wine and cheese for Canada Post
Ok, so these were released in 2006, but these stamps were the first with food and wine for Canada Post ever designed and printed.
Photography by Robert Wigington, Food Styling by Ruth Gangbar. Cheddar by the Black River Cheese Company.
dark chocolate tortes
Photography James Tse
Food styling Ruth Gangbar Prop Styling Laura Branson
end of the thread
Happened upon a wonderful spot called End of the Thread Cafe and Antique Emporium.
“An invisible red thread connects those who are destined to meet, regardless of time, place and circumstance”
Well worth passing through Brighton ON, on the way east (or west).
15 Main St. Brighton 613-475-4366 tel
Highly recommended for Gluten-free sweets, great atmosphere, and some really cool antiques to drool over. Lunches too. Go there!
Look what’s on the Queen’s Plate!
Congratulations to Fifth Town and Huff Estates Winery !
Savvy Sommelier Debbie Treholm blogs here (and below…thanks for your words Debbie )about the menu recently served to Her Majesty Queen Elizabeth during her Canada day visit to Ottawa.
photography by Mark Bartkiw food styling by Ruth Gangbar
~ Upon Arrival ~
13th Street Winery Cuvée 13 Rosé VQA 2007, Niagara
A small number of Ontario’s 100+ wineries craft sparkling wine. 13th Street Winery is a boutique winery situated on the Beamsville Bench (Niagara Escarpment) renown for their sparkling wines. This rare sparkling Rosé made with Chardonnay, Pinot Noir and a splash of Syrah is extraordinary - dry, crisp with delicate aromas of wild strawberry, juicy red cherry with an elegant mousse that lingers as it refreshes. A delicious way to begin today’s celebration.
~ First Course ~
Green and White Asparagus Salad with Orange Segments,
Organic Baby Lettuces and Shaved Ontario Fifth Town Artisan Cheese Isabella’s Extreme Sheep’s Milk Cheese
Huff Estates South Bay Chardonnay VQA 2007, Prince Edward County
From Ontario’s fastest growing wine region – Prince Edward County – where over 20 wineries have emerged in the last 5 years and their wines are making a big impression in the wine world. This Chardonnay from Huff Estates won the prestigious White Wine of the Year from the annual Ontario Wine Awards and turned heads as it gained praises by British wine media last month when showcased at the Seriously Cool Chardonnay tasting at Canada House in London, England. This Chardonnay is a complex medium to full bodied wine, delicately threaded with French oak giving delicious tastes of vanilla custard, toasted nuts, warm spices with a hint of smoke.
~ Main Course ~
Roasted Breast of Barbarie Duck with Shredded Confit of Duck Leg
Mashed Potatoes with Wild Blueberry & Thyme Jus
Local Spring Vegetable Bundle
Stratus White VQA 2006, Niagara
Located in the heart of Niagara-on-the-Lake, Stratus Vineyards crafts an ‘assemblage’ using the estate’s best Sauvignon Blanc, Chardonnay, Riesling, Gewurztraminer, Semillon & Viognier grapes. The blend composition changes with each vintage. The result in the 2006 vintage is a medium bodied wine with aromas of peach & pear with a delicate hint of orange blossom balanced with the acidity & plush mouthfeel that will complement the ingredients in the main course for those who prefer white wine.
Lailey Vineyard Canadian Oak Pinot Noir VQA 2007, Niagara
A truly Canadian wine – this Pinot Noir has been aged in barrels made with native Canadian oak trees – an innovation in the Canadian wine industry. Lailey Vineyard is one of the original six wineries who were integral to this experiment. They now they craft four wines exclusively aged in Canadian oak barrels to rave reviews. This elegant medium bodied wine has aromas of cherry, cranberry & earthy tones that grace the glass with a soft texture of red fruit & fresh ground white pepper that lingers on the palate. Selected by the Sommelier as roasted duck & Pinot Noir are a classic food & wine pairing.
~ Dessert Course ~
Fresh Local Strawberry Compote with Lemon Poppyseed Shortcake
Vanilla Mascarpone Mousse
Maple Shortbread
Coffee and Tea Service
eat my ride
I’ve finally busted out from the city, and decided to spend the next 5 days eating what I can buy, grow, or scavenge within a bicycle range of my home near the Black Creek, between Picton and Milford, here in Prince Edward County.
Fortunately for me, I couldn’t have choose to try this experiment in a better location! Vicki’s Veggies is especially nearby, separated by the Black River Cheese Factory. For a well-motivated excursion over that’a way, is Long Dog Winery, near Pete and Barb’s farm stand where I may even find lamb….and peas yet? we’ll see.
I’ve been working alot in TO , but managed to bake Rhubarb Crisp from the garden; Steven Draper came by for tea..agreed the garden was chaotic, but gave food photography a whirl instead of the taking more of his panoramic landscape shots. Come back when the Columbia Blue Raspberries are ripe.
Ah…but help with garden planning is on the way. Ruth’s Canteen continues to develope organically; meanwhile it’s time to enjoy an appetite surrounded by harvests.
Tonight’s dinner ? Crispy Potato Pancakes with slivered fresh snow peas (from Vicki’s Veggies), topped with Chow Chow from Pat’s Jam’s…a departure from the classic theme of applesauce and sour cream for latkes, with a recipe here. I actually had to force myself to save a few for tomorrow’s breakfast hash with eggs (and snow peas….so good!)
photos by Steven Draper
Michael Graydon visits the Nook
I’m sharing a few of the luscious images taken by photographer Michael Graydon during his recent stay at the Nook.
I’m especially enjoying looking at them on this rainy morning here in Toronto, recovering peacefully after a terrific photoshoot with Michael yesterday, working together for Chatelaine Magazine again.
Thanks for the cozy pictures Michael (and the best studio coffee ever! from Balzacs)
tastes like a toast
I’m pleased that my little cabin, the Nook, is hosting a growing number of newly weds looking for a simple, secluded getaway. Combining tours of award winning wineries and artisan cheese factories with a secluded beach to enjoy them on does sound irresistible.
So welcome Honeymooners…it’s our pleasure to greet you with you a bottle of the astoundingly delicious Huff Estates Winery’s Brut, the heralded 2006 Cuvee Peter Huff Blanc de Blanc Sparkling white wine. What better way to toast your arrival than with the bubbling flavours of “dried apricot, toasted bread and freshly baked lemon pie”.
photo by Stacey Brandford
All our guest (not just the nuptially inclined) are welcome to inquire about our custom made picnic packages, all using freshly picked seasonal produce (some from Chef Tim’s own home-grown organic garden) and other locally abundant food products.
photo by Jim Norton
photo by Steven Draper
Brunch delivered to a cozy cabin in the woods? just put the coffee on and we’ll deliver.
Welcome to Ruth’s Canteen !
fruit puppets
When people think of getting into food styling as a career, would they think of this day’s task as culinary art, or as puppetry? These (and more) fruits and their foliages are being set up as components to be digitally placed into layouts for fruit juice packages.
Photographer Jim Norton does an excellent job of 4-flavoured juice splashes (not an easy thing to do) that will make these a spectacular, complete image. I’ll post some packs later, after they’re on the shelf.
grapes clustered, apples more red
Garden Party
Something’s new at Chatelaine. Thanks for having my food styling as a part of the latest, fabulous issue with a fresh new look! This Raspberry Cream Tart is from the “Evening Garden Party” feature story in the June issue. Erika Oliviera was Consulting Art Director, Claire Tansey Food Editor, James Tse photographed the food, Michael Graydon the location photography, Lara McGraw prop stylist. Yum…
Welcome to Chef Tim and Natalie
There are times when you just need a little help. A few years ago, a young couple looking for real estate booked time at the Nook. He had been studying at Culinary Arts George Brown College and wanting to get out of social work; she was a lawyer. Fast forward 3 years and now they now live in Picton full time with their sassy-cute dog Hank. I’m happy to announce that Tim and Natalie are now officially part of the Ruth’s Canteen, offering their help with all sorts of things like meeting and greeting guests, and why yes… also delivering custom-made picnics.We think it’s a delicious way to arrive to the cabin after the haze of HWY 401, and the stainless-steel meal tins used for delivering meals are re-usable and really cool (or really hot). Check back from time to time for sample menus. Maple is canned, and rhubarb time is quickly moving into asparagus season in The County.Meanwhile, you can also find Tim cooking up a storm at the Picton Golf and Country Club (now THAT’S a dining room with a view) after a stint at wonderful Angeline’s Inn and Spa in Bloomfield. An early welcome to guests at the Nook, who will be enjoying Pulled Pork with Maple BBQ sauce, Roasted Root Veggie Chips,Red Cabbage & Fennel Slaw, Buttermilk Brownies with Sour Cream Frosting! Yum! I feel a picnic coming on….
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