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Food

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

Sonnen Hill Brewing

Jun 19, 2018 | Tralee Pearce

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 Summer 2018

Jun 19, 2018 | Janice Quirt | Field Notes

Gallop across the big screen, grilled and gooey cheese and don’t forget to eat your greens.

Rasmi AlHariri scoops raw falafel into the deep fryer at his family’s booth at Orangeville Farmers’ Market. Photo by Pete Paterson.

A Taste of Syria

Jun 19, 2018 | Tralee Pearce | Cooking with...

Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.

Syrian Lemon Garlic Salad

Jun 19, 2018 | Tralee Pearce | Cooking with...

This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.

Field Notes for Spring 2018

Mar 26, 2018 | Janice Quirt | Field Notes

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...

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

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 | Cooking with...

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 | Soups

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 | Cooking with...

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 | Cooking with...

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 | Tralee Pearce | Cooking with...

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

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