Crabby Joe's chefs conjure feasts from the eatery's menu of chicken, burgers, steak, and seafood that are inspired by the delectability of family home cooking. At dinner, piles of Tex-Mex chili or extra cheese adorn the load-bearing Joe's nachos, first cousin to the hearty loaded-cheese-fries starter. Entree options pile up to challenge one's decision-making speeds, including the 10-ounce new york striploin sprinkled with goat cheese in a brandy-peppercorn sauce or the grilled lemon-pepper salmon. Sweet treats cap off the meal with offerings such as the rich mud-mountain pie with its layers of chocolate and a crumbly topping. Customers sitting down for lunch can fortify for the day with the pulled-pork-topped texas barbecue burger or with pastas, salads, or steaming bowls of chili. Crabby Joe's also fosters a sports-friendly environment where the clink of frosty pints couples with a Leafs game or with broadcasts of soccer, football, baseball, or championship air-guitar events.
Applebee's dispenses its brimming menu of American-inspired eats and low-calorie options in a casual dining atmosphere. Customers can commence feats with a pound of chicken wings slathered in one of four sweet or smoky sauces ($10.99), or with fried dynamite shrimp adorned with asian bread crumbs, spicy sauce, and the diamond ring you just awarded it with ($9.99). Clocking in at only 364 calories, teriyaki shrimp pasta ($14.99) tucks grilled seasoned shrimp into a teriyaki-sauce-coated bed of whole-wheat asian noodles ornamented with veggies such as sugar snap peas, water chestnuts, and red peppers. Basted in honey-barbecue sauce and rubbed with secret seasonings known only by Applebee's chefs and the government, honey-barbecue pork ribs ($21.99) tumble down tongues, joining a current of drafts, cocktails, or fountain drinks satiating thirsty patrons.
When naming their winery, John Sambrook and Geoffrey Webb searched for something more creative than just Prince Edward Winery. Instead, they took inspiration from a different Edward, the Black Prince. The eldest son of Edward III, the Black Prince was an accomplished commander in the Hundred Years' War, but more importantly, he ruled over Bordeaux, a region world-renowned for its wine. More than a decade after finding its namesake, the winery showcases the thriving viticultural landscape of Picton through a diverse selection of wines that, much like a maze-shaped community college, strives to be both complex and accessible. In addition to its eponymous line of award-winning varietals, the sprawling 10-acre Black Prince Winery partners with six vineyards in Prince Edward County to showcase other wines rich with regional character.
At Bailey's Casual Dining, Chef Scott Brindley creates dishes for breakfast, lunch, and dinner using local, freshly harvested ingredients. Mornings rely heavily on eggs with three-egg omelets, eggs benedict, and fried-egg sandwiches. Lunch introduces deli sandwiches such as BLTs, tuna melts, and gravy smothered hamburgers side-kicked by hand-cut fries. Dinner satisfies taste buds with bacon-wrapped sea scallops, grilled Atlantic salmon, and baby-back ribs rubbed with sweet pepperberry and drizzled in a maple barbecue sauce.
It’s difficult to look down the tree-lined fairway on the first hole at Camden Braes Golf & Country Club and envision what was there just four decades earlier. In the early 1970s, the Wolfram family began their labour of love to transform a flat expanse of cornfield into an 18-hole golf course, manually levelling cornstalks, picking rocks, planting trees, and chasing off the ghost of Kevin Costner’s little-league-baseball coach. The hard work paid off when the first golfer sent his tee shot screaming down the first fairway in 1976, opening up the player-friendly design that still welcomes golfers to traverse the 150-acre grounds. Filled with water hazards that bring to mind nearby Lake Ontario, and gently sloping terrain, golfers engage in careful club selection before making long drives down tree-lined fairways.
The course winds through the wooded countryside with fairways surrounded by dense foliage. After rounds, players can toast to the best putts at the clubhouse restaurant while admiring panoramic views of the surrounding greenery.
After running a gourmet food importing business abroad, Nikki Dersnah returned to Canada and opened TableTalk, sharing her passion for food through cooking classes and retailing high-end kitchenware. Taught by two experienced chefs, cooking classes begin by covering the technical skills—from pressing garlic to unzipping potato jackets—that students will need to prepare a full meal during the second half of class. Just as students experience food's power to bring people together, the class curriculum emphasizes dishes and techniques that awakening epicureans can use to entertain at home.