Food

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.

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.

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

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

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.

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

Millcroft’s James Buder pairs maple syrup with foie gras.

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

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 is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

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