The BUZZ: New and Notable, November 2012

Written by The Editors

We here at eatdrink are currently compiling London’s Local Flavour, the 2013 Tourism London Culinary Guide. The new guide continues to confirm that Londoners are not just advocating “eating and drinking local” and “eating seasonal”, they are actively and creatively enhancing and making new other established cuisines. Likewise, more and more environmental and ethical options such as sustainable seafood, vegan, vegetarian, gluten-free and organic are being offered. From farm to table, London’s culinary culture continues to cook with local flavour.

Anissa Foley would like to introduce you to Chef Ian McGill. Chef comes to The Braywick Bistro after serving as an executive chef in the Muskokas. His menu line up is fantastic and Chef McGill is well known for his duck and lamb dishes that are now on the new menu. The Braywick features Date Nights on Tuesdays and Wednesdays, at $35.00 for a three-course meal and a bottle of wine for $19.00. Look for their Tapas menu coming soon

Chef Dave Lamers of Abruzzi has the ability to take the earthy Italian culinary vocabulary and imbue it with both his idiosyncratic style and a culinary dialect that is responsive to the seasons. Abruzzi has the authentic gastronomic spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you are in. Lamers and Co-Owner Rob D’Amico are donating a portion of sales in the month of November to the London Health Science Centre and prostate cancer research.

Chef Kim Sutherland from Ovations at the Budweiser Gardens uses all local or organic items for the backstage catering and has been voted as “Best Tour Caterer” by a large number of bands that come to the arena.

The Springs on Springbank Drive continues to deliver a top notch experience under the creative genius and culinary guidance of Chef Andrew Wolwowicz. The smartly appointed restaurant, housed in a beautifully refurbished church, is celebrating its first anniversary. Wolwowicz’s innovative menus are crafted from local, regional and seasonal ingredients.

Kantina owner Miljan Karac and Executive Chef Danijel (Dacha) Markovic reinterpret a classic Eastern European-inspired menu cuisine with plenty of skill, expertise and locally-sourced ingredients. Kantina recently opened a satellite location on the 2nd floor at the Western Fair Farmers’ and Artisans’ Market on Saturdays. Ever innovative, now Kantina wants you to “Break The Chain.”

Every Tuesday during the fall/winter season, Markovic will be serving up his extraordinary menu on a “pay what you can” basis. “If you’re a fan of fresh, innovative, made-from-scratch meals and want to support local businesses, you’ll love our ‘Break the Chain’ promotion,” explains owner Karac. “This isn’t about attacking large-scale chain restaurants. It’s about breaking the chain ‘habit’ and encouraging Londoners to visit restaurants other than the ever-present and convenient chains.” Karac and his staff said they face the same familiar challenge that affects many locally owned establishments that don’t have the same promotional clout as the big chains.

“The goal is to offer an experience that we feel is truly unmatched, at a cost that is determined by what the diner feels they should pay” says Brian Blatnicki, Kantina’s marketing consultant. “We’re confident that diners, once they try some of the outstanding alternative cuisine available in London, will be back for more!” Break The Chain runs from 5:30 p.m. to close every Tuesday evening starting October 30. Kantina is located at 349 Talbot Street just south of King. Menus are available online.

Speaking of satellite locations, The Only On King is posed to open The Only at the Market in early November. Chef Paul Harding possesses a superior grasp on the tenets of terroir and sustainability, serving sophisticated but approachable French and Italian cuisine. In addition to dinners Tuesday to Saturday, The Only On King is now serving a traditional but inspired Sunday brunch.

TAHHH Sushi is now licenced, so you can enjoy a glass of wine, beer or sake. Chef/Owner Chinh Nguyen continues to build a loyal following at the corner of Wonderland and Commissioners in the Food Basics plaza. Dine-in, take-out, catering and party trays, all customized and accommodating to various food allergies and intolerances.

Tamarine by Quynh Nhi is London’s sophisticated and adventurous contribution to the evolution of South Vietnamese cuisine. Tamarine, at Dundas and Talbot, is celebrating its 2nd year anniversary with a special three course prix fixe menu starting November 1st. to the 14th.

Blu Duby has quickly become one of London’s hottest downtown restaurants — just try getting a reservation on a Friday night. Blu Duby is in the premises previously occupied by Braise, straddling Dundas Street and the Covent Garden Market Lane.

Greg Simpson is rocking the bar at Waldo’s on King several nights a week. Next door to Waldo’s, Josh and Jody Stall’s Upfront at the Market menus reflect its owners’ passion for bold, exuberant and eclectic flavour combinations. Check out a rotating roster of International- themed dinners.

When Upfront at the Market opened in the premises formerly occupied by Gambrinus, Milos Kral moved on to Gigs Grillhouse at Talbot and Carling, which is now appropriately named Milos’ Craft Beer Emporium . Kral has kept the previous staff and brought many of his core Gambrinus staff with him. He immediately installed 24 taps for craft beer, including 19 from Ontario.

Speaking of Braise, former chef Kristain Crossen is now Executive Chef at the Windemere Manor. The Windermere Manor, built in 1925, by London’s Smallman family, is an accurate architectural reproduction of Tudor, England. The Windermere Manor opened its doors in 1991 as a component of the University of Western Ontario’s Research Development Park, offering meeting/conference facilities, food and beverage and hotel accommodations. Windermere Manor is a hotel, restaurant, banquet hall, and conference facility.

Julie Glaysher is now the Executive Chef at the Idlewyld inn and Avenue Dining. Nestled in London’s quaint Old South neighborhood, the historic Idlewyld has sustained its air of excellence for over a century. What started out as a private residence in Victorian times has evolved into London’s premier boutique hotel, boasting membership to organizations such as Distinguished Inns of North America and gaining the prestigious des

ignation of being named one of Ontario’s Finest Inns. Check out Chef Glaysher’s new menu online.

Garlic’s of London continues to be a prototype for the ethical modern Ontario restaurant. Edo Pehilj and Manager Emma Pratt celebrate culinary regionalism and the uniqueness and idiosyncratic characteristics of the terroir. Recent meals at Garlic’s show that chefs Chad Stewart and Joshua Fevens they are still at the top of their game.

T.G.’s Addis Ababa is an inconspicuous Dundas Street restaurant between Burwell and Maitland. Close your eyes and savour the exquisite aromas emanating from the nearby tables and the kitchen. T.G. is also well-known as a local caterer of fine Ethiopian cuisine. 519 433 4222

A little further east on Dundas, across from Kellogg’s, Long Duc Ngo is the hands-on operator of one of London’s longest running Vietnamese restaurants, The Vietnam. The kitchen offers a selection of authentic noodle, rice and soup dishes. The menu includes pho, hot pots, seafood and chicken. Hu tieu tom cua ($4.95) is a signature beef-noodle soup, requiring bean sprouts, fresh herbs and two sauces be added just before the spoon hits the lips. Another appetizer, goi cuon ($3), is eaten ice cold. Rice paper envelops noodles, shrimp, pork, lettuce, mint and Thai basil, making this savoury ea

sy to dip in a thick sauce of peanuts and soya. 519-457 0762

At 646 Dundas Street, try one of twenty-one different Super Rolls from Ten Up Sushi; they have all the classics like the California Roll available for $5.50 or try something a little different like the Ginger Wasabi Roll for $6.50. If you’re looking for more variety, try one of the sushi combos like the makimono set which includes a California roll, spicy salmon maki and spicy tuna maki for just $13. Ten Up Sushi is dedicated to providing fresh and delicious food all the while maintaining a friendly and attentive atmosphere. 519-439-6471

Western Fair Farmers’ and Artisans’ Market

On November 10th, go up to the 2nd floor for a Holiday/Retro Cookbook Swap. Bring your used cookbooks and trade them with others for new ideas. Enjoy the company of other foodies who enjoy great recipes. 10–2pm.

A Christmas Open House and Ginger Bread-Making event will be held the same day to coincide with the Santa Claus Parade at the Western Fair Farmers’ and Artisans’ Market. The 2nd floor Artisans’ Market will be open to the public in the evening. Chef Andrew Fleet of Growing Chefs! is coordinating the making of a Gingerbread recreation of the Western Fair Farmers’ and Artisans’ Market. Chefs from the market and across the city will be working with children in the six weeks leading up to Christmas. Each week children will be able to sign up for this event and decorate gingerbread. For further information: 519 438 5942

Chef Erin Harris of The Cheese Poet is joining forces with a local wine expert this holiday season to offer private wine and cheese tasting events. The Cheese Poet will also be offering holiday-inspired gift baskets — the perfect gift for the cheese lover in your life. The early bird may get the worm, but the second mouse gets the cheese … don’t wait too long to book your event and order your holiday gift basket! On Saturdays, The Cheese Poet’s seasonal grilled cheese sandwiches continue to be the talk of the Market.

Theo and Gerda Kortof and baker extraordinaire Anne Roche are thrilled to announce that the Artisan Bakery will be opening their a

dditional bakery at 864 Dundas Street and expect to be moved in by early November. Artisan Bakery will continue to operate their bakery at the Western Fair Farmers’ and Artisans’ Market. Theo and Gerda are also very excited to introduce Bud Kuch to their team. Kuch, from the Yukon, comes with a wealth of experience, and the new sourdoughs are the tasty proof of that.

Coming from a tradition of homemade meals and baking, Dessert Buns has open a bakery and production facility on the 2nd floor of the Market. Margaret and Henry Klaussen offer a variety of sticky buns made by hand from scratch, with no added preservatives, using old-time family rec

ipes. They use the freshest and best ingredients, purchasing local ingredients whenever possible.

“Really Good Bread From the Wrong Side of the Tracks.” Alan Mallioux started baking bread early in his marriage to Barb (aka Shop Girl) when she kindly suggested that he find a hobby. This led to his first B & B, then the Stratford Chefs School, many restaurants here and there, his second B & B (where his bread production really kicked into high gear — selling out most Saturdays at the Stratford Farmers’ Market), his first full-

on bread bakery (poorly located) and now his second, the Downie Street Bakehouse (much better located). All in all, over 25 years of bread baking experience. Downie Street Bake House features from-scratch, hand-shaped, artisanal and specialty breads made with time and care. Good, honest ingredients made into breads with flavour (that also happen to be good for you).Visit Downie Street Bakehouse at the Market on Saturdays.

Judy Gremaud has created a unique line of moist and delectable energy bars using only natural and wholesome ingredients. Kosuma Bar™ contains everything a healthy body needs to feel vibrant and nourished. Packed with natural vitamins, minerals, and antioxidants, they are also high in protein, rich in fibre and a source of omega-3 essential fatty acids. There are no additives, fillers or anything artificial. Gremaud chose the name Kosuma [ko soom’ah] because it means to thrive, to grow strong and healthy. “We chose nuts and seeds to make our bars crunchy; we chose nut butters and fruits to make them chewy,” says Gremaud. Whole nuts, whole seeds, whole berries and a whole lot more … Kosuma is located on the 2nd floor of the Market.

Gary and Martha McAlister from Everything Tea have brought in a wide variety of intriguing new teas for seasonal gifting, including “Zodiac” flowering teas (according to your birthday) and winter teas (gingerbread, banana cinnamon, mint truffle, almond biscotti and cranberry).

They also carry delectable European treats, classic Christmas puddings, cakes and cookies, pickled walnuts, stem ginger, brandy sauce, Victorian chutney, Thorntons and Cadbury chocolates, “Corrie Street” calendars, hangover teas and candies, mulled wine candies and so much more. Upstairs at the Market.

You can find the sweetest of goodies at Candy Culture at the, where colourful candy favours are abundant. Try unique products such as pirate treasure boxes or decorative candy batons. Or come talk to them about customizing candy favours for your upcoming event or creating a one-of-kind candy buffet for your wedding.

Lo Maximo Meats now is offering ducks, geese and rabbits at the Market. They come from small family farms in Chatham-Kent and ar

e pasture raised. Paul and Sara Spence are taking orders for delivery in the fall and winter, but place your order now as supplies are limited.

On November 7, The Arts and Cookery Bank will host Spence Farms and the Old River Farm, who are organizing a special evening preparing, barbequing, eating, and talking about beef. Featuring Southwestern Ontario-raised beef, Paul and Sara Spence from Kent Bridge will prepare an Ecuadorian Asado on La Parilla (barbeque). The all-inclusive price is $75, which includes wine, gratuities and taxes. This is one of the “Nine Wednesdays,” an exciting culinary series at The Arts and Cookery Bank.

Noteworthy Wines is a new London-based wine agency launched by Bill Wittur. His mission: introduce award-winning wines at reasonable prices to wine enthusiasts, hospitality venues and event managers throughout Southwest Ontario and to make the process of selecting wine a little

less intimidating.

There are some exciting things brewing at Railway City Brewing Company, and if they have their way, there’s going to be a few more Dead Elephants coming out of St. Thomas. The company will be making a big move next year, but they won›t be going too far. Scheduled to open in 2013, the new brewery will feature an expanded production facility for cans, bottles and draft beer, a larger retail store, and a tasting room for special events.

Railway City is one of the many small craft brewers reaping the benefits of an exploding micro-brew market in this province. While beer sales overall have fallen 2% to 3% in the past couple of years, the market for craft beer continues to grow, jumping 9% in volume of beer sold last year, according to the Ontario Craft Breweries trade group for independent brewers based in Ontario.

Visit an Old World Christmas Market hosted by Windells Chocolates at London’s historic Elsie Perrin Williams Estate on Sunday, December 2nd, 11am-4pm. Featuring unique artists and crafts, Belgian Chocolates, Wine & Chocolate Pairing Seminars by Itsoktowine, Father Christmas Horse & Carriage Rides, Dessert Café, Apple Cider, Hot Chocolate, Glühwein & Wine Samples, Christmas Carollers and more.

Ilderton’s The King Edward now has a semi-private dining/meeting room available for up to 10 people, with PC-ready HD TV for presentations etc.

Savour Stratford’s popular Saturday Tastings return this fall with topics perfect for the season. The afternoon Tastings include: Herbal Blending for your Health; High Tea at the Stone Maiden Inn, Decorating Christmas Cookies, Tea & Chocolate Pairing, and the ever-popular Scotch & Chocolate at Foster’s Inn.

Savour Stratford introduces its new Farmer Dinner Series on Saturdays beginning October 20 and continuing at a different restaurant each week until December 1. Stratford restaurateurs celebrate their farmer/chef partnerships. This is your chance to sit down at the table with the farmer

who grew the kohlrabi and carrots or raised the heritage turkey, the cheesemaker who hand-washed goat’s milk cheese in grappa, and the baker who kneaded the dough for the Red Fife bread. Reserve your table by contacting the restaurant directly and quote “Farmer Dinner Series”. Limited seats available.

Mercer Hall has added brunch to its menu! Offered 7 days a week from 11:30 am to 3:00 pm (starting at 11:00 am on Saturdays and Sundays), creations from Chef Tim Larsen including Chicken & Waffles and the soon to be famous Egg “Merc Muffin.”

For a unique dining experience, join Chef Larsen on Saturday, November 10th and his team in an exclusive farmers’ dinner night, featuring Mercer Hall’s favourite local food producers.

Enjoy a four course dinner with the Stratford Chefs School featuring Monforte Dairy, Soiled Reputation, T.J.’s Fin and Feather and Church Hill Farm on Saturday, November 17th. Cost: $30/Per person plus $5 corkage. Held at The Prune.

Visit Revel Caffe in its new location at 37 Market Place in downtown Stratford. Their new Chef Randi Rudner will be brewing a limited e

dition Marketplace brew — a singe origin micro-lot Caturra bean done in a honey wash. It features a floral aroma, full body, sweet blueberry notes and a chocolate finish.

And Revel Caffe honours local growers and producers with a special dinner from Chef Rudner, featuring Harmony Organic, Church Hill Farm and Soiled Reputation on Saturday, November 24th.

Turnbull & Stewart continues its popular “Cooking Conversations” through the fall. Join 13th Street Winery’s Chef Eva Moughrabie on Thursday, November 15th from 6:30 to 8:30 pm. She’ll help you explore “odd ball” food and wine pairings. $45 per person plus tax.

Chef Rosemary Lee from Toronto will be demonstrating the finer techniques of Asian cuisine including Thai and Sushi on Thursday, December 13th from 6:30 to 8:30 pm. The menu is online. $45 per

Murder Mystery Dinner Theatre makes for a terrific evening of mystery and laughter! A gastronomic 3-course dinner at The Parlour teamed with a night of humour and entertainment is the perfect solution for your group Christmas party! Saturdays, November 17, November 24 and December 7 at 6:30 pm. $40/per person.

There are a variety of ways to experience the fare of the Stratford Chefs School — from three-course “chalkboard” menus at lunches to dinner with celebrity and guest chefs including Top Chef Canada Season 2 winner Carl Heinrich. New this year are lunches and dinners on Satu

rdays, part of the Stratford Chefs School’s new culinary repertoire. Lunches are served most Thursday, Friday, and Saturdays starting at 11:30 am, now at Rene’s Bistro in downtown Stratford. Passport Adventures, a new option, can include Season Opener, Patron Reception, Gastro Book Club, Chefs Table, Bubbly Gastro Chat, Dinner with a Culinary Star, and Gastro Cooking Classes. Event details along with posted menus are online.

Join proprietors Carrie and Jeremy Wreford for the Bradshaws Annual Christmas Open House event — a Stratford Christmas tradition — on Thursday, November 8, 5–8 pm. Be among the first to see their award-winning Christmas window displays and get your Christmas shopping done in a fun and relaxed environment. Enjoy delicious food samplings, informative and creative product demonstrations, enter to win fabulous door prizes and receive a free gift with every purchase! Bradshaws is open daily.

The Slow Food Perth County Sunday Market is thrilled to announce their new indoor location for the market during the cooler months — the Falstaff Family Centre! As of Sunday, November 4th to April (inclusive), you can shop from our vendors of Good, Clean, and Fair at this wonderful facility, centrally located and close to the downtown core. The market runs Sundays from 10 am to 2 pm. 35 Waterloo St. N, Stratford.

Our readers want to know, so send us info about culinary events, fundraisers, and regional news. With BUZZ in the Subject line, send to:’s Farmers’ Market is year round on Saturdays, featuring fresh produce, crafts, meat and cheese at the Stratford Rotary Complex-Agriplex, 7 am–12 pm. www.stratfordfairgrounds com

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The Editors