Fall Countylicious 101🍲
It’s no secret that Prince Edward County is a foodie magnet, renowned for its delicious trifecta of farm-to-table food culture, restaurants, and locally produced wine, beer and spirits.
Words by Karen Orme with Photography by George Amaro
This twice-a-year celebration is a wonderful collaboration between local chefs and producers paying tribute to what the beautiful, pastoral land of The County gives forth at harvest.
The 2019 fall installment of Countylicious runs Nov. 1-24, 2019, serving up exquisitely curated multi-course prix fixe menus featuring $20 lunches and $40 dinners at 11 participating restaurants. Plus two new experiences, featuring a winemaker’s dinner and a custom cocktail and bbq sauce workshop.
Here’s how to Countylicious your way through November:
Check Out Menus: Duck leg cassoulet. Autumn fish stew. Pumpkin and sunflower fritters. Hagerman’s pumpkin cannoli. Oh my, the mouth-watering wonder that is Countylicious! Try not to drool on your device as you peruse the fab prix fixe menus from this season’s participating restaurants: , , , , , , , T, T and .
Reserve ASAP: While Countylicious runs throughout November, it is very popular with both locals and visitors so reserve a table early to avoid disappointment.
Lunch Is An Option: If a three-course dinner sounds like too much, or you prefer your main meal when the sun’s out, a handful are also offering excellent $20 prix fixe lunch menus, too. Browse and book the Countylicious midday offerings from , , , , and .
Try An Experience: New this year, are Countylicious experiences. On November 8th, Huff Estates offers a wine-paired multi-course Each course will be presented by the winery’s sommelier Brian Hanna, and winemaker Frédéric Picard will take guests through each wine pairing. Tickets are $100 per person and space is limited to 40 guests.
Get Saucy! On Saturdays and Sundays throughout November, and will be hosting . This immersive, three-and-a-half hour hands-on workshop will share techniques of the mixology trade along with the secrets to perfecting the ultimate BBQ sauce. Under the tutelage of Kinship’s mixology pros, participants will help craft three signature cocktails using different techniques, before “Pitmaster” Mike takes over the teaching reins, leading the group in making their own version of one BBQ sauce style. Tickets are $45 per person.
Sip For A Cause: On November 13th, Countylicious Corkage is on at participating restaurants. Bring a bottle of your favourite Prince Edward County wine to accompany your Countylicious meal at Agrarian Bistro, Bloomfield Public House, The County Canteen, Flame + Smith and (on November 14) Pomodoro. The $10 corkage fee will be donated to to help feed local families experiencing food insecurity.
Visit A County Food Producer: Countylicious is more than just great restaurant dining. It’s the perfect opportunity to get up close and personal with the folks who till the earth and grow the bounty of The County that supplies the ingredients on all of those delicious menus. This year’s fall celebration shines the spotlight on 24 local producers, from , an aficionado of all things cured meat and Italian cooking, cheesemakers and , , maker of delicious County sweetness, and farm stands like , , and . Check the Countylicious for a full list of participating farms and artisanal food purveyors. Happy shopping!
Dine & Stay: Make Countylicious a foodie mini-vacation. There are loads of accommodation options in The County. In fact, , Prince Edward County Accommodation Association, is a co-sponsor of the fall program. Its members are primed and ready to host your stay, offering dine-and-stay deal, and its website makes checking out the options and availability easy.
Now that you’re up to speed on Fall Countylicious 2019, let’s pay a visit with the talented chefs whose gastronomic vision, culinary talent and creativity bring the ingredients from the farms and fields together in artfully presented plates at the table.
Read on as Countylicious chefs dish the delicious deets on their Countylicious menus, their cooking style, and more:
Countylicious Menu Inspiration: My inspiration comes from a cultivation of different ideas I’ve been wanting to try out for a while.
Culinary Style: Eclectic. Simple. Approachable.
Restaurant Vibe: Rustic. Warm. Cozy. Laid back. Local live music.
Fave Spice/Herb: For herbs, I love the aromatic flavouring that tarragon brings to a dish. For spice, smoked paprika.
Countylicious Menu Inspiration: We use as much as we can around us, so that means local, seasonal products – true farm-to-table. You won’t find anything on our plates that we can’t source in The County or make in-house ourselves.
Culinary Style: Thoughtful. Creative. Rural. Local.
Restaurant Vibe: Gastro-pub eats. Craft cocktails. Wine. Urban chic digs.
Fave Spice/Herb: Coriander and thyme work well with our ingredients and flavour profiles.
Countylicious Menu Inspiration: Our deep connection with Australia! I’m from there, and my husband Drew lived there for 15 years. Food is a powerful way to connect with home.
Culinary Style: Eclectic. Modern. New. Canadian.
Restaurant Vibe: Comfortable. Accessible. Friendly. Fun.
Must-have Ingredients: Beets, beets and beets, from . Also, pork from Walt’s Sugar Shack.
Fave Spice/Herb: Lemon myrtle. It’s an herb indigenous to Australia.
Countylicious Menu Inspiration: The season. The menu is a combination of the delicious end-of-harvest ingredients we still enjoy into late fall as well as the beautiful, cozy fall vibes of The County at this time of year.
Culinary Style: Bold. Interesting. Comforting. I believe food tastes best made by happy, loving hands.
Restaurant Vibe: Artistic. Fun. Welcoming. Lakeside-seating. Excellent view.
Must-have Ingredients: Maple syrup. The County’s is the best I’ve ever tasted!
Fave Spice/Herb: Definitely cilantro, but I can’t live without bay leaves, either.
Countylicious Menu Inspiration: The menu is inspired by bringing together the many delicious County products available at this time of year. It hands-down delivers the comfort food that fall demands.
Culinary Style: Luxury comfort food. Local cuisine. Something for everyone.
Restaurant Vibe: Where food and people become community. Warm. Inviting.
Fave Spice/Herb: Thyme and lemon-thyme are absolute must-haves.
Countylicious Menu Inspiration: Food over a fire tastes better, so our large open-hearth kitchen has an Argentinian grill, open-flame flat tops, and a wood-burning oven that together, really fire up our cooking creativity. Frequent visits to local farms, speaking with the farmers and seeing the fruits of their labour also excites and inspires me.
Culinary Style: Use the best ingredients possible. Create dishes that reflect the seasons. Support local producers and growers. Waste nothing — every piece of food has a use in our kitchen.
Restaurant Vibe: Warm. Welcoming. Exciting. Relaxed. Fun.
Must-have ingredients: County Pinot Noir is a staple, both on our wine list and in our kitchen.
Fave Spice/Herb: Thyme tops the list for me as a favourite and most versatile.
Countylicious Menu Inspiration: Food that satisfies the soul using the bounty of The County.
Culinary Style: Ingredient-driven. Locally sourced. Passionately crafted. Artfully plated. For sharing.
Restaurant Vibe: Elegant. Upscale tavern. Relaxed. Linger-worthy.
Must-have ingredients: I can’t make a Royale with cheese, our slider burger, without Byford Farms Beef.
Fave Spice/Herb: Coriander and cardamom are never far out of reach.
Countylicious Menu Inspiration: Local ingredient availability feeds our globally inspired dishes with a strong focus on plant-based diet options or the ability to adjust a menu offering to make it so.
Culinary Style: Diverse. Unique. Special, like Canada.
Restaurant Vibe: Twenty-seat intimacy. Open, live cooking. Lunch-dinner perfect.
Fave Spice/Herb: Kashmiri chili and black cardamom are magic!
Countylicious Menu Inspiration: Hearty comfort meals that spotlight The County’s many growers and
producers of beautiful, farm-fresh products and artisanal culinary ingredients.
Culinary Style: Italian. Comfort food. Traditional with a modern twist.
Restaurant Vibe: Warm. Relaxing. Inviting. Classic trattoria.
Must-have ingredients: Wine and beer, especially locally produced so flavours reflect The County’s terroir.
Fave Spice/Herb: Basil is an Italian cooking staple. Thyme is also a kitchen essential.
Countylicious Menu Inspiration: The County, of course! I try to use as many food ingredients and wares from our great local suppliers as possible.
Culinary Style: Upscale-to-casual versatile. Seasonally influenced. Ingredient playful. Meticulous plating.
Restaurant Vibe: Relaxing country inn. Dining choices. Lively pub. Fine-dining restaurant. Great staff.
Must-have ingredients: Fish. I always have a local fish on my menu when possible, especially pickerel. And, honey. What an awesome ingredient. honey is second to none. Great honey! Great people!
Fave Spice/Herb: That is not a fair question, how can I pick just one?
Countylicious Menu Inspiration: Our Countylicious farm-to-table menu spotlights the autumn harvest and winter preparation that’s happening now, from our winery and orchards to our local farm fields. The delicious results of that hard work are inspiring on so many different levels.
Culinary Style: Classic European techniques meet smoke and fire. Farm-to-table. Raised and grown by us. Sourced locally.
Restaurant Vibe: Wine-centric. Casual fine-dining. Rolling vineyard views. By the lake.
Must-have ingredients: Cider from our plays a big role in our kitchen, from brining meats to making sauces. It’s a beautiful cider, not too sweet, that makes a subtle back note for other flavours to play off of.
Fave Spice/Herb: Tarragon is one of the most unassuming, underused herbs. It delivers the loveliest of fragrances and discreetly elevates taste without overpowering.
Happy Countylicious-ing! Book your table today.