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Craft Beer in Caledon

Craft Beer Takes Root in Caledon

Jun 13, 2018 | Tralee Pearce | Features | The Current Issue

Local restaurants and beer lovers are embracing a fresh wave of Caledon craft breweries – with inventive recipes and meaningful branding behind their budding reputations.

Phil and Gail Winters and their son Will. Photo by James MacDonald.

GoodLot Farmstead Brewing Co.

Jun 13, 2018 | Tralee Pearce | Features | The Current Issue

Hops forward: Gail and Phil Winters started as organic hops growers on their Caledon farm. Now, their GoodLot Farmstead Brewing Co. is set to become a must-visit brewery and bottle shop.

Stefan and son Sebastian work harmoniously together in their chock-a-block brewery. Photo by James MacDonald.

Caledon Hills Brewing Company

Jun 13, 2018 | Tralee Pearce | Features | The Current Issue

The family affair: At Caledon Hills Brewing Company, brewmaster Stefan Riedelsheimer and his son Sebastian craft fresh European-style beers that keep earning them new fans.

Troy Baxter, Mike Nuttall and Grace Wilkinson on the Wilkinson farm, where they brew Badlands beer. Photo by James MacDonald.

Badlands Brewing Company

Jun 13, 2018 | Tralee Pearce | Features | The Current Issue

By their bootstraps: Troy Baxter, Mike Nuttall and Grace Wilkinson of Badlands Brewing Company make hoppy, hazy ales in small batches that sell out as fast as they can make them.

Calum Hill and his new stainless steel Sonnen Hill brewhouse. Photo by James MacDonald.

Sonnen Hill Brewing

Jun 13, 2018 | Tralee Pearce | Features | The Current Issue

The new player: Sonnen Hill Brewing’s Calum Hill plans to create the kind of drinkable, hoppy brews he learned to make while studying and working in the U.K.

Field Notes for Spring 2018

Mar 26, 2018 | Janice Quirt | Arts | Community | Departments | Farming | Field Notes | Leisure | The Current Issue

Plant a pollinator garden, go for a farming grant and tap your inner naturalist.

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 | Tralee Pearce | Cooking with... | Departments | The Current Issue

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 | Tralee Pearce | Appetizers | Cooking with... | Departments | Recipes | The Current Issue

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

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 | Tralee Pearce | Back Issues | Cooking with... | Departments | In Every Issue | Winter 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 | Tralee Pearce | Back Issues | Cooking with... | Departments | Recipes | Soups | Winter 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.

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

Cooking with Orange Bistro

Sep 16, 2017 | Tralee Pearce | Autumn 2017 | Back Issues | Cooking with... | Departments

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 | Tralee Pearce | Autumn 2017 | Back Issues | Cooking with... | Departments | In Every Issue | Main Dishes | Recipes

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

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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.