With the 12 days of Savour the Season drawing to a close for another year, I’d like to say a special “Thank You” to our sponsors; Durham Tourism and Economic Development (Presenting Sponsor), Ontario Power Generation (Corporate Sponsor) and Durham College (Community Partner). Sponsor support is essential to being able to offer such a quality program. Thanks for another great year!
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With the popularity of low carb diets, finding a tasty substitute for pasta can be tricky. Now there’s an answer; spaghetti squash! And, the good news is, it’s available FRESH from Durham farmers now. Never cooked it before? Pay visit to Deb Rankine, The Fridge Whisperer, for some delicious recipe ideas and cooking tips!
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Looking for a southern escape without leaving Durham Region? Try Los Cabos, Whitby’s best kept secret for delicious home-cooked Mexican and South Western meals. Watch the Rogers Daytime video as Chef Lisa Young prepares their Beef Machaca, one of the Savour the Season dishes available now through Sunday Sept 22.
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Port Restaurant’s Executive Chef, Thomas Heitz, demonstrates his Sage and Ricotta Gnocchi with farm-fresh vegetables on Rogers Daytime. The Port Restaurant, in Pickering, is dedicated to using as many locally sourced products as possible. Their Savour the Season menu lists 10 Durham suppliers.
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Did you know that you could provide feedback about your Savour the Season experience online? Yup, this year, until September 22, as an alternative to completing a form at any participating restaurant, you can fill out the form online. Just go to “Feedback” on the Savour web site to be automatically entered to win a $50 gift certificate at your favourite Savour the Season restaurant. Enjoy the goodness, and good luck!
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Click here to watch Valerine Lacroix, from the NEW Fire Hall Bistro in Orono, as she demonstrates her Carrot and Apple Chutney recipe LIVE for Rogers Daytime viewers. ]]>
Algoma Orchards, Pingle’s Farm Market and Willowtree Farm are among the most popular Durham farmers being incorporated into Savour the Season menus. To find out who’s cooking up what, go to Savour the Season and enter your favourite farmer in the search field (beside “Contact” on the menu bar).
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Geissberger Farmhouse Cider has been recognized for the unique Bag-in-Box packaging of their sweet apple cider that keeps the cider fresh for an extended period of time without the use of preservatives or refrigeration. Garry Geissberger of Farmhouse Cider says “Customers enjoy the convenience of keeping the apple cider’s Bag-in-Box on their kitchen counter instead of using valuable refrigeration space.”
In addition, they recently announced the arrival of their NEW Mobile Cider Mill, the first unit of its type in Ontario. Geissberger’s provide apple growers, hobby farmers and homeowners with a mobile service to process their fruit into fresh cider with an extended shelf-life. They provide sterile processing with high-tech equipment, innovative high temperature/ short time pasteurizer and convenient Bag-in-Box packaging.
]]>The way it works is, instead of choosing an appetizer, a main course and a dessert, you can choose two courses and save $5 off the 3-course fixed-price. That way, two people can each order a main course and share an appetizer and dessert (or perhaps 2 desserts…).
Not all restaurants offer this option (search the Savour site for “lite” to see which ones do), but it’s something you might ask about.
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It was a hot and dusty afternoon and I’d been on the road all day delivering materials to Savour the Season restaurants. My last stop was The Brock House at the Oakridge Golf Club.
It was a little difficult to find, so I’ll give everyone a tip. Set your GPS for 351 Middle March Road Port Perry, just north of Ashburn (the correct address is on their Savour page).
It was well after lunch, but the chef prepared a burger for me that will linger in my memory for many weeks to come. Check it out and let me know if it isn’t the best burger you’ve had in a long time!
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