Porcini and Rosemary Butter

Meet Our Industry Partners
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Welcome to our media gallery
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What's in season?
Get inspired by what we're cooking and what's available from Canada's farms and fisheries.
Local Parsnip Soup
Garden Carrots | Carrot Top Emulsion | Poached Fanny Bay Oyster
Meyer lemon | Dill
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Yukon Gold Potato “Risotto”
Black Truffle | Niagara Gold | Chive | Soft Cooked Egg
Crème Fraîche
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Ontario Beef Flank Steak
Caramelized Onion | Braised Barley | Butternut Squash
Marrow Croquette | Brussel Sprouts
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Vidal Chocolate Brownie
Candied Walnut | Sponge Toffee | Red Wine Poached Pear
Brown Butter
Ontario's November Produce
Apples
Asian Vegetable
Beets
Bok Choy
Brussel Sprouts
Cabbage
Carrots
Cauliflower
Chinese Broccoli
Crab Apples
Daikon Radish
Garlic
Leeks
Lettuce
Mushrooms
Napa Cabbage
Onions White
Onions Green
Onions Red
Parsnips
Pears
Peppers
Potatoes
Radishes
Rutabaga
Sprouts
Squash
Strawberries
Sweet Potato
Tomato
Water Spinach
Yow Choy

Greenhouse Grown

We're very excited to be teaming up with Niagara College Teaching Winery for November's Taste of the Season! We are offering barbeque pit beans paired with 2020 Gastronomy Series Shiraz.
We'll be at Jackson Triggs every Friday to Sunday in November serving up chicken quesadilla with JT's 2021 Grand Reserve Sauvignon Blanc.
Friday November 18 & Saturday November 19, join us at Domaine Queylus alongside Winemakers Kelly Mason and Brook Husband for a five course winemakers dinner, with wine pairings and introductions by the Winemakers themselves!
We're excited to be joining forces with Inniskillin Estate Winery for November's Taste of the Season! We are pairing French onion soup with their 2020 Reserve Pinot Noir.
Join us December 10 for a five course Sparkling Wine themed dinner while touring every part of the winery, from the tank room to the barrel cellar.