open only to Canadian culinary students. See
www.usapears.org/excellence.aspx for full terms and conditions. Details and entry forms are available online in both French and English languages.

So you want to be on tv?

Try the following link for upcoming casting calls on

images

http://www.foodnetwork.com/shows/articles/get-cast-how-to-be-on-food-network.html


Free OMAFRA Course:

Exploring Value Added Opportunities

Helping You Generate Value-Added Opportunities for your Business

Take the free OMAFRA course, Exploring Value Added Opportunities,

to learn whether adding value to your products and services is right for your business.

Course Description

Participants will learn how to generate ideas for value-added opportunities,

assess an idea’s business potential, identify and manage risk and develop a plan to execute their ideas.

Course Dates and Times

The course is being delivered through three, one-hour interactive webinars.

These sessions are taking place on February 24, March 3, and March 10 from 12-1pm.

To participate in this free learning opportunity,

you will need internet and phone access.

Pre-registration is also required.

Course Testimonial

“Sessions were dynamic and engaging.

We were also very impressed with the sheer quantity of good information offered to us. Thank you!” A past course participant.

To learn more, or to register, visit: ontario.ca/e996 or call 1-877-424-1300


February 2015

3rd Annual Kawartha Farm Stewardship Workshop

When: Saturday February 7, 2015  |  9:00am – 4:00pm

Where: Rolling Hills Public School  |  694 Highway 7a, Bethany, ON (20 minutes west of Peterborough, corner of 35 & 7a)

Brought to you by the partners in the

Kawartha Farm Stewardship Collaborative,

this full day workshop will feature presentations by farmers and stewardship professionals on topics including:

  • Innovative tile and land drainage solutions that include wetlands
  • Interesting alternative watering solutions for livestock
  • Greg Stewart from OMAFRA will explain where and when
  • neonicotinoid pesticides are economically valuable and realistic options for reducing neonicotinoid use
  • Further details available soon!

Early bird deadline: Register by January 19 to receive a complimentary satellite map of your farm property (1 per registration).

For more information visit: www.kawarthaconservation.com/workshops, or contact Holly Shipclark: (705) 328-2271 x 240  |  hshipclark@kawarthaconservation.com


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: www.ontariofarmlandtrust.ca.

 


 

Farms at Work

Farms at Work


In celebration of the 35th anniversary of the Ecological Farmers Association of Ontario,

Farms at Work has joined forces with partners FarmStartEverdale, and the

Bauta Family Initiative on Canadian Seed Security

to launch the first annual EFAO conference!

As supporting partners, we here at FAW have been hard at work

developing informative, intermediate-level sessions for the

Livestock Stream of workshops, featuring such topics as:

With over 30 intermediate- and advanced-level workshops in streams ranging from

Business & Marketing, Diversified Grain, Soil, Stewardship & Energy, Vegetables, and Seed Production,

the vision for this year’s conference aligns with EFAO’s core mandate:

“to support and promote a vibrant community of ecological farmers through education, training and knowledge sharing.”

Also featured will be Keynote speaker, Abe Collins,

a Vermont-based grazier and educator, who will offer his insights into

grazing management, topsoil creation, environmental monitoring and modelling technologies.

There will also be plenty of great food and entertainment available throughout the conference as well.

We expect over 250 ecological growers from across the province to attend

, and are lucky enough to be hosting dozens of knoweldgeable speakers from across North America.

So join us for what promises to be the ecological farming event of the year!

For more information, visit the conference website: www.conference.efao.ca


 

 

KFSC Workshop Splash

Mark Your Calendars!
Join Farms at Work and our KFSC partners for the

3rd Annual Kawartha Farm Stewardship Workshop

2014 Kawartha Farm Stewardship Workshop

When: Saturday February 7, 2015 | 9:00am – 4:00pm

Where: Rolling Hills Public School | Bethany, ON

Cost: $25/ticket | Hot Lunch Included!

The Kawartha Farm Stewardship Collaborative (KFSC) invites farmers and rural landowners to attend the

3rd Annual Kawartha Farm Stewardship Workshop on Saturday February 7, 2015

at Rolling Hills Public School in Bethany (20 minutes west of Peterborough).

The event is designed to celebrate the stewardship achievements of the past year,

and to inform the farming public about the resources available to support on-farm stewardship.

Topics Will Include:
Practical strategies for reducing neonicotinoid use (Greg Stewart, OMAFRA)
Creative solutions for livestock watering
Benefits of wetlands & biofilters in farm drainage
The 4R’s of nutrient stewardship
Funding & technical support available to farmers through KFSC partners
Register by January 19th to receive a FREE satellite map of your property!

Door prizes will include 10 chances to win $100 towards on-farm soil testing.

How To Register:
Visit www.kawarthafarmstewardship.org,

or contact Holly Shipclark for more information: hshipclark@kawarthaconservation.com | (705) 328-2271 x 240.


Ice Sculpting Competition

Bloor Yorkville icefest Ice Sculpting Competition

       Dear Ice-Carver Extraordinaire!

 

You are invited to participate in 10th annual Bloor-Yorkville IceFest – Celebrating 10 Years!

 

The 15th Sassafraz Ice-Carving Competition component of the festival will be held on Saturday February 21st, 2015.

All proceeds from the festival will be donated to the Heart & Stroke Foundation.

So, this is your opportunity to showcase your carving talents in front of thousands of spectators… and help a great cause at the same time.

 

Participants will be given one 300lb block of ice (block will be left beside logo base for maximum design flexibility) with which to create their masterpiece.

Each ice block will be sponsored by a Bloor-Yorkville business – you may chose to carve something that fits with the theme of the Festival.

Competition designs must fall within the design theme in order to be eligible for the carver package below.

This year’s theme is “Frozen in Time” and main focal point ice sculpture that will be located by the rock in the Village of Yorkville Park

and will feature an archaeological and prehistoric-inspired showcase of striking ice carvings.

 

All participants are asked to arrive/register at the Bloor-Yorkville BIA Tent, which will be located, on Bellair Street ,

on the east side of the Village of Yorkville Park,  no later than 11am and will have from 12 noon – 3:00 pm to carve their sculptures,

the public will then have the opportunity to view and judge from 3:00pm-5:00pm.

The winners will be announced at 5:15 pm approximately.

 

With expanded marketing and media exposure for 2015, we are expecting a record number of attendees, carvers and spectators.

 

Carver Participation Package: Eligible carvers will receive;

  • $100 honorarium from the Bloor-Yorkville BIA (a cheque made to cash will be issued after the competition)
  • Invitation to join fellow carvers at Sassafraz for a complimentary lunch (seatings 3:00 pm & 3:30 pm only).
  • One ticket for lunch and a beverage per carver.
  • Complimentary parking at The Colonnade, 131 Bloor Street West for the day
  • Chance to Win a Trophy for Top 3 Sculptures (determined by People’s Choice voting)

 

How can you get involved?

Simply contact Chelsey Klasen at Iceculture:

Telephone: 1-888-251-9967 ext. 223

Fax:  519-262-2492 (Attn: Chelsey)

 

confirmation of participation must be received before Tuesday, february 4th

There ARE 12 COMPETITION SPOTS available.  these will be awarded on a first come, first serve basis.

 

Thank you. We look forward to your participation in the 10th Annual Bloor-Yorkville IceFest!

       Rick Kaczmarek, Director of Marketing, Bloor-Yorkville BIA, Toronto marketing@bloor-yorkville.com

 

Bloor-Yorkville Business Improvement Area, 1200 Bay Street, Suite 310, Toronto, ON M5R 2A5 (416) 928-3553 FAX (416) 928-2034

 

Please fax or email this completed form to Chelsey at Iceculture Inc.:

 

Email: Chelsey@iceculture.com

Fax: 519-262-2492

Telephone: 1-888-251-9967 ext. 223

 

Participant Information

Please print clearly.

 

Name:__________________________________­­­­_____________

Address:_____________________________________________

Telephone Number:____________________________________

Fax Number:__________________________________________

Email Address:________________________________________

 

 

 

 

________________________

Participant Signature

 

 

CANCELLATION:  If you are unable to attend and participate,

please inform us no later than Feb.10th so we can make the necessary arrangements.

 

Bloor-Yorkville Business Improvement Area, 1200 Bay Street, Suite 310, Toronto, ON M5R 2A5 (416) 928-3553 FAX (416) 928-2034


 

kawarthaownlogo

 


 

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. 

IMG_8906

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


 

Peterborough’s Farmers Market

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

Located in the Morrow Building

 George & Lansdowne Street, Peterborough
www.peterboroughfarmersmarket.com

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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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