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Tralee Pearce

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

Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

Mini Yorkshire Pudding stuffed with Braised Beef Short Ribs. Photo by Pete Paterson. Styling Jane Fellowes.

The Yorkshire Pudding Takes Centre Stage

Mar 20, 2017

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal Demi-glace

Mar 20, 2017

A demi-glace is a long process, but worth it if you have the time!

Braised Beef Short Ribs

Braised Beef Short Ribs

Mar 20, 2017

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Beth Hunt and David McCracken, fine food and laughter. Photo by Pete Paterson.

Beth Hunt and David McCracken

Nov 22, 2016

Fine food and laughter

Laura and Xel after the ceremony. Photos by Anna Wiesen.

A Wedding in Winter White

Nov 22, 2016

A snowy forest, hearty food, pretty sweets and warmth to spare.

Wrap It Up

Nov 22, 2016

Our annual Made In The Hills gift guide highlights how easy it is to shop local.

Terry Doel, the chef half of the dynamic duo who now run their café and catering company from the Athlete Institute on Highway 9. Photo by Pete Paterson.

Cooking with Lavender Blue Catering

Nov 22, 2016

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Add some fresh chopped cilantro just before serving. Photo by Pete Paterson.

Moroccan Lentil Stew

Nov 22, 2016

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Moving mountains of blue bin contents at Peel’s Material Recovery Facility. Photo by Pete Paterson.

Big Bins, Big Bother

Sep 16, 2016

My new four-foot-tall recycling bin toppled on its side, sending cereal boxes, newspapers and yogurt containers blowing in all directions.

Good Day, acrylic on wood, 36" x 18"

Sharon Wadsworth-Smith

Sep 16, 2016

Sharon’s latest works are a vibrant interpretation of the Island Lake Trail near Orangeville, where she often paints on location.

Feasting on Fall

Sep 16, 2016

As you load up your harvest table with a Thanksgiving meal for your extended family, or conspire to enjoy a cozy fireside dinner for two, you’ll find there’s much to be thankful for in these hills – especially the local goodies you can gather without venturing far.

Aria Bistro owner Michael Cherry (left) and chef Anthony Trenton. Photo by Pete Paterson.

Cooking with Anthony Trenton of Aria Bistro

Sep 16, 2016

Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”

Aria's lamb chops are served with sour cherry preserves. Photo by Pete Paterson. Styling Jane Fellowes.

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

Not in a hurry? Growing your own mushrooms might be for you. Photo by Rosemary Hasner / Black Dog Creative Arts.

How to Grow Mushrooms

Jun 20, 2016

Not in a hurry? Growing your own mushrooms might be for you.

Heatherlea’s large new market opened this spring. Photo by Pete Paterson.

Heatherlea Farm Shoppe

Jun 20, 2016

With its own livestock and in-house butchers, this Caledon farm reinvents traditional food production in a shiny new market.

Creature Comforts

Jun 20, 2016

From artful renderings of man’s best friend to cuddly felt critters, here is a taste of the irresistible animal magnetism all around us.

Chef Pam Fanjoy: “Cooking gives me energy. It’s why I need to be in the kitchen.” Photo by Pete Paterson.

Cooking with Pam Fanjoy of The Friendly Chef Adventures

Jun 20, 2016

Pam Fanjoy’s “Deliciousness Slaw”

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.