via CambridgeTimes.ca It’s a burger that once picked up with two hands is hard to put down: the Puslinch burger, called “famous” by The Old Marina restaurant, is a massive, messy and delicious affair that indeed launches it like a…
Continue Reading ...
via GuelphMercury.com Darryl Fletcher is cooking up quite a concept in Puslinch. Fletcher, known as ChefD, has just opened The Studio Kitchen, a one-of-a-kind dining place where guests can relax in the country and enjoy a chef’s dinner personally prepared…
Continue Reading ...
Ever wonder what to do with garlic scapes? Here’s a delicious and easy recipe from Chef Craig Moore of Enver’s. Chinese Garlic Scapes Ingredients: 3 lbs garlic scapes 1 lb button mushrooms 3 tbsp oyster sauce 1 tbsp chili-garlic sauce…
Continue Reading ...
I’m standing in the new Envers pondering their blackboard menu with absolute delight. Tantalizing meals ready for me to take home and savour. Such as House Smoked Brisket Sandwich with caramelized onion jam, ancho-bourbon bbq sauce and mozzarella on a…
Continue Reading ...
Market and bistro will feature local foods and wine and beer, pending the approval of a liquor licence application Union Market Square “softly” opened mid-May, sending out tender shoots, and is now about to blossom into a full-fledged market and…
Continue Reading ...
by Mike Robinson. ABERFOYLE – Who’d have thought a Dirty Apron could cause so much controversy in Arkell? A near-capacity crowd filled the Puslinch council chamber on Feb. 3 to offer input on a liquor licence application at 599 Arkell…
Continue Reading ...
Find out a little more about Chef Lee Wilcock of Enver’s Of Morriston. Enver’s is going into their 31st year as a restaurant, started in 1982 by Enver Bismillah. The food styling has changed but the spirit of good food…
Continue Reading ...
The first dinner in a series called Wellington Cooks will be launched at Enver’s on July 24 and 25. This new venture will feature the talent within our region; chefs and purveyors, with the passion these local foodies have nurtured…
Continue Reading ...
The Big Green Egg. The foodies in my family all have one. Some even have two. So what is it? It’s widely acclaimed as the best kamado-style ceramic charcoal barbecue offering the “Ultimate Cooking Experience.” I know this to be…
Continue Reading ...
Restaurant review from therecord.com. Puffy white clouds float across the big blue sky as sunlight catches ripples left by a water skier. On the far side of Puslinch Lake, the horizon rests on a lush green canopy. I’m on the…
Continue Reading ...
This is first in what we hope will be a series of recipes shared by local chefs in Puslinch Township. If you have a recipe you are craving for from one of our local restaurants here, just ask us and…
Continue Reading ...
As I walk towards Union Market Square, just a few steps away, I pass a pretty young woman going to pick up her three children at the school bus stopped at the first house on the road. She gives me…
Continue Reading ...
Last night was a great night at the grand opening of “The Roost Pub” in Morriston. A steady stream of people came through the Pub all afternoon and evening enjoying the free appetizers, live music and the wonderful selection of…
Continue Reading ...
ARKELL — It seems there’s been a misunderstanding around the reopening of the Arkell store, says Stephen Goyda. The 37-year-old man from Arkell intends to reopen the former country store as a local market and bistro in the spring or…
Continue Reading ...
August 11 – 15 (closed Sun/Mon) Farmalicious Feature: Zocalo heirloom tomatoes/ Enver’s garden beans/ Shoot Boss’ shiso/buffalo mozzarella/ black garlic vinaigrette/shallot frites $11 Top Market Meats pork sausage/ potato gnocchi/ Thee Corn Stand corn/ Enver’s garden spicy chilli preserve/ kale…
Continue Reading ...
Last week we celebrated our anniversary at Enver’s. It was the perfect night for the patio so we nestled ourselves at the corner table and savoured an exquisite and heavenly meal while the sun tickled our faces. The sights and…
Continue Reading ...
For those who don’t know, dinner club is often described as an “un-restaurant.” One talented chef, 10 to 12 people sitting in his dining room and a fixed menu of whatever the chef decides he wants to make. Cassoulet chef…
Continue Reading ...
