Simcoe Hospitality Awards 2015

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The Simcoe Hospitality Awards were off to a marvelous start with Chef Michael Smith in the house. What a wonderful and timely coincidence that Chef Smith was visiting Orillia for a fundraising dinner to benefit the food banks, and that he is a personal friend of Chef Derek Mayes, Executive Chef at the Mariposa Inn where the Third Annual Simcoe County Region ORHMA (Ontario Restaurant Hotel and Motel Association) Awards were being held. The evening is a major fundraiser in support of student scholarships for those on a career path in Culinary, Tourism, Hotel and Resort Programs at Georgian College. The industry gathers to pay homage to their own, and while the goal is to raise money, everyone from students to CEOs and guests had a wonderful time tasting and talking. Having a Food Network star in the house, giving impromptu oyster shucking lessons, was the proverbial icing on the cake! Chef Daniel Clements assured me the honoured guest was quite approachable and indeed he was. Chef Smith charmed the room, conversations and photo ops created a buzz of energy in the venue that will long be remembered.

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The Culinary Students created the appetizers for the cocktail portion of the evening. Ryan Traversy, a familiar name for many in the restaurant industry in Barrie, was there with Peller Estates, pouring red and white wines for our sipping pleasure.

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The dining room was a blast of colour, the charcuterie plate a flash of flavour, our entertaining hosts for the evening were Melanie Case and Will Nash from Rogers TV.

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The food stations for the Chefs nominated for the Silver Plate Award were positioned on the periphery of the room; guests, flavours and opinions mingled as we tasted the diverse dishes.

  • Prime Angus California Strip Loin, Caramelized Onion, Aged Cheddar Potato Arrancini, Natural Glace with Currants and Truffles, Handmade Gnocchi, Sweet cherry Heirloom Tomato fennel salad.
  • Duck Confit, Pan Seared Butternut Squash Ravioli, Asparagus Tips & Madeira Jus
  • Juniper Spiced Monkfish, Corn & Wild Rice Pudding, Petit Pois, Shimeji Mushrooms, Pancetta, Port Wine Jus
  • Sous Vide Sadle of Rabbit, Roasted Red Pepper Confit Stuffing, Smoked Fingerling Mash, Broccolini Espuma, Butter Fried Lima Beans & Pearl Onions
  • “BBQ and Bonfire” was a crowd pleaser and proved to be the winner. Presented on a hand sanded board was Slow Braised Back Rib and Frenched Chicken Drumette, twice baked mini red potato with seven year aged white cheddar, Napa cabbage slaw and Blazin’ Kraken Rum Smore.

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Dessert was a very rich cheesecake. I am sure I heard the sound of a collective loosening of belt buckles. Ballots and pens were on the table for guests to vote for their favourite dish for the Silver Plate Award. I voted for Chef John K. Cordeaux’s fish dish, it was simply delightful and in my humble opinion stood out in presentation and flavour, a spring plate personified.

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It was Chef Erika Brouwer of Elegant Edge Catering who won the Silver Plate Award; my photographer and I captured her on camera, taking a selfie with her award, grinning ear to ear, congrats!

Online voting was done again this year for the majority of awards. Simcoe Hospitality Awards 2015 is on Facebook and has a twitter account @SHawards2015. A tremendous job was done leading up to the event reminding their followers to vote.

The Industry Award Winners were as follows:

Hospitality Manager – Don Buckle – Cranberry Golf Resort and Living Water Resort

Local Chef – Derek Mayes – Grape and Olive Wine and Martini Bistro

Industry Recognition – Helen Cooper – Casino Rama

Food Service and Hospitality Supplier – Kari Smith -Elite Party Rentals

Heart of House – David White – Holiday Inn Barrie Hotel and Conference Centre

The People’s Choice Awards, which were chosen by consumer votes included:

Favourite Server – Lisa Dilworth – Big Chris BBQ

Favourite Bartender – Ryan Zaroski – The Ranch

Favourite Restaurant – Big Chris BBQ

Favourite Accommodations – Casino Rama Hotel

Hospitality & Tourism Ambassador Award – Sara Thorogood, Best Western Plus Mariposa Inn & Conference Centre

Favourite Recreational/Tourism Facility Award – Casino Rama

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I am an advocate of local and for independent restaurateurs. I had hoped this would be the year Chef Andre Sanché of Ciboulette et Cie would be recognized for his outstanding support of all things local and for his kitchen mastery.

Chef Michael Smith addressed the room, sharing his philosophy on what it means to be in this industry; “To gather, to prepare and to share”. He elaborated and reiterated, but the simplicity of his message summarizes why we were there. While the organization of the event and the preparation of the food took time, his six simple words said it all. We gathered as a community and shared in a wonderful evening.

I am honoured to have attended this gala event that recognizes the extraordinary abilities in our County; the emerging talents, those that teach them, and the well-seasoned Chefs.

Congratulations to all!

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Written by: Penelope Morrow

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

Il Buco Ristorante

Music and lighting is soft and flattering. The view of Kempenfelt Bay is stunning and the chalk board assures diners that this venue is event friendly; accommodating communions, confirmations, weddings and baptisms.

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As co-owner Enrico Angelucci tells me, the Italian Community in Barrie will have every Sunday booked during the spring and summer months to celebrate joyous family occasions which makes the owners of Il Buco Ristorante very happy! The winter holiday season is another busy time at Il Buco, with family and business Christmas parties booking well in advance to assure their function is accommodated.

The Dunlop Street entrance is somewhat inconspicuous, but there is ample parking and wheelchair accessibility when entering at the rear of the building from the Simcoe Street parking lot.

I suspect that the condo dwellers nearby frequent Il Buco regularly given the location and the view! Enrico Angelucci, his wife Sue Varga and part owner Karl Sawyer have proudly operated from this second floor spot for seven years. They are most ably assisted in the kitchen by international Chef George Silva. With photographer daughter eager to accompany me, we each took a different approach to the menu, as at lunch there is the option of ordering a la carte or enjoying the three course Prix Fixe.

Beef Carpaccio is a favourite of mine and I was pleased to see it makes an appearance here; this thinly sliced rare beef tenderloin is served with mixed greens, drizzled with olive oil and topped with grated fresh Parmigiano cheese. Delicious.

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From the three course Prix Fixe, the Classic Caesar Salad was darling daughters choice to start. While substitutions aren’t generally offered, our server, owner Sue Varga, was most accommodating and graciously allowed the switch of gnocchi instead of Penne pasta, in the “Funghi Penne with mushrooms in a rosé sauce”. While the gnocchi is not made in house, it presents with a rich flavourful sauce.

I asked Sue Varga to choose lunch for me, her recommendation of Pork Scaloppini in a lemon white wine sauce with Italian salad was sized well, the light lemon zip of the pork was refreshing. Dessert is included with the Prix Fixe lunch and while I wouldn’t usually have sweets at lunch, Sue strongly suggested that I try the Tiramisu. I am glad I did; the portion size was just right and the coffee flavour a great ending to the meal.

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While a working lunch doesn’t lend itself to wine sipping for me, nor does my editor recommend this, the wine list selections complement the foods, although I always like to see more of our fine Ontario VQA wines represented.

I returned to talk with Enrico Angelucci and learnt just how committed he and Sue Varga are to the restaurant. Not many folks would commute from Muskoka to Barrie daily, but they do! When a friend showed them the location, they knew it would be ideal for a restaurant and the daily drive is taken in stride. The family is considering a move south to Barrie, as they have grown attached to the community that supports their restaurant and the waterfront at the doorstep too!

Il Buco supports local where possible, shopping for produce at Cancilla’s, Flying Monkeys brews are on tap, poultry and eggs from a Stayer producer and my personal fave Local Foods Mart, Enrico fondly referred to as “our emergency store, you need something you run out down there, and most of the time you find it”.

Menu changes are small and subtle as their regular clientele, who tend to come every week or two expect tradition, the “simple plates”. There are four or five specials added to the menu each weekend. “Osso Buco and Chicken Parmigiana will always be offered as people get attached to it.” “The day we stop, people complain”.

“Business is good; it has been growing steady since we opened”. As Enrico Angelucci proudly tells me, Il Buco Ristorante has been named as one of The Best 100 Restaurants in Canada, according to Open Table.

In his own words; “Food is part of life, if you enjoy it with a glass of wine, there is nothing better really to end a day of work, you have a good day, a good meal at night, if everything was good for dinner you go to sleep happy, and a good glass of wine is always good, good wine makes good blood”.
I’ll drink to that!

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http://www.ilbucoristorante.com
dining@ilbucoristorante.com
31 Dunlop Street E. Barrie, Ontario
705.735.9595

Written by: Penelope Morrow

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

Canvas and Cabernet

I first ventured into Canvas and Cabernet during the February Blues Festival as it was one of the featured venues. I was captivated by the delightful décor; design credit belongs to Cyndi’s daughter, Madison Taylor, of Madison Taylor Design.

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There is an eye-catching clock wall, retro turntable and vinyl collection, sea urchin light fixtures, a delicate chainmail curtain separates the wine bar from the painting class area; all design elements are extraordinary.

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The menu beckoned with offerings of charcuterie trays, gourmet cheeses from J’adore, and a wide selection of wines and spirits. I was eager to return, to let my senses explore.

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On Sunday afternoons Canvas and Cabernet hosts live jazz music, when Tony Quarrington and Don Francks played recently, I was there.

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I met Don Francks when I was a teenager, back in the day when my good judgment was not yet formed. I owed him a thank you.

We chatted before the music started and he said I had to include this story in my review. Being the character that he is, he framed our meeting, decades before, thusly.

“Write that I picked you up, took you home and chastised you for what you did” he said jokingly. To keep this story all ages’ reader friendly I will share that Don Francks taught me a valuable life lesson. I had tried my hand at hitchhiking, he was the one that picked me up, drove me home, lectured me the entire way and threatened to tell my parents. He drove miles out of his way to get me there safely. Lesson learnt. Thank you sir!

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That Sunday afternoon spent listening to Tony Quarrington play guitar while our Canadian icon, Don Francks did improvisational jazz singing storytelling was utterly engaging.

The signature charcuterie tray, complete with balsamic bellavitano cheese photographed beautifully and tasted great!

I returned to talk with Cyndi Taylor and learn how this combination of “wine, paint and fun” came to be. Raised on the east coast, Cyndi developed her strong work ethic from her mother, “if you can’t find a job, make one” she taught her. Skilled as a seamstress, with a natural eye for design, this was Cyndi’s first career. Time spent in Calgary introduced her to the restaurant world via an Irish Pub and to her husband, a professional musician. Together they travelled Europe, surrounded with music, food and wine, a delight to the senses. Year spent working in the healing arts of acupuncture and massage therapy helped hone her innate people skills. While a recent trip to California planted the proverbial seed for what would become Canvas and Cabernet.

Reinvention was in Cyndi’s vocabulary long before it became au courant.

Self-described as “ridiculously independent” and a “work horse”, both are great qualities in my opinion. While scouting for a location, she discovered the aforementioned “Expect Great Things” sign, complete with an exceptional view of Kempenfelt Bay, this sealed the deal.

Canvas and Cabernet was lovingly nurtured from design conception to open door reality.

Cyndi shared that the name came from all the inspirational C’s; Cyndi, Chianti, charcuterie, cheese, chocolate, Charley (her dog) Cee-Cee (her nick name) = Canvas and Cabernet!

How does it all work you may ask; restaurant customers are welcome to enjoy a panini and salad at lunch, the menu is locally sourced and will change with the seasons.

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In the evening may I suggest a glass of wine and a charcuterie tray in the cozy chairs or slide up to the bar and ask them to mix you a specialty drink.

Canvas and Cabernet is the exclusive provider in Barrie of VQA wines from Rancourt Winery at Niagara on the Lake.

Painting is a main course on the menu! Classes are held daily in the afternoons and twice in the evenings for two hour sessions. No experience is necessary for you to create your own masterpiece as a featured artist patiently walks you step by step through the process. Groups are welcome and encouraged. Imagine the fun and comradery for a bridal or baby shower, or gathering together a group of friends for an evening of creative, relaxing fun.

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This is a great place for a date night or slide in solo to enjoy the ambiance. The creativity isn’t just happening on the canvas, there are other great events too.

Call ahead to ask about Mad Man Tuesdays, Turn Table Thursdays, or Friday Night Flights when the sommeliers will be in from the Niagara winery to sample varietals with cheese and chocolate pairings. I asked Cyndi to share her vision with my readers: “For me it’s investing in what I love, I am sitting here looking at it, it’s right there, that’s my focus, investing in what I love, that’s my space in Barrie. It’s this view that I have, the warm welcome, it’s the storytelling circle, it’s the homemade presentation of food, that’s the wow factor, it’s like the Maritime kitchen for me in a beautiful way, and I can’t be different than that. I want people to sit and tell stories, I want to sit and listen to old music, to celebrate the past, to look at the future that is very quickly approaching.”

My eye for detail noticed small touches that are greatly appreciated when dining out; individual cloth hand towels in the ladies room, purse hooks at the tables, perfect lighting. It all works.

Expect great things, you will be delighted!

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http://www.canvasandcabernet.ca
(705) 238 1687 or 705 252 9463(WINE)
72 Dunlop St E
Barrie, ON, L4M 1A4
@canvasandcab
Written by: Penelope Morrow

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

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The February Blues XVIII

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The music extends past the Barrie borders; sending notes and melodies via the Simcoe Public Libraries south to the Innisfil and Bradford branches, and north to Midland. Bundled up and ready to listen, this reviewer, with photographer in tow was excited to explore new venues added to the extensive repertoire of sites. I have personal favourites, artists that leave me awestruck every time by their performances. It is delightful to add to that list and share with readers, knowing that many of the performers will return for the extended summer Blues and Jazz festival, with Simcoe Dining being a sponsor of both events.

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With winter blowing into town for the weekend, I kept my route centered on the downtown core, this allowed us to walk to many venues. Stopping into Tara Indian Cuisine we caught a few songs from Carlos Del Junco, he blows a mean harmonica, while accompanied by Jimmy Bowskill on guitar. A quick street crossing was a step back in time, the speakeasy theme at Hudson fit the sway of the Bill Evans Trio. Dipping into Canvas and Cabernet for my first interview of the night with Wayne Buttery was a smooth move. As with every Blues musician I have spoken to, he refers to playing as a “labour of love, if you are doing it for the money you are doing it for the wrong reasons”. Wayne’s inspiration to the Blues came back in the 60’s. “A long ways from the Mississippi Delta. I was walking by the Colonial Tavern in Toronto and I heard the music of James Cotton and Buddy Guy. That’s where it all started. Someone once said I had to get a real job, but I have been fulfilling my life’s dream since then, as a song writer, guitar player and singer.”

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http://www.waynebuttery.com/gp-who.html

Sticky Fingers has a new location on Dunlop Street, this is the showcase venue for the big names. Jack de Keyzer had the opportunity to impress us twice at the festival, at the club with his full band, dance floor filled with couples of all ages bopping to his bluesy style. While he positively owned City Hall rotunda with his amazing one man show, “The Evolution of the Blues Guitar.” A shout out to Jack de Keyzer for sharing his original script with me to read, while I write this review. Dear Jack; you simply must record this epic piece of material, it is a history lesson for the ears that belongs in the collection of all music lovers as a video or audio recording, ‘tis brilliant! You took us on a journey from the “Mississippi Delta Blues of the 1930’s to the psychedelic blues of Jimi Hendrix.”

Allow me to name drop from his music lesson; Robert Johnson, Lonnie Johnson, Django Reinhardt, Charlie Christian, T-Bone Walker, BB King, Muddy Waters, Chuck Berry, Magic Sam, Otis Rush, Freddy King, Albert King, Buddy Guy, Little Richard, Isley Brothers, Wilson Pickett, Beatles, Rolling Stones, Cream, Eric Clapton, Led Zeppelin, Beck.

You brought styles to your strings, from the spirituals to soul, R & B, boogie woogie, swing and funk, then you added a kick of the wah wah pedal too.

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You captured us on the first note and kept us spellbound well past the encore! As February Blues XVIII organizer Robin Munro stated, your talents have been recognized with two Juno’s but you have yet to be nominated for the Order of Canada; it is an honour you deserve!

http://www.jackdekeyzer.com

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The Ontario Musicians Association was represented at the rotunda, Jack de Keyzer signed up. The OMA is “a non-profit organization that promotes the spirit of good musicianship through its activities and supports various community causes and charities including No Student Left Out. The OMA is committed to promote and provide a place for fellowship and assistance to musicians, music students and community members who share these values.” A great cause.

http://ontariomusiciansassociation.com

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Speaking of good musicianship let me segue into some stories about Paul James; actually Paul is the story teller. During our interview I was totally captivated; this man needs to write a book, he has a natural rhythm and cadence on and off stage. He draws me in, first with his gratitude, “that I’m still out there”, then with the tales he tells. “If anything I can contribute maybe I was one of the first guys to do it independently, like when there wasn’t a road, I made a road”. “I was fortunate that I was able to play with a lot of my idols, like Bo Diddley. A lot of guys played with him once or twice but we have played between 1973 and 2006, we maintained a friendship for that long and he took me under his wing and gave me tips and I learnt by playing with him to be an entertainer, not just a musician, I was happy he liked me”.

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“Bob Dylan, he invited me to play with him on quite a few occasions, we became friends”. Remember Willy De Ville? Google the name if you don’t, Paul shared he “toured all over Europe with the band Mink De Ville in the early 80’s, met the Rolling Stones too, this new band out of Ireland, known as U2 opened for us”. Jeanne Beker admired his look, as he got “De Villed”. Much Music knocked on his door, crescendo builds, I lean forward in my chair, it is hypnotic, yet Paul James is humble, grateful, and he says he feels very lucky.

He had “good mentors, amazing coincidences, made friends along the way”. “For the longest time I only looked forward but now I am looking back, I look at a picture and the picture will bring back all these stories”.

Paul James, Blues Musician. Trail Maker. Determined. Now I have to convince him to add budding author and storyteller to the long list of achievements beside his name.

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http://www.pauljamesband.com

By Sunday it was time for soothing sounds and pouring a glass of Lorne Lofsky and Richard Whiteman. He played with Oscar Peterson, became a member of his famed quartet. It was the great Oscar Peterson himself who subsequently helped present Lorne to the international stage.

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I asked Lorne about his influences: “You take all the experiences and jumble them up; almost like in a food blender and they all get blended together. I play from a traditional sense and I have come up with some stuff, a unique blend, kind of like a coffee or wine that sounds like me but based on things I have listened to. There is an expression you are what you eat, musicians are “you are what you hear”. You take what you hear and you combine it in different ways and what ultimately comes out is a blending of our influences and it’s a natural organic thing, nothing that’s forced. We are the sum of what we have worked on and all the different musical situations we’ve been in”.

http://www.lornelofsky.com/

Tradition has me walk from a concert while the last notes are playing, to hold onto the music while I cross the threshold back into the world of other sounds.
The music of the February Blues XVIII, will hold me till the summer Blues and Jazz Festival, see you there!

http://www.barriejazzbluesfest.com

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

February Blues Festival 2015 Now On

The 18th edition of the February Blues Festival starts Monday, February second and runs until the 8th. Taking place in venues in Barrie, Midland, Innisfil and Bradford, this annual event features established and up and coming Jazz and Blues greats including: The Paul James Band, The Jack De Keyzer band, Jazz Mandhu, George Oliver, The Brittany Noble Trio, The Boothill Crooners, Shane Cloutier, Caber Toss, Bill Evans Trio and many, many more.

The shows will be taking place in The Royal Canadian Legion, libraries in Barrie, Midland and Innisfil as well as some of the best known live music spots in Barrie including: Sticky Fingers, The British Arms, Donaleighs Irish Public House, Kenzington Burger Bar and many more.


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February Blues XVIII Schedule.pdf

Crazy Fox Bistro

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Given that Crazy Fox Bistro has graced the city of Barrie with fine meals for thirty years they are entitled to high praise. From the original location on the waterfront where now sits The Farmhouse, to their present perch on Bayfield Street overlooking the bay, Crazy Fox Bistro has a strong following of regulars and a full house of new clientele who consistently return for the great food and the professional service.

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Coos and Lawna Uylenbroek spent time in Stanford Connecticut where he was the Chef at a luxury hotel. Fast forward a few years, when the pull to return brought them back home to Canada. With family in Barrie, the urge to settle here was strong. The cincher was seeing how quickly this fabulous city pulled together and got back on its proverbial feet after the hurricane of 1985; they felt Barrie would be a great place to raise their family and grow their business, so they set down roots. Crazy Fox Bistro exudes warmth and welcome; the glowing soft yellow walls, inspired by the owners’ love of a Californian lifestyle, a soothing soundtrack, the open kitchen, it all reaches out to customers in a most inviting fashion. White linens and generous lighting add sparkle to place settings, there is no pretense here, simply comfort and good food.

Darling daughter, aka my photographer and I cozied in on a recent Friday afternoon in the midst of a wicked January snowstorm, seeking said warmth and we were not disappointed.

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Dinner at Crazy Fox Bistro is delightful, I have enjoyed many fine meals here, but I recently discovered that lunch is lovely too! Many of the lunch menu items stick around for the dinner hour. As owner Lawna Uylenbroek explained to me, when her husband, Head Chef Coos Uylenbroek wishes to freshen up the menu, they have many “regulars” that request certain menu items stay available. So tweaks are made, or special evening events are planned, phone calls placed to let customers know that “their” special dish will be featured.

They listen to their customers at Crazy Fox Bistro and that is amazing service!

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I started my lunch with the Boston Pear salad, which features caramelized warm pear, pistachios, and a poppy seed walnut oil dressing. Beet chips were a vibrant splash of colour against the snowy backdrop of the winter day, the taste was wonderful, I was partial to the crunch of the pistachios and the aforementioned chips.

Darling daughter had inquired about availability of a small side Caesar salad, one of the Crazy Fox Bistro menu classics; served with lemon garlic dressing, herbed croutons, and parmesan. The kitchen was obliging and a mini version was provided for her.

Our server suggested we try the “Bang Bang Shrimp”; they are served with Thai chili sauce on slaw. These are a customer fave and are on the dinner menu also. The side stripe of cilantro was a perfect accompaniment for additional dipping, cilantro and I are good friends.

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My main was “Sushi Tuna prepared three ways; Sesame, Cocoa and Crusted pepper seared”, perfect and very photogenic too!

Pasta for the photographer please; “Spinach, mushroom, and goat cheese filled Agnolotti, with rose sauce, basil and parmesan”, a lovely stem of tiny perfect enoki mushrooms on top.

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We lingered over lunch, savoured every bite. Our most capable server highly recommended we try dessert, it was the “Cinnamon Flavoured Apple Phyllo Fold”, filled with dried cranberries and almond crumble, with a wee bit of ice cream on the side that tempted me the most.

Sous Chef Michael Forget had just arrived to prep for dinner, and he graciously fired up the oven to create this delicious ending to our luncheon.

We were not the only customers that enjoyed a leisurely lunch, it was delightful to while away the afternoon knowing we wouldn’t be rushed.

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While I didn’t imbibe, I perused the wine list; it provides a wide and thoughtful selection of vintages at various price points.

The restaurant is laid out on several levels, the upper dining area is ideal for private parties, and the multi layered design works in favour for unique events. Lawna explained that small weddings are often booked at Crazy Fox Bistro, with the wedding couple taking their vows on the balcony while guests gather on the lower level. The servers have plenty of space for champagne corks to pop! Crazy Fox Bistro participates in the twice yearly food festival that is Barrielicious; this is a great opportunity for those who may be unfamiliar with the restaurant to find a fabulous new favorite place to dine.

When I asked Lawna what message she would like to share with my readers her reply was right to the point and strongly echoes my personal views about supporting local business.

“You don’t have to stand in line somewhere to get a good meal. You can make a reservation and support your independent restaurateurs.”

Crazy Fox Bistro has been a landmark restaurant in Barrie for thirty years; Lawna assures me they aren’t going anywhere. I highly recommend you make this your new favourite restaurant!

http://www.thecrazyfoxbistro.com/home

Crazy Fox Bistro
135 Bayfield St., Barrie | 705.737.5000
@CrazyFoxBistro

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

Chavo Crepes in Barrie

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From the farmers market I gleefully followed Chavo Crepes to a summer pit stop that was a fabulous food truck, and now I am thrilled to share that they are firmly ensconced on Dunlop Street, creating crepes both sweet and savory, salads and desserts with a European flair for all your senses. The window seats substitute a view in the distance of Kempenfelt Bay for the Seine; but the music, red wine and jaunty chef caps create a Parisian atmosphere. The restaurant is colourful, light and airy. The cozy chairs in the back corner near the fireplace create a pleasant space for lingering with your latte. I was privileged to view the photograph of the open kitchen design which will soon be installed, beautiful, très European indeed!

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An open kitchen is a priority for them Karolina explains, “to watch how your food is prepared, to see the quality of the ingredients we use, to be served from the Chef, this matters to us”. A wine cellar corner is planned; this could be my fave corner, a variety of soups, salads and features of the day will be added to the menu, but crepes will remain the highlight. The crepes are very good! My favorite is the buckwheat crepe with goat cheese, greens and walnuts, accompanied by pear slices it is a perfect lunch or light dinner, while darling daughter prefers the vegetable crepe filled with a mélange of veggies.

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Traditional dessert crepes are offered; the classic with clarified butter, brown sugar and a squeeze of fresh lemon juice, strawberries or bananas more to your liking, or Nutella for hazelnut fans. A unique sweet is a cheesecake crepe, freshly made cheesecake wrapped in a crepe!

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While crepes make up the majority of menu items, they pay tribute to their European roots with the inclusion of some traditional Bulgarian dishes; a Bulgarian village sausage “it is our secret recipe”, and it sounds intriguing, as does the Shopska Salad, with cucumbers, red onion, olives, grilled red peppers topped with feta cheese and olive oil.

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They are presently curing their own meats which will find their way onto the menu too. Both Karolina and Charli are qualified Chefs and studied Hotel Management, they ran a small hotel and restaurant in Bulgaria before coming to Canada, where they first opened a crêperie in Scarborough. They have been committed to opening a restaurant in Barrie from day one.

Charli shared “we fell in love with this city, it reminded us of the Black Sea” and while the commute to Scarborough was lengthy, it was simply a matter of time before they found the right place to open a restaurant in the city they now call home.

Karolina is also a Registered Holistic Nutritionist, food in its entirety is greatly important to her. “whole food is very important, not just the pieces, everything is made from scratch, prepared with creativity, served with love, everything is to be a good dish, as we eat with all our senses, we eat visually, we smell our food, everything matters.”

In keeping with her holistic approach to food and nutrition, Ayurvedic cooking classes will be coming to Chavo Crepes.

Their connection to the Barrie Farmers Market remains strong as it is community for Karolina and Charli; in the restaurant they offer butter tarts from Cheeky Treats and Florentine cookies by Egon. Community building is also represented in their beverage selections. Barrie’s own Flying Monkeys beer is here and Fielding Estates Winery from Beamsville will be brought in for local representation of wines. In keeping with the Parisian theme, a small but good selection of French red and white wines are offered too.

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Karolina is the self-described visionary, Charli is the business side, combined with their culinary skills, this is an amazing triple threat for a restaurant to have!

Chavo Crepes, 74 Dunlop St. E., Barrie
Phone: 705.727.8721
Hours: Monday – Saturday 8 am – 8 pm, Sunday 10 am – 4pm

http://www.chavocrepes.com/home.html

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

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For other great desserts be sure to check out Little Red Pocket Cocktail Bar all the way in Australia. Little Red Pocket is renowned for their great food, desserts and of course cocktails. They are open most days and nights of the week and a popular choice for entertainment especially on Friday and Saturday nights.

And:

Healthy Food Recipes


Era 67 in Orillia

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When Chef Ian tells me his kitchen is a place of sanctuary, I understand intrinsically the food presented to his clientele is prepared with reverence and will be the very best available.

It is.

Sourcing local is priority, from the kitchen to the décor; stunning art work adorns the walls, I was particularly impressed with the four seasons of maple trees by local artist Brian Tosh. Honey and maple syrup is available to purchase in store, as are some glorious Group of Seven mugs, homage apparent for all things Canadiana. Also available seasonally are freshly made compound butters, which have adorned the corn on the cob at the Mariposa Festival for many years. They are made in house with Kawartha Dairy butter, in flavours as diverse as dill pickle, brown sugar wild blueberry, maple chipotle, and garlic Provençal.

I was delighted to celebrate my birthday dinner at Era 67, even more so when I discovered a charming personalized birthday card nestled next to the fresh flowers on the table. This is good customer service. Gordon Lightfoot tunes played in the background, the soundtrack epitomizes Canadian music. Trust your server; I asked for recommendations and we were thrilled with his choices.

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Rather than bread service, Era 67 offers fresh made kettle chips with a maple chipotle aioli for dipping. This proved popular for those with gluten sensitivities and is a such a hit, many of the clientele will purchase a bag or two to take home with them.

I started dinner with the “Wild Boar East Coast Scallops; pan seared diver scallops atop wild boar bacon confit, complemented with curried Georgian Bay McIntosh Apple and Bala cranberry chutney”. Darling daughter enjoyed the Era 67 rendition of Caesar Salad which includes; duck fat crouton, Balderson Cheddar and parmesan frico, double smoked bacon, creamy roasted garlic Provençal vinaigrette.

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The steaks are all Alberta Butcher Block Reserve, which is the top 4th percentile in marbleization, AAA beef. Mine was topped with stilton butter, with a side of frites and aioli.

Creating your cut and “accessories” provides ample opportunity for individual tastes and appetites. Darling daughter dined on the Local Tre Sorelle handmade pasta stuffed with Era 67 Wild Mushroom duxelle, Chardonnay reduction, shallots, thyme, Woolrich goat cheese, Balderson aged cheddar, tossed with a roasted garlic cream sauce and topped with wilted baby arugula, grape tomatoes in maple marinara.

With friends and a birthday cake waiting for me at home, I was still tempted to try a wee dessert. Once again the servers’ choice was correct. “Sweet Poutine” was light as air, “Crispy puff pastry fries tossed in cinnamon sugar topped with Era’s whisky vanilla caramel sauce, chocolate cake pieces, maple chip cream and chocolate sauce for dipping”.

Dinner was delicious.

I returned to Era 67 on a sunny fall day to share a delightful conversation with Executive Chef Ian Thompson; as with most of the Chefs and restaurateurs I have interviewed for Simcoe Dining, supporting local is their lifestyle. Local brings down the carbon foot print, improves the local economy, and it allows for the development of solid relationships with the farmers and growers of the food that Chef Ian brings into his establishment.

There are staples on the menu, but it is “tweaked” seasonally to reflect the growing season. Having trained at George Brown and then obtained a culinary apprenticeship in Ireland, which developed into an extended stay at a restaurant on the Celtic Sea, where he moved his way up through the ranks. Fresh from the ocean was what the fishmonger caught daily, literally eating off the door stop. Chef Ian is also a natural storyteller, I sat entranced, than doubled over in laughter when he told me about the “eels”.

Missing this “great country of Canada” he returned home, put his experience in place on Canadian soil and when this location became available he and his wife Sarah started Era 67 and are now firmly rooted in Orillia.

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I asked what message Chef Ian Thompson would like to share with my readers: “I would say that food is the one thing that you can be selfish with, because if you actually look at food as the biggest social aspect of our lives. So in closing I would like to say be selfish when it comes to food, bring everybody together, take that time to yourself and your loved ones, but if you look at today’s society when does anybody ever do that anymore, but food will always bring you together, if you let it.”

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One of the best things about writing for Simcoe Dining, aside from having fantastic meals, is the relationships I have formed through meeting likeminded people, because it’s not just about food, it’s the attitudes that come with. Its soothing to converse and do an interview, it’s finding another simpatico person who shares my belief that this isn’t just about feeding the body it’s about feeding the soul. Executive Chef Ian and I concur on this point; while confederation in 1867 brought together our country, food brings people together and this bonding is good for us all.

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I highly recommend Era 67, and if Chef Ian has a moment, ask him to share the story about the eel.

Era 67
64 Mississaga Street West.
Orillia, ON, L3V3A8

Phone: 705 259 1867

http://era67.com/

Manager – Sarah Valiquette-Thompson sarahvaliquette@era67.com
Chef – Ian Thompson chefian@era67.com

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

Blackie and the Rodeo Kings at Violet’s Venue

 

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Bruce grew up in the 60’s, a huge music fan who dreamt of opening a concert venue someday. For thirty years the responsibilities of career and family took priority, but his dream didn’t fade. In February 2014, Violet’s Venue, a “purple hued no expense spared temple to the Blues”, opened its doors in Barrie, thus fulfilling Bruce’s long held dream while setting the stage to leave a musical legacy for his young daughter Violet.

Violet’s Venue provides concert goers from near and far with an exclusive, very intimate concert experience. Seating is for 92 patrons, every seat is a great one.

For those that require it, an elevator is available. Merch table, meet and greet with autograph session are part and parcel of the evenings, a fans dream! Beverages both alcoholic and non are available. Facilities on the main floor avail themselves for foodie events.

A historic organ, the type traditionally played by Blues musicians, bronze plaque polished, gleaned from a Toronto church, is right of stage and the entire sound system, well, it is astounding! Which brings me to the music, and at Violet’s Venue, it is all about the music.

Mid set; I was honoured to be granted an exclusive interview with Tom Wilson, of Juno Award winning, Blackie and the Rodeo Kings.

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Penelope Morrow: I usually interview Chefs, so can’t help but bring a comparison to food; too many cooks can spoil the broth, but NOT with you guys. You have a stellar musical career happening, all of you, and extraordinary talents.

How do you identify what song is going to be your song and what song is going to be a Blackie and the Rodeo Kings song? How do you choose?

Tom Wilson: You know what, there is some kind of thing that comes out of the cosmos, some kind of magic trick, or some kind of spiritual guide. Let’s call it for lack of a better term, there’s a spiritual guide that comes out of the creative energy you know, something we do pool from other worlds, and you follow that lead. That you go with creatively so you actually know what’s right and after doing this for so long we don’t try to do things we shouldn’t be doing, we don’t try and force things, on one another or on ourselves or try to put the round peg into the square hole kind of thing.

PM: What is your BARK method as it were, for reconciling with strong personalities both musical and personal, and dealing with the distance between your locales? You’re in Hamilton, Colin is in Nashville and Stephen is in Halifax. How do you have such a cohesive band when you are so far apart?

TW: I think it probably helps a little bit, we don’t get under each other’s skin, we don’t see a lot of each other except, unless, we have the intent of doing something creatively, it defines our relationships at this point in our lives. I have known Colin since I was 16 years old; I have known Stephen since about 1994, about 21 years I guess. So familiarity builds contempt and there is just none of that in this band. Also we have built a band that doesn’t say no to one another we are open to ideas all the time, because we are able to trust one another that the person is not going to lead us down a path we shouldn’t be going down so not having to say no is easy.

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PM: You are touring North and South, had to use that one, you are even going to the Calabogie Road.

TW: Yah we kind of go from one project to another. Colin is about the one guy that is the most stable at home these days as he works in Nashville. He is a go to guy as a guitar player and as a writer and as a producer, he is working on a TV show called Nashville full time, he is on the show, he is part of the musical direction of the show, recording team, its huge, the show is huge, nice little gig to be working on. It’s also a great creative outlet for him, but also its keeping him at home. And every once and a while, I am 55 and tired of travelling, so you always look for ways to be able to, that allow you to choose what you want to do when you want to do it cause that’s what becoming an artist is all about.

Basically it’s impossible for us to be told what to do. For whatever reasons we are born with authority issues and now we are middle aged men with authority issues, so it’s even more difficult for us to be told what to do. Sustaining a life where you get to be creative and you get to make choices that you get to live with, that you don’t have to live by anyone else’s choices for you, that’s important and that’s what we will continue to try and do until they are throwing dirt on our caskets.

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PM: Do you like the small venues?

TW: Sure I like any venue. This is a great place. I like any place, I like it here. This is nice, I don’t know what it was, it looks like it might have been a funeral home or a banquet hall maybe.

PM: I believe it was a banquet hall.

TW: Most of all it’s about the heart that people put in the venue. Bruce, who owns it, he puts a lot of heart into this place and he’s got a real love for music and that’s what we need. We need more of that.

PM: I agree!

PM: Tell me about your painting?

TW: Yet another vehicle for the life I choose to live, the creative life I chose to live. I started painting in 1997, because I wanted to stop being destructive, and I wanted to be productive, and it was a great
outlet.

PM: Thank you so much for your time.

TW: Thank you very much, it’s good.

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Blackie and the Rodeo Kings performed an amazing show at Violet’s Venue on November 10, 2014. Colin Linden, Stephen Fearing and Tom Wilson engage the audience with their thoughtful wit and storytelling between songs. The caliber of their songwriting impresses me, rich with life experience and depth of emotion, with guitars in hand they lead us, they make my boots stomp and my hips sway. This is damn good music.

Their gratitude in achieving success is clear, while showing altruism and caring for others with their support of World Vison, offering the audience “anything off the merch table to those that sign up to support this cause”.

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Tom Wilson eloquently summed up my own thoughts about Violet’s Venue when he noted the love for the music that Bruce Maltby has; it is visible in the quality of the workmanship, the autographed photographs of each performer that has played at the venue that surround the picture of his beloved daughter Violet.

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There is quality at Violet’s Venue, on stage and off.

Music lovers, go there!

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http://www.violetsvenue.com/
Phone: (705) 238-9282
Email: info@violetsvenue.com
Address: 52 Morrow Road, Barrie, ON L4N 3V8

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography

10fold farms “Feast on Summer” with Ciboulette et Cie

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The setting was picture perfect, our creature comforts tended to; from the tarps above, festooned with twinkle lights, the photo op gorgeous press back chair bundled with blankets, the table setting charming chic, sporting mismatched china. ‘Twas simply fairyland in the field.

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Melissa and Nathan McCosker of 10fold farms know how to throw a feast!

The seed of inspiration started small but has grown strong.

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As Melissa shared with me they were disappointed with the lack of access to good food in the grocery stores. They had the desire to feed their family organic chicken, good pork, beef and veggies. Their solution was to grow what they needed, thereby ensuring that the farming methods and quality of the food would be consistent with their beliefs. This is sustainable farming, healthy for the land and body. They bought their property in 2009, animals were added in 2010, and their specialty is Berkshire Pork.

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They raise happy healthy animals in this woodland setting. Veggies of all types are grown, including mushroom logs. These beauties are available to purchase allowing you to harvest your own crop of Shiitake mushrooms. The property hosts a greenhouse in the geodesic dome style, allowing them to extend the growing season.

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Nathan grew up on a cattle and sheep farm in Australia and has vast experience with animal husbandry, growing crops using natural methods and cooking; having travelled to many “delicious places”. Nathan often develops the menu and cooks the feasts that he and Melissa will serve, but on this evening, Chef André Sanche, decided to “come out and play”. Chef André was the inaugural chef for their “feasts” and the three work well together. For the “Feast on Summer”, Nathan led the guests on a tour of the farm before dinner; a wonderful walking aperitif. This stimulated conversation, educated us to their farming principals and allowed ample time for photography.

As gloaming settled, candlelight welcomed us to the table and the feast began.

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Dinner was divine; we started with a small glass of craft beer, with our 1st; Sticky Portuguese Style Berkshire Braised Pork Belly on onion and roasted garlic compote with sautéed sweet peppers. Moving to our 2nd, with white wine; Smoked Georgian Bay Whitefish with Shredded Kale Slaw, Basil scented Say Cheese Yogurt, pickled yellow cucumbers and spicy smoked pepper salsa verde. Red Wine with our 3rd; Thyme Roasted Berkshire Pork Shoulder Roast, 10fold farms Vegetable Medley, Lemon Verbena Polenta, with C’est Bon Goat Cheese.

Our 4th; tea or coffee and Warm Berkshire Lard Beignets with Maple Whiskey Carmel and Whipped Goat Cream. Guests lingered near the bonfire as the embers waned, it was hard to say goodnight. Feasts are offered throughout the season, each has its own theme, details are sent out to those on the email list. Do sign up, these are must attend events.

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The relationship between Chef André Sanche and 10fold farms is symbiotic. The Berkshire pork is available to purchase at Ciboulette et Cie and is the pork of choice for Chef André in his restaurant. Nearing Christmas, 10fold farms will have their mushroom logs available for purchase at Ciboulette et Cie. These spore injected logs make great gifts; we purchased one last year and my young nephew found the sprouting fungi enchanting.

Chef André Sanche has been featured previously on Simcoe Dining; I was privileged to experience his talents at the Georgian College Chef Series, and I reviewed his restaurant, Ciboulette et Cie in June 2013. Growth and accolades continue for Chef André Sanche; the restaurant has acquired a liquor license and is now open for Thursday night dinners, with a communal flair. Ciboulette et Cie has been designated a “FEAST ON” Member with the Ontario Culinary Tourism Alliance. This prestigious honour recognizes a minimum use of 25% local foods, and a gorgeous wooden spoon is presented to members!

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10fold farms flourishes; this has been the first year they had a booth at the Orillia Farmers Market and they will be there until Christmas; selling their frozen pork products and a plethora of seasonal delights all grown and baked fresh on the farm. Jams and jellies, hand pies in seasonal flavours; rhubarb, strawberry and soon to arrive will be apple. They sell pulled pork sandwiches on homemade bread each week, jars of lard they have rendered themselves for your own baking, and some amazing flavoured and herbed butters made in collaboration with Stirling Creamery, barrel churned butter. Post feast, I purchased a pound of Berkshire bacon and a jar of the lemon butter to take home with me for breakfast treats!

Berkshire pork to purchase from 10fold farms is available by email marketing with direct delivery, contact 10fold farms for details.

There are folk, squeamish about thinking where their food comes from; but by supporting local we become educated about our food sources and the people that are growing and producing the very sustenance we require.

When I asked Melissa what message she would like me to share with my readers, her reply was direct. “Reinforce as a meat eater it is really a brave thing to be conscious about what you are putting on your fork. Getting to know your farmer is vastly important in this day and age, especially not knowing where all that grocery store food comes from. The more relationships you develop with the farmers the better off you are health wise and ethically, it’s a good thing all together”. Need I say more?

http://10foldfarms.com/
Melissa & Nathan McCosker
1751 Rosemount Road Waubaushene, Ontario Canada L0K 2C0
705-538-9929
@10foldFarms on twitter

Written by: Penelope Morrow

Penelope Morrow is a writer, editor and local food aficionado from Barrie, follow her tweets @penelopejmorrow

Photos by Celeste Morrow-Bailie – CMB Photography