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Growing a Taste for Good Food

11/3/2016

 
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This fall, families and individuals will trek to Orchard Hill Farm located on Fruit Ridge Line in Central Elgin to collect their vegetable share, chat with the grower and enjoy the view over the ridge. It will mark the beginning of the farm’s seventh generation as Ellen Laing and her husband take on management of the Fall Garden. Ellen chatted recently about her parents’ farm and her return to Elgin County. 
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Ken Laing, Aaron Berg with Frannie, Martha Laing, Della, Ellen Laing (photo by Red Rubber Studio).

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Taste & Technique - Recipes to Elevate Your Home Cooking

11/2/2016

 
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Naomi Pomeroy is a twenty-year veteran chef, owner of acclaimed restaurant Beast in Portland Oregon, and 2014 winner of a prestigious James Beard Foundation Award. Her debut cookbook, Taste & Technique – Recipes to Elevate Your Home Cooking, was released in September 2016. I was intrigued to check it out, having heard that Ellen Laing, daughter of local Orchard Hill Farm owners Ken and Martha Laing, had worked along-side Naomi in preparing dishes for all of the photographs in the book.

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Kale with Quick-Pickled Apple, Gruyère Crisps, and Creamy Dijon Vinaigrette from 'Taste & Technique' by Naomi Pomeroy

11/1/2016

 
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I was a little worried about including a kale salad in this book because they were very trendy for a while, and I don’t want the book to seem dated. But this is a magical version of kale salad. It has so much of what other kale salads are often missing: crisp cheese for texture, a creamy dressing for richness, and a serious kick from a strong Dijon mustard. Don’t use something like Grey Poupon here. You need to look for a brand that has some real heat, like Edmond Fallot.

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Potatoes! Moosberger Farms & Crispy Potato Cakes by Chef Cindy Bircham

7/1/2015

 
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Moosberger Farms, located on Nova Scotia Line just west of Port Burwell on Lake Erie’s north shore, has long been a landmark and popular stop for fresh potatoes. A large distinctive sign marks the farm which has been dedicated, for four generations, to a way of life and to growing really good potatoes.

Read the entire article in the Relish Elgin Summer 2015 Edition


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There aren't too many vegetables that grow on five continents, can be prepared using just about every cooking method, and grace the plates of both the most refined and simplest of dining tables. But the potato does.

Read the entire article, plus find Cindy's recipe for Crispy Potato Cakes in Relish Elgin Spring Edition 2015

Goat Cheese & Spring Vegetable Dip with Fresh Herbs, by Chef Cindy Bircham

5/1/2015

 
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The more time I spend outside of kitchens and more time I spend at local farms, the more rooted I become in my belief that wholesome, high-quality food is a product of dedicated, impassioned farmers. The level of nurturing and care given before/during/after growing anything - from soil to ducklings -directly influences what that food will taste like.

Read the entire article, plus Cindy's recipe for Goat Cheese & Spring Vegetable Dip with Fresh Herbs in Relish Elgin Spring Edition 2015.

GCW Kitchens Grand Opening Looks Forward to Future in St. Thomas

9/26/2014

 
Photos by Mark Girdauskas
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The GCW Kitchens Grand Opening on September 26th WAS grand in oh so many ways ... 

 


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Terrance Tew Brings Local Flair & Flavour to Chopped Canada

12/31/2013

 
Photos by Mark Girdauskas
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The Food Network Canada has been brewing up an exciting culinary competition for early in the new year. Some of the anticipated chop, sizzle and zing will be contributed by St. Thomas chef, Terrance Tew. He is brimming with enthusiasm leading up to the January 2nd premiere of “Chopped Canada” and eager to gain local support and interest for his TV adventure and some intriguing ideas he has for the future.


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John M's Pear & Apple Crumble Demo at Wallacetown Fair

10/28/2013

 
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Chef John Mairleitner’s cooking demonstration featuring local foods has become a tradition at the Wallacetown Fair. It’s a family affair with John's three daughters helping out. This year’s audience was treated to a demo of Pear & Apple Crumble and many an appreciative, “Mmmmmm” was heard as they enjoyed still-warm samples of the treat. See the recipe below.


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Culinary Black Box Magic at the Arts & Cookery Bank

6/26/2013

 
Photos by Mark Girdauskas
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Nine young chefs presented their delectable creations for judging in a Black Box Challenge at the Arts & Cookery Bank this past Friday (July 26th). The competition topped off a week-long Advanced Culinary Boot Camp whose “simple and fresh approach helps young chefs (ages 15-20) understand the food they eat, the landscape that produces it and the hands that grow it.”

The results were impressive. Poise, polish and style are the words that come to mind. Five teams (two per team and an extra lone chef) drew for one of five boxes containing three mystery items. They then put all their skills and creative talents to integrating the ingredients into an appetizer and a dessert to tantalize and impress the judges.

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