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SOUTHWEST ONTARIO’SCULINARY ALL-STARSWhat do you get when you combine

the two pillars of Southwest On-tario’s economy? You get some of thefinest farm-to-table driving tours in NorthAmerica.Agriculture was big business in the

region long before Ford set up shop inWalkerville in 1904. The fertile farmlandcontinues to thrive, with a rapidly evolvingwine and craft beer scene adding to thelocally-sourced delicacies appearing onmenus from Windsor to Woodstock andfrom Sarnia to Stratford.Indeed, it’s easy to make every farm-to-

tablemealmemorable over the course of aroad trip. You can either watch SouthwestOntario Tourism’s video series, “NextStop: Taste,” or read up on the followingeateries and plug them into your GPS.

from his kitchen: Roasted Berkshire porkloin with edamame, pearl barley risotto,confit garlic, hen of the woodsmushroomand smoked chili oil; and cornmeal-dustedspring-fed trout with apple celery root pu-rée, poached apples, pickled pearl onions,brussel sprouts and brown butter.

COFFEE BREAKFor a unique afternoon pick-me-up, headto Las Chicas Del Café in St. Thomas. Itsroastery is housed in the historic CanadaSouthern Railway Station building, whichwas built in the 1870s at around thesame time coffee was first taking rootin the Nicaraguan mountains where LasChicas’ beans are grown. Using a small-batch roaster, these fourth-generationconnoisseurs produce everything fromsingle-origin espresso blends to butter-pecan flavoured coffee, all of which can besavoured with locally baked pastries rightacross Talbot Street at the StreamlinersEspresso Bar.

COCKTAIL HOURCraft distilling doesn’t getmore immersivethan it does at the newWolfhead Distilleryjust outside of Windsor. Using local grainsand limestone-treated water drawn fromthe nearby Amherstburg quarry, Wolfheadproduces bold double-barrel whiskeysand smooth small-batch vodkas. Tast-ings are available daily, guided tours areoffered on weekends, and the in-houserestaurant blends the distillery’s wares

BREAKFASTA delicious, locally sourced start to theday is built right into many of the B&Bsspread across the region. At the luxuriousIron Kettle Bed & Breakfast in the villageof Comber, for instance, Chef Ben Leblancserves locally baked pastries with farm-fresh eggs that are poached or whiskedto perfection by the Chopped Canadacompetitor.Over at Dunnville’s similarly lavish

Lalor Estate Inn, fresh-fruit waffles arepaired with locally raised and smokedback bacon, while house-made sausagesaccompany a sublime breakfast soufflé.

BRUNCHThink pre-theatre brunch only happens inthe big city? Think again: Before matinéesat the historic Victoria Playhouse in thebucolic town of Petrolia, the aptly-namedActor’s Casual Dining serves up “Breakfastat Tiffany’s” – a two-egg brunch standardwith locally made sausage and home-made strawberry jam – and “New FlapJack City,” three fluffy pancakes servedwith locally churned butter, fresh maplesyrup and homemade preserves.

LUNCHChef Eric Boyar of SixThirtyNine in Wood-stock doesn’t just turn to his ample res-taurant garden and surrounding farmsfor fresh produce. He also explores thelush forests and fields of Oxford Countyto source the sublime flavors that burst

into awhiskey-infused portobello escargotmelt and “drunken” shrimps and scallopsflambéed in vodka.

DINNERDoes it get any better than a sunset feastoverlooking the lake? It does when thefeast takes place at Smackwater Jacks Tap-house in Grand Bend. A spacious lakefrontpatio provides a prime vantage point fordrinking in Lake Huron’s famous sunsets,while Hayter’s Farm, The Whole Pig andAlton Farms Estate Winery are amongthe local producers that contribute toopen-faced southern-fried turkey waffles;back ribs braised for a full 16 hours; anda 100-per-cent estate-grown Gamay Noir.

LATE-NIGHTThe Refined Fool Brewing Co. has comea long way since a group of friends be-gan brewing out of their homes. Now a2,200-square-foot craft brewery in down-town Sarnia, it pours eight standards withwhimsical names like a “My Cousin KnowsThe Drummer” Hefeweizen and “ThenBernice Flipped the Canasta Table,” anEast Coast-style double IPA. No wonderthe 70-seat taproom is so much fun.

Visionary chefs and regional bounty make for the ultimate culinary road trips

InOntario’s Southwest,we’ve got a full cropoffoodie experiences.

Visit ontariossouthwest.comto watch our video series and get a tasteof the new flavours around every turn.

Beer & Cider

Crops & Cuisine

Wine&Spirits

TO2 • SPONSOR CONTENT THE GLOBE AND MAIL • THURSDAY , JUNE 15 , 2017

Five years ago, James Innis and twoguys named Chris Thompson fig-

ured it was time to get serious. Theyhad been whitewater rafting and pad-dling and generally defying death onvarious rivers for half a dozen years,and were having a tough time comingup with where to go from there. Thenit hit them, slowly.“For us,” says the elder of the two

Thompsons, “we’re on the river,we’re having adventures, we get offthe river, we’re amongst friends, hav-ing a good time, and beer was alwaysa big part of our day to be honest.”So, could beer be all that serious?“At the time, we were just river

bums,” Mr. Thompson says. “Wecould certainly drink beer, but we

didn’t know how to brew it. The otherChris took a two-week course backhome in England, James did homebrewing, and I was travelling so Ivolunteered at a number of breweriesin Australia.”Within a year – exactly four years

ago this June 3 – they’d foundedWhitewater Brewing for all their fellowriver bums for whom drinking andeating – they have a dining room,too, now, serving among other thingspizzamadewith spent grains from thebrewing process – was nothing lessthan a reaffirmation of life after all thatdefiance of death.Turns out, they weren’t the only

ones who thought that way.In 1972, Hermann Kerkhoff repre-

sented Canada at the Munich Olym-pics in slalom canoes. He came inlast, but a decade later, he and hiswife found a way to stay on the riverby starting Owl Rafting, and fromthe very beginning, food was a bigpart of the experience. His daughter,Claudia Van Wijk – herself a 10-timeCanadian national whitewater kayak-ing champion and a bronze medalistin the world championships in 1982– now runs the business with herhusband Dirk.They continue the culinary tradition

by sending a pontoon boat with acouple of barbeques to greet each oftheir rafts as they exit the rapids, tak-ing them on a leisurely four-kilometretour and a nosh back to headquartersin Forester Falls, between Arnpriorand Pembroke, just along the OttawaRiver.“Connecting to nature, connecting

to the river,” Ms. Van Wijk says, “get-ting back to the basics: Eating healthyand supporting local food just makessense in our world.”Hiring all her cooks from within her

staff of 80 means the food knowswhat it is, and is the right food forthe job.“A trained chef is trained for a res-

taurant or a hotel, where they spendall this energy on visual appearance.Our food is all home-cooked andhearty. Yes, it’s delicious, extremelyenjoyable food, but it doesn’t havethat gourmet twist to it. It needs to

Taste foradventureFrom the Ottawa Riverto Temagami andGeorgian Bay, naturalsurroundings bring outthe gourmand in us all

be plenty, it has to be very fresh, andtaste delicious,” she says.And, of course, it needs to be

cooked and served on a pontoon.

TO TEMAGAMI AND BEYONDThe culinary needs of the adventuretraveler are being recognized prov-ince-wide. Lake Herridge Lodge andResort up in Temagami offers, accord-ing to their website, “a shore lunchwith yourmorning’s catch, a weekendsnowmobilers’ buffet, a packed lunchfor the trail, or a big Sunday brunch foryou and your friends,” for instance.And the Killarney Mountain Lodge onGeorgian Bay, founded in the 1950sand under new management since2015, has just rebuilt their old kitchenand tripled its size to cater to guests attheir dining room, lounge and Curdsand Whey coffee shop.“In general, our chef likes to charac-

terize our menu as Canadian cottagecuisine,” says general manager KellyMcArée. “He’s trying to use as muchlocally sourced ingredients as possi-ble, focusing on upscaling homestylecooked meals.” The newly expandedwine cellar houses 5,000 bottles, withthe best sellers being Ontario’s ownPelee Island pinot grigio and baconoir wines.A big part of that local sourcing is

the fish, including pickerel and rain-bow trout brought in daily from thesame lake you’ve just spent the dayon, which sounds just about right.

Owl Raftinggreets eachof their raftsas they exitthe rapids

with pontoonboats, right,

taking guestson a leisurelyfour-kilometre

tour andan upscaleCanadian

cottage mealprepared on

board, as theyhead back to

headquarters,top.

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o f o n t a r i o

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THE GLOBE AND MAIL • THURSDAY , JUNE 15 , 2017 SPONSOR CONTENT • TO3

With crispness in the air and acarpet of leaves at the feet, On-

tario resorts offer scenic and delicioushomegrown destinations for exchang-ing vows.Within two-to-three hours ofToronto, couples can find wonderfulvenues boasting sparkling waters andbeautiful sunsets to set the scene. AsVicki Hall of Lumina Resort on Mus-koka’s Lake of Bays says, “You don’teven need to decorate much – theoutside comes in and takes care of it.”Ms. Hall is the fourth generation

of the Hungerford family to operateLumina, which has been a family-runresort for 96 years. No surprise then,that she says their hallmark is a homeyfeel. It’s helped by the fact that whenweddings are booked, they are theonly guests.Guests love how they get tomingle,

she says. From big breakfasts to bon-fire treats, guests spend a lot of timetogether looking out at Fire Islandand feeling comfortable. “People justfeel at home,” says Ms. Hall. Theyalso rave about the baking. Thinkfruit scones, sticky buns, pumpkincheesecake or spun-sugar Muskokabutter tarts.JW Marriott The Rosseau is a newer

Muskoka resort with the goal of strik-ing a balance between nature andluxury, says sales andmarketing direc-

tor Leah Leslie. Their location on LakeRosseau offers a “quintessential Cana-dian experience,” she says, calling ita real treat for international guests.Wedding fare pulls from the special-

ties of the resort’s four restaurants.Risotto balls with local cranberrychutney and mini lobster ravioli arefavourite hors d’oeuvres adapted fromTeca Italian restaurant; the crab cakes,from their Muskoka Chophouse.Whilemost resorts offer a version of s’moresin front of a fire, The Rosseau goes astep further and scorches the jars ofchocolate mousse, graham crackersand marshmallow. The jars capturesmoke that curls out when opened.Leslie says that all the activities onoffer – golf, a guided nature walk,perhaps an art workshop, yoga or

time at the spa –work up the appetite.In Eastern Ontario, the Glen House

Resort and its Smuggler’s Glen golfcourse beckon from the St. LawrenceRiver. The resort looks out at the 1000Islands and main rooms are namedafter island chains. The house spe-cialty is prime rib and couples oftenchoose it for their wedding feast withvegetarian and vegan options as well.Situated near the town of Gananoque,guests take advantage of the livetheatre in town, the boat tours andthe scenic walks along the ThousandIsland Parkway. Some dock their boatsand enjoy the river. Others just like to

sit on the deck and take in the foliageand the beauty.Couples marrying in autumn can

avoid the heat of summer – and takeadvantage of lower rates. Another rea-son couples choose the quieter time atGlen House Resort is simply becauseit is quieter. There are no summerholidays to work around, for example.On Georgian Bay, Cobble Beach

Resort has just finished a new wed-ding pavilion overlooking Lake Huronand the 18th hole of the golf course.“With our lighthouse and abundantshoreline, we have a very nauticalNantucket feel,” says Cobble Beach

Resort’s wedding and events coordi-nator Lacey Gibbons.Their Sweetwater restaurant has a

commitment to fresh and local food,says Ms. Gibbons, explaining there isusually a small changingmenu ofwhatcan be sourced locally. Freshness isso valued, the chefs keep their ownhouse garden for garnishes and mintfor the mojitos. Couples can expectthat same quality for their weddings,she says, with an emphasis on pairingwine with the food. “We have a verystrong love for wine,” says Ms. Gib-bons, noting the resort hosts severalwine dinners a year.

Unforgettable feastsThese Ontario resorts will make your fall weddinga destination that’s rich in colours and flavours

Cobble Beach Resort’s new wedding pavilion, top, overlooks Lake Huron and the 18th hole. JW MarriottThe Rosseau, right, strikes a balance between nature and luxury with special touches like chocolate mousses’mores in scorched jars, left.

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TO4 • SPONSOR CONTENT THE GLOBE AND MAIL • THURSDAY , JUNE 15 , 2017

Anyone who has been to Uxbridgehas likely skied, biked or hiked

some of its 220 km of trails. Whatthey might not know is that historicUxbridge and the surrounding areais also home to a thriving craft beerscene and plenty of interesting culi-nary diversions.As of July, an intriguing new expe-

rience will bring all these thingstogether: Boxcars and Beers – TheCheese Train, will take guests on aculinary adventure with the York-Durham Heritage Railway, servingcraft beers and local cheeses on a1.5-hour ride through the gloriousOak Ridges Moraine starting fromStouffville and ending in Uxbridge.

THE PERFECT COMBOCheese and beer are a natural fit,and this experience will help guestslearn more about both in a fun envi-

What if you asked Niagara’s mostaccomplished chefs to describe

the region’s most unique flavors ona single plate? Soft organic butterlettuce or juicy heirloom tomatoesmight highlight their salads. Fresh-caught yellow perch and pickerel fromLake Erie could feature as well. But,no matter what else they thought of,they would pair those tastes with theperfect regional wines and craft beers.That deliciously local approach is

exactly what Niagara Parks has takenfor its five full-service restaurants.Spanning the 56 kilometres of theNiagara Parkway, the restaurants takeinspiration from their surroundings.They call it the taste of place.“This is what visitors to the area told

us they wanted,” says executive chefElbert Wiersema of Elements on theFalls restaurant, located on Table Rockat the spectacular Horseshoe Falls inNiagara Falls.“They wanted a sense of place and

a taste of place,” he says, “Not justa generic meal.” Seen as part of achanging food culture, that wish ledNiagara Parks to transform its ap-proach to its restaurants. While muchof the food and drink was alreadylocal, now it’s deliberately so. Infact, the names of the purveyors areright on the menu. “We have a storyattached to the food,” says Mr. Wi-ersema. Staff are introduced to a newsource every week so they can tellthat story. Perhaps they’ll hear aboutone of the 10 microbreweries theyuse, or one of VQA wines they offer.“Our challenge as a high volume

restaurant was to find enough prod-uct locally to supply our needs,”Mr. Wiersema explains. The rise ofcompanies dedicated to just that task,like 100km Foods, has solved the chal-lenge by taking care of the sourcingand the delivery.“You cannot expect a menu with 30

or 40 items on it anymore,” he states.

“It’s not sustainable.” Instead, you’llsee fewer choices but carefully se-lected, such as the Canada 150menusrunning from June to September atElements and its sister restaurantQueen Victoria Place. Every twoweeks a different region of Canadawill be highlighted on the menu withtwo choices of entrees, two dessertsand a starter.” Flavors will shine. Thepasta will be maple-leaf shaped.

Mr. Wiersema sees passing on thiswisdom as part of his role as the “oldguard,” training new chefs. In fact,Niagara Parks offers a large culinaryapprenticeship program with NiagaraCollege to do just that. Mr. Wiersemalikes teaching students about cookinglocal so they learn what’s available intheir area. It also lets them travel andrecognize what is local elsewhere.The Niagara Parks restaurants are

certified members of Feast ON, aprogram of the Ontario Culinary Al-liance that requires 25 per cent offood and 25 per cent of beveragessold be from Ontario. Wiersema saysthat the Niagara Parks source 45 percent of food locally and 95 per cent ofbeverages. Niagara Parks restaurantsuse Niagara Vinegars, numerous localcheeses, Ontario hulled hemp seeds,rainbow trout fromManitoulin Island,greenhouse-grown Slegers greensand sprouts that keep them suppliedeven in the winter, local Jordan sourcherries, lamb and duck, to name justa few of the items.In addition to Elements and Queen

Victoria Place in Niagara Falls, thereare three other Parks restaurantsalong the Niagara Parkway. Whirlpooland Legends of the Falls are on golfcourses and the “hidden gem” ofQueenston Heights Restaurant, openseasonally, is a bistro that has becomea Sunday brunch favourite.

ronment. Hosts on the train will beJoanne Richter, founder of The SecondWedge Brewing Company, and CeciliaSmith, the fromagère (think somme-lier but for cheese instead of wine)who will bring a curated selection oflocal cheeses from upscale Uxbridgeculinary studio The Passionate Cook’sEssentials.Boxcars and Beers guests will be

presented with a selection of fivecheeses paired with five beers fromThe Second Wedge. Ms. Smith saysthat beer and cheese are a more natu-ral pairing than wine and cheese, andshe is looking forward to showcasinghow well they go together onboardthe train.“I’ll teach people how to taste the

cheese, talk about the history of thedairy and why they make the cheesethey do,” she explains. “My job is tohelp people feel more comfortable intheir understanding of cheese, andlet them know that we have fantasticcheese being made right here, suchas the sheep milk cheese from CarpeDiem Farm,” she says. “When I teachpeople about cheese, we have a lotof fun, especially when I gross peopleout by explaining that blue cheesesmells the same as stinky feet becauseit contains the same kind of bacteria.”There will be an educational compo-

nent with the brews too. “I’m a beergeek, wanting to share the knowledgeand science of beer with everyonethat comes to our brewery,” says Ms.Richter, “and that’s what I’ll be doingon the train.”Coming together with Smith to cre-

ate the Boxcars and Beers experienceis the type of thing that happens allthe time in Uxbridge, says Ms. Rich-ter. “We’re all friends and neighbours

here, all the local businesses supporteach other,” she says. This is also trueof the local breweries. “There’s quitea scene in Durham, we all know eachother and do a lot of collaborations.Each brewery has its own personalityand sense of place; we complimenteach other well.”

END OF THE LINEOnce the train reaches Uxbridge,riders will disembark and have 90minutes or so to explore. They couldthen visit The SecondWedge BrewingCompany and enjoy more beer in thegorgeous beer garden, or walk aroundthe quaint downtown exploring thestores and eateries, stopping at theFarmers’ Market that’s right next tothe brewery. “Our farmers’ market issmall but charming,” says Ms. Smith,“and very authentic.” Then it’s backonboard the train for a leisurely tripback to Stouffville, relaxing in thevintage 1950’s carriages and cars,perhaps enjoying the goodies youpicked up in Uxbridge.Getting to Stouffville from Toronto

is easy, and this whole experience isa fun and perfectly laid-back way tospend a summer Sunday. Boxcars andBeers – The Cheese Trainwill welcomeits first riders on Sunday July 16, withconfirmed trips on July 30and August27 and more dates to be announced.Visit yorkdurhamheadwaters.ca ordiscoveruxbridge.ca for more infor-mation.

Eat.Drink.Ride.This summer, localcheese and craft beerhighlight the heritagetrain ride through theOak Ridges Moraine

Get acquainted with downtownUxbridge, top, on the Boxcarsand Beers cheese train while

experiencing the best in local craftbrews, bottom.

Elements restaurant in Niagara Fallsfeatures Canada 150 menus fromJune to September. NIAGARA PARKS

Terroir to tableNiagara’s flavors shine, whether it’s the grape in your glass or the ingredients on your plate

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Who can blame Paul Izdebski, co-owner of the Beer Bus for looking

ahead tohis next guided tour of SimcoeCountry’s breweries?After all, he explains, he’s about to

host a stag and a stagette party — atthe same time. “Both groups know theother is on the tour, but they’ve neveractuallymet,” he says, adding dryly: “Itcould be an interesting Friday night.”It has already been an interesting

Fridaymorning and afternoonwith thethree-month-old Beer Bus Co., a keysupporter of a new “Beer Around theBay” tour that showcases five brewer-ies clustered near the southern shoresof Georgian Bay: Creemore Springs– Simcoe’s most famous brewingtrailblazer – andpleasingly diverse craftplayers, including Northwinds Brew-house and Kitchen, The CollingwoodBrewery, Side Launch Brewing Co. andWasaga Beach Brewing Co.Northwinds is an ideal mood-setter

and appetite-whetter for beer enthusi-asts arriving in Collingwood after workor after dark. The 15-barrel brewhousesellsmost of its wares in its lively brew-pub and restaurant, where 16 taps pourpints and flights of everything fromthe Old Baldy Farmhouse Ale and LostCabin Vienna Lager to collaborationswith other like-minded breweries. The

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Simcoe shows offits sublime sudsThe area boasts a diverse beer scene, helmed bytrailblazers Creemore Springs

cuisine is as spirited as the suds and thesetting– think buffalo cauliflower tacoswith lime guacamole and cactus pico.As at most of the Beer Around the Baybreweries, Northwinds’ finest can alsobe purchased at a retail counter.After picking up guests at Colling-

wood accommodations, ranging fromchain hotels and condo resorts to thelovely Bacchus House B&B, the BeerBus sets off for the six-hour tour’s firststop. Themorningmist still clings to theverdant fields as the shinywhite shuttlerolls into Creemore Springs’ namesaketown, where stylish boutiques and gal-leries lure the new arrivals away fromthe century-old former hardware storefronting the brewery. But the airy recep-tion area and tasting bar soon regains

thatched cabana bar, the Beach 1 Cer-veza is by far the lightest of the brewssampled on the tour. When pairedwith some sunshine and the stylishlyremodeled patio of the nearby SouthBeach restaurant, “unomas” just comesnaturally.The Collingwood Brewery concludes

the tour as it heads back into town.The modern, light-filled tasting roomis abuzz with Friday night revelerssampling the all-natural Downhill PaleAle, Kingpost Extra Special Bitter andRockwell Old Style Pilsner, amongother brews. Pint glasses clink together,dancemusic pulses, and laughter ringsout.It’s as if the Beer Bus, and its festive

fiancées, have just arrived.

their attention, as does a guided tour ofa craft brewer that has goneon tomuchbigger, but identically unpasteurizedand delicious, things.A 30-minute drive north, Side Launch

Brewing Co. embraces its lakesidelocation with a lake freighter logo anda name that references ship-launchingin Collingwood’s shallow harbour. Theno-nonsense operation follows thestringent Bavarian purity law of 1516that limits beer to only four ingredients:Water, hops, yeast and malted barley.This straightforward approach is payingdividends, with Side Launch earning“Brewery of the Year” honours at the2016 Canadian Brewing Awards. A fewsips of its surprisingly light and livelyMunich-style dark ale reveals that thesekudos are well-deserved.Despite soaking up beer samples

with a lavish lunch at the Huron Clubin downtown Collingwood, three after-noon options seem viable: Nap, nap,or seek a second wind. Thankfully, thelatter is easy to come by in outdoorsySimcoe County. While the Beer Bustakes a break in Wasaga Beach — thetours are highly customizable — FreeSpirit Tours hosts an hour-long kayakexcursion on the Nottawasaga River.Waterfowl, kingfishers and turtlesabound as the boats cut through thegently rippling current,which is flankedby towering parabolic sand dunesformed by the glacial torrents of themost recent Ice Age.The pleasant paddle primes the

group for its next stop: The WasagaBeach Brewing Co. on the town’swaterfront. Brewed off-site usingMexican hops and served out of a

The Beer Aroundthe Bay tour

showcases fivecraft breweries

clustered near thesouthern shoresof Georgian Bay,

ending at theCollingwood

Brewery, below.

A sunny day with a burger in onehand and a cold beer in the other– is there anything better? Perhapsthere is.If you’re tired of cheeseburgers

paired with that same old brew, atrip to one of Ontario’s beer festi-vals may just shake up your sum-mer routine. These events bringtogether craft breweries, cleverchefs and local musicians to cre-ate something akin to a backyardbarbeque on steroids. Here are justa few ideas to whet your whistle.Ottawa Beer Fest (June 16 to 18),

a huge event at Lansdowne Park,will feature a beer school, a homebrew competition, 32 breweriesfrom Canada and Europe, four cidermakers, and a packed entertain-ment schedule. Food vendors willbe going far beyond burgers andfries, with dishes like mango saladand honey-mustard chicken.The following weekend, the

Cornwall Summer Beer Fest onJune 24 is “a big-time beer festi-val in a small town setting,” saysfestival founder Sebastien Manigat.He adds that, on top of a selec-tion of craft beers and an eveningconcert by Juno award-winninghip-hop artist Classified, local chefswill show off everything fromJamaican jerk chicken to beer-bat-tered onion rings with horseradishgrainy mustard aioli.That same weekend (June

23 and 24), the second annualToronto Craft Beer Festival willbring 23 brewers and other bever-age makers to the city’s lakefront

at Ontario Place. Visitors can snackon food truck fare such as chilli limecrab cakes, butter chickenmac andcheese, and blooming onions withchipotlemayo dipping sauce, whilelistening to live tunes from theCommunity Soul Project, the HotKarls and others.On the middle weekend of July,

beer lovers will be spoiled forchoice with two Southern Ontariofestivals. As well as slaking visitors’thirsts with brews from roughly 20Ontario craft breweries, along withciders and spirits, the DowntownKitchener Ribfest and Craft BeerShow in Victoria Park (July 14 to 16)will be serving up fresh-squeezedlemonade, roasted corn, funnelcakes, soft pretzels and, of course,lots and lots of ribs.Not far away in Hamilton, the

Because Beer Craft Beer Festival atPier 4 Park (July 14 and 15) will fea-ture three dozen craft brewers andcider makers from across Ontarioand beyond, including five Ham-ilton-based companies. Keen beermakers can enter their creationsin the Because Beer HomebrewCompetition Awards and listen totalks by brew masters and otherbeer experts.Finally, if you’re still thirsty at

the end of the summer, the Kings-ton Ribfest and Craft Beer Show(September 8 to 10) will bringmore than a dozen craft breweriesand half a dozen “ribbers” andother food vendors to Memo-rial Centre Park, along with liveentertainment.

HOP TO ITYour guide to some of Ontario’s best beer-fests

The faces of CornwallSummer Beer Fest.

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We invite you to tempt your taste buds with delectable baked goods, sinful confections, silkychocolate and incredible fine dining in our historic towns and villages. Be sure to stop at a roadsidefarm stand or market for the freshest fruits and veggies around, and have a chat with the farmer.You’ll gain a whole new appreciation for what “Farm to Fork” is all about! Sip local craft beer, crispcider or a handcrafted cocktail made from local rum, gin or moonshine (yes – moonshine!) Spendthe afternoon with someone you love exploring gorgeous wineries in picturesque settings as yousample fruity whites, crisp rosés and hearty reds overlooking rolling hills and lush valleys.

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