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Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

25 Under 25

Thank You!

Apr 27, 2018

Thank you for your nomination!

25 Under 25

25 Under 25 Nomination Form

Apr 27, 2018

The nominations for 25 Under 25 are now closed.

Jennifer Kleinpaste at her new store’s essential oil bar where she brainstorms scent blends for future products. Jennifer or staffer Jessica Marchildon also create signature blends for customers here. Photo by Pete Paterson.

Meet the Maker: Jennifer Kleinpaste of Bridlewood Soaps

Mar 26, 2018

How an Orangeville mom made homemade soaps and beauty oils her business.

Shop Headwaters

Mar 26, 2018

Where we’re buying local this spring.

James Buder carries two plates of foie gras torchon into the Headwaters Restaurant at Millcroft Inn & Spa. Photo by Pete Paterson.

Cooking with James Buder from the Millcroft Inn

Mar 26, 2018

Millcroft’s James Buder pairs maple syrup with foie gras.

The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

The property’s original stone steps veer a little to one side, but the owners love the patina and have no plans to replace them. Photo by Nat Caron.

A Caledon Cottage Reborn

Mar 26, 2018

How a Toronto couple transformed a dilapidated house into a year-round sanctuary.

Glad Tidings

Nov 22, 2017

A holiday gift guide from local purveyors.

Slice all onions thinly. There should be about 2 cups of each kind of onion. Photo by Pete Paterson.

Cooking with Derrick Shedlosky at Mrs. Mitchell’s Restaurant

Nov 22, 2017

Chef Derrick Shedlosky has tweaked this classic ever so slightly, adding fresh chopped sage leaf and swapping out cognac and red wine for sherry.

French Onion Soup

Nov 22, 2017

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

How the opioid crisis has hit Headwaters.Illustration by Ruth Ann Pearce.

How the Opioid Crisis Has Hit Headwaters

Sep 16, 2017

It’s not just a big city problem. Here’s how local communities are trying to stem the flow of pain pills.

Be Well

Sep 16, 2017

A nutritious breakfast update, fresh feel-good teas and beauty products fit for a spa may be all you need to catch your breath and carry on with a smile.

Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

Cooking with Orange Bistro

Sep 16, 2017

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

gnocchi

How to Make Gnocchi

Sep 16, 2017

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving. Photo by Pete Paterson. Styling Jane Fellowes.

Orange Bistro Bolognese Sauce

Sep 16, 2017

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

On our summer 2017 cover, honeybee on viper’s bugloss. Photo by Debbie Gray.

Meet Mulmur’s New Beekeepers

Jun 21, 2017

How the Heritage Bee Company is boosting the honeybee population in Headwaters and inspiring newbie beekeepers.

Deb’s Raw Honey and Apple Cider Vinegar Dressing

Jun 21, 2017

Here’s a way to indulge in raw honey.

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

In The Hills is an independent, locally owned print and online magazine that has earned its reputation as the best-read, best-loved magazine in Headwaters.

The magazine is delivered to more than 40,000 homes and farms throughout Caledon, Erin, Dufferin, Orangeville and Creemore – up to double the circulation of any other local publication. And it is available to visitors at local inns, restaurants, specialty retail stores and other tourist locations.