The sweet, nutty taste of butternut squash is enhanced with a drizzle of Ontario hot sauce (made using locally grown roasted red peppers, garlic, lime juice, herbs, spices and a hot pepper blend) for a vegetarian dish of simple, flavourful ingredients.
Tender slices of grilled steak are complemented with tangy pickled onions, a tart cream sauce, peppery arugula and pungent blue cheese to create a two-bite hors d’oeuvre offering that’s perfect any time of year.
This year, chefs are reinventing the earthy root vegetable and helping beet haters face their phobia and reap the rewards.
Beets are a powerhouse full of fiber, antioxidants, vitamins and minerals like folate, vitamin C, calcium, iron and magnesium. By introducing beets in new ways, you can tap into one of this year’s hippest and healthiest foods.
Gluten Free Pizza Crust
In 2017, "gluten free pizza" ws the fourth most-searched gluten-related query on Google (after "gluten free bread," "recipes," and "flour").
Appeal to your gluten-sensitive guests with this flavourful, crunchy canvas for your customers' favourite pizza sauces and toppings.
In October, Flanagan Foodservice, along with its sister company Roseland Produce, embarked on a new partnership of joint procurement that will see Martin’s Family Fruit Farm become its exclusive apple supplier. It’s part of an effort to continue to build Flanagan’s local food foundation and at the same time help meet an increasing demand for local apples.
Nestled just north of Ontario’s Northwestern mountains - and across the harbor from the famous Sleeping Giant - sits a unique food business that is one of the newest additions to the Flanagan Market.
What makes Frape and Sons unique is that, to owner Justin Frape’s knowledge, it is the only excise-exempt craft distillery in Canada. The distillery dedicatedly produces craft cocktail bitters for domestic and international markets.
With whiskey, maple and mustard, this Canadian take on a classic showcases the great flavours of Ontario beef.
Tasty, lean Ontario turkey combined with local mushrooms and fragrant thyme. Create a seasonal menu item that is made unique by its fresh Ontario ingredients.
Adam van Bergeijk and his wife Hannie took over the family dairy farm in Holland from Adam's parents in 1976. From the beginning, they had an interest in making artisan cheese on the farm. In 1981, they both attended the renowned cheesemaker's school in Gouda, a centre of cheesemaking expertise for over three hundred years. Now a teacher of cheesemaking himself, Adam has trained students from countries throughout Europe in the art of cheesemaking.
Growing up on a beef farm in Lambton County, Sally Smith-Pelleboer has always had a passion for agriculture and caring for animals. She, her husband Gerrit, and their three children operate a dairy farm in Oxford County, and Sally, under her own enterprise, raises beef cows and calves.