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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.

Deb’s Raw Honey and Apple Cider Vinegar Dressing

Jun 21, 2017 | Tralee Pearce | Salads

Here’s a way to indulge in raw honey.

Headwaters Farm Fresh Guide And Map

Headwaters Farm Fresh Map

Jun 21, 2017 | In The Hills | Farming

A guide to local food producers in Dufferin, Caledon and Erin.

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 | Tralee Pearce | Cooking with...

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

Cured and smoked salmon. Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite. Photo by Pete Paterson. Styling Jane Fellowes.

Cured and Smoked Salmon

Jun 21, 2017 | Tralee Pearce | Main Dishes

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

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 | Tralee Pearce | Cooking with...

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 | Tralee Pearce | Main Dishes

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 | Tralee Pearce | Sauces

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 | Tralee Pearce | Main Dishes

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

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

A Wedding in Winter White

Nov 22, 2016 | Tralee Pearce | Back Issues

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

Buttercream Torte

Nov 22, 2016 | Pia Wiesen | Desserts

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

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 | Tralee Pearce | Departments

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

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