Cranberry MocktailFresh GingerFresh Mint TonicCranberry JuiceFrozen CranberriesIce

Presentation:

Gently bruise the mint, add to shaker. Shred fresh ginger, add to shaker.

Add tonic, cranberry and ice...shake well!

Pour into glass, drop in some frozen Cranberries and serve.

Cranberry Mocktaileet theChefM

Oct 11Friday

Rob Licensed Chef

3:00-3:30Rob loves to cook with fresh, local ingredients! Creative and artistic, with a huge personality, Rob believes in entertaining his audience and having fun as he cooks his signature dishes. Don’t miss this lively half-hour with Rob!

Smoked Whitefish and Endive SaladEndive Smoked WhitefishApple GlazeCreme Fraise Chopped Chives Chive oil

Apple Glaze:

In A stainless steel pot, use 2L of plain apple juice. Bring to A boil and reduce until it is the consistency of honey..Be careful not to burn...It is very important to use A stainless steel pot, where as aluminum will react to the acid in the apple juice.

Plating:

Start by taking the base off the the endive and spreading the individual leaves in A circle on the plate. Flake apart the smoked whitefish and put some in each endive. in the centre of the plate place a scoop of creme fraise..drizzle chive oil and apple glaze. Garnish with fresh chopped chives and enjoy.

Smoked Whitefish and Endive Saladeet theChefM

Oct 11Friday

Rob Licensed Chef

3:00-3:30Rob loves to cook with fresh, local ingredients! Creative and artistic, with a huge personality, Rob believes in entertaining his audience and having fun as he cooks his signature dishes. Don’t miss this lively half-hour with Rob!

Roasted Beet SaladGolden (yellow) BeetsRed BeetsMaple Cashews Goat CheeseMaple Syrup Mixed GreensBalsamic VinegarChive Oil

Beets:

In the oven, roast both types of beets at 425 degrees F for 30 to 40 minutes depending on the size of the beets. Roast until cooked all the way through. Once cooked through, run beets under cold water to remove skin. Slice beets in to medallions. Keep golden beets separate from red beets until ready to layer.

Chive Oil:

Using fresh chives, make sure they are dry and contain little to no moisture. Blend with half of A teaspoon of salt and slowly drizzle in sunflower oil..Once blended, pass through A fine strainer and the final product is...Chive Oil

Plating:

Spread greens on a plate leaving some of the plates edges for a pretty presentation. Add layered beets, A drizzle of maple syrup, A drizzle of chive oil, and a drizzle of balsamic vinegar. Crumble goat cheese, sprinkle maple cashews and serve.

Roasted Beet Saladeet theChefM

Oct 11Friday

Rob Licensed Chef

3:00-3:30Rob loves to cook with fresh, local ingredients! Creative and artistic, with a huge personality, Rob believes in entertaining his audience and having fun as he cooks his signature dishes. Don’t miss this lively half-hour with Rob!

Pulled Chicken Flatbread Appetizer1T mayonnaise1T Perth Summer Grill Sauce Chipotle Espresso 2 Foodsmith’s Flatbreads1C coleslaw with mayonnaise very light sprinkle of sea salt2C Pulled Chicken in Espresso Chipotle Summer Grill Sauce (about 2 legs cooked and pulled)1 T toasted Pepita seeds or sweet dried cranberries1T red onions, finely chopped

GarnishSnapea Crisps or Tri-Colour Tortilla Stripstoasted Pepita seeds or sweet dried cranberries For an extra crispy appetizer, grill or broil one side of flatbreads til lightly golden and crispy. Remove from oven and cool. Combine the mayonnaise and the Espresso Chipotle Summer Grill Sauce in a small bowl. Liberally brush the unbaked side of the flatbread and return to the oven to broil til bubbly, dehydrated and golden. Remove from oven and allow to cool on a rack. When cool, layer on a thin covering of coleslaw. Sprinkle surface lightly with salt then sprinkle with pepita seeds and chopped red onion. Then add a layer of Pulled Chicken in Sauce and garnish with fresh cilantro.Cut the flatbread into 3 rows, turn and cut again into 3 rows = 9 appetizers for each flatbreadGarnish each appetizer with crumbled Snapea Crisps OR the Tri-Colour Tortilla StripsTRY this scrumptious recipe with our other Summer Grill SaucesSISSY JERK SUMMER GRILL SAUCEARGENTINE CHIMICHURRI SUMMER GRILL SAUCE

Pulled Chicken Flatbread Appetizereet theChefM

Oct 11Friday

Lynda Perth Pepper and Pestle

12:00-12:30Lynda founded PP and P in 1994 with her signature Red Pepper Jelly. There are now over 80 product lines, and Lynda has developed hundreds of un-believably delicious gourmet recipes based on her fabulous jellies, sauces, mustards, glazes, syrups and more!

red onions, finely choppedfresh cilantro, finely chopped

Fresh Pasta Sauce2 cups fresh, seasonal vegetables, diced*

2 cups ripe, firm tomatoes, chopped

3 cloves garlic, peeled and chopped very fine

6 tablespoons olive oil

1 handful of fresh herbs, chopped (or 1 teaspoon of each herb, dried)

Salt and black pepper to taste

1/2 teaspoon dried chilies (optional)

1 pkg. (500g) Pasta Tavola Artisanal Ravioli

serves 4-6

*summer (zucchini, eggplant, peas) fall (roasted squash, pumpkin, kale) winter (roasted sweet potato, beets) spring (asparagus, fiddleheads, artichoke hearts)

Combine vegetables (excluding tomatoes), garlic, oil, herbs and let marinate in fridge for 15-20 minutes. Sauté mixture on medium heat until softened. Add tomatoes and let cook until sauce thickens and bubbles in the centre of the pan. Add salt, pepper, and chilies to taste. To serve: Line serving bowl with a layer of sauce. Arrange ravioli over the sauce. Add the remaining sauce, top with parmesan cheese, and enjoy!

Fresh Pasta Sauceeet theChefM

Oct 11Friday

Paula Pasta Tavola

1:00-1:30Paula and her sister, Victoria, are the forces behind Pasta Tavola, an artisanal ravioli and pasta company in Belleville, ON. Their products are inspired by their Nonna’s pasta table - the Pasta Tavola. It was here they learned the art of creating simple, extraordinary food!

French Onion Dip3 tablespoons extra virgin olive oil

2 yellow onions small diced2 tablespoons fresh thyme1 1/4cups Liberte sour cream1/2 cup mayonnaise1 tablespoon Braggs seasoningSalt and freshly ground pepper to taste1/4 cup freshly grated gruyere cheese1 baguette cut into 1/4 inch slices2 heads of endive

1 small caramelized shallot for garnish

Heat oil in a large skillet over medium heat, add the onions and thyme and cook stirring occasionally until onions are very soft and browned (app. 15 minutes).In a bowl stir together the sour cream, mayo and Braggs, season with salt and pepper. Fold in the onion mixture until well combined, store in a covered dish at least 1 hour or overnight. Mixture can be stored in an airtight container for up to 3 days. Just before serving sprinkle the top of the dip with the caramelized shallot.Pre-heat oven to 400* F. Just before serving arrange the baguette in an even layer on a baking sheet, sprinkle with the grated gruyere divided evenly between the slices. Bake until golden brown and cheese is melted. Arrange endive and cheese toast on a platter around the onion dip.

French Onion Dipeet theChefM

Marilyn Foodsmiths

Oct 11

4:00-4:30Marilyn is our goddess of yummy! Passionate about food, Marilyn loves working with our local suppliers. Her specialty is cheese, and she uses it in many of her recipes, including her feature recipe today! Marilyn loves people, and lists socializing as her second career!

Friday

Cheddar and Spice Shortbread Bites3/4 cup softened butter

1/2 PKG “The Mix Company’s Spice Fusion Mix”

3 1/2 cups shredded 1 year “Maple Dale Cheddar”

1 package (290g) “The Mix Company’s Shortbread Cookie Mix”

Pre-heat the oven to 350*. In a mixer bowl combine the butter, sugar and spice fusion. Mix together. Once combined mix in the shredded cheese. Then mix in the shortbread mix. The dough will be very firm but softens with the beating. Form dough into two balls. Place of plastic wrap or wax paper then form into cylinders. Chill slightly. When you are ready to bake take it out of the fridge, unwrap them and slice into disc. Place on parchment lined cookie sheets, bake on centre rack of the oven for app. 20 minutes or until golden. Cool for 2 minutes then loosen them with a spatula and allow them to finish cooling. Serve with a dollop of red pepper jelly.These store well if you wrap and freeze until you are ready to use.

Cheddar and Spice Shortbread Biteseet theChefM

Oct 11Friday

Cate The Mix Company

2:00-2:30The Mix Company makes Gluten-Free easy... and fun! Designed to be delicious for gluten-free, wheat-free diets, The Mix uses natural, preservative-free foods in their versatile mixes that also include sugar-free, yeast-free, dairy-free and vegetable-based choices