Food

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

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

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

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

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

Fancy enough for a wedding, this cake is a showstopping finale to any meal.

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

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

Put a Chef in Your Freezer! Locally made prepared foods make frozen dinners a hot option when there’s no time to cook.

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.”

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

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