In The Hills

They’re made fresh every time, simple local ingredients and consistently delicious!

These are the most decadent cinnamon buns we have ever tasted. Really.

Some form of the omelette has been around practically since humans first learned to crack an egg.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Gillian’s heirloom potatoes from The New Farm are perfect for her potato salad.

At Eat Local Caledon, we are putting together a new guide of who is “serving local” in the Caledon area.

This salsa has become a hit at the Inglewood Farmers’ Market during strawberry season.

This soup is a variation on traditional vichyssoise, a cold potato-leek soup.

This recipe is based on a classic salad created by the eminent French chef, Jacques Pépin.

Letters published in the SPRING 2011 edition of In The Hills magazine. Cougar tracks? My wife and I have found what we believe to be cougar tracks around our property.…

A highly selective guide to the picks of the Spring 2011 season.

Letters published in the Winter 2010 edition of In The Hills magazine.

A highly selective guide to the picks of the season.