It was a year ago this week that I first met Anne Campion, Revel Caffè’s owner. We both were dateless at a Stratford Women in Food dinner at the Old Prune and as fate would have it, we were seated together. What followed was an evening of amazing conversation, lots of laughter, swapped stories, [...]]]>

It was a year ago this week that I first met Anne Campion, Revel Caffè’s owner. We both were dateless at a Stratford Women in Food dinner at the Old Prune and as fate would have it, we were seated together. What followed was an evening of amazing conversation, lots of laughter, swapped stories, a soul recognition and a mutual declaration to be BFFs.

It’s fitting that on this Valentine’s Day, we sat together and chatted about her trip to Nicaragua this December past, to the plantation and the people who grow and produce the coffee Anne serves in Revel – the coffee that’s the very substance and metaphor for how this incredible woman lives her life.

A little backstory: Revel’s coffee comes from La Union – 12 coffee plantations on a 100-acre farm high in the Nicaraguan rainforest. The plantation’s been in the family for three generations. The villagers who work on the farm defied the Sandinistas and refused to allow the farm to be nationalized. The patriarch, Don Reynaldo, was arrested, imprisoned and then fled to London, Ontario where his daughters Maria and Valeria, owners of Las Chicas del Caffe still live, importing the beans and roasting them 5 lbs at a time. Don Rey returned to Nicaragua but comes back Canada every April to supervise the arrival and unloading of each new harvest.

Anne is a soulful person. As she tells it, “I’m involved in meaning.” Thoughtfulness and intent are part of everything she does.

Anne had been a “reveller” (re-vel-ler: a person who frequents Revel Caffè) before she bought the caffè in September 2010. She saw the purchase as a way of continuing the relationship with this particular coffee that was all about sustainability, as a location for a group of searchers and questioners she belonged to and as a way to provide an income.

But deeper than those three reasons was the intention that has become Revel’s “foundational statement” which Anne derives from the Book of Jeremiah: to be good for the city… for on it’s prosperity my peace depends. Or as Anne further explains, “it’s not about making Revel the hotspot to be.”

Soon after the deal was done, Anne went to Maria and Valeria for a “cupping”. “I knew then I knew nothing,” Anne confesses. “They value the coffee, they’ve seen their dad pick up every bean that has fallen down, they’ve learned to roast the coffee by sound from their grandmother. They know so much and I felt I had a huge responsibility.”

So Anne decided to visit La Union within two years of purchasing Revel, “to say thank you, to let everyone involved in the coffee know they were appreciated.” And that trip happened last December with Maria.

The visit began with a terrifying drive 1300 metres up into the mountains on a skinny road.

The first thing she saw was coffee beans drying on the patio. “Maria said, ‘Why don’t you make a coffee angel.’” And that’s what they did.

Anne says it’s hard to put the trip into words but explains that every step of the process is done by hand, from the picking the coffee cherries (two beans to a cherry), carrying the plucked cherries to the farm, hulling pulping (hand cranked) the flesh off the bean, washing the beans, raking the beans on the drying patio 3 to 4 times a day for seven days, bagging them, loading the bags, bringing them to export. Every step is done by hand.

While at the farm, Anne did it all: picked cherries, raked, milked the cow for morning coffee (“Instant latte with foam!”), raked, washed the beans, roasted. She even brought the Revolution Blend that Maria and Valeria created just for Revel Caffé to the farm to make coffee for everyone to taste.

Back in Stratford, Anne sums up her trip this way: “I understand that it's my privilege that I could go to the plantation, but I also think about the responsibility of that privilege – what does this require of me. It’s not to be preachy but to advocate for good coffee drinking and to ask the questions of the value system behind that: how to you do good locally and globally? Don't let a bean fall on the floor here. Make the finest expresso shot because someone picked that bean by hand. Honour the bean because when you do, you honour the person who made it possible.”

“Be able to say ‘thank you’ every day.”

Revel Caffè
50 Wellington Street, Stratford
519-305-1600

http://revelcaffe.com/

Chicas Del Caffe
207 A Exeter Road (Located at 135 Industrial Park), London, ON
519-652-3642
www.laschicasdelcafe.com/

Often the products come and go, never to be seen again; but sometimes there are those that return the following year, and even rarer still, there’s that one whisky that sells [...]]]> Every season the LCBO introduces new whiskies that they plan to keep around for 3 or so months, or while supplies last.

Often the products come and go, never to be seen again; but sometimes there are those that return the following year, and even rarer still, there’s that one whisky that sells so well the LCBO brings it back. Such was the case with Amrut Fusion, first introduced in the Whisky Shop late in 2010, and has since sold out through several shipments throughout the year.

Bourbons

Bourbons are an excellent way to enjoy sipping whisky on a budget, as it’s possible to buy an excellent bottle for around $40, and as with last time, LCBO has brought in an excellent new selection.

My two favourites are the Old Forester Signature 100 Proof ($44.95) and Buffalo Trace Bourbon ($39.95). Both are rather easy to sip. Old Forester has a subtle sweetness to it that reminded me of Cherry Coke. The typical caramel flavour found in bourbons was light and complemented by spiciness and slight citrus notes. Overall this is a well balanced bourbon with depth.

Buffalo Trace Bourbon has more range and depth, and really plays on the sweet and bitter flavour profile. It starts out sweet as you'd expect, with plenty of oak and vanilla, and as you approach the finish you get a liquorice bitterness. It's sharp, well balanced, and brings plenty of flavour, especially considering it costs just under $40.

Ireland Offers

One of my favourite drinks of the day came form Ireland: Green Spot Irish Whiskey. There's a lot of richness here that would pair well with a spicy meaty dish. With a long finish, this drink is wonderfully complex and subtle, warranting the price tag of $84.95.

Bushmills 16 Year Old is a very oaky and spicy drink, with hints of butterscotch and a touch of saltiness. You're not short-changed on the finish, as you'll get a mild bitterness to finish. Bottled at just under 40%, this will be a gentler drink and at $84.95 it's priced well.

Scotts Return!

At the last LCBO Whisky Shop event there were few Scotches around, but this season there is plenty to look forward to.

Caol Ila Distillery Edition is a definite stand-out. While this is a lesser known distillery, think of it as an alternative to Ardbeg, Lagavulin and Laphroaig. It manages to distinguish itself by being more zesty and spicy than a typical peat-heavy Scotch. While it's smoky, it’s not the ‘standing next to a fire’ level of smokiness. When drinking it, I immediately thought of a freshly zested lemon. At $99.95 it is not a casual purchase, but well worth it to explore a different type of peated Scotch.

Bruichladdich has a total of 6 different Scotches being made available at the LCBO. I found all of them quite pleasant for varied reasons, and I would say you can’t really go wrong with any of them. Bruichladdich’s focus on marketing and unique branding is obvious, but they do have the Scotch behind the branding to take them seriously.

On the younger range, the distillery focuses on easy drinking Scotch that is excellent for beginners. The Bruichladdich Classic comes in a baby blue bottle that can't be missed. For a young Scotch, it is quite mellow and zesty. The Organic is quite light, and perhaps not as complex, but quite rewarding all the same. The 15 year old is deeper in the citrus spectrum with a nice combination of wheat and oak for a deep long finish. My personal favourite of the group was the Port Charlotte for its strong smokiness, barley and citrus. It was very refreshing and a perfect Scotch for a warm day. All these were between $80 and $110.

The other Bruichladdich attention getter is the 1989 21 Year Old Blackart. It comes in a beautiful black bottle that seems gimmicky at first, but I had a lot of respect for this drink. While the younger Bruichladdich Scotches were clearly nudged toward the casual drinker with their mellowness, this was a rougher Scotch with a ton of character. At $230 a bottle it'll definitely hurt your wallet, but unlike some aged Scotches, there's nothing tame about this drink.

The Spotlight newsletter is a quick dose of all our recent content from the last week or so. Are you signed up?

We've been sending the Spotlight newsletter for a number of years now, it's a quick recap of all our recent and best content which is delivered straight to your inbox. The [...]]]>

The Spotlight newsletter is a quick dose of all our recent content from the last week or so. Are you signed up?

We've been sending the Spotlight newsletter for a number of years now, it's a quick recap of all our recent and best content which is delivered straight to your inbox. The newsletter is also a great way for you to stay on top of Spotlight contests and giveaways.

Signup is an easy process, and you do it right here.

Earlier this week, David, Ben, and Suresh had the opportunity to attend the LCBO Spring beer tasting and sample specialty beers that are slated for release later this month.

Thirteen premium specialty beers from Italy, Denmark, Canada, Belgium, Austria, Iceland, Germany, U.S, U.K, and Italy are hitting the LCBO store shelves on February 26th, [...]]]>

Earlier this week, David, Ben, and Suresh had the opportunity to attend the LCBO Spring beer tasting and sample specialty beers that are slated for release later this month.

Thirteen premium specialty beers from Italy, Denmark, Canada, Belgium, Austria, Iceland, Germany, U.S, U.K, and Italy are hitting the LCBO store shelves on February 26th, 2012. Here are some of the beers that stood out during the tasting. The full list for the release is below.

Ben's Picks

Sainte-Reserve Lupulus 750ml $11.65 (Microbrasserie Charlevoix, Canada)
Crisp green apples comes off the very bubbly head and follow into a very fruity taste with more apple notes. The SRL is a little dry tasting from the high carbonation, making it very pleasant on the tongue. I could see myself enjoying a bottle or two of this with some old cheddar in a conspicuous brown bag in Trinity-Bellwoods on the first warm day of spring.
LCBO | 270389

Unearthly Imperial India Pale Ale 650ml $9.60 (Southern Tier Brewing Co. Inc., United States)
A fruity, citrusy head from this IPA with some honey on the nose; the smell is so intoxicating that I could enjoy the glass with my nose alone. This IPA's taste has a blend of sweet orange peel and bubblegum, zippy grapefruit and a nice hoppy pine flavor to create a fantastic balance. I could easily serve this to any dinner guest, and plan on doing so, perhaps with a grilled steak with a blue cheese sauce.
LCBO | 265124

David's Pick

Doppel Hirsch Doppel Bock 500 ml $3.85 (Hoss Brau-und Vertriebs GMBH, Germany)
The nose opens a strong connection for me to pumpernickel bread flecked with caraway seeds. The palate adds complementary orange peel and smoothly fades to white. There is very little indication of 7.2% alc. punch.
LCBO | 106237

Suresh's Picks

Weihenstephaner Vitus 500ml $3.10 (Staatsbrauerei Weihenstephaner,Germany)
This golden yellow brew is an easy sipper, with citrus and faint tropical fruits on the nose, followed by a crisp, juicy mouthfeel. It's not sharp, but has zing and slight creaminess. Much like the other beers on the list, it's a great food beer.
LCBO | 265140

Tree Brewing Hophead Double IPA 650ml $5.35 (Fireweed Brewing Corp, Canada)
There is a lot of citrus on the nose like most of the beers on this list, orange rind, with faint hints of grass and apricot. It's got good body, coating the tongue with malt and bitter tones throughout and a orange zest characteristic. 
LCBO | 209346

Full list of beers that will hit the LCBO Store shelves on Feb 26th, 2012.

Beer selections by David Ort, Ben Ratcliffe, and Suresh Doss.

The second annual Lunch Money Day fundraiser, hosted by Second Harvest, took place today at Yonge-Dundas Square.

On a daily basis, Second Harvest works with a number of foodservice establishments to keep good food from going to waste, and then in turn delivers it to over 200 agencies in the city.  Lunch [...]]]>

The second annual Lunch Money Day fundraiser, hosted by Second Harvest, took place today at Yonge-Dundas Square.

On a daily basis, Second Harvest works with a number of foodservice establishments to keep good food from going to waste, and then in turn delivers it to over 200 agencies in the city.  Lunch Money Day was launched last year by Second Harvest, bringing Toronto restaurants and chefs together for a food event at Yonge-Dundas Square.

This year, the following restaurants participating by donating their time and food:

Magic Oven Pizza
Metro
Harvest Kitchens – L.E.F & YMCA
Caplansky's Delicatessen
Cool Hand Luc
Real Sports Bar & Grill
Sullivan & Bleeker Baking Co.

The campaign raised funds by asking Torontonians to purchase food tickets (all proceeds go to the Lunch Money program). Sullivan and Bleeker Co. served mini cupcakes, Harvest kitchens' Indian nachos with chana masala was a popular item. Keeping it surprisingly simple, Jack Astor's served hot drinks — coffee, tea, and hot chocolate. Caplansky's food truck was on site, serving meat and bbq sliders, split pea soup, and fries.  The best part about lunch money day: food items ranged from $2 – $5.

Second Harvest Toronto
http://www.secondharvest.ca/

Lunch Money Day
http://lunchmoneyday.com/

Driving along York Road on the way to St. Davids it's hard to miss one of Niagara-on-the-Lake's newest wineries. The last finishing touches of stucco were completed on the four-level, 31,000 square foot C-shaped family-owned-and-operated winery late last year.

Although the unusual shape is a reference to the [...]]]>

Driving along York Road on the way to St. Davids it's hard to miss one of Niagara-on-the-Lake's newest wineries. The last finishing touches of stucco were completed on the four-level, 31,000 square foot C-shaped family-owned-and-operated winery late last year.

Although the unusual shape is a reference to the family's last name, Colaneri, it also serves a second purpose offering a 270-degree view of the estate vineyards from its full length windows. The family, who came from Italy in the late 1960s, first made its name in the construction business. But like many Italians the family also has a deep passion for food and wine. So when their hard work afforded them the opportunity to purchase a vineyard nearly thirty years ago, they seized it.

That 25-acre vineyard, like many of the era, was full of labrusca and winter hardy vinifera-labrusca hybrids. When it became clear that premium vinifera grapes were the way forward for the Niagara wine industry the family took advantage of a government incentive program to pull out the vineyard and start anew as an estate winery. With the winery construction now complete, a few vintages of vinifera done and full range of wines on the shelves, the family's vision for a premium estate winery is being realised.

Drawing on their Italian heritage they brought Andrzej Lipinski on as winemaker to make fuller-body wines in what the family would describe as an Italian style. To do that they've been employing appassimento—a grape raisining technique that the Veneto in North Eastern Italy made famous with Amarone. The technique reduces water in the grapes while also concentrating sugars, flavours and aromas and developing new ones resulting in a richer fuller-bodied wine than one made from fresh grapes. Lipinski did the pioneering work in Niagara with appassimento as the winemaker at Foreign Affair and he continues to be a leader using the technique at Colaneri, Organized Crime and Burning Kiln today. He likens it to leaving a piece of fruit out at room temperature for a couple of days to continue the ripening process. It's not the same as leaving the fruit to ripen on vine, but given the relatively short and cool growing season of Southern Ontario it's a way to extend it a little longer. That's something Lipiniski is famous for doing sometimes leaving late-ripening grapes like Cabernets on the vine until December if weather permits and he feels its warranted.

Appassimento has a particularly profound effect on tannins. Those are the natural compounds in the skins, stems and seeds that help with a wine's aging process, but also can leave you with a puckering dry feeling felt down to your gums. With appassimento tannins tend to be rounded out, tasting softer, and bitter tasting ones can even be eliminated. This phenomenon is on display with Colaneri's 2009 Coraggioso Amoroso. This Cabernet Sauvignon, set for release this summer, uses all dried grapes and has a cashmere-soft mouthfeel. It's so smooth that at the preview tasting I attended, Lapinski said he polished off a whole bottle over dinner before he even noticed. The wine first entices with a nose of crushed blackberry, cassis and black raspberry. Take a sip and those aromas are joined by black fig and mocha before finishing on a long note of black raspberry and touch of vanilla and oak spice. The tannins are so well integrated they have a Pinot Noir-like silkiness, which is practically unheard of for a young Cabernet.

Currently on Colaneri's shelves is an impressive 2010 Cavallone Pinot Grigio. With a light-salmon hue from extended skin contact and 20% appassimento fruit it's done in a rich, full style reminiscent of Alsatian Pinot Gris. It's ripe with flavours and aromas of orange blossom, musk melon, comice pear and white nectarine along with wisps of vanilla. It has a creamy medium-plus feel owing to the appassimento and fermentation and aging in older oak barrels. My only qualm is that it's made in the Pinot Gris style and should be named as such because it bears little resemblance to the light citrusy grigio-style that the grape can be made into. I was told the Pinot Grigio moniker was used as a nod to the family's Italian heritage. The 2010 Fumoso Bianco Sauvignon Blanc was also a standout. Bursting with confected grapefruit peel, gooseberry, guava, and an undercurrent of grass and vanilla. Just like with the Pinot Gris, 30% appassimento fruit, barrel fermentation and aging added a pleasant weight and full mouthfeel. They're definitely the type of white wines to pull out for company who proclaim they only drink reds as whites are too thin and simple.

Where the appassimento method really shines for Colaneri is in the Profondo line of dessert wines. For these Lipinski has taken all the grapes destined for the wines and dried them in repurposed tobacco kilns. It's a modern take on the passito or straw wines made throughout the Mediterranean and in Austria and Germany where the raisining of grapes on straw matts was a much more reliable and practical way to produce quality dessert wines naturally in the mild climate. In Niagara the climate allows grapes to mature on the vine, but come late autumn and early winter it cools down quickly enough so they can freeze naturally on the vine without rotting. It's an advantage in dessert wine production and why the region is the leader in quality Icewine. It also explains that while raisining is popular in those warmer regions, it has never really caught-on in Niagara. Although there are about a handful of producers using appassimento I'm unaware of anyone but Colaneri using it to produce a dessert wine. So after the tasting we spoke to Lipinski in the video below about how the process works and how this unique lines of dessert wines differ from Icewine. In the Profondo line-up there are four wines from the 2010 vintage: a Pinot Gris, Sauvignon Blanc, Chenin Blanc and Gewurztraminer. Just like with the dry table wines the appassimento process removes water and concentrates flavours, aromatics and sugars—Lapinski says some of these wines reached 35˚ brix, the minimum level for Icewine.

The flavour profiles of both the Pinot and the Sauvignon Blanc are similar to the table wines, but are more tropical and concentrated. It's like someone turned up the volume a bit. Of the four the Gewurztraminer really stands apart with explosive lychee, rose petal, pineapple, melon compote and honey flavours and aromas. It has that lush vicious feel and a finish with a touch candied ginger and that signature spice the variety can bring. It's a Gewurztraminer lovers Gewurztraminer, proudly bringing everything fans love about it and not being the least bit shy. It isn't as sweet as an Icewine and doesn't have quite the same level of crisp acid. But it has the body, with just enough sweetness and balancing acidity that it could probably tempt those who swear off Icewine because they find it too sweet. On the horizon, Lapinski has some 2010 reds quietly developing in the Colaneri barrel cellar until they're ready. Given the rich 2009 reds and 2010 whites currently in the line-up it will be interesting to see what he has in store. But in the mean time the winery is well worth a visit.

Wines Tasted
2009 Colaneri Coraggioso Amoroso Cabernet Sauvignon
Price: Unreleased.
Availability: To be released in the summer of 2012. Contact the winery for details

2010 Colaneri Cavallone Pinot Grigio
Price: $25.00
Availability: Winery only

2010 Colaneri Fumoso Bianco Sauvignon Blanc
Price: $24.95
Availability: Winery only
2010 Colaneri Profondo Mistera Gewurztraminer
Price: $29.95 for 375ml bottle
Availability: Winery only

Colaneri Estate Winery
348 Concession 6 Road
Niagara-on-the-Lake, Ontario
www.colaneriwines.com

Occasions that I quickly associate with The Irish Embassy: after-work drinks, late nights stumbling home, and raucous St. Patrick’s Day festivities. What I don’t typically think of, however, is a business lunch.

Yet, this Irish pub is located in the heart of the Financial District (the corner of Yonge and Wellington), and [...]]]>

Occasions that I quickly associate with The Irish Embassy: after-work drinks, late nights stumbling home, and raucous St. Patrick’s Day festivities. What I don’t typically think of, however, is a business lunch.

Yet, this Irish pub is located in the heart of the Financial District (the corner of Yonge and Wellington), and based on how crowded it was on the day I ventured in there for lunch, I’m one of the few who had yet to make the connection.

From the exterior, the restaurant is both grand and imposing; not a surprise, given that the building was originally erected as a bank in 1873. While the interior has been updated since, it still contains some of the original design elements, including beautifully marbled floors and domed ceilings with massive chandeliers. Despite these nods to the history of the location, the place is clearly a pub, with a massive bar, many high-top tables with stools, and tables closely crammed together in order to provide enough seating for the evening bar-going crowd.

While our orders were efficiently taken and our food delivered quickly, the service felt slightly harried. I opted for the pub classic Fish & Chips ($16) and my companion went for the pulled pork sandwich (also $16). A single, huge chunk of Kilkenny battered haddock and a large pile of fries, plus a side of slaw, were delivered on a piece of faux newsprint. The fish was nice and moist and the batter was delicious, crisp, and not overly greasy. The fries were equally delicious. The only negative was the overlooked, tasteless slaw . The pulled pork sandwich was also a bit of a surprise: not because of the meat (which, while tender, was far too sweet and had none of the promised Guinness flavour), but because of the absolutely delicious bun. It was soft, yet crisped on the edges, and took over a full five minutes of conversation as we delighted in the perfect texture. The same tasteless slaw made an appearance on the sandwich, yet offered nothing – not even a textural difference, as it was limp from the slightly too-sweet BBQ sauce of the sandwich.

Despite the few misses (like the slaw), The Irish Embassy won me over and will probably become my go-to local lunch place when I’m craving fish and chips.

The Irish Embassy
49 Yonge Street
416-866-8282
www.irishembassypub.com
Yonge Street & Wellington

The views are not the subway’s strongest selling feature. For painfully obvious reasons. The one glorious exception is the spectacular vista that opens on either side of the trains as they cross The Prince Edward Viaduct from Castle Frank to Broadview station.

It’s relatively well-known that the bridge’s designer Edmund Burke (the Toronto [...]]]>

The views are not the subway’s strongest selling feature. For painfully obvious reasons. The one glorious exception is the spectacular vista that opens on either side of the trains as they cross The Prince Edward Viaduct from Castle Frank to Broadview station.

It’s relatively well-known that the bridge’s designer Edmund Burke (the Toronto architect, not the esteemed English political theorist) and the commissioner of public works R. C. Harris (whose water treatment plant seems to keep Doors Open Toronto afloat) were brilliant bridge builders. By insisting that the viaduct must have two decks, each sturdy enough to carry a train, they saved the city millions when the Danforth subway was built across the gap fifty years later.

Obviously, this is a column that is as much about subways, as subways are about views, so I’ll cut the chit-chat and get to the food.  There is a booming food neighbourhood around Broadview station that mixes old standards like Allens on the Danforth with well-received newcomers like The Combine. Stacey of Tasting Toronto tipped me off that some pretty excellent fish and chips can be had just across Danforth Ave. from the station.

Off The Hook Gourmet Fish n Chips is an operation split between more than forty seats for dining in and takeout orders.

The menu,  is centred on the eponymous combination, adds options to the traditional halibut ($12) like red snapper and rainbow trout. The batter, which is uncommonly light and not greasy, can be made gluten-free or omitted and the fish grilled. All fish is sustainable and sourced from Daily Seafood.

Fries can be made cajun, swapped for onion rings or poutine, but I found mine swamped by gravy so I’d stick with the default. The crunchy vinegar coleslaw whose dressing sports a mustardy punch is an easy choice over the creamy version.  More difficult will be deciding which of the house-made sauces to pair with your fish. The Go Go Green Pesto, Tartar, and Chipotle Mayo are all winners.

The “nibbles” menu offers interesting option like panko shrimp, calamari, and pan-seared mussels. Poutine was available in six different varieties when I was there but, as I say, could use a lighter hand with the sauce.

The atmosphere has all the hallmarks of edgy grit, including esooteric beards, dark purple highlights, and Beau’s beer carriers re-purposed as condiment holders.

And since we’re all taking the subway back across the bridge, we’re free to have a beer from the selection that, as of last month, includes a gluten-free option.

Off the Hook Fish n Chips
749 Broadview Ave., Toronto
416-465-4356
Facebook page 
Broadview Station
Hours: Mon – Thurs 11 – 9; Fri – Sat 11 – 10; Sun 12 – 8

Right from the get go. Slow Food Perth County's Sunday Market has been a hit. Foodies appreciate the good, clean, fair principles of Slow food as well as the exceptional and creative produce and products offered by vendors who have a passion for their offerings.

I'm talking about wild boar, the best organic [...]]]>

Right from the get go. Slow Food Perth County's Sunday Market has been a hit. Foodies appreciate the good, clean, fair principles of Slow food as well as the exceptional and creative produce and products offered by vendors who have a passion for their offerings.

I'm talking about wild boar, the best organic greens available anywhere, artisanal chocolate, bread, pastries, preserves, sustainable fish and more. This market has been the go-to food destination since it started in the spring of 2010.

The market has moved around a bit, beginning at the grounds behind Monforte Dairy, to the basement of Anything Grows last winter, outside again to historic Market Square, then back indoors last fall to Anything Grows. While Stratford isn't a large city, the moves have taken their toll, especially in the winter location.

But a new location that's hard to miss has given the market a recent boost. The building is the former site of a car dealership long gone and the new home of the Stratford Brewing Company. Formerly the showroom, the space has floor to ceiling windows on a corner site, a block from the main drag with lots of parking close by. Large signs proclaim the location all week long so there's no excuse.

While not larger in terms of square feet compared with the former long and narrow but charming basement of Anything grows, the new location offers lots of natural light, more space for patrons and warmth (literally) for the vendors who are there from 10 a.m to 2 p.m.

"The very first week we were here, we sold as much as we do on a Sunday in July," said Antony John of Soiled Reputation, who among his winter veg was also offering roasted ancho chilies and a recipe for Simmered Ancho Sauce.

Among the weekly vendors were preserves from Caveman Crops ; Anne Campion with her Revel Caffè coffee trolley; Tara Ott's Feed Your Body raw/vegan/gluten free crackers, spreads & more; breads from Downie Street Bakehouse; Lindsay's gorgeous baked treats and more.

"This new space is great," said Steve Stacey, Slow Food Perth County's co-chair. "You just walk in and go aahhhhh."

Slow Food Perth County Sunday Market
114 Erie St, Stratford ON (Erie and St. Patrick streets)
www.slowfoodperthcounty.com

Vendors include:
Anything Grows 
Caveman Crops/Perth Pork Products 
David’s Hot Pepper Jelly
Downie St. Bakehouse 
Erbcroft Farms 
Feed Your Body 
Lindsay’s Bakery 
Monforte Dairy
Simple Fish Co.
Soiled Reputation

The almost constant line out of the door is testament to the popularity of the tiny restaurant known as Le Petit Dejeuner.

The Nitty-Gritty

Located just across from George Brown College’s Saint James Campus on King East, this cozy place specializes in breakfast and brunch (although they also serve lunch and dinner) [...]]]>

The almost constant line out of the door is testament to the popularity of the tiny restaurant known as Le Petit Dejeuner.

The Nitty-Gritty

Located just across from George Brown College’s Saint James Campus on King East, this cozy place specializes in breakfast and brunch (although they also serve lunch and dinner) and attracts a wide range of diners, from local students to families. Breakfast/brunch is served from 8am – 3pm on weekdays, 9am – 3pm on Saturday, and lets their staff sleep in on Sunday when they serve food from 10am – 3pm. As mentioned, there always seems to be a line, but it moves quickly. Reservations aren’t accepted for breakfast/brunch. Street parking is available (and there are some Green P parking lots nearby), but as it’s right on King Street, it’s probably safer to stick to the TTC (get off at either Sherbourne or Jarvis).

The Food

They offer a wide range of breakfast options, from omelets to eggs benny (4 different variations plus the classic) to crepes. The standout for me, and for most of Toronto (given its bevy of awards), are the waffles. Light and airy and absolutely delicious, I could easily eat 4 orders. No breakfast here would be complete without an order. However, given how light they are, I would suggest ordering another main dish and having these as a side. Also unique are the sides that come with most breakfast options: potato rosti (rather than standard hash browns) and an apple coleslaw. They also have an excellent, and very creative, list of loose leaf teas.

The Space

The decor takes a backseat to the food and to the no-nonsense hustle and bustle of the brunch rush. There is a bit of a diner quality to the place, with shiny green vinyl banquettes and red formica tables. Posters dot the walls and a large bar (which also provides extra seating), runs along half of the restaurant. Typically for Toronto, the restaurant is relatively narrow yet long. With mostly small tables and 4 or 6 person booths, I would recommend against going with a large party.

Le Petit Dejeuner
191 King Street East
416-703-1560
http://petitdejeuner.ca
King Street East, between Jarvis and Sherbourne