Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

Tags

Basil, Beet Salad, Blood, blood orange, bread, bread crumbs, brioche, brown, Butter, caper, carrot purée, Cheese, Cherry, Chive, Chives, Coconut, Cod coquette, crispy, crust, Daily Soup, Fennel, fine olive oil, Foie Gras, frisée lettuce, Glaze, glazed, gnocchi, Goat, grapes, house made, Italian meringue, jelly, jus, lamb rack, Leek, leek and potato, Lemon, lemon cream, lime, Lobster, maple, maple jelly, meringue, Mustard, Myer lemon, natural jus, Nova Scotia, orange, parisienne, Parmesan, pecans, Pickled, pickled curry, pickled grapes, Potato, Purée, radicchio, Radish, Radishes, red onion, reduction, relish, runner beans, Sea Salt, shortbread, soft, Sorbet, sour, sour cherry, Spicy, spicy eggplant, swiss chard, Tarragon, Terrine, toasted, tomatoes, Vanilla, Veal, Walnut, whipped, wild mushrooms

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

hours of operation are:
Monday to Saturday, dinner only, from 5:30 p.m.
Closed Sundays, but Scaramouche can be rented for private functions.

Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef Carolyn Reid
Pastry Chefs: Dianne Louise and Nesreen Mrouch

: House made bread – three varieties

: House made bread – three varieties

: Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

: Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: House made bread – three varieties

: Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

: Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

: Spicy glazed pecans

: Spicy glazed pecans

: Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

: Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

: Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

: Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

: Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

: Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

: Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

: Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: Dinner for two $270.52 (Gratuity $40.00.00)

Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

19 Saturday Sep 2015

Posted by TFG in The Latest

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Tags

Aioli, Apple, apple chutney, apple gelée, Bellini, Bench, Blanc, Boudin, brioche, brittle, Brunch, buckthorn, Butter, Café Boulud, celery, Chanterelles, Cheese, Cheese Boutique, Chef Daniel Boulud, Chicken Liver, Chocolate, chutney, Coconut, coconut sorbet, coffee, comfort cream, cranberries, Crème, creme fraiche, dip, Duck, en croute, eweda cru, Fennel, Fennel Pollen, feuillantine, Foie Gras, Fraîche, Fruit, Garlic, Gelato, gelée, Goat Cheddar, Golden, Goose, Hall lavender, Hazelnuts, Hen, Heritage, Heritage Hen, homard, honey.buttery shortbread, horseradish;Boudin Blanc, House bread, jus roti, Langdon, Late Harvest, Leg, Leg Presse, Lobster, madeleines, Market, Niagara, Niagara Peninsula, Norman Hardie, NV Champagne, Ontario, Oyster, Parfait, Pâté, Pâté en croûte, peach, Perrier-Jouet, pineapple, Pinot Noir, pollen, Praline, presse, Profiteroles, Raisins, Riesling, rillettes, Roasted, rotisserie, rum-caramel, Sea, sea buckthorn, signature, Sorbet, St. Simon, Stone, stone fruit, sweet, toasted, Toasted Brioche, Trout, Twenty Mile, Two Sisters, unfiltered, vegetables, VQA

Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

From Langdon Hall
Jason Bangerter, Chef
Darnell Gregg, sous chef
Rachel Nicholson, pastry chef

From Café Boulud
Daniel Boulud, chef
Joyce Wong, pastry chef
Sylvain Assié, chef de cuisine,
Balthazar Pellissier, general manager
Jennifer Dewasha, sous chef
Drew Walker, sommelier

Twitter: Café Boulud Toronto @CafeBouludTO
Twitter: Chef Daniel Boulud @danielboulud
Twitter: @FSToronto Hotel
Twitter: Langdon Hall Chef Jason Bangerter @chefbangerter
Twitter: Norman Hardie Winery @normhardie
Twitter: Cheese BouTweet @Cheese_Boutique

Café Boulud Opentable Reservations

: LEGGS & EGGS BRUNCH WITH CHEFS DANIEL BOULUD AND JASON BANGERTER

: Chef Daniel Boulud at Langdon Hall the week prior to the brunch at Café Boulud © 2015 Langdon Hall

: Welcome

: Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender

: Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender

: St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

: St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

: St. Simon Oyster – apple gelée with celery and horseradish

: Boudin Blanc -roasted apple chutney on toasted brioche

: Butter

: Butter

: House Bread basket

: House Bread basket

: Paté en Croûte – goose, duck foie gras, cranberries

: Paté en Croûte – goose, duck foie gras, cranberries

: Paté en Croûte – goose, duck foie gras, cranberries

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Stone fruit

: Stone fruit

: 2013 Riesling I Two Sisters Twenty Mile Bench VQA

: 2012 Pinot Noir I Norman Hardie Niagara and 2013 Riesling I Two Sisters

: 2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA

: 2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

: Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Madeleines

: Madeleines

: Coffee

: Langdon Hall property honey with buttery shortbread

: Cafe Boulud’s signature chocolate brittle

: Langdon Hall property honey with buttery shortbread

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Café Boulud Brunch Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Postcard 2015

: Langdon Hall Cambridge Ontario Packages and accommodations

: Gift tags

: The Business Card / Brunch was $95.00 per person by pre-purchased ticket which included HST and gratuity.

People’s Eatery – Toronto – 2015 08 09 – Pop-Up Dinner

09 Sunday Aug 2015

Posted by TFG in The Latest

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Tags

Alia Fiamma, Beer, cakes, Chicken, chili, chilis, Cilantro, citron, classic, Coconut, coconut curry, Coriander, Cream, crispy, crispy shallots, crushed, cucumbers, curd, curry turnip, Daikon, daikon cakes, devilled, devilled eggs, Duggans, dust, eggs, Endive, Fantasia, fry, Garlic, ginger, Gose, Green, Green Onion, greens, Haan, Herb, ice, Ice Cream, Jalapeno, Kabinett, Korean, Lemon, lemon grass, Les Trois Mousquetaires, lime, lime dust, maple refresher, Max Richter, melon, Mild, Mushroom, No. 7, Onion, oysters, Palcu-Chang, Pepper, pepper dust, Pickled, Pickled vegetables, Pork, Puffed, Puffed Rice, Punch, Purée, Radish, ragu, Red, rice, rice cakes, Riesling, Rings, Salad, sauce, Sausage, seed, sesame, Sesame Seed, shallots, Shitake, slices, Sorbet, sour, soy, Spicy, spread, Steamed, stout, Taco, tamarind, Tarte, tarte au citron, thai, To-Po-Ki, tofu, tortillas, Varnelli, vegetables

turnip cakes -curry, jalapeño slices, green onion, pickled vegetables

Peoples Eatery

Kensington-Chinatown 307 Spadina Avenue, Toronto Ontario M5T 2E6+1-416-792-1784

Asian Fusion, Asian – Asian-inspired dishes with surprising twists.
HOURS Monday to Sunday 5 p.m. to 2 a.m.
No Home Delivery No Takeout Dine-In Available Serves Alcohol Wi-Fi Available
CAD $50 for two people (approx.)

Twitter: Chef Haan Palcu-Chang @haanpc

Reservations: Peoples Eatery via Bookenda Reservations

Peoples Eatery Facebook Page

Information e-mail: info@peopleseatery.com

: Duggans No. 7 stout

: Duggans No. 7 stout

: soy devilled eggs – ginger, green onion, puffed rice

: soy devilled eggs – ginger, green onion, puffed rice

: steamed oysters – coriander, greens

: steamed oysters – coriander, greens

: steamed oysters – coriander, greens

: steamed oysters – coriander, greens

: endive and tamarind salad – endive sprinkled with sesame, crispy shallots, greens

: endive and tamarind salad – endive sprinkled with sesame, crispy shallots, greens

: daikon cakes – mild coconut curry sauce, green onion (no chilis)

: daikon cakes – mild coconut curry sauce, green onion (no chilis)

: turnip cakes -curry, jalapeño slices, green onion, pickled vegetables

: turnip cakes -curry, jalapeño slices, green onion, pickled vegetables

: Korean rice cakes – (mild) shitake mushroom ragu, shallots, green onion rings, purée of tofu “To-Po-Ki”

: Korean rice cakes – (mild) shitake mushroom ragu, shallots, green onion rings, purée of tofu “To-Po-Ki”

: Korean rice cakes – shitake mushroom ragu, shallots, green onion rings, silken purée of tofu “To-Po-Ki”

: Korean rice cakes – shitake mushroom ragu, shallots, green onion rings, silken purée of tofu “To-Po-Ki”

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: melon sorbet – lime dust and red pepper dust

: melon sorbet – lime dust and red pepper dust

: tarte au citron – coconut ice cream, classic lemon curd, crushed sesame seed

: tarte au citron – coconut ice cream, classic lemon curd, crushed sesame seed

: Max Richter Kabinett Riesling 2013

: maple refresher

: Les Trois Mousquetaires Gose Sour Beer

: Varnelli Punch Alia Fiamma Fantasia

: Chef Haan Palcu-Chang

: Chef Haan Palcu-Chang

: Chef Haan Palcu-Chang

: Chef Haan Palcu-Chang

: The pop-up tasting menu

: The Business Card

: Pop Up dinner for two $149.95 (Gratuity $20.00) [$45 per person for 5 course dinner $25+ for pairings]

Bloom Restaurant – Toronto – 2015 07 08 – Summerlicious

08 Wednesday Jul 2015

Posted by TFG in The Latest

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almond, almonds, Au Gratin, baked, Bay, bay scallops, Beet, beet escabeche, Berries, Cap, carrots, Cassava, ceviche, Cheese, chimichurri, Chocolate, chocolate mousse, Citrus, citrus juice, Coconut, Con Chimichurri De Piña, Cream, cuban, cuban custard, custard, De Concha, De Piña, drizzle, Empanada, Escabeche, Flan De Leche, Fresh, Fruit, Garden, Gazpacho, gratin, grilled, grilled sirloin cap, habaneros, ice, Juice, Leche, Mango, oranges, paella, parsley, passion, Passion Fruit, peppers, Picana, pineapple, piquillos, Praline, red wine, rice, salsa, sangria, scallops, Scented, seasonal, semifreddo, sherry, Sirloin, sofrito, Spanish, Spanish piquillos, Spinach, Summerlicious, sweet, sweet habaneros, tomato, turnover, Turron De Mango, Vanilla, vanilla ice cream.Flan, vegetables, Vegetarian

Paella a la Jardinera (V) – garden seasonal grilled vegetables, with Spanish piquillos peppers, sherry scented tomato sofrito rice

Bloom Restaurant

Bloor West Village 2315 Bloor Street West Toronto Ontario M6S 3G3 +1-416-767-1315

$$$ Latin American, Fusion Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Romantic, Late Night, Live Music, Free Wi-Fi,
BYOB, Private Dining, Takes Reservations

Chef Pedro Quintanilla

Hours
Closed Sunday and Monday
Tuesday to Saturday 11:30 am to 10:00 pm

Twitter: Bloom Restaurant @bloomrestaurant

Bloom Restaurant Online Reservations

Bloom Restaurant Facebook Page

: Red Wine Sangria $35.00 (from the old wine list not the table card)

: Gazpacho (V) – carrots, oranges, spinach & almonds, with beet escabeche

: Gazpacho (V) – carrots, oranges, spinach & almonds, with beet escabeche

: Gazpacho (V) – carrots, oranges, spinach & almonds, with beet escabeche

: Ceviche De Concha – fresh bay scallops, sweet habaneros and citrus juice, passion fruit drizzle

: Ceviche De Concha – fresh bay scallops, sweet habaneros and citrus juice, passion fruit drizzle

: Picana Con Chimichurri De Piña – grilled sirloin cap, pineapple and parsley salsa, cassava au gratin

: Picana Con Chimichurri De Piña – grilled sirloin cap, pineapple and parsley salsa, cassava au gratin

: Paella a la Jardinera (V) – garden seasonal grilled vegetables, with Spanish piquillos peppers, sherry scented tomato sofrito rice

: Paella a la Jardinera (V) – garden seasonal grilled vegetables, with Spanish piquillos peppers, sherry scented tomato sofrito rice

: Empanada De Coco Con Queso Y Chocolate – coconut & cheese turnover, chocolate mousse

: Empanada De Coco Con Queso Y Chocolate – coconut & cheese turnover, chocolate mousse

: Empanada De Coco Con Queso Y Chocolate – coconut & cheese turnover, chocolate mousse

: Turron De Mango – mango semifreddo, almond praline, fresh berries

: Turron De Mango – mango semifreddo, almond praline, fresh berries

: Turron De Mango – mango semifreddo, almond praline, fresh berries

: Flan De Leche – baked cuban custard with vanilla ice cream

: Flan De Leche – baked cuban custard with vanilla ice cream

: 2015 07 08 The Summerlicious Menu

: 2015 07 08 The Summerlicious Lunch Menu

: 2015 07 08 The Summerlicious Dinner Menu

: Three course Summerlicious menu $35.00 per person (Gratuity $15.00)

Ontario’s Southwest City Fare – Toronto – 2015 05 30

30 Saturday May 2015

Posted by TFG in The Latest

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Adventure, Adventure Farm, Alton Farms Estate Winery, Angela Aiello, Arbosana, Argentinian, Atmosphere's, Award winning, Barbeque, BBQ rub, Beef, Blue Elephant, Blue Elephant Craft Brew House, Blueberry Hill, Bonnieheath Estate, Brew, Bright Butter, Bright Cheese, Brochure.co-ordinator, Butter, Butter Tarts, cafe, Cheese Trail, chicharon, chimichurri, chips, Chocolatea, Ciabatta bun, Coconut, Cooper's Hawk Vineyards, craft, Cream, Crudo, Dairy Products, Dream, Estates Winery, Farm, Fed, Fresh, fresh beer, Gluten free, hand-crafted, Harrow, Horseradish, horseradish cream, House, Hummus, Ice Cream, Ingersoll, Jacks, Jakeman's, JPs, Killer Desserts, Killer Desserts & Café, Lamb Merguez, Lavender, Leaping Dream, Liquid nitrogen, local, maple, Maple creations, Maple Popcorn, Market, Marshmallow, Marshmallows, Mary Jakeman, Mustard, mustard sprouts, National, no preservatives, Norpac, North African, nuts, Olive Oil, Ontario, Outrageously Rural, Oxford County, Oxley Estate Winery, pine, Pine Nuts, Pita, Plain Pleasures, Plympton-Wyoming, Products, Quality Blue Cow, Racing Turtle, Raisin, Robbie's, Rum, Rum Raisin Butter Tar, Rumba, Sausage, sawce, signature, Simcoe, Simple, since 1876, skin, Smackwater, Smoked, Spring, Spring fed, Sprouts, St. Williams, Taphouse, Tarts, Tasting Passport, The Arts & Cookery Bank, toasted, Trout, trout crudo, trout skin, Verde Fresco, Windsor, Winery, Wooden Bear L Winery

Ontario’s Southwest City Fare

Artscape Wychwood Barns 601 Christie Street Toronto M6G4C7

A great afternoon of eating, drinking, live music and friends. If you like wine, beer and some great bites, look…
We attended this event as Media.

Twitter: @OntSouthwest
Twitter: @blueberryhillca
Twitter: @BurningKilnWine
Twitter: @angelaaielloX
Twitter: @iyellowwineclub
Twitter: @BonnieheathFarm
Twitter: @WoodenBearLWine

Ontario’s Southwest City Fare Facebook Page

iYellow Wine Club’s Ontario’s Southwest City Fare Page

: The Brochure

: Media co-ordinator Angela Aiello @angelaaiello wino, foodie, traveller, educator

: Oxford County’s Cheese Trail Brochure http://tinyurl.com/ogv5792

: Oxford County’s Cheese Trail Brochure http://tinyurl.com/ogv5792

: Fresh, local, hand-crafted, gluten free, no preservatives, Windsor ON made sawce

: Fresh, local, hand-crafted, gluten free, no preservatives, Windsor ON made sawce

: Racing Turtle and Verde Fresco from Chocolatea info@chocolatea.ca 38 King St. E., Ingersoll, Ontario

: Racing Turtle and Verde Fresco from Chocolatea info@chocolatea.ca 38 King St. E., Ingersoll, Ontario

: Racing Turtle and Verde Fresco from Chocolatea info@chocolatea.ca 38 King St. E., Ingersoll, Ontario

: Racing Turtle and Verde Fresco from Chocolatea info@chocolatea.ca 38 King St. E., Ingersoll, Ontario

: The Arts & Cookery Bank -Outrageously Rural – Toasted Coconut Rumba Marshmallows

: The Arts & Cookery Bank -Outrageously Rural – Toasted Coconut Rumba Marshmallows

: The Arts & Cookery Bank -Outrageously Rural – Simple Plain Pleasures Marshmallows

: The Arts & Cookery Bank -Outrageously Rural – Toasted Coconut Rumba Marshmallows

: Bright Cheese and Butter Quality Blue Cow Dairy Products since 1874

: Bright Cheese and Butter Quality Blue Cow Dairy Products since 1874

: Hummus and pita with chips from the Blue Elephant Craft Brew House, Simcoe

: Yeah, Sure. I remember what was in the pan from the Blue Elephant Craft Brew House, Simcoe

: The Blue Elephant Craft Brew House fresh beer waiting for you in Simcoe, Ontario

: The Blue Elephant Craft Brew House fresh beer waiting for you in Simcoe, Ontario

: Smoked Norpac beef seasoned with @JPsBarbeque Signature BBQ rub

: Smoked Norpac beef seasoned with @JPsBarbeque Signature BBQ rub

: Media co-ordinator @angelaaiello

: Media co-ordinator @angelaaiello

: And there was live entertainment

: Leaping Dream Adventure Farm & Market Maple Butter Tarts

: Leaping Dream Adventure Farm & Market Maple Butter Tarts

: There’s quite the buzz among the crowd about these tasty treats! ‪#‎tourismoxford‬ ‪#‎southwestont‬ ‪#‎oswcityfare‬ ‪#‎oswdigin‬ ‪#‎oswpourawy‬ ‪#‎tourism‬ ‪#‎show‬ ‪#‎toronto‬ ‪#‎ldafam‬ ‪#‎leapingdeer‬

: *E*A*T*

: Killer Desserts & Café Run Raisin Butter Tart & others

: Killer Desserts & Café Run Raisin Butter Tart & others

: Killer Desserts & Café Run Raisin Butter Tart & others (display samples only)

: Killer Desserts & Café Run Raisin Butter Tart & others

: Spring fed trout crudo with horseradish cream, pine nuts, trout skin chicharon & mustard sprouts

: Spring fed trout crudo with horseradish cream, pine nuts, trout skin chicharon & mustard sprouts

: Jakeman’s Maple Products since 1876 http://www.themaplestore.com/

: Maple creations by Mary Jakeman Popcorn $5.00 CAD for 140g bag Products http://www.themaplestore.com/

: Smackwater Jacks Taphouse Liquid nitrogen ice cream @SmackwateJacks

: Smackwater Jacks Taphouse Liquid nitrogen ice cream @SmackwateJacks

: Robbie’s National Award winning North-African Lamb Merguez Sausage topped with Atmosphere’s Award winning Argentinian Chimichurri and Arbosana Olive Oil served on top of a fresh Ciabatta bun

: Robbie’s National Award winning North-African Lamb Merguez Sausage topped with Atmosphere’s Award winning Argentinian Chimichurri and Arbosana Olive Oil served on top of a fresh Ciabatta bun