In The Hills

Introducing three of the creative people – Tracey Fockler, Scott Bruyea and Tony Reynolds – behind the winter issue.

Water buffalo meat, cheese, free-range eggs

Mixed organic vegetables

Products fresh from our farm, including brown eggs, wildflower honey, broiler chickens and Galloway vac-packed beef cuts

Tree mushrooms (e.g., lion’s mane, chestnut, oyster), raw honey, fermented black garlic

Meet three of our clever contributors – Ellie Eberlee, Janet Dimond and Ben Rahn.

Fresh seasonal vegetables, baked goods, preserves, honey, syrup, free-range eggs, chicken, turkey, rabbit

Meet three of the hardworking folks – Cindy Caines, Gail Grant and Cecily Ross – behind this issue.

Beans, cantaloupe, eggplant, onions, peas, peppers, rapini, tomatoes, zucchini

Small batches of fresh beers such as lagers and pale ales, as well as blended, oak-aged saisons

Sunflower microgreens, pea shoots, broccoli microgreens, radish microgreens

Microgreens : radish, broccoli, sunflower, pea shoots, mustard, arugula, alfalfa, cilantro

Maple syrup, honey, Amaranth-grown preserves

Beef, chicken, lamb, pork, honey, maple syrup, seasonal vegetables

Meet three of the creative folks – Johanna Bernhardt, Anthony Jenkins and Kim van Oosterom – who make this issue shine.

Gourmandissimo has been proudly serving the Caledon community and surrounding area since 1999.

Be in the warm company of friends & family. A restaurant unlike any other.