A light honey-Dijon glaze coats tender-crisp Ontario Brussels Sprouts and Carrots. Crisp bacon, tender onion and a thin layer of melted cheese put the finishing touches on this hearty side dish.

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.

Great with soups or stews, these moist golden biscuits can be made ahead and frozen.

It’s hard to beat the classic combination of berries and cream. The chocolate crumb crust complements both blueberry and strawberry variations. You could also use a graham crumb or baked pastry crust. 

A menu which incorporates a salute to St. Patrick's Day with an Irish classic, a savoury pie and a celebration of spring - Maple Crème Brulee. 

Each year when the holiday season approaches the world is filled with messages of good cheer and hopes of peace. Despite these warm, heartfelt offerings, the sounds of the season expose an inevitable rift that has been dividing us for centuries: those who love mincemeat and those who hate it.

Read the entire article below or in Relish Elgin Holiday 2015

On a visit to Quai du Vin's store, event space and vineyards you might get the sense that everything you see before you has come about, like a nice wine, in a natural way with liberal inputs of passion and hard work. And it has … Rob Quai reflected recently on the work (and fun) that has gone into the twenty five years since he and wife Lisa opened the winery that has become a picture-perfect place for quality, affordable wines and memorable events.

Read the entire article in the Relish Elgin Summer 2015 Edition

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

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