As you don an apron and look around the SupperWorks kitchen, you might wonder if you've stepped into the body of a gourmet chef—sous-chefs unseen have chopped and sliced every ingredient imaginable, and now it's up to you to bring each entree to life. The epicurean fantasy continues as staff members begin leading you from station to station on a quest to create 6, 9, or 12 entrees. Each is perfect for freezing and cooking later when you're pressed for time.
SupperWorks' recipes change from month to month—entrees could include pork tenderloin and prosciutto in puff pastry, beef-and-mushroom goulash, and veggie-packed chili. But one thing doesn't change: the easy meal assembly.
All of the planning, shopping, washing, and prepping is done in advance, and the staff cleans up each station as dishes are completed. When the session ends after an hour or two, they'll send you home with easy-to-follow cooking instructions. SupperWorks also keeps prepared meals on hand for patrons to pop in and pick up at a moment's notice.
In 1978, there lived a man who loved sweet corn. His name was Jay, and his affection for sweet corn was so enduring that he and his wife, Marg, planted an entire acre of the stuff. Later years saw the addition of pumpkins and a corn maze, and in 2006, their son Channing bought the farm with his wife, Amy.
Since then, Channing, Amy, and their sons have expanded to transform Strom's Farm into a family-friendly autumn festival come September and October. Fall weekends see wagon rides, pumpkin-tossing contests, hay bales, and fresh-baked treats. Of course, the corn maze is still there, but today it spans a whopping 6 acres. Puppet shows and homegrown popcorn, however, aren't the only passions that guide Strom's Farm. A portion of the proceeds from every autumn festival go to local and national charities.
Since 1975, Finest Sausage & Meat's master butcher has championed Germany's culinary tradition of grinding fresh, spiced meats into juicy sausages and transforming slabs of pork into traditional smoked delicacies. Prop up flimsy sandwich buns with deli meats (many at $4.49/lb.), and fill homes and or office ventilation systems with the irresistible aroma of frying bacon ($5.99/lb.). The facility’s meat mavens create fresh sausage ($3.25/lb.) and salami ($6.35/lb) on the premises, as well as smoke kassler, ($4.99/lb.), a boneless pork chop that belts out smoky, savoury flavour notes along with doo-wop hits.
According to Green Earth Organics, the term ?certified organic? means ?the food has been grown according to strict uniform standards which are verified by an independent state or private organization.? Therefore, as a delivery service that carries a selection of certified organic products, Green Earth Organics gets its inventory from farms and processing facilities that have been scrupulously inspected and tested. There are many reasons the staff at Green Earth says shoppers should go organic?from better flavour with no chemicals to protecting farm workers and a future generation. They make it easy for consumers to make the switch by supplying organic meats and produce, canned soups, and condiments. They fill small, medium, or large bins with such weekly produce as strawberries, green chard, mangoes, and russet potatoes. They also carry a selection of environmentally friendly products and organic toiletries.
Green Earth goes one step further in saving the earth by easing car-exhaust emissions by delivering groceries to the home or turtle shell. The service also reduces the use of plastic bags and saves customers the time spent finding a parking spot and waiting in line at the grocery store.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Upper Canada Cheese Company crafts artisanal cheeses from approximately 100 local Guernsey cows, a breed renowned for producing milk that bursts with butterfat, protein, and vitamins. Each day, on-site dairy denizens transform small batches of cow milk into flavourful, golden-hued cheeses that meditates in cellars for weeks. Stuff mouth pockets with a helping of Niagara Gold ($61/kg), a semi-soft cheese whose youthful identity is wrought with nutty overtones and a mellow buttery flavour that later ages into a cheese that is pungent and piquant. The Comfort Cream ($59/kg) entices tongues with a silky, creamy interior and fresh truffle flavour, which is hand-salted, hand-turned, and hand-wrapped.