Let’s be honest. Cooking Thanksgiving dinner from scratch is an undertaking.

First, there’s the turkey. Then there’s the stuffing. Then the potatoes. Then the vegetables. Then the gravy. Then the dishes! And just when you think you’ve got everything under control, you realize you forgot the cranberry sauce.

Fortunately for Thanksgiving hosts across Halton Region, there’s another option: let a local restaurant do the cooking. No braving the grocery store lineups. No waking up at the crack of dawn to stuff the bird. No mountain of roasting pans soaking in the sink.

Many local restaurants offer Thanksgiving meals featuring all the classics, allowing the host to spend Thanksgiving weekend actually enjoying Thanksgiving. 

Below we’ve rounded up some great local offerings for the occasion. Check with your favourite local restaurants early for Thanksgiving menus and ordering deadlines, as these popular dinners can sell out quickly.

District Kitchen + Bar in Aldershot offers individual turkey dinners for one for $23.95. Each includes a 6 oz slow roasted turkey, sausage and sage stuffing, root vegetables, garlic mashed potatoes, cranberry sauce and turkey gravy. For larger gatherings, they also offer a take-out option to feed 5 or 6 people that includes a 40 oz slow roasted turkey and all the trimmings for $139.95. 

Denningers in Burlington gives you the choice of turkey or ham. Their turkey meal option includes a whole roasted turkey or roasted stuffed turkey breast with creamy mashed potatoes, garlic & herb green beans, honey roasted root vegetables, homemade stuffing, poultry gravy, cranberry sauce and pumpkin pie. The ham dinner option includes Deningers’ famous signature apricot-glazed ham with scalloped potatoes, garlic & herb green beans, honey-roasted root vegetables, honeycup mustard, red pepper jelly and pumpkin pie. 

Familia Fine Foods in Burlington offers a three-course classic turkey dinner including a roasted carrot and butternut squash soup starter, turkey breast (portioned and sliced), homemade gravy and cranberry sauce, brown sesame rice, rustic mashed potatoes and seasonal roasted vegetables, and key lime pie for dessert. $41 per person (minimum order 2 people).

Mo’s Family Restaurant in Oakville offers a three-course meal including a soup starter, a turkey dinner with all the fixings, and pumpkin pie for dessert at $37 per person. 

Pepperwood Bistro in Burlington has been offering Thanksgiving dinners for 25 years. Perfect for a larger gathering of 8 to 10 people, their meal features a whole carved turkey, garlic roasted red skinned mashed potatoes, herb roasted root vegetables, stuffing, cranberry compote, turkey gravy, and apple crisp for dessert. $340.

The Platter Company in Aldershot offers full turkey dinners for 2 or 4 people. The meal includes sliced oven-roasted turkey breast in house gravy, creamy garlic mashed potatoes, carrots and parsnips, Brussels sprouts with bacon, sausage stuffing, and drunken cranberry sauce. $90 for 2 people, $180 for 4. 

COOKING YOUR OWN TURKEY

If you’re cooking your own Thanksgiving turkey, don’t be intimidated! Chef Vicki, Director of Culinary at B Social Hospitality in Hamilton says a few simple steps can make all the difference. 

Start by making sure your turkey is completely thawed, then pat it dry with paper towels. For crispier skin, leave it uncovered in the refrigerator for 24 hours before roasting.

Season the cavity with salt. Rather than traditional stuffing that Chef Vicki says can affect cooking time, fill the cavity with lemon halves and aromatics such as thyme, garlic, leeks or onions. “The lemon and aromatics add moisture and flavour while the turkey roasts,” she says. 

Once your turkey is cooked, give it a good rest before carving. Chef Vicki recommends at least 45 minutes. “This allows the juices to redistribute and helps keep the meat juicy,” she says. Chef Vicki rests her turkey for 1 ½ hours before carving. “As long as you keep it properly hot/covered, the extended rest can make carving and serving much easier while keeping the turkey juicy,” she says. 

Check out these great local options to find a turkey to suit your family.

Dietrichs Butcher & Marketplace
1260 Speers Road, Oakville
dietrichs.ca

Florence Meats
2136 Speers Road, Oakville
florencemeats.com

Marbled Premium Meats
115 Lakeshore Road West, Oakville
marbledoakville.com

J & G Quality Meats
175 Plains Road East, Burlington

DeBoer’s Farm
4485 Harvester Road, Burlington
deboersfarm.com

Heritage Butchery
3300 Fairview Street, Burlington
heritagebutchery.ca

Marilu’s Market
4025 New Street, Burlington
marilusmarket.com

By Lisa Evans

Every Thanksgiving and Christmas feast MUST have cranberries. It’s almost a law. But if you are only enjoying this tart berry once or twice a year you are missing out. This tiny berry is a flavour dynamo that packs a powerful health punch. 

I make smoothies every morning for my family and include various fruits, protein powder, nuts, chia seeds and often, cranberries. And as a salad addict who is always looking for new ingredients, I find that adding dried unsweetened cranberries gives a lovely pop of jewel-like colour to my creations.

This mighty berry delivers impressive amounts of Vitamin C, beta carotene and flavonoids. Rich in antioxidants and plant compounds which aid in lowering blood pressure and cholesterol, cranberries have another impressive secret power: they can help prevent urinary tract infections (UTIs).

Indigenous peoples have been using this amazing berry for thousands of years as a food source, for its medicinal properties and as a dye. They have used it in pemmican, for baking, as a natural preservative, in the treatment of fevers and stomach cramps, and to prevent scurvy.

Nature’s rubies

There is only one remaining commercial cranberry producing farm in Ontario. Bala is home to Johnston’s Cranberry Marsh/Muskoka Lakes Farm & Winery, run by the Johnston family for three generations and open 363 days of the year. Visitors can tour the cranberry farm, take trail hikes, experience the Johnstons’ winery, and see first-hand the hard work that goes into harvesting cranberries. 

The harvest starts in late September and is usually finished by October 31st. It happens once a year, and the farm’s 27 acres yield around 300,000 to 400,000 lbs of cranberries. 

Early in the harvest season cranberries are dry harvested. Later, workers flood the bog, and a tractor combs through the vines to knock the berries loose. The berries float to the top to make a picture-perfect crimson lake. A floating boom brings the berries together, and then they are put in bins for cleaning and processing, eventually finding their way to Ontario tables.

Cranberry crawl

Best known juiced or as a holiday condiment, cranberries bring tastebuds to life in a host of other delights, from muffins to meat glazes. Our creative local restaurateurs use cranberries in various ways to satisfy tart cravings: 

• Montana’s BBQ & Bar (Burlington, Oakville, Milton): Apple Pecan Harvest Salad
• Turtle Jack’s (Burlington): Blackened Chicken and Goat Cheese salad
• Rose Garden Restaurant (Burlington): Turkey and Cranberry Sandwich
• Loondocks Restaurant (Burlington): Turkey Avocado Sandwich with Cranberry Aioli

Cranberries are also delicious in liquid form, prized for their deep red hue and lip-smacking flavour. Here’s a sampling of local cocktails:

• Pepperwood Bistro (Burlington): Classic Cranberry Margarita 
• Symposium Cafe Restaurant (Milton, Oakville): Purple Haze Martini
• Pur & Simple (Oakville, Burlington): No-Gria Mocktail, Very Berry Smoothie
• Martini House (Burlington): Fuzzy Peach, Royal Treatment, T-Bar, Red Stiletto, Malibu Barbie, Cover Girl, White Lotus, Gold Digger. 

And you can never go wrong in ordering a classic Cosmopolitan, as it features cranberry juice to give the classy drink its trademark pastel pink colour.

Full-bodied taste, full-body plunge

At harvest time, visitors to Johnston’s Cranberry Marsh can take wagon tours, hike over 10 kilometres of trails, taste cranberry wine, ciders and spritzers, and experience the famous and Insta worthy Cranberry Plunge! It’s an experience not to be missed, according to Lesley Commandant, Customer Relations Manager, Muskoka Lakes Farm & Winery. 

“We flood the bog and about 35 people at a time put on chest waders and take the plunge,” Commandant says. “There’s lots of space and everyone gets their Instagram moment and can take photos and throw the cranberries around and fall in.” The plunge is available from September 26 to the end of October. And as Bala is known as the Cranberry Capital of Ontario, if you plan to visit, you can also check out Muskoka Lakes Farm & Winery and the Bala Cranberry Festival.

Local Links:

Bala Cranberry Festival
October 16 to 18, 2026
www.Balacranberryfestival.on.ca

Johnston’s Cranberry Marsh/Muskoka Lakes Farm & Winery
1074 Cranberry Road, Bala
705-762-3203
www.cranberry.ca

By Cyndi Ingle

From late August through October, Ontario apples are abundant and ready to be picked. Our region has a multitude of beautiful and sprawling apple orchards ready to share their bounty. With peak season in September, get out into the countryside to pick your own sweet, tart and juicy apples. Here, we’re sharing some of our favourites.

Williams’ Orchards
10101 Hume Court, Milton 
williamsorchards.ca

Since 1983, family-run Williams’ Orchards has welcomed visitors to pick apples. Founders Sandra and Eldon Williams turned an empty cornfield into 26 acres of thriving apples, pears and plums, and continue to run the orchard with their children and grandchildren. Reach into the trees to select your own apples on weekends starting in early September, or choose from an array of pre-picked fruits in their barn also stocked with non-alcoholic apple cider. The season starts with tart Vista Bella and dark red Tydeman Red apples — both great for pie making — and ends with sweet, honey-like flavoured Ambrosia and gorgeous, blush-coloured Fuji apples. What’s more, the orchard has free admission and doesn’t charge for parking!

Chudleigh’s
9528 Regional Road 25, Milton
chudleighs.com

With more than 18 varieties to choose from — including their very own Sunrise apple, which has a similar taste to Honeycrisp (sweet, floral and not overly acidic) — Chudeigh’s farm has nearly 50,000 apple trees across its 60-acre orchard. Head to their website to see a complete guide to the texture and flavour profiles of the apples they grow, from juicy Red Delicious to tart Ginger Gold. After picking your own fruit, don’t forget to pick up some Apple Blossoms, Chudleigh’s signature dessert made up of sweetened local apples, cinnamon, buttery oats and flaky pastry. Trust us, they’re as delicious as they sound.

Carluke Orchards
2194 Shaver Road, Ancaster
carlukeorchards.ca

The first apple tree was planted by the Inksetter family in 1965 that would later become the beloved Carluke Orchards, now on its third generation growing apples in the Hamilton area. Their pick-your-own apple season runs from early September until mid-October with 13 different varieties available, including Royal Gala, Spartan and Empire apples. After picking, enjoy a delicious apple cider slushie or caramel apple, and bring home one of their incredible from-scratch pies — either the Country Apple with a flaky crust top or Dutch Apple with a rich crumble top. 

A BEGINNER’S GUIDE TO APPLES

Aside from hundreds of lesser-known apple varieties, there are about 15 main types of apples grown in Ontario, primarily around Lake Ontario, Lake Erie, Lake Huron and Georgian Bay. Before you go apple picking, take a look at our guide below. 

Snack on: Ambrosia, Honeycrisp, Royal Gala, Fuji

These types of apples shine on their own; simply bite into one or slice it up and enjoy. Snacking apples should be juicy, sweet and a little tart, but not too sour or bitter.

Bake with: Granny Smith, Northern Spy, Cortland

Add these apples to pies, tarts, muffins and many other baked goods for a kick of tart sweetness. The key is an apple variety that is crisp and firm, so they hold their shape in the oven and don’t bake into mush. 

Make sauces/soups with: McIntosh, Empire, Golden Delicious 

Cook these apples down with cinnamon, water and sugar for a simple apple sauce, or blend into soups. You want an apple with a soft flesh so it breaks down easily when heated. 

Apples might just be the most versatile fruit. Add them to charcuterie boards when entertaining, enjoy one sliced and dipped into peanut butter for a nutritious snack, or make a simple apple crumble with just a few pantry staples. Local apple farmers such as the ones we shared have an abundance of knowledge. Don’t be afraid to ask questions when you visit. They can point you towards the perfect apple for you. Happy picking!

French Toast with Apple Topping

Based on a recipe published in the 1993 Ontario milk calendar.  The simple yet decadent apple topping is great on pan-fried French toast, but this recipe uses a slightly crispier, oven-baked version.

INGREDIENTS

French Toast:

4 eggs
1 cup milk
3 tbsp sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
8 thick slices French bread or raisin bread
3 tbsp butter melted

Apple Topping:

2 tbsp butter
1/2 cup brown sugar packed
1/3 cup water
1/2 tsp ground cinnamon
3 apples peeled, cored and sliced

PREPARATION

Preheat oven to 375 °F.  In a large, flat bowl, whisk together eggs, milk, sugar, vanilla and cinnamon. Soak bread in egg mixture for 5 minutes.

Line baking sheet(s) with aluminum foil. Spray well with non-stick cooking spray or brush well with melted butter. Arrange egg-soaked bread slices on baking sheet(s) in a single layer.

Bake in a preheated oven for 12 min. Flip bread over and continue to bake for another 10 to 15 minutes until golden brown.

Meanwhile, melt brown sugar and butter in a small pot. Add the apples, water, and cinnamon and cook for 8-10 minutes until tender. Generously spoon apple mixture onto French toast.

By Lauren Medeiros

Beautiful weather aside, the summer in Halton region brings an abundance of farm-fresh produce. For home cooks, it’s the season to get inspired by beautiful heads of lettuce, berries and field tomatoes dripping in their juices, sweet corn, peppers, garlic scapes, and more.

For professional chefs, it’s no different: the warmer months are a time to source vegetables and fruits more locally, and really punch up the flavour. In the hot weather, guests are craving crisp bowls of greens and herbaceous sauces. 

At Radius on Brant Street, the Charred Corn + Chickpea Salad is a stunner. It comes back every summer, with corn sourced from Snyder’s Sweet Corn — a family-run, Caledonia farm stand. Alongside chickpeas, the corn is paired with snap peas, dates, feta and mint, all dressed in an aleppo lime vinaigrette and topped with pumpkin seeds. The result is a hearty bowl packed with texture and flavour. 

This salad is a labour of love. It was created by talented chef Ashley Hoar from catering company Real Roots Kitchen in collaboration with Radius and their partner Chelsea Ladd of Soulful Co. “It’s a wonderful option for either lunch or dinner,” says Lisa Mercanti-Ladd, partner and CMO at Radius Hospitality. 

Over at Spencer’s, a staple of the Burlington waterfront, executive chef Matteo Paonessa is a huge fan of their Spencer’s Wedge salad. It’s an upscale take on a wedge salad that leaves out the usual tomato and bacon, but sticks to its steakhouse roots with a creamy dressing. Layered with iceberg lettuce, blue cheese, poached apples, shallots (both pickled and crispy), shaved celery, lemon zest and microgreens, it hits all the right notes. “The ranch dressing brings a creamy richness that falls through the layers of lettuce, balancing with the crunch of the crispy shallots and the freshly shaved celery,” says Paonessa. 

Spencer’s sources microgreens for the salad from Earth to Table Farm. “It’s a collection of classic ingredients brought together in one clean, crisp dish,” says Paonessa. The chef recommends a pairing of Drylands sauvignon blanc from New Zealand, or a cold beer.

MAKE YOUR OWN RESTAURANT-CALIBRE SALAD

When it’s hot out, let the home oven hibernate. Here are some tips on how to craft the perfect summer salad. 

Consider Textures

Any great dish, salad or not, has a variety of textures to it. For crunch, try adding your favourite seeds or chopped nuts. Cucumber, fresh pear slices, and fresh lettuce are fabulous crisp ingredients to add to the mix. For softness, experiment with avocado or cherry tomatoes, and for chewiness you could throw in some dried fruit. 

Check all the flavour boxes

Along with a base of  olive oil, avocado oil, or nut oil, aim for these flavour essentials:

Tangy – Use balsamic vinegar for deep, rich tang, apple cider vinegar for a crisp apple-fruitiness, or fresh lemon juice for a zesty freshness. A dash of sumac is another lip-smacking addition for tang.

Sweet – A spoonful of honey, maple syrup, or agave helps tone down the acidity of vinegar or citrus.

The Emulsifier – Adding a dab of Dijon mustard tastes lovely and helps the oil and vinegar to mix together smoothly.

Look Local

Visit your local farmer’s market to get the best salad ingredients. Or read the produce label at the grocery store — typically, it will list the region it’s sourced from. If you’re feeling ambitious and have a green thumb, take to growing your own food! A good place to start is growing a herb or two, which, in the right conditions, can be kept indoors. 

Make it a Main

Bump up the protein to transform a simple salad to an entire meal. A seared salmon fillet, barbecued flank steak and marinated shrimp are all great options. And don’t forget about the carbohydrates to keep you satisfied! Some examples are sourdough croutons, starchy vegetables like roasted sweet potato, or grains like quinoa and beans.

By Lauren Medeiros

As soon as the weather warms up, patios are the place to be. What could possibly feel more summery than clinking glasses with friends at a charming outdoor table? From waterfront views to lively hidden gems, these Burlington and Oakville patios are among our favourite places to sip, savour, and socialize. 

OAKVILLE

The Bronte Boathouse
2340 Ontario Street

A lakeside classic with a modern feel, right on the water

THINK: brunch, out-of-town guests, dreamy sunshine views

BEST FOR: a relaxed but impressive experience

Harpers Landing
481 Cornwall Road

Spacious 3-season patio with a polished look

THINK: busy social scene, always buzzing

BEST FOR: celebrations and reliable energy

Try half-price bottles of wine every Wednesday!

Verace Italian Restaurant
312 Lakeshore Road East

Try the verified Neapolitan pizzas. Named among Canada’s best patios multiple years running.

THINK: authentic Italian cuisine, stylish vibes, Aperol spritzes

BEST FOR: date night, girls’ lunch, downtown Oakville atmosphere

Plank Restobar
67 Bronte Road

Try the Appy Hour Menu Mondays-Thursdays 2-5 pm. The Bronte Harbour location gives this one instant summer cred.

THINK: casual lakeside drinks and perfect bits and bites

BEST FOR: Tapas, cocktails, and people-watching

7 Enoteca
216 Lakeshore Road East

“I’m in Europe” feels, right in the heart of Oakville Town Square

THINK: quality Italian dishes and an extensive Italian wine list

BEST FOR: Loungy lunches and memorable dinners

Try the handmade pasta

The Oakville Pump & Patio
1011 Upper Middle Road East

Covered and heated, perfect for any kind of weather

THINK: OG high-energy patio that’s always bustling

BEST FOR: lively nights, sports, casual drinks that get loud (in the best way)

Try their Buddha Bowls

Spencer’s At The Waterfront
1340 Lakeshore Road

Signature patio with Lake Ontario views and glassy modern design.

THINK: Special occasions and decadent dishes by the water

BEST FOR: weekend brunches and milestone dinners

BURLINGTON

The North Coal Kitchen & Bar
399 Elizabeth Street #8

A consistently recommended patio, polished but relaxed

THINK: easy, modern, not trying too hard

BEST FOR: low-key but memorable nights out

Downtown Bistro And Grill
441 Elizabeth Street

Casual fine dining with sunset views

THINK: quality food and relaxed atmosphere

BEST FOR: a quieter dinner that still feels like a night out

Try the Jumbo Shrimp Linguine

Loondocks Restaurant
5111 New Street

Try their guest favourite – Nova Scotia Snow Crab Cakes Rooftop garden- style patio

THINK: Muskoka vibes with dishes often featuring herbs from the restaurant’s own garden

BEST FOR: upscale date nights

Buvette Restaurant & Wine Bar
417 Elizabeth Street

Covered, cool, and cozy in historic Village Square.

THINK: upscale cocktails and a wine-forward menu

BEST FOR: dressed-up casual and a special night out

Jacksons Landing
5000 New Street

Rooftop energy and Happy Hour from 9 pm to close

THINK: lively with a dependable crowd

BEST FOR: groups, birthdays, and fun with friends

Try the Landing Burger

Isabelle
3 Elizabeth Street

Lake views and Mediterranean flavours

THINK: unique menu and breezy atmosphere

BEST FOR: client lunches or celebrations over dinner

Try the roasted cauliflower Linguine

If you only have time for 2–3 patios:

OAKVILLE

VERACE
for the vibe

BRONTE BOATHOUSE
for the view

HARPERS LANDING
for the crowd

BURLINGTON

SPENCER’S
for the best overall experience

LOONDOCKS
for the most unique setting

ISABELLE’S
for the prettiest view and vibe

BY LISA THORNBURY

Canada is home to world-class pastries, pies, wines and meats. With the last years’ rise in patriotism, more and more people are choosing to buy Canadian and celebrate what our land has to offer. Several neighbourhood businesses offer a taste of our nation. Here are some of our favourites:

At Denninger’s, a specialty grocery store with locations in Burlington and Hamilton, the bacon is as Canadian as it gets. It’s produced in a north end Hamilton facility with pork belly sourced from a small Ontario business. The pork belly is brined in a special recipe and smoked in house. Add some to your next brunch lineup.

Over at Black Forest Pastry Shop in downtown Oakville, the butter tarts are to die for. They fill buttery pastry with a luxuriously rich filling, available with pecans, skor, raisin or plain. The traditional family recipe hasn’t changed for 35 years. 

If you’re a cheese lover, look no further than Micky McGuire’s Cheese in Dundas. The shop offers more than 400 varieties of cheese including Canadian favourites such as Oka, La Sauvagine and, perhaps best of all, cheese curds. Curds, with their pleasant rubbery texture, are a hallmark of our country’s cuisine, perfect for topping poutine or snacking alongside fresh fruits and nuts. 

Almost every culture has some version of a meat pie, and ours is the tourtiere. Flavoured with baking spices like cinnamon, cloves, allspice, and nutmeg, this Quebecois classic is uniquely fragrant and festive. For a top-notch tourtiere with savoury ground pork, celery, onion and garlic, visit Burlington’s That Pie Place. The business uses local meats and wholesome Canadian produce wherever possible, without artificial additives or shortcuts. 

We can’t feature Canadian food without mention of the quintessential Nanaimo bar, a layered sweet treat with a chocolatey coconut graham base, custard-like vanilla icing and a chocolate shell on top. Kelly’s Bake Shoppe on Lakeshore Road in Oakville has a great one that just happens to be vegan. Fun fact: the first recipe called a “Nanaimo Bar” — named after the B.C. city — appeared in an early 1950s cookbook by Edith Adams! 

As for drinks, there is no shortage of Canadian options. A great place to start is at Maverick Distillery based in Oakville. Its stellar lineup of liquors includes the Ginslinger Ontario craft gin, made with cold-pressed wild juniper, its double-aged Barnburner Ontario whiskey with notes of vanilla and caramel, and the peppery Lunatico tequila. Or try their pre-mixed bottled cocktails, like the Espresso Martini, Cranberry Vodka and Whisky Sour.

When it comes to cooking Canadian at home, look to local farmers, makers and producers for ingredients. Many farms offer CSA (Community Supported Agriculture) boxes full of fresh produce that you can get delivered or pick up throughout the seasons. In the summer, expect vibrant berries and leafy greens, and in the winter, you can get your hands on root vegetables and delicious preserves.

Canadian fare is oftentimes limited to our short growing period, but this has given way to a world of resourcefulness. If you’re after local flavours year-round, why not make soups, sauces and jams out of produce when it’s at peak season and freeze them to eat when the colder weather comes? With farmer’s market season upon us, it’s time to fill our baskets with fresh goods and rejoice — after all, you can’t get more Canadian than our own nature’s bounty, grown and harvested on Canadian soil. 

By Lauren Medeiros

Local Links

Denninger’s
777 Guelph Line, Burlington
denningers.com

Black Forest Pastry Shop
184 Lakeshore Road East, Oakville
black-forest-pastry-shop.square.site

Micky McGuire’s Cheese
2 King Street West Unit #1, Dundas
instagram.com/mickey_mcguires_cheese

That Pie Place
4155 Fairview Street, Burlington
thatpieplace.com

Kelly’s Bake Shoppe
259 Lakeshore Road East, Oakville
kellysxo.com

Maverick Distillery
2140 Winston Park Drive Unit 18, Oakville
maverickdirect.ca

Picture this: you’re in the grocery store, scanning the marinade aisle. It’s a blur of different shaped bottles, colourful labels and unfamiliar brands. Where do you even begin? Do you choose the cheapest? The one with your favourite design? Pick one at random? It’s easy to get overwhelmed when there are dozens of options in front of you. Lucky for us, there are some tips to help narrow down the choice. 

“First of all, look for something that doesn’t have a lot of sugar,” says Damian Goriup, owner of Florence Meats in Oakville. “As soon as you marinate a meat in added sugars and put it on the grill, it will burn.”  If you want to find something truly great, take the time to read the ingredient list. “It’s always the most simplistic rubs, seasonings and marinades that bring out the flavour of meat,” says Goriup. 

Tara Lester, owner of Burlington’s Olive Oil Dispensary, also recommends prioritizing purity. In particular, when it comes to extra-virgin olive oils, you want to look for something that’s “early harvest”. Early harvest is a premium, very nutritious oil made from olives picked while they’re still unripe. “These oils have the most pure olive flavour, which is exactly what you want.”

For a simple but effective flavour boost, Lester says to make a three-to-one mixture of olive oil to balsamic vinegar. You can use this mixture as a salad dressing, grilled vegetable marinade or for dipping. And, at The Olive Oil Dispensary, there is a tempting variety of flavoured vinegars: herb, lemon and fruit-infused, to name a few.

If you’re a corn on the cob lover, try coating it with a lime-infused extra-virgin olive oil before it hits the grill, and, when it’s steaming to perfection, give it a sprinkle of flavoured sea salt. “It’s crisp, fresh and amazing,” says Lester. “You’ll never use butter again.” For grilled chicken wings, pair a chipotle-infused oil with a dark maple balsamic and you have an easy-to-make, healthy recipe bursting with flavour. 

There are also some less conventional uses for balsamic that might surprise you. “I see people adding flavoured balsamics — like strawberry kiwi or cranberry pear — to cocktails and mocktails,” says Lester. “It’s a bonus that these vinegars are good for digestion!”

Oftentimes, when it comes to making tastier food, all it takes is a few pantry staples. “Try a lamb rub made with just salt, pepper, garlic and rosemary,” says Goriup. “It’s a classic pairing that highlights the lamb’s taste.” 

You can also get some wonderful mustards, infused with honey, spices and herbs. Adding a flavoured mustard to a dressing, dip or even a homemade burger mixture has the power to transform something from bland to beautiful. 

The bottom line: to turn food into an experience, make sure to highlight the ingredients you’re using, rather than overpower them. Avoid unnecessary additives and, if you’re getting tired while reading an ingredient list or don’t recognize half of the names, it’s probably best to avoid that product. 

If you want to learn more, turn to one of the local professionals in our Local Links — they certainly know a thing or two about flavour!

Local Links:

Florence Meats
2136 Speers Road, Oakville
florencemeats.com

The Olive Oil Dispensary
175 Plains Road East, Burlington
tood.ca

J&G Quality Meats
175 Plains Road East, Burlington
instagram.com/jngmeats

Dietrichs Butcher & Marketplace
1260 Speers Road, Oakville
dietrichs.ca

The Platter Company Gourmet
175 Plains Road East, Burlington
theplattercompany.ca

Cluck & Squeal
17 Howard Blvd., Waterdown
cluckandsqueal.com

The Urban Vine
22 King Street West, Dundas
urbanvineinc.com 

Denninger’s
777 Guelph Line, Burlington
denningers.com

Indian Grocers
64 Hamilton Street North, Waterdown
indiangrocerystore.ca

By Lauren Medeiros

We all know that it’s important to celebrate our mothers every day, not just on Mother’s Day.  But on May 10th, taking mom out for a culinary experience that she’ll savour (mostly because she doesn’t have to create it!) is a special treat. Many restaurants in our area offer exquisite brunches and teas that are perfect for the occasion.

Royal Botanical Gardens
680 Plains Road West, Burlington
rbg.ca

An abundant brunch and a day spent enjoying nature’s beauty are on the menu when you treat Mom to the RBG’s annual Mother’s Day brunch (May 9 and 10). The seasonal menu features salads, charcuterie, fresh crepes, carved meats, potatoes, and mains such as Eggs Benedict, Eggs Florentine, bacon, sausages, and delicious desserts and pastries. Vegan and gluten free options are available.

Saving Thyme
450 Appleby Line, Burlington
savingthyme.ca

The bistro will be buzzing on Mother’s Day. Dine-in is first come, first served, with fabulous breakfast sandwiches, quiche, Eggs Benedict, salads, bowls, and sandwich options like smoked salmon or vegetarian. Delicious mains like burgers, Fenwood Farm chicken breast, and chicken vol-au-vent round off the menu. 

Co-owner Alex Kinsman recommends afternoon tea boxes as a take-home option for mom. “The boxes include a selection of mini sandwiches, mini quiche, canapes, scones with crème fraiche, mini pastries and desserts, and two Sloane silk tea bags. They’ll be priced at around $45 per box with pick up on May 9th and 10th,” Kinsman says. Tea boxes can be ordered online.

Spencer’s at the Waterfront
1340 Lakeshore Road, Burlington
spencers.ca

If your mom loves serene views of Lake Ontario while enjoying brunch, Spencer’s at the Waterfront will bring a smile to her face! No one leaves the restaurant hungry as the Mother’s Day buffet is all you can enjoy and features delicious seafood and meat dishes, a carvery table, a raw bar (oysters and shrimp cocktail), and breakfast delights such as sausage, bacon, waffles, omelettes and Eggs Benedict. And let’s not forget the desserts! “We have an amazing pastry chef, and desserts include pies, cookies, squares and tiramisu,” says Hannah Kivlin, a manager at Spencer’s. 

They had me at “all you can drink mimosas.”

Tea at the White House
35 Main Street North, Unit 1, Waterdown
teaatthewhitehouse.com

This popular Waterdown tea room and shop offers afternoon tea service with their famous English sweet scones with cream and house made jam, sandwiches and homemade desserts. At press time their Mother’s Day Tea is 80% sold out (to partake next year, mark your calendar for early March). This year, you can treat mom to their take-out Cream Tea in a Box featuring scones, Devon clotted cream, vanilla berry jam, Walker’s shortbread and Earl Grey or Sticky Toffee Pudding tea bags.

The Eighteen at Glen Abby Golf Course
1333 Dorval Drive, Oakville
glenabbey.clublink.ca

Who can say no to a chocolate fountain with fresh fruit, surrounded by options like crème brulee, cakes, flans, and French pastries? Mom will want to save room for dessert after enjoying a waffle and omelette station, bakery station, plus bacon, sausage, Eggs Benedict and dishes like Niagara peach chicken and pan-seared lemon butter trout.

Seafood lovers can indulge in smoked salmon, trout, crab legs and fresh oysters, and meat lovers will be equally satisfied with the carvery station. Tickets for Saturday will be available once Sunday is sold out. And did we mention the serene views of the 18^th green from the dining room?

Kerr Street Café
298 Kerr Street, Oakville
kerrstreetcafe.com

The Kerr Street Café is an Oakville legend due to their amazing brunch offerings served daily until 3 pm. Mom will have her choice of dishes made with locally sourced ingredients, such as the Kerr St. Breakfast, avo toast, pancakes, huevos rancheros, and Turkish eggs. An almond lemon tart, carrot cake and a mimosa will make the experience even sweeter for her.

By Cyndi Ingle

Growing up, I was obsessed with Charlie and the Chocolate Factory. What I wouldn’t have given for a golden ticket to tour that place. I used to press my face against the window of the chocolate shop near my house, mesmerized as the chocolatier poured a glossy stream of melted chocolate onto a marble slab. 

At that moment I knew I’d grow up to be a chocolatier.

So… that didn’t happen. But I still lust after really good chocolate. In fact, I may keep a stash hidden in the back of my pantry behind the canned beans. As much as I love my children, Mama needs her own chocolate supply for emergencies.

Ancient civilizations in Central and South America revered Cacao. It was so valuable that cacao beans were used as currency. If crypto doesn’t work out, I say we switch to the chocolate coin. 

If you’re going to indulge in chocolate — and you most certainly should — make it the good stuff. Not a waxy bar that has been sitting beside the grocery checkout for who knows how long. We’re talking about real chocolate, the kind that melts on your tongue and makes your eyes roll back in your head. Fortunately, there are plenty of chocolate wizards across Halton crafting the good stuff.

Obey your cravings

In Burlington, The Organic House focuses on organic and ethically sourced chocolate. It’s also vegan, gluten and dairy free. 

Another sweet source is Christy’s Gourmet Gifts, where Christy and Bernie Mueller create beautifully packaged chocolate and sweets that are almost too pretty to eat. Almost. I mean, of course I’m still going to eat them.

“Creating decadent gifts is our passion, says Bernie. “Deciding which chocolates complement each other best and then wrapping them up as a beautiful gift makes us proud every time. No matter how many chocolates and sweets we sell, it’s still a thrill to see the happy anticipation on our customers’ faces.” 

Chocolate lovers also flock to Genesis Chocolate Company for their ingenious flavours (Beer! Banana bread! Cardamom honey!) and to Walker’s Chocolates (Truffles! Dipped cherries, jubes, and Oreos!). Both are known for handcrafted confections that feel like edible art. Dundas Chocolate Shop is another beloved shop offering small-batch creations. Warning… you may walk in for one treat and leave with several (Mon Cherry D’Amour! Ginger turmeric! Maple toasted pumpkin seed!).

Did you know?

• Chocolate contains over 600 flavour compounds. That’s more than red wine has (dark chocolate and red wine pair beautifully, by the way).

• White chocolate technically is not chocolate at all because it contains cocoa butter but no cocoa solids. Purists have strong feelings about this.

• The largest chocolate bar ever made weighed more than 12,000 pounds. I’m wondering if I could fit that into the back of my pantry.

DIY… Y not?

Want to try making chocolate yourself? With the right guidance, it’s deliciously doable.

Deanna Forder, owner and chocolate maker at The Organic House says, “Chocolate workshops and tastings are a sweet way to share chocolate with people. With Mother’s Day upon us, flowers are a lovely gesture, but spending an afternoon laughing, tasting, and creating chocolate with your mom is the kind of memory that lasts longer than a bouquet.”

Sometimes the best chocolate experience is simply trying something extraordinary that not only tastes great but feels right, too.  “Our clients love discovering unusual flavours like focaccia, lavender, cinnamon or chili,” Deanna explains. “We’re known for our bean-to-bar flavour infusions that are creative and out-of-the-box ideas. And our ingredients are sourced ethically and are traceable because paying the cacao farmers more than a living wage is very important to us.”

Chocolate is a rich mix of history, culture, science, and pure imagination. A chocolate river and singing Oompa Loompas might not be realistic, but the magic of great chocolate absolutely is.

Make it the good stuff. We’re talking about real chocolate, the kind that melts on your tongue and makes your eyes roll back in your head.

Local  Links:

The Organic House
1016 Sutton Drive Unit C10, Burlington
theorganichouse.ca 

Christy’s Gourmet
3530 Mainway Drive, Burlington
christysgourmetgifts.com

Genesis Chocolate Company
97 King Street West, Dundas
genesischocolatecompany.com 

Dundas Chocolate Shop
50 King Street West, Dundas
dundaschocolate.ca 

Madam BonBon
165 Locke St South, Hamilton
http://madambonbon.ca/

Walker’s Chocolates
3350 Fairview Street, Burlington

1011 Upper Middle Road., Oakville
walkerschocolates.ca

Chocolate And Love
96 Dunn Street, Oakville
chocolateandlove.com

A Chocolate Lab
511 Pinegrove Road, Oakville
achocolatelab.com

By Lisa Thornbury