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10.5
R e le ase d J UN . 2020
magazine TM CAi SEPULIS, partner art d ire c tor. d esign & i l l ust rat i on
CHRIS TIESSEN, partner ed ito r. writin g & phot ography
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EACH EVENING AT SEVEN THIRTY, ON THE UPPERMOST PART OF MELVILLE STREET IN THE IDYLLIC TOWN OF ELORA, NEIGHBOURS EMERGE FROM THE SANCTUARIES OF THEIR HOMES. EQUIPPED WITH POTS AND PANS AND WOODEN SPOONS AND MAKESHIFT HORNS, AND DRESSED AT TIMES IN NOTHING MORE THAN PAJAMAS OR ROBES, THEY JOIN IN COMMUNION – UNLEASHING INTO THE NEIGHBOURHOOD FOR A MINUTE OR TWO A SORT OF DISSONANT SYMPHONY. TO SALUTE FRONT LINE WORKERS. TO REMIND EACH OTHER THAT, EVEN APART, NO ONE IS ALONE. AND TO PUT SMILES ON FACES AFTER ANOTHER STRESSFUL DAY. THIS NIGHTLY PERFORMANCE – REPEATED ACROSS OUR REGION AND ACROSS THE GLOBE – IS A MOVING EXPRESSION OF EMPATHY AND TOGETHERNESS DURING THIS TIME OF SOCIAL DISTANCING AND ISOLATION. IT IS ALSO A BENIGN MOCK CELEBRATION OF LIFE UNDER COVID, WHERE WE ARE COMPELLED TO IMPROVISE IN ANY WAY WE CAN TO KEEP THINGS MOVING. KEEP IT TOGETHER. ANTICIPATE SOME SEMBLANCE OF NORMALCY. BECAUSE THIS ISN’T NORMAL. WE PUT OUR MASKS UP. GLOVES ON. YET WE ARE ROCKED – MINUTE BY MINUTE – BY THIS INVISIBLE ENEMY. BY FEAR. ANXIETY. WE WORK FROM HOME. STAND IN LINES. LIVE WITH CHILDREN WHO BEG FOR SCHOOL. WE REMIND OURSELVES – AND EACH OTHER – THAT WE ARE IN THIS. TOGETHER. WHILE APART. IN CREATING THIS SPECIAL ISSUE OF TOQUE WE FELT COMPELLED TO PRODUCE AN ARTEFACT THAT WOULD SHINE A LIGHT ON SOME OF THE TRIALS AND TRIUMPHS WE’VE ENCOUNTERED DURING THESE STRANGE AND CHALLENGING PAST FEW MONTHS. TO DOCUMENT A TESTAMENT OF THE HOPE AND HEROISM AND HUMANITY EXHIBITED BY SO MANY FOLKS COMMITTED TO IMPROVISING TO KEEP THINGS MOVING. SO WE JOIN THE POT CRASHERS. AFTER ALL, IT’S SEVEN THIRTY SOMEWHERE.
.ca
CONTENTS 7. EDITOR’S LETTER: SPECIAL ISSUE 10. A FAMILIAR NARRATIVE: HOW ONE DISTILLERY IS PIVOTING IN THIS AGE OF COVID 18. ACTIVITY PAGE: PHYSICAL DISTANCING BINGO 22. PRODUCT SHOOT: BOOKS + WINE PAIRING 24. L AST CALL: THE STARK REALITY OF OUR LOCAL RESTAURANT INDUSTRY DURING COVID 36. P RODUCT SHOOT: COFFEE'S ON! 40. # HOMECOOKING: RECIPE 1 – CABBAGE ROLLS 42. # HOMECOOKING: RECIPE 2 – SHORT RIB & BEEF CHEEK RAGU PAPPARDELLE 46. ACTIVITY PAGE: PHYSICAL DISTANCING STARTER PACK 48. N AVIGATING THE CHANGE DURING COVID: ENTERTAINMENT, FOOD & DRINK AND DO-IT-YOURSELF 54. P HOTOSPREAD: GEAR UP! 60. C OMICS: A COLLECTION FROM THE BRAVE NEW WORLD 70. U NCOVERING WELLINGTON COUNTY: REROOT FARM 72. EXPERT OPINION (INVESTMENT): MIKE HRYN 76. F ASHION FORWARD: HOW CIVILIAN SCREEN PRINTING & ALPINE PRINT COMPANY ARE CRAFTING HOPE 82. ACTIVITY PAGE: CROSSWORD 84. # HOMECOOKING: RECIPE 3 – HAM SANDWICH 86. # HOMECOOKING: RECIPE 4 – TOURTIÈRE 90. P RODUCT SHOOT: WHAT TO DRINK WHEN YOU'RE NOT DRINKING 92. D RINK LOCAL: HOW OUR CRAFT BREWERIES ARE HELPING US GET THROUGH IT ALL 98. COCKTAIL HOUR: NEGRONI
illustration: Cai Sepulis caisepulis
A F AM I L I AR NARR A TI V E :
EL
IZA
BE
TH
ST
10
AR
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S
HOW ONE DISTILLERY IS PIVOTING IN THIS AGE OF COVID WORDS & PHOTOS BY CHRIS TIESSEN
GUELPH
‘When we’re rolling at full steam, we can
happy to do it.’ Already used to their practiced
fill eight of these bottles each minute. By
choreography, LJ and John barely break their
hand.’ I’m staring down at the pop-up table
rhythm while they talk.
where John O’Hara – head distiller at Spring Mill Distillery – and his colleague, Leonardo
The narrative they’re enacting is familiar
(LJ) Nolfo, are working. I watch as LJ uses a
enough. It’s a story that, during this COVID
single fine-tipped metal nozzle to fill a series
pandemic, has been repeated time and
of thirty-millilitre bottles, one at a time. With
again. In the media. On social. By word of
eighty percent ethyl alcohol. Hand sanitizer.
mouth. It’s a tale of business done good.
Essential product for front-line workers, local
Of entrepreneurial resiliency. Of everyone
businesses, and the public too. After each
from restauranteurs to seamstresses to auto
bottle is filled, LJ passes it to John, who seals
parts manufacturers evolving their business
and crates it – ready for labeling and, finally,
models, re-tooling their production lines –
shipping.
pivoting in some way or another to help out in response to this unprecedented global, and
‘It’s tedious work,’ LJ remarks, ‘but we’re
local, crisis.
11
12
Spring Mill’s LJ Nolfo & John O’Hara fill bottles of hand sanitizer at Spring Mill Distillery
14
What I’m observing and documenting here is
stills, and located in an historic mill that
a single enterprise, the case of a craft distiller
about a century ago housed an earlier spirits
located on the banks of Guelph’s mighty Speed
operation that (rumour has it) played a role in
River, as it attempts to navigate the uncharted
the Royal City’s rum-running past, Spring Mill
waters of COVID-19 with a renewed mandate:
seemed to have it all.
namely, to keep employees working and safe, to act in service of the public good, and to keep the
And then this pandemic arrived – like a
business – Spring Mill Distillery – afloat. It’s been
sudden storm. Unpredictable. Uncontrollable.
a bumpy ride, to be sure. But one that’s filled with
Unstoppable. ‘We couldn’t afford to have a
heightened purpose and meaning.
gap of whiskey availability years down the line,’ Cooper notes, ‘so maintaining whiskey
‘The demand for hand sanitizer has been
production during the pandemic became
absolutely overwhelming,’ Spring Mill’s Cooper
crucial.’ But what about the present? Recalling
Sleeman tells me when we begin to talk about
those uneasy first days, Cooper remarks:
how much has changed in our world over the
‘Our revenue dropped almost immediately
past three months. ‘Since beginning production in
by eighty-five percent when two of our four
March, we’ve been getting over a hundred emails
revenue streams [Spring Mill’s fantastic ‘Ward
and phone calls each day.’ In a subdued tone, he
Bar’ and licensee sales] had to be shut down.’
adds: ‘The stories we’ve heard from folks needing
He looks solemnly at me: ‘And, of course, we
the stuff are heartbreaking. We are sometimes
were forced to lay off all bar staff.’
overwhelmed and frustrated trying to meet the demand. But we’re doing our best. We know it’s
It took Cooper little time, during the earliest
important, urgent work.’
days of this crisis, to recognize the threat this pandemic posed. ‘I remember sitting in a
I’ve joined Cooper at the pop-up bottling table.
management meeting,’ he recalls, ‘when our
I can clearly see that he’s exhausted. ‘It’s been a
master distiller, Doan Bellman, presented
long few weeks,’ he says with a tired chuckle – as
a graph to the team forecasting projected
if reading my mind. ‘This past April marked our
cases of COVID nationally. We could see that
first full year in business. Now, instead of helping
it was only a matter of time before the virus
to organize anniversary festivities celebrating our
would spread to Guelph.’ He pauses before
earliest successes, I’m struggling just to keep this
continuing: ‘By that time, front line workers,
proverbial train on the tracks.’ It seems to me
business owners, and the general public were
that everyone’s focus has shifted, and everyone is
already contacting me to see if we might begin
struggling to find a new equilibrium. Who would
producing hand sanitizer. And so we dove in
have thought so many of us would find ourselves
– deciding right then and there to re-tool.’ On
off balance, charged to do the best we can for our
the same day Ontario announced that schools
community, first of all, and for ourselves? Hardly
would be closing for the foreseeable future,
daring to imagine the future, neither far nor near.
the Spring Mill team, mindful of the role they could play, began sourcing the glycerin and
Back in early March, Spring Mill – a John Sleeman
hydrogen peroxide needed to make the World
initiative that was already distributing gin and
Health Organization (WHO)-approved formula.
vodka (and, in the future, whiskey, when it’s ready after a couple years of barrel aging) nationwide
Today, Spring Mill produces and delivers hand
– was well on its way to becoming Guelph’s pre-
sanitizer in three sizes – thirty millilitres, seven
eminent craft distiller. Home to some of North
hundred and fifty millilitres, and in large milk
America’s largest, iconic hand-hammered copper
jars too. Cooper’s sure to give credit where it’s
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475+
diverse businesses
trendy restaurants & nightlife
due, noting that Kingsbrae packaging and Stanpac Inc donated sanitizer bottles, while Rayment & Collins donated the labels – which are applied, well,
f irst-rate services
whenever there’s time. ‘Days at the distillery are so busy,’ Cooper remarks, ‘that most evenings you can find me applying labels to hand sanitizer bottles at home. Even my dad [distillery owner John Sleeman] takes home a hundred bottles every so often to help out with the labeling.’ I look back down at the pop-up table where LJ and John are starting in on another batch – filling empty
unique clothing stores
bottles, one at a time. Eight per minute. By hand. This is what our world has become: a place where businesses – constrained, challenged – work to find their footing and to act for the public good. Doing everything they can to recover their own equilibrium and to serve their communities, too.
.
and so much more!
A familiar narrative, indeed
SPRING MILL DISTILLERY 43 ARTHUR ST S UNIT A, GUELPH
springmilldistillery.com
Many Uptown businesses have made changes to their business practices during the pandemic and have opened in various ways to serve you. Thank you for making “local” a priority today and every day. @uptownwaterloo www.uptownwaterloobia.com
A C T I V I T Y P AGE
PHY SICAL DISTA NC ING B ING O DOWNLOAD AN EBOOK OR AUDIOBOOK FROM YOUR LOCAL LIBRARY
TREAT YOURSELF: ORDER SOME CURBSIDE PICK-UP ICE CREAM FROM FOUR ALL
PRACTICE SMIZING BEHIND YOUR FACE MASK
CHECK-IN ON YOUR PALS
ATTEMPT TO BAKE BREAD. END UP AT POLESTAR OR CITY CAFÉ BAKERY INSTEAD.
SUPPORT A GOFUNDME FOR A LOCAL FAVE RESTAURANT SUCH AS THE DANISH PLACE
18
FINALLY USE UP THE BANANAS IN YOUR FREEZER
WATCH A LIVE COMEDY SHOW ONLINE FROM THE MAKING BOX
TRY THE SUNDAY STEAM BUNS AT BAKER STREET STATION BEFORE THEY SELL OUT
SUCCESSFULLY REMEMBER WHAT DAY IT IS
ORDER SOME LOCAL BREWS AND HAVE THEM DELIVERED RIGHT TO YOUR DOOR
KEEP YOUR DISTANCE WHILE STANDING IN LINE
ATTEMPT TO RECREATE ONE OF YOUR FAVE RESTAURANT‘S DISHES. VOW TO VISIT AS SOON AS THEY CAN SAFELY REOPEN.
BE KIND TO YOURSELF
TUNE UP YOUR BIKES AT PARAMOUNT SKI & SPORT OR KING STREET CYCLE
ATTEMPT A NEW CRAFT AND DON’T GIVE UP AFTER THE FIRST TRY
PERFORM A ‘RANDOM ACT OF BUSINESS’: GIVE LOCAL GIFTS FROM MOREVIRALTHAN THEVIRUS.CA
SUPPORT A LOCAL ARTISAN
ORDER COFFEE BEANS FROM A LOCAL ROASTER THAT YOU’VE NEVER TRIED BEFORE
DISCOVER A FORGOTTEN BEER AT THE BACK OF YOUR FRIDGE (CHECK EXPIRY)
BROWSE IDEAS TO SPIFF UP YOUR HOME WITH GOODS FROM RUG & WEAVE OR ART OF HOME
HAVE A DRINK WITH FRIENDS OVER VIDEO CHAT
SUCCESSFULLY FOLLOW THE ONE-WAY GROCERY STORE ARROWS
BROWSE SUMMER FASHIONS ONLINE AT THE LOOP, KENNEDY PARK OR ANY FAVE LOCAL SHOP
Download a .pdf to print at home at: toquemagazine.com/hello/activitypages
Stay Close
Elora Mill Hotel & Spa www.eloramill.ca | 519-846-8464
Experience Elora
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Taco Farm, Uptown Waterloo
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LA S T C AL L :
THE STARK REALITY OF OUR LOCAL RESTAURANT INDUSTRY DURING COVID WORDS & PHOTOS BY CHRIS TIESSEN ‘On a good day before the pandemic,’ Chef
March, when the provincial government
Nick Benninger remarks, as he and I meander
shuttered dine-in eating at restaurants –
somberly through a labyrinth of empty dining
deeming this popular pastime ‘non-essential.’
rooms and event spaces that comprise
As we wander past a vacant buffet counter,
St Jacobs’ legendary Stone Crock culinary
Nick continues: ‘Nowadays, we’re lucky to get
complex, ‘we’d easily see upwards of five
fifty people through our curbside pop-up.’
hundred people coming through here – chatting and laughing and breaking bread together.’ Stopping to look into the Shantz Room – a private dining space that once upon a time would have been full on a sunny spring day like this, but that today sits unoccupied and in darkness – Nick adds, soberly: ‘Maybe more.’
It’s an eerie feeling, this: moving through these empty spaces of what’s deemed by many to be the very heart of our region’s tourism district. I remember visiting the Stone Crock often as a little kid when my parents’ publishing company, Sand Hills Books (a side hustle they founded and operated when not professoring at the local
Not today, though. Or any day, for that
universities), had a postal box just down the
matter, since some time in the middle of
road. My overwhelming memory from back
Restauranteur & Chef Nick Benninger (of Fat Sparrow Group)
25
Stone Crock, St Jacobs
Marbles, Uptown Waterloo
26 then: that the place was packed. All. The.
Nick continues: ‘At the beginning of March
Time. Folks dining in. Grabbing a container
our restaurants employed two hundred
of potato salad or a homemade boxed
and thirty people. On March seventeenth,
pie from the bakery. Seated outside in the
when the government ordered us to close all
sunshine enjoying a muffin and coffee before
eat-in operations, we were down to fifteen.’
sauntering down the street to visit shops,
I quickly do the math in my head and am
galleries, and more.
stunned by the number I come up with.
Before I become too nostalgic, Nick brings me back to now. ‘Succeeding in the restaurant industry is tough in the best of times,’ he notes. ‘But in times like these it’s a whole lot tougher.’ I don’t question Nick’s assertion. Of anyone, he should know. Co-
‘That’s over two hundred lay-offs,’ I mutter, audibly shaken. ‘Over two hundred friends,’ Nick confirms solemnly. ‘Or, more to the point, over two hundred members of our extended family.’ Nick’s voice trails off. The weight on him is palpable.
owner of The Fat Sparrow Group, which
The agony is real for employers like Nick
controls several regional culinary hotspots
and his restaurant industry peers, who have
– including Marbles, Taco Farm, Uptown21,
overhead costs few of us can fathom. And
Jacob’s Grill, and Stone Crock (not to mention
for the tens of thousands of restaurant
Fat Sparrow Foods and Fat Sparrow Catering)
employees across our region compelled to
– Nick has seen his business absolutely
go on Employment Insurance (EI), or to apply
run through by this global pandemic. And
for the Canada Emergency Response Benefit
perhaps worst of all: the conclusion of this
(CERB), or to look further afield to seek
grim predicament is nowhere in sight.
whatever assistance they might find.
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The Wooly, Guelph
Restauranteur Court Desautels (of The Neighbourhood Group of Restaurants)
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Stone Crock Bakery, St Jacobs
Essential workers...
Taco Farm, Uptown Waterloo
Consider these numbers: while Nick’s Fat Sparrow Group has had to lay off over two hundred staff, The Neighbourhood Group of Restaurants (whose stable includes The Wooly, Miijidaa, Borealis, and Park Grocery) has laid off over one hundred and fifty; The Ignite Group of Brands (Graffiti Market, The Rich Uncle Tavern, Wilhelm’s Provisions, Red Circle Brewing & Coffee, and Crowsfoot Smokehaus & General Store) has had to let over one hundred people go; Baker Street Station and 39 Carden in Guelph have laid off a combined fifty people; Guelph and Kitchener’s Crafty Ramen have laid off fifteen. Even smaller joints like Elora’s The Friendly Society and The Evelyn, which were both thriving start-ups before the crisis hit, have laid off a combined forty workers. That’s well over four hundred people out of work across fewer than twenty restaurants among thousands of culinary establishments across our region. And hundreds of thousands across the nation. ‘When restaurants were initially ordered to close down,’ Nick notes, ‘we didn’t receive any official notice from the government.’ Indeed, Nick – like so many of his colleagues – found out via the news that he’d have to close his business. And that their
Restauranteur Becky Lalui (of The Friendly Society, Elora)
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Stone Crock Bakery, St Jacobs
... from the bottom of our hearts... The Wooly, Guelph
operations would have to be shut down within less than twenty-four hours. As Court Desautels, President of The Neighbourhood Group, noted when I visited him some weeks back at The Wooly: ‘Shuttering even the most straightforward business in less than a day is hard work. Now imagine closing an entire restaurant – with dozens of staff and potentially tens of thousands of dollars of perishable food on site.’ Food that could no longer be sold. And food that (so often) had been sourced from local businesses who now face their own dilemma of having lost their largest client – the restaurant industry. ‘Our restaurants alone supported over half the annual business of some local growers and meat producers,’ Court told me. ‘Not many people understand just how huge an impact this global crisis has had on the industry. Before the pandemic, restaurants were the fourth largest employer in Canada, with well over one million jobs. They accounted for seven percent of the country’s workforce. And now restaurant workers are the largest segment on EI, and they are disallowed from working until restrictions are lifted.’ Court was candid about the situation regionally, too, bleakly observing that ‘it’s looking like we’ll be allowed to open at only fifty percent capacity. Which means it’s unlikely that
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Willibald Farm Distillery & Brewery, Ayr
all industry folks will be re-hired.’ His comments were sobering, evoking, as they did, images of an industry caught in an intractable crisis. An industry suffering for all sorts of reasons – including the fact that elements of it were precarious even before the pandemic began. As Nick and I continue to chat, he surmises that well before the current state of affairs there had been far too many unprofitable restaurant businesses (and empty dining rooms) in the region and beyond. ‘I just hope the lessons we’re learning about our sector during this pandemic remain implemented when this whole thing is over,’ he sighs. Lessons like acknowledging the need to rethink the very essence of what a restaurant is – and could be. Nick elaborates: ‘We’ve tended to assume that the heart of any great restaurant is its dining room, for instance, without really questioning whether all culinary establishments need dining rooms at all.’ He continues: ‘One thing this pandemic has revealed about our operations is that at least some culinary establishments could be more profitable implementing a pick-up, takeout, and delivery model only.’ Well, it’s not the first thing I would have expected him to say. I listen attentively while he speaks of his Uptown Waterloo establishment, Taco Farm, as a great example of what he’s been thinking about. ‘After turning the dining room into a triage centre for take-out and delivery, and analyzing the numbers so far, it actually looks like Taco Farm might do better without a dining room,’ he tells me. ‘Of course,’ he adds, ‘dining rooms are important; indeed, they’re veritable hubs of community. But they’re not always necessary.
THANK YOU.
And they incur so many costs – from staffing to rent.’ It seems more and more true that the people most likely to survive the present crisis are those who recognize the range of their own strengths, assets, talents, and capabilities – people who have vision and the courage to pivot. Quickly. And effectively. We can see it all over: people and businesses making the best of these dire times, being innovative and creative and adaptable. Nick’s Fat Sparrow Group, for example, has (over and above fine-tuning take-out and delivery options) created an online marketplace where folks can order anything from Stone Crock Bakery bread to fresh pork sausage from Stone Crock Meats & Cheese – as well as fixings to prepare meals, beer, and even wine. And Kitchener’s Graffiti Market has begun something similar. As Neil
Richardson GMP Limited, Member Canadian Investor Protection Fund. Richardson and GMP are registered trademarks of their respective owners used under license by Richardson GMP Limited.
Restauranteur Maclean Hann (of The Evelyn, Elora)
34
Marbles, Uptown Waterloo
Park Grocery, Guelph
Huber, co-owner of Ignite Group, told
mood.’ And what’s more – Becky plans on
me: ‘At Graffiti we’ve begun a patio-side
keeping The Friendly’s newly-built take-out
grocery pick-up where customers can order
window for late night eats when this is all
everything from boxes of fresh produce to
over.
Stemmler’s double-smoked bacon.’
As Nick and I arrive at the venerable Stone
For a bit of fun, Guelph’s Crafty Ramen has
Crock Bakery, I take a look around. Tables
been offering DIY ramen kits for take-out and
and chairs, usually spread about the place,
delivery so folks are able to craft their own
are stacked in a corner, wrapped in yellow
ramen bowls at home. In the same spirit of
tape. A sign on the door lets folks know
‘fun with food,’ both Baker Street Station and
that no more than five customers at a time
Willibald are offering DIY pizza kits. ‘I’m quite
can be in the place. Other pieces of tape
sure that these sorts of ‘prepare at home’
demark where bakery shoppers can stand.
kits will remain commonplace after the
And a protective sheet of transparent plastic
pandemic,’ remarked The Evelyn’s Maclean
hangs in front of the cashier.
Hann when I had a chance to chat with him, adding: ‘It only makes sense.’
Nick takes note of my wandering eyes, and remarks: ‘Things aren’t what they used to
And then of course there are the dozens
be, that’s for sure.’ I nod. And then look
upon dozens of regional restaurants that
at him. He appears stoic. Purpose-driven.
have transformed operations into take-
Challenged by the present but also ready
out and delivery spots. As The Friendly
for the future – a time we can only dream of
Society’s owner, Becky Lalui, noted when her
right now: when these rooms will be filled
restaurant first began offering take-out: ‘It’s
again with people chatting, laughing, and
a way to keep staff working, stay somewhat
breaking bread together
connected to our customers, and offer folks at home a treat for when they’re in the
.
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It wasn’t until March of this year that we truly witnessed the meaning of community, and felt its arms embrace our business, our family, and our hearts. The network of phenominal business owners, frontline workers, passionate community members, and shop-small enthusiasts gave us hope that we could perservere through this uncertain and incredibly tough time. We’re left feeling extremely grateful and humbled, as we begin to imagine a new normal in our shop and on our streets. There’s still a long way to go, but the oustanding sense of togetherness and friendship shows the strength and resiliency in our community!
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Thanks to amazing folks like you, we were able to swtich our operations solely online, and keep our staff healthy and safe. As we look towards the future, we do so with health & safety at the top of our list! After a two month closure, our brick & mortar is now open in a safe and considerate way. We’ll be continuing to monitor and enforce all the ways we can ensure a pleasant and safe shopping expierence for you and our team.
Let’s Connect! Open: M-F 10-6 & S 10-4 460 York Rd, Guelph ON 5 1 9 - 2 6 5 - 0 3 7 1 w w w. r u g a n d w e a v e . c o m Curbside pickup available during opening hours. Stay safe and be kind!
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# HO ME CO OKI N G
CABBAGE ROLLS (makes 8-10 cabbage rolls) recipe by Executive Chef Erin Helwig, Stone Crock
RE C I P E #1
INGREDIENTS: 2 lb ground beef 2 eggs 1 cup rice (raw) 1 tsp celery salt 3 cloves garlic, finely chopped 1 large white onion, diced 1 tbsp salt 1/2 cup ‘Stone Crock’ bbq sauce whole heads cabbage or pickled cabbage leaves 1 can tomato soup
METHOD: Begin by placing the beef, eggs, rice, celery salt, garlic, onion, salt and bbq sauce in a large bowl. Mix well and then set aside while you prepare the cabbage. For the cabbage leaves, I prefer to buy the pickled type (or, if you’re feeling adventurous, pickle your own and use those). If not, simply boil the heads. I like to take my honing steel and actually impale the core of the head; then, using the handle of the steel to dunk the heavy head in and out of the water, I peel back layers of leaves as they cook and repeat until I have cooked and peeled the entire head. Cool the cooked leaves and set them aside. Then begin making balls of the meat mixture and roll them up in the cabbage leaves, packing them tightly into an oven-proof dish, filling the whole dish snuggly. Top with the canned tomato soup concentrate, cover with parchment paper and tin foil, and bake at 350° for 1.5-2 hours or until the rice is tender and cooked. Serve with gobs of sour cream and chopped parsley. Pro tip (from Chef Nick Benninger, Fat Sparrow Group): 'When I lived in Sudbury, where cabbage rolls and perogies are a way of life, I learned a cool trick to easily store and prep the cabbage heads. Buy an entire chest freezer and fill it with whole raw cabbage heads. (No kidding, that’s when you know you take cabbage rolls seriously.) The act of freezing the cabbage and then thawing it will have the same impact on the leaves as boiling it, so whenever you want to make a batch, yank a frozen head and get rolling.'
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# HO ME CO OKI N G
SHORT RIB & BEEF CHEEK RAGU PAPPARDELLE (serves 6-8 people)
recipe by Chef Brian McCourt, Ignite Group of Brands (Graffiti Market, The Rich Uncle Tavern, Wilhelm’s Provisions, Red Circle Brewing & Coffee, and Crowsfoot Smokehaus & General Store)
42
RE C I P E #2 PASTA DOUGH:
INGREDIENTS: 425 grams all-purpose flour 137.50 grams semolina flour 22 egg yolks 37.5 ml olive oil 112.5 ml water
METHOD: In a stand mixer with dough hook attached, combine flour and semolina, and mix. In a bowl whisk together egg yolks, olive oil, and water. Slowly add the liquid to the flour mixture to form the pasta dough. Once the dough starts to come together, remove from mixer and place on a floured countertop. Knead the dough by hand for another 10 minutes until it is smooth and elastic. Place in a large bowl, cover, and let rest for 30 minutes. Roll out the pasta dough and cut into Pappardelle noodles (broad, flat ribbons).
INGREDIENTS: 1 lb each of short ribs and beef cheeks, cut into 1- to 2-inch pieces
METHOD: The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, 4 cloves of garlic, and enough wine to cover. Cover and refrigerate overnight.
1 rosemary sprig, torn in half
Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. Season meat with kosher salt and cracked black pepper. In a Dutch oven over medium-high heat, heat the oil until shimmering, Add the meat and sear on all sides until the meat is browned, 10 to 15 minutes.
peppercorns 8 garlic cloves, peeled (two portions of four cloves) 2 cups Chianti or other red wine, or as needed 1 tbsp kosher salt SHORT-RIB & BEEF CHEEK RAGU:
1 tsp cracked black pepper 3 tbsp extra-virgin olive oil 1 small carrot, grated 1 small celery stalk, finely chopped 2 small onions, finely chopped 1 tbsp dried oregano 1 tsp crushed chilies 3 tbsp tomato paste
Remove meat from pan, and add the carrot, celery, onion, and the last of the garlic cloves (roughly chopped). Sauté until softened, 3 to 5 minutes. Add oregano, crushed chili flakes and tomato paste; sauté for 3- 4 minutes to caramelize the tomato paste. Add the meat back into the Dutch oven and add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup of beef stock, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour. Add beef stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds.
1 cup canned San Marzano tomatoes, with their liquid 2 cups beef stock
INGREDIENTS: .25 lb panko 2 oz olive oil POOR MAN’S PARMESAN:
1 lemon, zest only 1 bunch rosemary, finely chopped
METHOD: Toss olive oil with breadcrumbs, season with salt. Place on baking tray lined with parchment paper. Toast in oven till golden brown. Remove from oven and grate lemon zest over breadcrumbs with micro-plane. Mix in dried chilies and rosemary. Place in food grade container and set aside.
1 tbsp dried crushed chilies Italian parsley, to finish kosher salt TO FINISH: Drop noodles in heavily salted boiling water (the water should taste like the sea). Once done remove from heat and strain. Add noodles to the ragu, with a knob of local butter. Stir to blend. Fold in a half a bunch of freshly chopped rosemary. Place in a large bowl and top with Poor Man’s parmesan and freshly-chopped Italian parsley. Dig in.
SAVE THE DATE!
AUGUST 20, 21, 22, 2021 WWW.RIVERFESTELORA.COM
‘As a father, I’m invested in the long game. As an advisor, I’m invested in my clients’ long game too.’ Jordan Knight Financial Advisor, Investia Financial Services
STEWARD GROUP stewardgroup.ca
Steward Group is a trademark and business name under which Investia Financial Services operates.
FULL-TIME ADVISOR. FULL-TIME DAD.
46
Download a .pdf to print at home at: toquemagazine.com/hello/activitypages
NAV I G AT I NG T H E CH A N G E DU R I N G CO V I D:
ENTERTAINMENT, FOOD & DRINK AND DO-IT-YOURSELF COMPILED BY CAI SEPULIS & SONIA PREISLER
E NT E R T A I N M E N T
BOOKS, BREWS & VIRTUAL HANG OUTS
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Keeping yourself (and those around you) entertained
If spoken word is more your thing, be sure to check
during these uncertain times can feel daunting –
out Guelph Spoken Word (find them on Facebook) for
especially if you’re so used to heading out, seeing
their open mics on the first Tuesday of every month.
friends, and watching live shows. Here are some
Sign-up is at 7pm; show starts at 7:30pm.
spectacular local events that will leave you feeling included in the action.
When you need a laugh, (2) The Making Box
For the bookworms, Eden Mills Writers’ Festival
classes online or, if you just want to sit back and
(edenmillswritersfestival.ca), in lieu of their September
watch, their comedy shows have moved online for a
festival, will be running a new series entitled ‘In Your
seamless (and hilarious) performance – and they’ve
Own Backyard,’ which will feature virtual panels and
even had ‘Whose Line is it Anyway?’ comedian Colin
book clubs with live author discussions – including
Mochrie as one of the guest performers.
author Emily St. John Mandel and her novel ‘The Glass Hotel.’ Pro tip: you can order your copy from The Bookshelf in Guelph (bookshelf.ca) and add on a bottle of wine while you’re at it. Or from Words Worth Books in Waterloo (wordsworthbooks.com). Both local
(themakingbox.ca) is still running their weekly improv
To get your local fix on brews and beer chatter, (3)
Wellington
Brewery’s
Queen
of
Craft
(@queenofcraftbeer) beer series has jumped online and is now hosting a weekly Queen of Quarantine
independents offer free local delivery or pick-up.
craft beer chat on their Instagram account with Tarah
With virtual concerts popping up everywhere, it’s best
(4) Grain & Grit Beer Co (grainandgritbeer.com). Sign
to stay tuned to the social media feeds of your favourite
up to download your answer forms, and earn easy
local artists and festivals for news about pop-up
points by drinking G&G brews.
concerts. (Elora’s (1) Riverfest hosted ‘Riverstreaming’, a virtual festival a few weeks back, and locals such as Alanna Gurr and Jessy Bell Smith have been known to jump online for a show.) For ongoing get-togethers, and to flex your vocals, Kitchener’s Good Company Productions (goodcompanyproductions.ca) hosts a weekly virtual open mic you can join in on.
and Wilma. You can also join weekly virtual trivia with
Looking for a good movie to watch and want to support local cinemas at the same time? Both the Apollo Cinema (apollocinema.ca) and (5) The Bookshelf (bookshelf.ca) are hosting virtual screenings where you can stream flicks online.
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FOOD & DRINK
LIBATIONS, TREATS & SURPRISES To wet your whistle, check out
baskets delivered right to your door. The food industry
(revelcider.ca) new sister brand ibi Wines and watch
has taken quite a beating the past couple months. But
for delicious small batch creations such as ‘Bonkers’
it has also pivoted in ingenious ways as many food and
(aptly described as ‘watermelon gummy juice’) and
drink folks, scrambling to revamp how they interact
‘No Fixed Abode’ (‘mostly pineapples, a little perry, a
with customers, have created delicious new means of
little saison’). You can also pick up Revel’s beverages
getting their products to consumers.
via Two Faces (twofacesbar.com) in downtown
When it’s time to cozy up, (1) TOMME Cheese Shop
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(4) Revel Cider’s
DIY ramen kits. Watermelon gummy juice. Weekly
(tomme.ca) has ready-made cheese and charcuterie boards featuring three types of cheese, an assortment of crackers, and fresh grapes – perfect for eating while you watch your favourite online concert (or order two
Guelph (curb-side pick-up or delivery). Be sure to take a moment to peruse their immaculately-curated list of beers, wines, ciders, and vermouth in their online shop which carries so many intriguing bottles you can’t find anywhere else around these parts.
boards and send one to your virtual date, to share).
Looking
Delivery and pick-up options available.
Order beans online from Kitchener’s Smile Tiger
Food boxes are popping up all over in support of local businesses and suppliers. Here are some of our favourites. Goodfellows Field to Fork (goodfellows.ca) in Rockwood has been delivering Thursday, Saturday and Sunday boxes that feature in-house-made bread with a rotating assortment of jams, pepperettes, and cheese – and on Sundays, a soup made in partnership
Coffee
for
a
Roasters
(locally-roasted)
caffeine
(smiletigercoffee.com),
or
kick? pick
up your order at the coffee shop. Kitchener’s Red Circle Coffee (drinkredcircle.ca) also offers local
delivery
details.
–
Dundas’
check (5)
out
Detour
their
website
Coffee
for
Roasters
(detourcoffee.com) is another great option for locallyroasted coffee goodness.
with Royal City Brewing Co and featuring a Royal
Some of the local eats that have emerged during this
City brew in its recipe. Guelph Box (guelphbox.ca) is
lock-down include DIY ramen kits from Crafty Ramen
another partnership, which has included products
(craftyramen.com) where you can assemble your
from local favourites such as (2) Sweet Violets,
own tasty ramen bowls at home. Also not to miss is
Laza, Planet Bean, and (3) Rug and Weave in their
(6) Baker Street Station’s (bakerstreetstation.ca)
weekly ‘surprise’ boxes. In Kitchener-Waterloo (and
Sunday Steambun Pop-up, featuring a weekly rotating
for something green as the growing season ramps
menu of steambuns (a menu item from their sister
up), check out Legacy Greens’ (legacygreens.com)
restaurant 39 Carden) including Bang Bang Shrimp,
‘Tuesday Produce Boxes’ or their ‘Thursday Sushi
‘Big Mac’, Tofu & Peanuts. Be sure to order early –
Boxes’ which feature goods from Taste of Seoul –
these sell out fast.
whom we’ve been missing dearly while the Kitchener Farmers’ Market has been closed.
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51 (4)
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DO - I T - Y O U R SEL F LEARNING A THING OR TWO
If you’re not baking, are you even in quarantine?
selling through online shops and organized deliveries.
As we’re all tucked into our homes, more than ever
Some say the best works of art and literature have
it’s a great time to start learning that new skill you’ve
come in times of quarantine; it’ll be interesting to see
been putting off.
what local artists are up to.
Rolling into summer, now’s the time to sign up for
Looking to pick up the ukulele? Stay tuned to Cynthia
a CSA and enhance your cooking with local bounty.
K Music (cynthiakmusic.com) – home of the Royal
Our
local
favourites
include
Zocalo
Organics
(zocaloorganics.ca), Salad Days (saladdaysfarm.ca)
52
and (1) Hoppy Fields (hoppyfieldsfarm.com) – or visit TasteReal.ca to find a listing of those available in Wellington County. In Kitchener, you might try the ‘online farmer’s market,’ Bailey’s Local Foods (baileyslocalfoods.com). If you’re willing to roll up your sleeves and plant your own bounty, be sure to check out Trout Lily (troutlily.ca) for organic seedlings. To grow from scratch, visit (2) Apocryphal Seed Co. (apocryphalseedco.com) to pick up a ‘Garden in a Box,’ which includes a ‘Beginner Guide to Growing Your Own Veg’ and over a dozen different seed packets – including Bright Light Swiss Chard, Buttercrunch Lettuce and Harlequin Mix Carrot. When it’s time to get crafty, Art Gallery of Guelph (artgalleryofguelph.ca) has works in their #MuseumAtHome exhibits online to view, or you can download colouring sheets based on images in their permanent collection – such as Tom Thomson’s ‘The Drive’ – and colour away. Kitchener’s TheMuseum (themuseum.ca) also has great online programming – so check it out. When you need new pencil crayons, brushes, or paints for your latest pieces, Wyndham Art Supplies (wyndhamartsupplies.com) has it all; they stock an incredible array of material and have curb-side pick-up. For more inspiration, Downtown Guelph’s Art on the Street festival is not to be missed. They’ll be going virtual this year, with artists
City Ukulele Ensemble – for coming classes and workshops. (3) Modo Yoga (modoyoga.com) has virtual yoga and meditation classes when you need some relaxing stretches. If you want to sweat, check out Kitchener’s queen street yoga (queenstreetyoga.com) or Guelph’s The Femme Rebelles (thefemmesrebelles.com) for body conditioning classes. For something new, try the latter’s ‘Burlesquercise’ – their fun and sweaty online burlesque cardio fitness class. And finally, to get your baking on, (4) Polestar Hearth (polestarhearth.com) in Guelph has cups of sourdough starter available, offered free with a donation to the Drop-In Centre. While you’re there (they have a great pick-up/take-out window set-up outside) grab a bag or two of organic flour (light bread, whole wheat, spelt or pastry) grown and milled by Old Order Mennonites. Kitchener’s Golden Hearth Bakery (goldenhearth.ca) – which specializes in sourdough breads and handmade croissants – has both an online store and a take-out door offering a contact-less exchange. If you run into a little trouble with your sourdough, Minga Skill Building Hub (mingaskillbuilding.ca) has gone completely online and has classes on sourdough and (in case you choose to go foraging in the region) on ‘wild edibles.’
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Camelbak Rogue
Giant Trance 3 29er
54 Giant pannier bag Camelbak Repack LR 4 Camo
Gear Up!
DMR V8 V2 pedals
Looking to gear up for summer? Then be sure to drop by Guelph's Paramount Ski & Sports for all your biking and great outdoor requisites. And in the meantime, drool over these pieces of kit – curated by Paramount's own Lee Ferneyhough.
Paramount jerseys Pearl Izumi Journey shorts
55 Giro Privateer Lace
Giro Syntax MIPS
Ergon GE1 EVO grips
Giant/Momentum Transend E+ GTS
here to help
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DELIVERY WHERE YOU WANT, WHEN YOU WANT. Pfaff Subaru is open and ready to serve you from the comforts of your home or within our showroom. Get a price over the phone, or online, purchase remotely and we will gladly deliver your car to wherever you are.
Pfaff Subaru | 12 Wilbert Street | Guelph, ON N1K 0A4 (226) 299-0770 | pfaffsubaru.com | pfaffsubaru
Thank you! Our sincere thanks to all our donors, partners and supporters whose incredible generosity is helping our network of agencies deliver vital supports to vulnerable community members affected by COVID-19.
We’re in this together. We’ll get through this together. That’s what community is all about. www.unitedwayguelph.com/Covid-19
This page was generously donated by:
‘THE AIM OF ART IS TO REPRESENT NOT THE OUTWARD APPEARANCE OF THINGS, BUT THEIR INWARD SIGNIFICANCE.’ – ARISTOTLE
COMICS: A COLLECTION FROM THE BRAVE NEW WORLD PREAMBLE BY CAI SEPULIS
I REMEMBER FEELING A STRANGE SENSATION WHEN THE LOCKDOWN FIRST OCCURRED. IT FELT AS THOUGH I WAS CAUGHT UP IN THE TWILIGHT ZONE, OR IN A SURREAL BJÖRK VIDEO. EVERYTHING WAS ‘OH SO QUIET.’ MY THOUGHTS AND MY WORLD WERE SUSPENDED – AS IF I WAS JUST WAITING FOR SOMETHING. FLOATING IN THIS FEELING OF ANTICIPATION, NOT KNOWING AT ALL WHAT WOULD COME NEXT. SCHOOLS CLOSED. RESTAURANTS SHUTTERED. FLIGHTS CANCELLED. 60
THE GREAT PAUSE. SOMEWHERE IN THE STILLNESS BETWEEN THIS YEAR’S SECOND WINTER AND SPRING, WHILE WALKING MY DOG AROUND A DESERTED EXHIBITION PARK, I BEGAN TO WRAP MY HEAD AROUND THE NEW WORLD I FOUND MYSELF IN: ‘WHAT WOULD THIS EVEN LOOK LIKE IF I TRIED TO DESCRIBE IT VISUALLY?’ I BEGAN TO WONDER WHAT ONE OF MY CARTOONIST HEROES SETH WOULD SAY, OR MY OLD ILLUSTRATOR FRIEND MIKE BYERS. INTRIGUED BY THE QUESTION OF WHAT ARTISTS SUCH AS THESE WOULD CREATE – EACH WITH THEIR OWN UNIQUE STYLES, EXPERIENCE, AND PERSPECTIVES – I SET FORTH TO ASSEMBLE THIS COLLECTION. THE RESULT: A SET OF CURATED WORKS FROM SEVEN REGIONAL ILLUSTRATORS, CARTOONISTS, AND CREATIVES RESPONDING TO OUR UNPRECEDENTED TIMES IN VISUAL FORM. THESE CAPTIVATING CREATIVE GESTURES GIVE US SOMETHING TO WRAP OUR HEADS AROUND, SOMETHING TO LAUGH ABOUT, THE MEANS TO FIND PEACE OR TO CONVEY EMPATHY. THIS IS WHAT OUR MUTUAL CONDITION TRULY FEELS LIKE. WELCOME TO OUR BRAVE NEW WORLD.
JAY ST E PHENS
@ JAYPO PGUN 61
62 K AT HLE E N L I GHT
JO NAT HO N K UT T @ T HE_ HI GH_ R O AD_ DESIGN
63
64 C AI SEPULI S @ C AI SE PUL I S
B L AK E ST EV ENSO N @ JET PAC K SANDROLLERSKATES
65
MI C HAEL B YER S @ MI C HAE L B YE R S
SE T H
DR AWNANDQ UAR T ER LY.C O M
67
‘Home has never meant so much.’ #guelphproud
Making a community together. bigjohnleacock.com 519-546-6629
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Pfaff Subaru | 12 Wilbert Street | Guelph, ON N1K 0A4 (226) 299-0770 | pfaffsubaru.com | pfaffsubaru
UNCOVERING WELLINGTON COUNTY
REROOT FARM 70
HARRISTON
‘While this pandemic has been undoubtedly awful,’ remarks Caitlin Hall as we make our way across a field of free-range laying hens, ‘it seems to have heightened folks’ awareness of the importance of locally-grown, organic food.’ As Caitlin climbs inside a picturesque wooden trailer that houses her hens, scattering feed along the way, I scan my environs. Past the hens, I spot a greenhouse and expansive garden plots. Beyond these, a herd of cattle gather beside a century-old barn. And beside the barn, a farm store beckons visitors. Here – at Reroot Farm. Caitlin’s farm. ‘I purchased this seventy-acre farm back in 2010,’ Caitlin notes as we walk toward the barn. ‘And while I raise chickens, hens, pigs, beef cattle, and honey bees, growing vegetables and herbs remains my main focus.’ Her certified organic produce can be purchase through the farm’s CSA
shares (sold out for 2020), at the farm store (where you can also find Reroot freerange eggs, Berkshire pork, chicken, raw honey, grass-fed Angus beef, grass-fed lamb, and products from neighbouring farms), and at local markets. Like so many incredible food businesses and farms that dot Guelph and Wellington County, Reroot Farm is a partner of Taste Real – a County of Wellington program that promotes local food and facilitates valuable connections among food businesses, consumers and farmers. Farmers like Caitlin – whose Reroot Farm brings flavour to our region. Learn more at reroot.ca
.
T O P T E N L O C AL F O O D ID EA S During this time of social distancing, local food has become front of mind for many people. Here are some excellent ideas on how to engage with and enjoy delicious foods grown close to home:
1.
Farmers’ markets and farm gate operations continue to sell farm-fresh products. They also offer a welcome change of scenery during these stay-at-home days.
2. 3. 4. 5. 6.
Try your hand at gardening – start your own seeds or visit local greenhouses for vegetable seedlings. Upgrade your food skills – browse through a cookbook, take an online cooking class, and learn to cook with what you’ve got. Support your favourite restaurants – they could really use your help right now. Order take out. Some even offer delivery. Homeschooling your kids? Teach them some life skills by getting them involved in food prep or gardening. Long lines at large grocery stores have become the norm. When shopping for food, don’t forget smaller food stores and food retailers.
7.
Look for farm gate stalls for a naturally contact-less shopping
8.
Find a local subscription box or similar. CSA farms have long
experience. Self-serve stands offer lots of seasonal products.
used this operating model. Some local retailers now also offer food boxes, quarantine kits, and more.
9.
Not everyone is able to leave the house and shop for food. Check with neighbours, friends, and family to see if you can pick up something for them.
10.
Many people are struggling to put food on the table these days. Consider lending a helping hand and donate to your local food emergency provider. Most of all, stay safe, follow public health guidelines, and respect procedures outlined at the farms and food businesses you frequent. We’re all in this together. To find local farms and food locations, and purchasing details, visit the Buy Local Food page on tastereal.ca
F A R M ER S’ M ARKE TS Did you know that we have seven farmers’ markets in Wellington County and Guelph? That’s more than many other rural counties in Ontario. Farmers’ markets are vibrant community hubs, business incubators, and, of course, places to find an excellent selection of local foods. Market season will certainly look a little different this year – with restrictions in place to keep vendors and patrons safe. During this time markets need your support. Check out tastereal.ca for up-to-date information on how to purchase from Wellington County / Guelph markets this season. Help us to ensure that these markets and their vendors will be around for years to come.
Y O U R L O CA L F A R M E R S’ M A RKE TS : Aberfoyle Farmers’ Market TOWNSHIP OF PUSLINCH Elora Farmers’ Market TOWNSHIP OF CENTRE WELLINGTON Erin Farmers’ Market TOWN OF ERIN Guelph Farmers’ Market CITY OF GUELPH Minto Farmers’ Market – Palmerston Location TOWN OF MINTO Rockwood Farmers’ Market TOWNSHIP OF GUELPH/ERAMOSA Wellington North Farmers’ Market – Mount Forest TOWNSHIP OF WELLINGTON NORTH
GRATITUDE IS KEY TO NAVIGATING UNCERTAINTY
Mike Hryn | mike.hryn@richardsongmp.com | 519-827-2918
EXPERT OPINION | INVESTMENT
MIKE HRYN The only certainties so far in 2020 have been staying home and learning to use Zoom: who was that person who dropped in on the live-stream Easter family dinner? How do I stop a team member from looking at my messy house? Should I put on my suit to go to the basement? In previous articles, I have written about estate planning and having tough but necessary conversations with family in order to sort out some of the planning parts of your life. The reality we are living in right now confirms that life is unpredictable and urges us to have open communication that fosters understanding and trust – and gratitude for what and who we have in our lives. For me, gratitude is essential. When we speak with clients each day, my colleagues and I are grateful for their trust as we help them navigate the challenging conditions in which we all live. Our message is that, like our communities, charities, and small businesses, our economy will rebound. Investments will regain what they have lost. It will take time and demand patience, but keeping calm is the best thing to do. There will be a recovery. Looking back through history, we can see that there always is.
I am grateful for clients who ask how our team and our families are doing. I am grateful for having a job when many are losing theirs. The current pandemic brings perspective and makes me deeply thankful for the generous gestures of others – like the many essential and frontline workers who are putting the wellbeing of others ahead of themselves. I join you in thanking them for risking their own health and the health of people important to them to make sure that others in our community get care, food, and shelter. I look forward to getting back to bumping into familiar faces at the farmers’ market on a Saturday morning. I am grateful for the food we have access to but I think we can all agree on this: the apples and cinnamon buns we get at the grocery store just don’t compare to the ones we look forward to at the market. See you there soon. All material has been prepared by Mike Hryn, who is a Portfolio Manager, Investment Advisor with the Mactaggart Hryn Team at Richardson GMP Limited. The opinions expressed in this report are the opinions of the author and readers should not assume they reflect the opinions or recommendations of Richardson GMP Limited or its affiliates. Richardson GMP Limited, Member Canadian Investor Protection Fund. Richardson and GMP are registered trademarks of their respective owners used under license by Richardson GMP Limited.
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Today and tomorrow, Oak Tree is building capacity. Focused on the now, the Oak Tree Project has donated $30,000 to immediate COVID relief through the Guelph Community Foundation. Focused on the next and in partnership with the Community Engaged Scholarship Institute and the ICON program at The University of Guelph, we are granting $15,000+ in additional prizes through Oak Tree 6. Learn more at oaktreeguelph.ca #RecoverTogether
Founding partners
MACT_OakTree_Toque_Ad_UOG_HP_Hoz_JBH.indd 1
2020-05-14 8:42 AM
THERE IS NO ‘ B A C K T O N O R M A L ’.
WE’RE CHANGING THE WAY WE DO REAL ESTATE,
FOR GOOD.
Times are certainly not business-as-usual, and so we have implemented new guidelines for how our brokerage does business. Our singular purpose is to ensure the health and safety of our clients, our team and the global community, while helping our clients stay on track with their real estate goals.
Read our new Guide to Buying and Selling During COVID-19 at homegrouprealty.ca/covid-19
There’s a better way to shop locally. We’re bringing commerce back to our communities! Introducing HeyLocal: an online marketplace that allows you to shop locally with ease and convenience.
SEARCH & PURCHASE LOCAL PRODUCTS
REDUCE YOUR SHIPPING FOOTPRINT
SUPPORT YOUR LOCAL ECONOMY
HeyLocal.ca
Calling all retail friends! Do you own or know of a business that would benefit from our free marketplace? Encourage them to learn more or sign up at: heylocal.ca/business
Curt Crossman
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FASHION FORWARD:
HO W CI VI LI AN S C RE E N P R I NT I NG & A L P I NE PR I N T C OMP AN Y A R E C R A F T I NG H O P E WORDS & PHOTOS BY CHRIS TIESSEN On the outskirts of downtown Kitchener, in
‘What we’re trying to do here is much more
the back recesses of a converted industrial
than sell a bunch of merch,’ remarks Curt,
building that’s now home to a handful of tech
Founder & CEO of Civilian, as he spreads
start-ups and one killer coffee shop, Curt
an ample dollop of jet black ink onto one of
Crossman and Joe Zimmer of Civilian Screen
several screens mounted to a rotating screen-
Printing are busy doing their part to uplift a
printing machine. ‘It’s about engaging the
community – one t-shirt at a time. Meanwhile,
community. Keeping local small businesses in
across our region in a cozy studio space
folks’ minds. And helping offset the massive
tucked behind storefronts somewhere in
financial blow brought about by this global
downtown Guelph, Graeme Deroux of Alpine
pandemic – even if by only a little.’
Print Company is doing much the same.
I watch as Curt lifts the screen, revealing a
Three industrious spirits repping two local
coral t-shirt embellished with a black Four All
businesses with one shared goal: to make
Ice Cream logo. Underneath the brand a pithy
something good out of all the bad this
tagline reads: ‘Stay Home. Eat Ice Cream.’
pandemic has brought about. Aiming to shine
Sound advice, I think to myself. Across the
some light in the darkness.
studio, Curt’s Civilian colleague, Joe Zimmer,
Joe Zimmer
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Curt Crossman prepares screens at Civilian Screen Printing
Graeme Deroux & Alpine Print Company
80
packs completed tees into cardboard boxes
delivery – done by the Civilian crew – is only
– ready to be shipped. I recognize many of
three dollars (or free with orders over seventy
the logos on the shirts as Joe arranges them:
five bucks).
Abel’s on Queen. Death Valley’s Little Brother. Berlin Tattoo. Pin Up Arcade Bar. Short Finger Brewing. A pang of sadness overcomes me as I silently recall visits to many of these favourite regional destinations. I spot a slick Arabella Park Beer Bar-emblazoned piece that I decide I’ll cop when I get to my computer. At kw-awesome.ca – the online home of Civilian’s KW Awesome Small Business Initiative.
‘The response has been incredible,’ Curt tells me. ‘In under two months, we’ve printed over fifteen hundred tees and raised almost twenty thousand dollars for local businesses, as well as an additional sixteen hundred for the Foodbank of Waterloo Region.’ Fantastic. ‘And the initiative’s success has allowed us to re-hire a full-time position after initial layoffs.’ Even better. Curt adds: ‘When this pandemic hit, our revenues plummeted upwards of
The strategy is simple enough. Civilian invites
eighty percent. The KW Awesome Small
local businesses to collaborate with them by
Business Initiative is allowing us to keep the
submitting a t-shirt design (with help, if need
lights on – while helping others do the same.’
be, by Kitchener’s Him & Her creative firm). Civilian then produces and posts online the freshly-printed tee. All shirts cost twentyfive bucks, with half of the proceeds going directly to the business featured. And local
It’s a brilliant concept, really. And one that, at first glance, seems uniquely fitted to Kitchener – a city where industry, technology, and community-mindedness seem to meld effortlessly at every turn. And yet, just down
highway seven in the Royal City, a project that shares remarkable similarities with Civilian’s Small Business Initiative has been heating up social media channels. A couple weeks after my visit to Civilian, I find myself at Graeme Deroux’s Alpine Print Company to find out more. The morning I arrive at Graeme’s shop, downtown Guelph seems especially empty. A sign of the times, to be sure. I locate Alpine’s entrance off a walkway between closed Wyndham Street shops and strike up a conversation with the young entrepreneur. ‘We made an effort to address this new state of affairs in March, as soon as we saw what was happening,’ Graeme tells me. ‘We set up a pre-order webstore featuring tees designed by local artists, illustrators, and designers – including Gillian Wilson, Blake Stevenson, Robert Peterson, and a bunch more awesome talent.’ (Alpine’s Instagram account displays the killer merch.) He continues: ‘Folks were given until late April to order a tee for twenty-five bucks, with ten dollars from each sale directed to a local business of the customer’s choosing.’ Alpine’s project, then, ended up helping three core groups: the artists who designed the tees, those small businesses who received money from each sale, and Graeme’s studio too. 'We ended up selling five hundred and thirty two tees,’ Graeme notes as he mounts a screen into Alpine’s large rotating screen-printing machine that takes up most of the real estate in the small studio. ‘Literally hundreds more than I expected.’ I watch as Graeme lowers the screen onto a fresh maroon t-shirt, spreads gold ink over the fine mesh with a dedicated squeegee, and lifts the screen back up. Emblazoned on the tee: ‘Support Local.’ A tagline – or battle cry – that’s more
.
important now than ever. And something Curt and Joe and Graeme are living by – one t-shirt at a time
CIVILIAN SCREEN PRINTING 100 AHRENS ST W, SUITE 103 KITCHENER, ON
civilianprinting.com
ALPINE PRINT COMPANY 146 WYNDHAM ST N, GUELPH, ON
alpineprintcompany.com
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Download a .pdf to print at home at: toquemagazine.com/hello/activitypages
A C T I V I T Y P A GE ACROSS
DOWN
4. London Calling! This favourite Downtown Guelph pub was featured on the Food Network’s ‘You Gotta Eat Here’ in 2015 (3 words)
1. Tokyo Salary Man is a favourite noodle dish from this Guelph and Kitchener-based eatery (2 words)
6. This distillery was founded in the late 19th century and, although no longer based in Waterloo, remains one of the largest alcoholic beverage chains in the world. Its original Waterloo factory is now a condominium complex
2. A Silicon Valley tech giant with an office in Downtown Kitchener 3. The Old Marina Restaurant sits on this body of water, which is now also home to famed pop star Justin Bieber (2 words)
7. This Huron-county establishment features the world’s first closed-loop brewery and is North America’s first carbon neutral brewery (2 words)
5. This classic drink mixes gin with sweet vermouth and Campari (and orange peel to garnish) (hint: see our recipe on the last page)
10. The G2G trail is an old rail-line-turned-bike-trail that connects Guelph to this Lake Huron community
8. Many Smile Tiger’s coffee beans are named after songs by this ‘Loser’ American Singer-Songwriter
12. This prized ‘klondike’ potato was actually developed at the University of Guelph (2 words)
9. A peculiar amphibian-like name for a classic English breakfast featuring an egg cooked inside a hole cut into a piece of bread (tip: try one at Goodfellow’s Field to Fork) (4 words)
13. A strong wild horse, or the name of Guelph’s Drive-in Theatre (one of fewer than a handful remaining in our region) 14. This sport, brought to light in a 2009 film starring Ellen Page, features whips, grand slams, and apex jumps (2 words) 15. Name of the mountain bike trail system in Kitchener-Waterloo which features over 30km of trails and sees over 40,000 visitors per year 17. Historic Douglas Street in Downtown Guelph has been the set for many historical television and film productions, including this 20th century CBC detective series (2 words) 18. This community in Cambridge is where the Speed River and the Grand River meet (it is also home to Wave Maker Craft Brewery & Distillery) 19. This boutique hotel is located at a most noble Downtown Kitchener intersection that has been the location of a hotel since 1820 (the original building burned down in a fire in 1892)
11. This sweet local festival (located just outside of Waterloo) is in the Guinness Book of World Records for being the largest of its kind (4 words) 15. The alliterative name of the church on Essex Street in Guelph which has roots back to the Underground Railroad and is home to the Guelph Black Heritage Society (2 words) 16. A sandwich favourite featuring sauerkraut, pickles, and corned beef – The Wooly in Guelph has a great one (with a pork-belly variation) on their menu 20. Red sauce, mozza, spicy ‘nduja sausage, basil, lemon ricotta and this sweet syrupy substance make up Bread Bar’s Bee Sting pizza 21. This espresso-based drink is often served in a smaller cup and generally features a goodly amount of steamed milk to cut the acidity 25. ‘Musical’ fern that grows wild in our region, popping up in the spring. Perfect for sautéing
20. This Great Canadian landscape painter has a large boulevard named after him in Kitchener (hint: he’s a son of ‘The Village of Doon’) (2 words)
26. Located right in DTK, this famed folklore eatery is perfect for enjoying a ‘Brekkie’ and people watching outside the Kitchener Farmers’ Market (2 words)
22. This landmark structure in Guelph is one of only two of its kind in Ontario and is constructed without any metal parts, including nails (2 words)
28. This three-time world champion heavyweight boxer (retired in 2003) went to high school in Kitchener (2 words)
23. The name of Guelph Nighthawks’ quick-flying mascot
30. A Korean spicy pickled cabbage dish. Favourite local makers include Taste of Seoul and Green Table Foods
24. This type of golf can be played in Guelph’s Riverside Park (and is featured on Royal City Brewing’s Exhibition IPA can) 27. Faces Double IPA was a Silver Medal Award Winner at the 2019 Canadian Brewing Awards and was made by this Guelph brewery (2 words)
DOWN 1. Crafty Ramen 2. Google 3. Puslinch Lake 22. Covered Bridge 23. Swoop 24. Disc 27. Wellington Brewery 29. Hat Trick 31. Clock Tower
5. Negroni 8. Beck 9. Toad In The Hole 11. Elmira Maple Syrup Festival 15. Heritage Hall 16. Reuben 20. Honey 21. Cortado 25. Fiddlehead 26. The Yeti 28. Lennox Lewis 30. Kimchi
31. Historic landmark in Kitchener’s Victoria Park (2 words)
ACROSS 4. Baker Street Station 6. Seagram 7. Cowbell Brewing 10. Goderich 12. Yukon Gold 13. Mustang 14. Roller Derby 15. Hydrocut 17. Murdoch Mysteries 18. Preston 19. Walper 20. Homer Watson
29. This ‘triple scoring’ hockey term is said to have originated from Guelph’s 1940-1960 hockey team, the Biltmore Mad Hatters (2 words)
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# HO ME CO OKI N G
HAM SANDWICH 84
recipe by Chef Byron Hallett, Willibald Farm Distillery & Brewery
(makes ten sandwiches)
RE C I P E #3
BUNS : (makes ten 90g buns)
HAM:
INGREDIENTS: ½ cup milk
METHOD:
1 cup water
just warm enough to melt butter. Whisk in yeast. Crack egg
2 tbsp sugar
into mixing bowl. Temper warmed liquid mixture with egg. Add
2 tbsp butter 1 tbsp dry active yeast
Combine milk, water, sugar, and butter in small pot. Heat until
flour and salt and mix for five mins (or until dough is a cohesive mass). Transfer to oiled bowl. Once dough doubles in size, portion 90g pieces (ten in all) and roll into balls. Let rise at room
1 egg
temperature for approx 30 mins. Egg-wash buns, then bake at
500g all-purpose flour
385F for 25-30 mins. Once out of oven, wrap buns in plastic bag
1 ½ tsp salt
to steam slightly – keeping them super soft.
INGREDIENTS: 4 litres water
METHOD:
1 cup salt
cool completely. Add pork to brine and refrigerate for 7 days.
1 oz pink salt #1
After a week, remove pork from brine and pat dry with paper
½ cup sugar Spices (bay leaf, peppercorn, fennel seed, mustard seed, thyme, star anise)
Combine first five ingredients in a large pot and bring to boil. Let
towel. Roast pork at 400F until internal temp reaches 150F. (If you have a smoker, use it instead.)
1 large piece pork (shoulder, leg, loin, cheek, whatever)
QUICKLES:
INGREDIENTS: 1 cucumber
METHOD:
¼ cup kosher salt
cucumber. Let sit for 10 mins.
Slice cucumber thin. Mix salt, sugar and chili flake and toss with
¼ cup sugar Pinch of chili flakes
HONEY DIJON MAYO
INGREDIENTS: 1 egg yolk
METHOD:
2 tbsp vinegar
mixture vigorously a drop at a time until emulsification begins –
2 tbsp grainy Dijon
then begin adding oil in a slow steady stream. Season with salt
2 tbsp honey
to taste.
1 cup canola oil Salt to taste
TO FINISH: Build some sandwiches and dig in.
Whisk egg yolk, vinegar, Dijon and honey together. Whisk oil into
# HO ME CO OKI N G
TOURTIÈRE
(makes six large servings)
recipe by Chef Shea Robinson, The Neighbourhood Group of Restaurants (The Wooly, Borealis, Park Grocery, Miijidaa)
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RE C I P E #4
TOURTIÈRE FILLING:
INGREDIENTS: 1 russet potato
METHOD:
1.5 lbs ground pork
a knife to allow steam to escape. Bake until the flesh of the
1.5 lbs ground game meat (such as elk, venison, bison)
potato is soft. While potato is still warm remove the skin and put
1 medium sized onion, diced
tourtière ingredients into a pot and cook over medium heat for
3 cloves garlic, diced
the mix is not burning on the bottom of the pot. When the mix is
1 tbsp kosher salt 1 tsp ground black pepper
Preheat the oven to 400 degrees. Poke holes in the potato with
through a potato ricer. (If you do not have a ricer, you can use the small side of a box grater.) Place the potato and all other about 30 minutes until thickened, stirring often to make sure done cooking, check seasoning and adjust if necessary; then set aside to cool.
¼ tsp allspice ½ tsp ground cinnamon ¼ tsp ground cloves ½ cup water 1 tbsp worcestershire
PIE DOUGH:
INGREDIENTS: 1 cup unsalted butter
METHOD:
2.5 cups all-purpose flour
before you want to serve the tourtière.)
1 tsp kosher salt 6 tbsp ice water 1 egg for egg wash
(Note: It’s best if you can make the filling and pie dough the day
Cut butter into small cubes and place in freezer for 20-30 minutes. Place flour and salt in a food processor and pulse to combine. Add in butter and pulse until pea-sized pieces of butter remain, and all the butter is coated with flour. Add in ice water and pulse just until combined. Separate dough into 2 rounds – 1 round should be about 2/3 of the dough and the other about 1/3 of the dough. Cover each round tightly in plastic wrap and place in the fridge.
TO ASSEMBLE: Remove the dough from the fridge about 20 minutes ahead of time and preheat oven to 425. Roll out the larger dough round until about ¼” thick and place in a 9.5” pie dish. Put filling into the pie crust. Roll out the other pie dough round until ¼” thick. Beat egg in small bowl and egg wash the rim of the dough in the dish, then place the round on top of pie dish; cut off any excess dough and crimp edges to seal. Cut a couple of steam vents into pie top and egg wash the entire top and edges. Bake on a baking sheet for 30-45 minutes. If the top is getting too dark before the bottom is cooked, cover it with tinfoil. Let rest for 15-20 minutes before slicing. To serve, accompany the tourtière with your favourite salad, any cellar pickles (especially pickled beets), and ketchup or hot sauce. Enjoy.
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D RI N K L OC AL : HOW OUR CRAFT BREWERIES ARE HELPING US GET THROUGH IT ALL INTERVIEW & PHOTOS BY CHRIS TIESSEN While this pandemic continues to rage and the days keep getting hotter, more folks are looking to take a load off with a backyard brew or two. If you want to skip the long lines at the LCBO and support local business at the same time, grab your cold ones from any of our incredible regional craft breweries. Most bottle shops are open (some even have designated curb-side pick-up and / or designated take-out windows) and many offer online ordering with free local delivery. A bit ago, we caught up with representatives from five of our local breweries to see how they’ve been surviving these past months – and what they’re doing to make customers’ lives easier during these difficult times. So crack one open and take a read:
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How did the arrival of COVID-19 affect your business?
Mike Oosterveld, Owner, Fixed Gear Brewing:
Jon Laurencic, Managing Partner,
room at our Alma Street location into a beer
Elora Brewing Co: The day the province closed restaurants and bars was really scary and confusing. It felt sudden, and affected us immediately. Most notably, our brewpub was forced to close – which meant that we were compelled to lay off forty staff. On top of this, we lost all of our licensee business. Still, we’ve managed to keep the lights on by selling into the LCBO, and with in-house retail sales and home delivery sales too. All of our brewing volume now goes into cans.
We were forced to close the doors at our Elmira Road location and to turn the tap distribution centre. Our keg sales stopped immediately, of course, but fortunately we haven’t laid off any staff.
How have you had to pivot? How are you getting beer to folks now? Brett Croft, Co-founder & Brewmaster, Red Circle Brewing Co: Because most of our business was draft sales [at Graffiti Market and at bars and restaurants throughout the region], we’ve pivoted to offer home beer deliveries – and
Brad McInerney, Marketing Manager,
it’s been a tremendous success. What we
Wellington Brewery:
were selling in a week for canned beer we are
When restaurants and bars closed, we lost a
now selling in a day. We’re making available
major sales channel for our beer. We also lost
in cans one-off beers like our Dry-Hopped
the income from our tap room. Having said
Sour and Phillips Brewing collab beer, ‘Little
this, we've been fortunate enough to keep the
Victory’. And our entire brewery team is
majority of our staff employed, thanks to the
helping with deliveries – taking ‘grain to glass’
support from our loyal customers.
to a whole new level.
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Brett Croft, Co-founder & Brewmaster, Red Circle Brewing Co.
Joe Freund, Head Brewer, Willibald Farm Distillery & Brewery
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Joe Freund, Head Brewer,
Mike Oosterveld, Owner, Fixed Gear Brewing:
Willibald Farm Distillery & Brewery:
Since the pandemic struck, we’ve looked
As a craft brewery and distillery, our largest
for the safest and most efficient ways to
pivot was using our distilling facility to
get beers to customers. As a result, we’ve
manufacture sanitizer. Aside from this, the
updated our Shopify site, introduced same
pandemic essentially forced our hand into
day delivery service locally, and integrated
moving all of our beer offerings to our online
curbside pick-up and a walk-up window too.
shop, which has proved to be a massive help in moving product. Initially, we were afraid we’d have to dump beer – but the reality has been that we can’t keep up with production. Brad McInerney, Marketing Manager, Wellington Brewery: Since we have not been able to ship to bars and restaurants, we have moved to ramp up our online store by offering free no-contact regional delivery to Guelph, KitchenerWaterloo, Cambridge, and area. We offer guaranteed same day service seven days a week to everywhere in our delivery zone. We’ve also opened a take-out window we're calling the ‘Welly Walk-Up Window’ at the brewery which provides super quick, nocontact service for beer pick-up from our brewery.
Are you planning to implement any of these changes permanently? Brad McInerney, Marketing Manager, Wellington Brewery: It's likely that on the other side of this pandemic the craft beer industry will be transformed. Our local home delivery has been a massive success for us. Many customers are getting used to this service and will likely be looking for it in the future. While we're facing a lot of challenges in the short term, this could be an opportunity in the long run for us to explore new and creative ways to sell our beer. Joe Freund, Head Brewer, Willibald Farm Distillery & Brewery: Right now our business plan is shifting on a week-to-week basis. With the pandemic still
Michael Oosterveld, Owner, Fixed Gear Brewing Co.
very disruptive of what was once the norm,
of different beers. Our ‘Vol 8 Mix Pack’ has
and market conditions changing so quickly, I
been super popular as it has a great selection
think it would be foolish on our part to make
of four beers for spring and summer –
any firm decisions at this juncture. Once we
including two unique sours, a hazy pale ale,
start to get a grasp on what the new ’norm’
and our award-winning ‘Helles Lager’.
looks like, we will be in a much better position to make those types of calls.
Jon Laurencic, Managing Partner, Elora Brewing Co:
Brett Croft, Co-founder & Brewmaster,
‘Elora Borealis’ [a citra pale ale] has always
Red Circle Brewing Co:
been our biggest seller – and this hasn’t
There certainly has been a shift in consumer
changed through the pandemic. The other
behaviour because of the pandemic.
week we sold out a full batch in four days.
Convenience and one-stop shopping seems
Insanity. ‘Friends Forever’ [a pale ale – and
to be emerging as the new norm. We plan
TOQUE collaboration] and ‘SHINE’ IPA are
on continuing home deliveries for people
both flying too. All three are now in the LCBO.
still looking for that convenience, but also will look to do more pizza and beer combos which have been well received.
Which of your beers are most popular now? Joe Freund, Head Brewer, Willibald Farm Distillery & Brewery: IPAs. People need their hop juice. Brad McInerney, Marketing Manager, Wellington Brewery: People are definitely looking for variety right now, so we're seeing lots of orders with a mix
Brett Croft, Co-founder & Brewmaster, Red Circle Brewing Co: Our award-winning (humble brag) ‘Iron Horse Trail’ IPA has been by far our most popular beer. Since the pandemic, it’s doubled in sales. Our ‘Crystal Park’ pilsner is our runner up, as it’s a beer for people looking for something well-balanced and sessionable. Mike Oosterveld, Owner, Fixed Gear Brewing: Our most popular beers have been our ‘Breakaway’ IPA and ‘Training Wheels’ cherry sour, followed by our ‘Stonehammer’ dark ale.
95
Brad McInerney, Marketing Manager, Wellington Brewery
96
With COVID, are you seeing more collaboration in the industry?
At the moment, I’ve been shooting emails
Brad McInerney, Marketing Manager,
this issue comes out, folks might even have
Wellington Brewery: Our industry has always been super close, and this situation has brought us even closer together. We've been in regular communication with other brewers across Ontario to share ideas and information about ways to adjust our production and sales to our shared current situation. There have also been early discussions about some collaborative charitable projects to help support the many small businesses and workers in the hospitality industry who are struggling right now. We should have more details to share in the weeks and months ahead. Jon Laurencic, Managing Partner, Elora Brewing Co: I have reached out to friends at different breweries to ask how they are doing. Everyone seems to share the same sense of confusion and uncertainty, but with an underlying drive to get through this crisis.
back and forth with our buds at Red Circle to coordinate a virtual collab brew. By the time this beer in their hands. Brett Croft, Co-founder & Brewmaster, Red Circle Brewing Co: We’ve teamed up with our friends at Elora Brewing to do a collab IPA called ‘All Together’. Brewed virtually together, this beer is being crafted by breweries worldwide to support hospitality professionals. We couldn’t be more thrilled to do it with Elora. Mike Oosterveld, Owner, Fixed Gear Brewing: We’re pretty tight with the local breweries and I know that if we needed any help they would be there for us – just as we would be there for them. While out delivering outside of Guelph, I see a lot of craft delivery drivers on otherwise empty roads. We wave and give a nod – building a camaraderie along the way. I’m sure at future craft beer conferences we will all share war stories over a few beers. Looking forward to that.
Jon Laurencic, Managing Partner, Elora Brewing Co.
Other thoughts?
Jon Laurencic, Managing Partner,
Brad McInerney, Marketing Manager,
It never ceases to amaze me how awesome the
Wellington Brewery: I'd like to emphasize how overwhelmingly grateful we are for the support we've seen from our customers during this difficult time. Ordering your beer from a local brewery or getting take-out from your favourite local restaurant makes a world of difference to
Elora Brewing Co: people of the Wellington and Waterloo Regions are. We can't thank you enough for your support and we look forward to raising a nonsocially-distanced beer with you – whenever that day may come. Mike Oosterveld, Owner, Fixed Gear Brewing:
small businesses right now.
We owe a lot to the communities who have
Joe Freund, Head Brewer,
that in the end this whole thing has brought
Willibald Farm Distillery & Brewery: Together, we’re going to beat this virus and come out stronger on the other end.
supported us through this pandemic. I think everyone in the community a lot closer. Brett Croft, Co-founder & Brewmaster, Red Circle Brewing Co:
.
I can’t wait to share stories and pints with everyone when this is all over
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COC K TAIL HO UR WITH TOQUE’S CAI & CHRIS
WITH SUMMERTIME JUST AROUND THE CORNER AND THIS DARNED PANDEMIC KEEPING US CLOSE TO HOME, IT’S AN IDEAL TIME OF YEAR TO LEARN HOW TO CRAFT BACKYARD NEGRONIS (IN A JAR) FOR THAT PERFECTLY LAZY AFTERNOON. A BLISSFUL MIX OF SWEET AND BITTER, THIS CLASSIC ITALIAN COCKTAIL IS EASY TO MAKE AND EVEN EASIER ON THE PALETTE. THIS RECIPE WILL SERVE TWO – ONE FOR YOURSELF AND THE OTHER FOR THAT SPECIAL SOMEONE IN YOUR HOUSEHOLD WITH WHOM YOU CAN STILL GET CLOSE. CHIN CHIN.
‘STAY AT HOME’ NEGRONI (makes two stiff drinks) Method: Build in a mason jar Glass: Tumbler Fill a 32oz mason jar halfway with ice, and add: 2oz Spring Mill Gin
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2oz Dillon’s Sweet Vermouth 2oz Campari Cap mason jar and shake vigorously. Prep tumbler by loading it with a couple of large ice cubes and running an orange peel around the rim of the glass. Strain jar mixture over ice in tumbler. Nestle orange peel into the side of the drink and pop an orange slice onto the rim. Enjoy.
Keep taking care of what matters most. To everyone keeping us safe by keeping their distance, to those buying supplies for someone in need, and to all the frontline and emergency workers, we want to thank you for going where you’re needed. Making sure you get there is the least we can do.
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