Ryan and Allison Nesbitt, along with their young children and Ryan’s family, own and operate Cedardale Farms Ltd., a large beef cattle and crop farm in central Ontario.
It’s no surprise that the three most popular turkey items on Canadian menus are wraps, club sandwiches and burgers.
Although these favourite dishes are enjoyed by many, why not surprise your guests with a festive turkey dish that embraces the heartiness of the holiday season.
Unlike many farmers, Sandra Vos is not only a first-generation farmer having purchased a farm that belonged to her uncle’s family in 2001, but as a trained nurse, Sandra is a farmer as her second career.
“Tea lovers unite! Demand great tea!”
It’s a rally cry from Jennifer Commins for a restaurant beverage that is seeing growth – and still has great potential to boost margins. The Toronto-based Commins, who founded and operates Pluck Tea, has a childhood steeped in the calming, relaxing beverage.
“I had British parents who loved tea,” Commins says. “I drank four cups a day growing up."
Martin's Family Fruit Farm is pillar in the Waterloo Region community, known for their homegrown, orchard fresh apple varieties and passion for the apple industry.
Martin's always had a keen imagination. It was only a matter of time before they came up with a new way to enjoy their world-famous apples: a pure and simple idea to offer apples disguised as chips.
This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house-made chimichurri sauce, will steal the show.
As long as you post on social media, whether it be Twitter, Instagram or Facebook or a combination of any channels then you’re good, right?
Not necessarily! Posting is a great start, but engaging your followers is how you create strong brand awareness, encourage repeat visits from loyal customers, and attract new guests to your establishment.
A fresh summer appetizer, this goat cheese ball serves as a great sharing centerpiece for the table. (An added bonus: Woolwich Dairy's crafted goat cheese is made with fresh Ontario goat's milk!)
Along with maple syrup, fiddle heads and rhubarb, asparagus is a harbinger of spring, a clarion that the winter is behind us and fresh produce is ready to roll out consistently. There aren’t many chefs – or restaurant patrons who really care about good food – who don’t look forward to asparagus season.
A beautifully aged steak is marinated with fresh herbs, good-quality olive oil and garlic, then seared to perfection before serving. For the ultimate in indulgence and sophistication, it’s served with a rich, velvety sauce.