In celebration of nature’s bounty – and the wonderful selection of Ontario wines – we’ve curated three recipes you’ll want to cook up this spring. Each recipe uses fresh ingredients that are in season at this time of year, and combines them with a selection of Niagara wines.

Recipes are courtesy of The Ontario Table, written by Lynn Ogryzlo – a food, wine and travel writer and international award winning author. Wine pairings are provided by Trent Mayers of Wine Journeys, Barrie.

And let’s not forget Cinco de Mayo! Check out Lynn’s fabulous fresh Rainbow Trout Tacos below, as well as the tasty Sopes De Chorizo Con Papa recipe here (courtesy of Nostalgia Latin Market), and the Hot & Smoky Mezcal Margaritas recipe here

Asparagus Leek Soup

INGREDIENTS

•  2 tablespoons (30ml) country fresh butter
•  1 leek, white part only, washed and chopped
•  1 bunch fresh asparagus, washed and chopped
•  2 cups (500ml) chicken broth
•  1 garlic clove
•  1/3 cup (80ml) milk or whipping cream
•  Ontario salt

METHOD

In a large soup pot, heat the butter over medium heat until foam subsides. Add the leek and sauté for 2 minutes, stirring. Add the asparagus and cook for another 1 minute. Add the chicken broth and garlic to the pot, then bring to a boil. Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender. Remove from heat and allow to cool at room temperature. Puree the soup in a blender until smooth and return to the pot. Stir in the milk or cream and season well. Serve warm or cold. Serves 4 to 6. 

Chateau des Charmes Sauvignon Blanc 2017

$14.95 (LCBO)  |  ★★★★  

Look for delicate lemon and gooseberry, followed by cut grass notes paired with nice acidity.  The grassiness will stand up to the green notes in the asparagus and the acidity will cut through the rich dairy in the soup.

Flat Rock Cellars Unplugged Chardonnay 2016

$18.15 (Winery)  |  ★★★★  

It has green apple, yellow plum, and a little creamy richness that suggests some ageing on the lees.
The soup and this wine’s food friendly acidity and richness will work well together

Rainbow Trout Tacos

INGREDIENTS

• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup Ontario beer
• 6 tablespoons mayonnaise
• 4 tablespoons sour cream
• Ontario vegetable oil for frying
• 8 flour tortillas
• 2 Ontario rainbow trout fillets
• ¼ small white cabbage, thinly sliced
• 1 small tomato, diced
• Niagara verjus
• Fresh garden coriander

METHOD

Sift the flour, baking powder and salt into a bowl. Gradually whisk in beer to make a smooth batter. Cover and set aside for 30 minutes. Mix the mayo and sour cream and set aside.

Preheat oven to 300F (150C). Wrap the tortillas in foil and warm through in the oven.

Heat the oil in a large saucepan. Remove the skin from the fillets by running a sharp knife along the bottom of the fillet in between the skin and the flesh. Season the fillets and cut each into 1-inch wide strips. Using tongs, dunk a few pieces in the batter. One at a time, drop 4 pieces into the hot oil. Deep fry for 3 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towels. Add 4 more pieces to the oil, and repeat until all pieces of fish are fried.

To assemble, spread some mayo mixture down the centre of a warmed tortilla and scatter over a little cabbage. Place the rainbow trout pieces down the centre and spoon over some diced tomatoes. Drizzle with a little verjus. Top with coriander, roll up and serve. Repeat for each of the tacos.

Fishing season for rainbow trout in Ontario starts on the last Saturday in April.  May is prime season for catching your own tasty trout!

Hidden Bench Estate Pinot Noir 2014

$31.95 (Vintages + Winery)  |  ★★★★ 

This red showed integrated oak, dark cherries, cranberries, spice, and pleasant earthiness.  Pinot makes a nice match with rich fish like trout and its nature will play well with the taco spice, as well as stand up to the beer in the recipe.  If you can’t find the 2014, look for the 2015.

13th Street Cuvée Rosé Brut NV

$27.95 (Vintages)  |  ★★★★ ½

Medium bodied, it has hints of strawberries, charming minerality and acidity, fine mousse, and is made using the traditional method (méthode hampenoise). The crispness of this sparkler will pair well with the fatty fried trout, yogurt, and sour cream.

Henry of Pelham Cabernet Icewine 2015

$39.95 (Vintages)  |  ★★★★ ½

Deliciously juicy, this icewine is a show stopper. It oozes strawberry, rhubarb, hints of spice, and a rich sweetness, yet remains balanced. The flavours in this wine will mesh perfectly with the strawberries in this dessert.

Cave Spring Cellars Indian Summer Riesling 2016

$24.95 (Vintages + Winery)  |  ★★★★ ½

A sweet late harvest wine that delivers limes, lemons, apricots, and peaches, with a honeyed sweetness and lovely acidity.  The fruit profile here will complement the berries nicely.  Please note that the LCBO Vintages stocks the 2013 and 2014 vintage of this wine.

Ratings are out of a possible 5 stars.

If you have any questions or ideas regarding the wine pairings, please contact Trent at itrent.mayers@gmail.com. Or you can check his Facebook page @itrentmayers for details. 

by Lynn Ogryzlo & Trent Mayers

The culinary scene is often thought to be a largely male-dominated industry. And the restaurant business is notorious for the long hours, tight margins, and stresses of an entrepreneurial life. But, like every industry in our modern world, the winds of change are coming… and women are making waves in the food industry and they are being recognized for it. Though there are many in the Burlington and Oakville area to talk about, here is an introduction to a few of our female makers and shakers in the culinary industry.

Juliana Berrio  Familia Fine Foods

Juliana Berrio has always found that time spent with her family, while enjoying a meal around the table, is incredibly valuable. Juliana wanted to create a space where other families would be able to enjoy this experience, feeling closer to their families over a meal.

Launching Familia Fine Foods along with her husband, Luis, and two daughters, she has tried to make a place that feels like home to her customers – enjoying laughs and sharing with them a taste of Colombian culture. While living far away from the rest of their family has had its challenges, it has shown them the importance of creating their own community in Canada, who now feel like family. Juliana wholeheartedly believes there is nothing more important than doing what you love, and enriching every experience with a touch of that passion.

17-3245 Harvester Road, Burlington
familiafinefoods.com

Kelly Childs + Erinn Weatherbie
Kelly’s Bake Shoppe

Co-founders of Kelly’s Bake Shoppe in Burlington, Kelly and Erinn, made their splash in the culinary industry in 2010 with their first restaurant Kindfood (now known as Lettuce Love Cafe). Their aim was to help others see how easy it is to adopt a plant-based, vegan diet, without sacrificing flavour. The demand at Kindfood was so great, that they expanded to the Bake Shoppe in 2012. Thousands flock through their doors weekly, and they are so grateful for all of their customers; their mantra is to ‘live a life of gratitude’. One dessert they can’t live without? Their Mile High Brownie.

401 Brant St, Burlington
kellysxo.com

Alexandra Kinsman
Saving Thyme catering & patisserie

Alex Kinsman, co-owner of Saving Thyme in Burlington, was drawn to the industry due to a love of working with her hands, not having a fixed schedule and discovering a love for local food. Starting in the pastry section of Dundas, Ontario’s popular ‘Quatrefoil Restaurant’ when they first opened, she was able to experience a start-up kitchen environment and be mentored by the talented culinary team at Quatrefoil. The knowledge gained during this experience led to the opening of Saving Thyme with her husband, Phil (plus his famous butter croissants!). Alex loves working with her family each day, bringing joy to her community through amazing food. Her biggest tidbit of advice: always stay true to the vision and leave the egos at the door.

450 Appleby Line, Burlington
savingthyme.ca

Courtney Colas  La Parisienne Crêperie

Like many others, Courtney Colas of La Parisienne Crêperie in Bronte fell into the industry as a part time job while in school. As the years went by, it became her career, with her working in almost every position you could hold within the hospitality industry. When the opportunity to revamp La Parisienne Crêperie came up, Courtney and her husband jumped on it. Courtney’s passion is creativity through food; she loves to cook and loves watching someone’s face as they try something you have created just for them – savouring every bite. Her current favourite dish: Courtney couldn’t possibly choose one, but loves their French Onion Soup, and their BLTCA (bacon, lettuce, tomato, cheddar, avocado) Crêpe with a poached egg on top for brunch!

93 Bronte Road, Oakville
laparisiennecreperie.com

Nicky Leonelli  Di Mario’s Trattoria

Nicky Leonelli has been passionate about food for as long as she can remember. She was brought up enjoying the simple pleasures of cooking, and naturally gravitated towards it when she moved to Canada in 1988 – inspired to make a splash in the food industry by non-believers who thought she would not succeed in the culinary business. Though there was difficulty in the industry, Nicky learned resilience and how to be patient with the outcomes. She stuck to her vision for the restaurant and did not allow her visions to be swayed. The good stuff about the food biz: Nicky loves her staff, who have become like family to her, and her guests. If it’s on the menu as a feature while you’re visiting Di Mario’s Trattoria, try their Ravioli Lobster – it’s Nicky’s favourite to share with others!

1455 Lakeshore Rd, Burlington
dimarios.com

Joanna Tomal  Piazza Bistro

Joanna, co-owner of Piazza Bistro in Downtown Oakville, was attracted to the restaurant industry because of her passion for well executed, simple, comfort food. She describes herself as ‘obsessed’ with cookbooks, personally owning more than she could possibly count. It was this obsession for food, combined with her love of home-made family-style cooking that led her to launch Piazza Bistro 5 years ago. After 5 successful years, she says her biggest lesson was learning the difference between cooking at home for family and friends, and cooking for a room full of customers. She says it was a learning experience, but the atmosphere of the restaurant when it’s humming with conversation and full of satisfied customers with smiles on their faces makes it all worthwhile. Her favourite dish? A tie between her (famous) Dill Pickle Soup and her secret Meatball recipe.

94 George St, Oakville
piazzabistro.ca

by Heather Peter

The craft beer scene has been making waves across Halton and beyond, with appreciators of the bubbly beverage popping up left, right and centre. Though the craft beer scene isn’t new, with the first ‘craft brewery’ opening in 1965, it has more recently come into popularity with the masses and has resulted in many breweries opening around the area.

Cameron’s Brewing

A family-run brewery based out of Oakville, Cameron’s Brewing Company just celebrated their 20th anniversary. The Cameron’s mantra is “quality and consistency start from the top”. It’s a company culture they stand by, with no money being spared when it comes to ingredients or process. Bill Coleman, the President & Co-Owner believes that “More than ever, what you drink is who you are”, and he also believes that  locally-made products are of great importance to the new generation of beer drinkers. Jason Britton, Cameron’s Brewmaster, agrees. “Beer lovers are getting tired of the standard lager or pilsner produced by the macro breweries. Craft beer gives the drinker an opportunity to explore unique flavours and new takes on beer styles.” Cameron’s most popular brew continues to be the Cameron’s Cosmic Ale that they started with in 1997, though they have many popular seasonals and special releases.

Nickel Brook Brewing Company

With over 50 national and international brewing awards, an annual portfolio of over 35 different beers, and one of the largest barrel-brewing aging programs in the province, Nickel Brook Brewing Company has made a name for themselves not only in Burlington, but across North America. Nickel Brook opened up as homebrew supply shop (Better Bitters) in Burlington in 1992, and made the switch to a commercial brewery in 2005. Since then, they have launched the largest dedicated sour beer brewery in Ontario – cheekily called ‘the Funk Lab’, after the funky flavour of sour beers – where they experiment with (and are positioned to be on the leading edge of) one of the largest trends growing in the craft beer industry: sour beers. Popular brews at Nickel Brook include their classic Headstock IPA (a bold West Coast IPA that is any hop-head’s dream) and the new, but best-selling, bright red Raspberry Uber. 

All or Nothing Brewhouse

Not only is the Oakville-based All or Nothing Brewhouse (formerly known as Trafalgar Brewing) a popular brewery, they’re unique because they’re a distillery. On top of their craft beer, they also craft mead, spirits, and ready to drink beverages such as their Brewers Cold Hard Coffee – the first ever alcoholic coffee drink in Canada. During the colder months, the All or Nothing team sees a growth in popularity of their full-bodied dark brown ales, like their Rifleman Ration. The rest of the year, their signature brew would be their All or Nothing Hopfenweisse, a west-coast inspired wheat beer with flavours of banana and bubble-gum with a delicate citrus finish. Visit their Brewhouse for exclusive products that are available only on-site!

Orange Snail Brewers

Relatively new on the scene in terms of craft beer, Orange Snail Brewers is a small family-owned brewery that has been open in Milton for three years. Though they’re young in craft beer years, that doesn’t slow them from producing award-winning brews. The team produce beers that they enjoy and they hope their customers will enjoy them as well. Orange Snail aims to support local as much as possible, utilizing local ingredients where they can throughout the brewing process and donating all of their spent grain to a farmer down the road. Try their Iron Pig Pale Ale: an earthy based brew, with biscuit and toasted grain flavours and subtle aromatic hops.

So, whether you’re looking to join the scene as a new craft beer drinker, or hoping to discover a new brew you love – look no further than your own backyard. Our local craft brewers are all waiting for you with creative and delicious offerings, and a variety of flavours that ensures everyone will find something to suit their tastes.

by Heather Peter

Local Links

Cameron’s Brewing
cameronsbrewing.com

Nickelbrook Brewing
nickelbrook.com

All or Nothing Brewhouse
allornothing.beer

Orange Snail Brewers
orangesnailbrewers.ca

Beloved in most societies and communities, chocolate has been enjoyed since the time of Mesoamerica in 1900 BC. Its preparation has changed over the years, but the feeling it brings to us is the same and chocolate products continue to have a huge following around the world, including here in Oakville and Burlington.

Casteleyn Belgian Chocolatiers launched their company in Burlington in 1990, as the only shop to make traditional Belgian chocolates, with a chocolatier who was born and trained in Belgium. The Casteleyn team utilizes exclusively milk, white and dark chocolate that has all been imported from Belgium. The creation of their products is quite a process that involves tempering, molding, and filling the chocolates with multiple cooling steps in between. They also make the fillings for their chocolates from scratch using butter, cream, liqueurs, coffee, chocolate, fruits and nuts. When we asked Casteleyn about their signature item, they stated “As for signature item… we strive to make every chocolate someone’s favourite.” 

The Christy’s Gourmet Gifts family, Christy and Bernhard Mueller, started small with their business in 2002 – doing craft shows. Since that time, they have slowly grown their business, focusing on creating high quality and unique gift items and expanding to a small retail outlet in Burlington, shipping their products worldwide. Using only high-quality Belgian and French chocolate (plus a few exotic chocolates from around the world), their products are made in small artisanal batches with attention to detail and high-quality ingredients like pure butter. Their signature item is definitely their Chocolate Buttercrunch. The recipe is from Christy’s grandmother, Ethel, who happens to be turning 102 this year. The Chocolate Buttercrunch (available in milk, dark, white cranberry and seasonal flavours like peppermint) is the product that started the company, and fans still rave about it today.

The owner’s of A Chocolate Lab – Handmade Chocolates, Nicky Lawson and Helena Thompson, originally met many years ago while fostering labrador puppies and fundraising for the Lions Foundation of Canada Dog Guide. Their paths continued to cross in the dog community, a friendship was fostered, and they decided to become business partners in a chocolate business. A Chocolate Lab was born in August 2016, running out of rental kitchens on a daily basis and moving to their own production kitchen in April 2017. All of the products Nicky and Helena create are   made by hand, with their Sticky Paws (raw almonds covered in a rich caramel, chilled, dipped in a hot chocolate, cooled and lightly dusted with Mediterranean sea salt) product becoming a customer favourite. Their passion lies in custom orders, as it gives them a chance to use a bit of their creative flair to meet customers’ needs. 

Schilling’s Patisserie aux Chocolat is run by German-trained pastry chef and chocolatier, Susie Schilling. Her chocolate knowledge goes right back to the European source, as she trained in the chocolatier program in Switzerland for many years. The company started out in August 2017, opening slowly and in segments. They opened with ice cream and slowly launched into baked goods, chocolate, and are now a full-fledged café. Susie has a love for the old craft, making everything in-house in small batches. She believes in enjoying the traditional stuff – making classic recipes like her famous Stollen, and Pralines – out of high end chocolate from Belgium, or original beans.   

Walker’s Chocolates has a long history. Co-owner Dave Walker’s parents opened the chocolate shop in Burlington in 1983. Today they also operate a factory with an outlet on Harvester Road, and four additional stores across Hamilton, Burlington and Oakville. Dave has worked in the business for 10 years, his older sister for 15. In the making of their chocolate, they use a combination of two different chocolates and blend them together for a unique flavour. Using the finest ingredients they can source, they create over 50 chocolates and a huge range of moulded shapes. Though they have expanded to now have two enrobing lines and a candy kitchen in the factory, all of their chocolate centres are made the old-fashioned way: in small batches, hand-stirred in copper kettles. Their signature item: Mint Meltaways.

by Heather Peter

Local Links

Casteleyn Belgian Chocolatiers
368 Brant St, Burlington
casteleyn.ca

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

A Chocolate Lab
511 Pinegrove Rd., Oakville
achocolatelab.com

Schilling’s Patisserie aux Chocolat
109 Thomas St, Oakville
Facebook: schillingsexclusive

 Walker’s Chocolates
Burlington: 3350 Fairview Street
Oakville: 1011 Upper Middle Road
walkerschocolates.ca

The weather is changing, and with that, comes the cooler months full of Holiday entertaining and parties. Though everyone loves a good get-together with family and friends, the Holiday season can also be a time of worry about the effort required to prepare tasty and festive meals and snacks.

What is the easiest way to take some of that worry away? Serve up some simple to prepare, delicious canapes and appetizers that every guest is sure to love. While guests are enjoying your pre-prepared hors d’oeuvres, you will have some extra time to mingle and still be confident that your hard work guarantees you serve up one of the best parties of the season! 

Joanna Tomal (owner of the popular Piazza Bistro in Oakville) likes to serve up a recipe that makes for a sophisticated party appetizer, a baked brie! Joanna suggests serving up a whole wheel of baked brie, complete with fresh herbs, a dollop of homemade cranberry sauce and a sprinkling of brown sugar and roasted pecans. For the extra touch, Tomal serves her baked brie on their Italian family heirloom platter with homemade rosemary olive oil and sea salt crostini. This is a surprisingly easy appetizer to prepare and your guests will love the rich and decadent flavours.

Ida Pusateri, of Pusateri’s Fine Foods in Oakville and Toronto, is an expert host. She had a couple of suggestions for canapé and appetizer recipes that will take the stress out of hosting, and your guests will think you made some magic in the kitchen. 

Her first suggestion was a recipe for Fruitcake Crostini with Olive Tapenade, Golden Sultanas & Balsamic Drizzle. Festive fruitcake gets a holiday makeover in this recipe. Not a fruitcake fan? A baguette or your favourite fancy crackers will do the trick if you prefer.

Fruitcake Crostini with Olive Tapenade,
Golden Sultanas & Balsamic Drizzle

Ingredients:
Fruitcake Crostini
• 1 loaf Toque et Tablier Gâteaux aux fruits, frozen
• Olive oil, Kosher salt, Fresh ground black pepper as needed
Olive & Sultana Tapenade
• 1 Cup Golden sultanas
• ½ Cup Kalamata olives, pitted & drained
• ½ Cup Fresh parsley, chopped
• 3 Tbsp Fresh squeezed orange juice
• 2 Tbsp Orange zest
• 1 Tbsp Grapefruit zest
• 2 Tbsp Capers, rinsed
• 1 Tbsp Extra virgin olive oil
•  Fresh basil, sliced into ribbons, as needed

Cooking Instruction:
• Preheat oven to 375°F.
• Fruit Cake Crostini: Remove fruitcake from the freezer and slice thinly. Brush lightly with olive oil, season with salt and pepper, and bake until crispy, 8-10 minutes.
• Olive & Sultana Tapenade: Pulse all ingredients in a food processor until coarsely chopped.
• To Assemble: Place the crostini on a tray, spread with the tapenade and top with a small pinch of basil ribbons.

Ida’s second suggestion for a perfect Holiday appetizer: Bacon Wrapped Spiced Dates with Goat’s Cheese. Crisp and salty bacon, creamy and tangy goat cheese, and sweet spiced dates form a perfect partnership in this irresistible canapé.

Bacon Wrapped Spiced Dates with Goat’s Cheese

Ingredients:
• ½ Cup Red wine vinegar
• ½  Cup Orange juice
• 1  Tbsp Sugar
• ¼  tsp Allspice, ground
• ¼  tsp Cloves, ground
• ¼  tsp Black peppercorns, whole
• ¼  tsp Ginger, ground
• 24 Dates, pitted
• 12  slices Thinly sliced bacon, cut in half crosswise
• 120-150 g Goat’s cheese, cut into rounds, at room temperature

Cooking Instruction:
• Preheat oven to 375°F.
• Bring vinegar, orange juice, sugar and spices to a boil in a small pot. Add dates and simmer for 10-12 minutes, until soft but not mushy.
• While dates are simmering, roll goat’s cheese rounds into ovals slightly smaller than the dates. Pop them in the freezer to harden.
• Cool the dates at room temperature. Slice each date down the side and gently pry open, inserting a chilled oval of goat cheese into each.
• Wrap each date with half a piece of bacon, and secure with a toothpick.
• Bake on a parchment lined baking sheet until crispy and golden, 15-20 minutes, turning halfway so bacon cooks evenly.
• Transfer to a serving tray, pierce each with a toothpick and serve warm or at room temperature.

Pusateri’s final tip for hosting a great Holiday party? Use simple, delicious ingredients and prepare as much as possible in advance. Great advice, if you ask us!

by Heather Peter

Local Links

Piazza Bistro, Oakville
piazzabistro.ca

Pusateri’s, Oakville
pusateris.com

Hosting a large family meal or dinner party can be a daunting task. No one wants to serve up roast poultry, and have it coming out looking like something out of National Lampoon’s Christmas Vacation. With the cooler weather and shorter evenings upon us, most of us start to think about roasting a meal indoors rather than grilling on the BBQ.  We’re here to make sure you prepare a meal that family and guests will be raving about for months to come – until the next one, of course!

Whether you’re looking for a more traditional take on a Sunday roast, or something more modern, the first step to the perfect meal is always the source. Find a butcher that you know and trust, either at your favourite grocery store or at one of the many local butchers in town. Your butcher can help with meal suggestions you may not have thought of, will have great tips on how to cook or prepare your meat, and can assist you with creating the exact meal you had in mind.

The first thing Rick Suitor, owner of Ernie’s Meat Market in Burlington, suggests when creating a perfect Sunday meal is to make sure
you always use a meat thermometer, to ensure you’re getting that perfect result on anything you choose. For a more traditional dinner, Suitor suggests something like a boneless prime rib roast. At Ernie’s Meat Market, they use Triple AAA, Alberta Beef, so rest assured you’ll get some great flavour out of the meat no matter how it’s cooked. A boneless prime rib roast is less work when cooking (since there’s no weight or extra size from the bone) and it tends to be a safer bet. His cooking tip: always be sure to let the roast sit afterwards, and don’t cover beef or pork.

A more modern option that Suitor has seen selling at the Market recently has been their Stuffed Chicken. Though roast chicken is a classic, the stuffed chickens can have a wide range of flavours and options, such as their Cordon Bleu; stuffed with Havarti Cheese and Black Forest Ham, then breaded. Suitor sees the stuffed chicken as more of a plated option, and it’s all about the presentation. He suggests slicing the stuffed chicken and serving it in a pinwheel fashion, for the ultimate eye-catching impression on guests.

When serving up a more traditional meal, Damian Goriup, Owner and Head Butcher at Florence Meats in Oakville, would also advise a cut like prime rib. Prime rib boasts tender, flavourful meat with good marbling, it’s fairly simple to prepare, and can serve a large crowd. Goriup advises you season your roast the night before with coarse salt and pepper, and allow it to reach room temperature prior to cooking.

For a more modern option, Goriup suggests a Beef Tenderloin Roast, because this cut is simple to prepare, does not take as long to cook as a prime rib, and it always comes out tender.  One of the most important considerations to ensure you end up with a flavourful roast, according to Goriup, is to buy local Ontario dry aged beef. Season simply with coarse sea salt and ground pepper, allowing the true flavours of the beef to shine.

So now you’re ready to host your own Sunday dinner, and impress your family and guests with some cooking finesse and meat-knowledge. Don’t be afraid to try something new, but always remember to ask your butcher for their tips and tricks with specific cuts. It could make a big difference!

Local Links

Florence Meats
2136 Speers Road, Oakville
florencemeats.com

J & G Quality Meats
175 Plains Road East, Aldershot

Ernie’s Meat Market
1450 Headon Road, Burlington
erniesmeatmarket.ca

Aslan Market Butcher Shop
5237 Upper Middle Road # 1, Burlington

Cumbraes of Dundas
26 King Street West, Dundas
cumbraes.com

Dietrichs Meat Warehouse
1260 Speers Road, Oakville
dietrichs.ca

Just an Olde Fashioned Butchery
165 Lakeshore Road East, Oakville

By Heather Peter