We’ve Got Funding! Couldn’t Be More Excited About It!

Not only did Taste Real – Guelph / Wellington get $72,000 in funding but I’ve also been asked to sit on the board of directors. We couldn’t be more excited about it. Check out the press release below or give us a shout for more information!

The recently developed regional food tourism brand Taste Real Guelph-Wellington has received $72,500 in Ontario Market Investment Funding from the Province of Ontario.

The brand was developed in partnership with Guelph Wellington Local Food and OMAFRA through an initiative that involved 44 tourism and agriculture stakeholders from the City of Guelph and all seven Wellington County municipalities.

“The Taste Real Guelph-Wellington concept brings all of our region’s food, culinary and agricultural experiences together under one umbrella brand, simplifying the process of reaching our target audiences in the GTA and Southern Ontario,” states the project coordinator, Kathryn Cooper, who adds that the brand was built comprehensively through the input and cooperation of the industry stakeholders.

A website, www.tastereal.ca, provides additional information about the brand and its supporters.

The new provincial funding will assist the stakeholder group in raising brand awareness at the Royal Agricultural Winter Fair and other trade shows, promote local foods at festivals and events in Guelph-Wellington and connect stakeholders through the development of food events, tasting tours and culinary programs throughout the region.

For information contact:
Sue Trerise
Senior Business Development Specialist- Tourism Sector
Economic Development and Tourism Services
519-837-1335
sue.trerise@guelph.ca
visitguelphwellington.ca

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Now thats… a lot of Compost!

The crew at appetizingly yours takes greening the environment very seriously. Through vigorous composting we’ve done quiet a big to save green gold from landfill sites here in the Guelph / Waterloo area. From the mid-April to the end of september we have saved approximately 6470 lbs or 2941 kg. Such a huge accomplishment! 

In-light of our recent savings lets take a quick look at what compares to the amount of compost we’ve saved!

147 Max’d out luggage pieces at the airport

1 Elephant

2 Giraffes

665 Gallons of Water

6470 lbs of Soil!

Keep up the good work crew! We are extremely excited to see what happens over the remainder of the year

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The Women’s Build: Guelph – Habitat for Humanity

We had a great time at the Habitat for Humanity women’s build in Guelph! I was involved twice during the period of the build . One night shift (night elves) the other through-out the day. It was a great experience working with the family that owned the house! Check out the photos below!

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Apple Pie Lollipops!

Our NEW Apple Pie Lollipops served up with Iced Coffee last week at the
Chipping In for Habitat for Humanity Golf Tournament that was held at the
Cutten Club in Guelph, Raising over $35,000 for this great cause!

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Taste Real was a Success!

We had a great time at Taste Real this weekend. Check out some of the awesome pics from the weekend! What an event. A huge thank you goes out to Deerfield Farms, Guelph-Wellington Local Food and Colaneri Winery.

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TASTE REAL FROM THE GROUND UP – From Field to Plate

The Setting

This outdoor dining event takes place on Sunday, September 12th 2010 at Deerfield’s, an organic farm set in the picturesque hills of Erin. From 1pm until 5pm guests are invited to experience this unique culinary adventure featuring food grown in Wellington County by many regional producers including John Sutherland, the owner of Deerfield’s.

The Meal

The multi-course meal will be prepared onsite in an old-fashioned, back-to-the-roots way, using charcoal barbeques and an open fire pit. When the dinner bell rings, guests are asked to take their seats at one long table stretching through the rolling field.

The Chefs

Appetizingly Yours Events and Catering and Guelph Wellington Local Food present this extraordinary event in collaboration with a select group of Wellington Chefs – all enthusiastic advocates of local food. “As chefs and mentors we source the local best possible ingredients available” says Brian Schmeler head chef of Appetizingly Yours Events and Catering. “ TASTE REAL FROM THE GROUND UP is a great opportunity to gather chefs and local producers to showcase the symbiotic relationship that is crucial for the perfect ingredient and therefore the perfect flavour.” Alongside Brian Schmeler of Appetizingly Yours, the meal will be prepared by Jake Tyson and Sauna Edwards of South Street Gourmet in Harriston, Laura Marshall and Drew Renelt of Queen’s Bush Bistro in Mount Forrest, Chris Jess of The Food School in Fergus. All chefs and service staff will be volunteering their time to create this unique and educational local food event.

Wine

Wine pairings for each course are presented by Colaneri Estate Winery, Niagara. Their well known Niagara region winemaker Andrzej Lipinski, will be personally selecting the wines. Since 2002 Lipinski has won many awards and much acclaim at wineries such as Legends, DeSousa, Fielding, Megalomaniac, Foreign Affair and Organized Crime. He feels it is important to keep moving in order to keep evolving as a winemaker and is thrilled to also be working at Colaneri.

A Special Thanks To!

Sponsorship for TASTE REAL FROM THE GROUND UP is enthusiastically provided by the Royal Bank of Canada, BDO, Miller Thomson and the Rotary Club of Guelph Rural Urban Committee. Each of the sponsors sees the importance of supporting the growth of a prosperous local food system. “RBC is proud to be a founding supporter/sponsor of this fantastic local initiative,” says Peter Guth, RBC’s Vice President for Commercial and Agricultural Banking. ” Strong local businesses are the cornerstone of a vibrant community and this is one of the ways RBC looks to support both local businesses and the communities we work and live in,” added Guth All proceeds from this event go to programming of Guelph Wellington Local Food.

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Smile! It’s Your Wedding Day!

Our latest wedding tip from our Wedding Specialist Andrea Shields is sure to add something special to your wedding arrangement.

For candid photos of your guests, consider putting disposable cameras on the guests’ tables. For an added touch, print the photos and include them in your thank you notes as a reminder of a great day.

For double duty, picture frame wedding favors can serve as great place markers are miniature picture frames. Check out discount or outlet stores for inexpensive silver-plate or enameled versions. Simply print your guest’s names in a pretty font and slip it into each individual frame.

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The Green Report

Compost weight for August: 982 lbs. or 446.4 kg

Is is so great to see all of our event staff INSISTING that we compost at each event and that then we bring compost back to the shop to add it to our “collection”.

Thanks to the team at AY!

Every bit helps!

Composting Tip for September

MOISTURE is Key! Keep your pile as damp as a well-wrung sponge. Be sure to check moisture on hot summer or windy days. Sprinkle with water when dry remembering to not allow the pile to get wet.

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Lemon Vodka Cured Salmon

Recently featured in SNAP Guelph our Lemon Vodka Cured Salmon will knock your socks off. Cured with the right amount of Vodka and a touch of lemon this appetizer is guaranteed to please.

Ingredients

• One 2-3 lb. Fresh Salmon Fillet (preferably centre piece, skin on)
• 1 Cup Salt
• 1 Cup Sugar
• 2 tbs. Cracked White Peppercorns
• 3 bunches Fresh Dill, stems included
• 2 Lemons Juiced and Zested
• 3oz Vodka

Yield: Approximately 35 appetizer sized servings

Mix salt, sugar, white peppercorns, lemon and vodka together in a small bowl. Take a half of the mix and rub it on both sides of the salmon. Place the salmon in a shallow dish, and sprinkle the rest of the mixture on top.

Cover the salmon with dill (whole), and let it stand for 6 hours at room temperature. Then place in the refrigerator for 24-30 hours, depending on thickness of salmon fillet.

If using immediately after refrigerating, slice the salmon as thinly as possible, using a long, sharp knife and serve. If not serving immediately cut it into smaller, more manageable pieces, and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or frozen, then sliced immediately before serving. Cured Salmon keeps up to 6 days in the refrigerator or up to 2 months in the freezer.

Chef’s Notes

• Because the salmon in this recipe is to be cured, and not cooked by heat, it is essential that you use only fresh, highest quality fish.
• When slicing I suggest a gentle, gliding motion so that you don’t crush the fish
• I suggest serving this salmon with crackers or crostini, capers, thinly sliced red onion & cream cheese

Enjoy!

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Having a Summer Wedding?

Having a Summer Wedding? For your ceremony programs, consider making individual fans for each guest by printing your program on both sides of thick card stock and then attach small handles.  Personalize them by using the same font as your invitations and add details like scalloped edges and ribbons tied around the handles for a finishing touch.

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