Theme Layout

[Rightsidebar]

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Yes

Featured Slider Styles

[Framedwidth]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Yes

Display Author Bio

Display Instagram Footer

Blog Archive

Grand Opening | Gananoque Brewing Company



Mission
In 2008 Gananaoque Brewing Company founder Bruce Davis spent too much time in a Gananoque bar, listening to tourists ask for a "local" beer. And there wasn't one. So he did something about it.


And now, that GBC has been steadily growing in popularity since it was started three years ago, this past Friday, June 27, 2014 was the grand reveal of its new home in Gananoque on King Street with free tours and beer tastings at $5, including their signature brew Naughty Otter as well as three seasonal blends. Though having brewed most of the beer production in Niagara Falls, it is a proud moment to open the doors of the building that has been in the works for the past few years. Brewing the first batch of beer will be quite excitement, achievement and start of a new chapter in mid July.

Motto
Aspire to be eastern Ontario's best local brewer, brewing quality beers in small batches using only the finest natural ingredients. With the aim of building a profitable and sustainable company, using local ingredients where possible, managing our business in a fair, professional and environmentally responsible way.


With a three year journey under their belt, GBC has come home and I was delighted to visit on opening day. Met by Eric Ross - fearless beer taster and assistant brewmaster, he spoke of his start in the Niagara region, how his passion for beer grew, the story of the brewery’s founding and history of the building GBC occupies. While I sipped on the Rhubarb Witbier in hand - I learnt how all natural ingredients and years of traditions combine to make a good batch of beer.

The presence of a local craft brewery in Gananoque will surely stimulate local businesses, strengthen tourism and make a solid contribution to the growth and sustainability of the area. With strong community ties, GBC has been graciously welcomed by the town and restaurants carrying their product.

The next time you're out and about with the munchies, pair your meal with a pint of GBC brewed beer! You won't regret and will be wanting more.

{Tasting of Naughty Otter Lager, Bell Ringer IPA, Rhubarb Witbier & Shiver Eisbock}

Now Available GBC Beers:

Naughty Otter Lager
Their biggest seller. Naughty Otter Lager is fun, refreshing, crisp -- their premium lager for any time of the year. Made with organic barley from the US Midwest and organic German hops, Naughty Otter is about relaxing, forgetting the stress of work, recovering from cutting the grass or just unwinding. This beer is partially filtered so it has a craft beer look and feel, it has an IBU of 24 which means it is hoppier than most domestic beers.

Bell Ringer IPA
Bell Ringer IPA is a west coast-style IPA: hoppy, unfiltered, unpasteurized and raw.  Made with Cascade, Chinook and Centennial hops, and with an IBU in the low 60s, this beer replaces the successful Train Wreck Strong Ale which was discontinued in 2013.

Rhubarb Witbier
This beautiful cloudy white Belgian-style witbier is refreshing and light, with a summer tartness. They have used local unmalted wheat, oats and rhubarb from the Gananoque area to produce a perfect summer beer.

Shiver Eisbock 
Opaque ruby/brown beer with a distinctive (strange) malty taste. Eisbocks are made by freezing the beer in the conditioning stage and removing the ice, making this a higher alcohol beer.


Funny Story: The tanks you see here have all been named after the Board of Directors wives. How sweet and original is that?!


For more information: www.ganbeer.com

All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :

1000 Islands Family Rib Fest 2014



It's Canada Day long weekend and what better way than to get down and finger lickin' dirty, with ribs and BBQ sauce at the 9th annual 1000 Islands Family Rib Fest in Gananoque, Ontario. With free admission, the festival is back and will not disappoints your taste buds at Town Hall Park. Ribbers throughout North America - Jack The Ribber, Route 55 BBQ Team, Smokehouse Bandits, Crabby's BBQ Shack - are serving up amazingness on the grill that will fill your stomachs with the most flavoursome ribs, chicken and pulled pork.

So remember to bring cash and those wet naps, 'cause this festival is bound to get your hands plenty sticky and messy family style. Along with the Ribbers, there's live music, a beer tent, food vendors, kids zone, Beavertails and on the evening of Canada Day, a fantastic fireworks display is provided by the Town of Gananoque and the Firefighters Association.

Gananoque is a such a quaint town by the St. Lawrence river, that it is worth visiting and I did just that from Kingston, though only a short 20 minute drive this past Friday. It was a fun filled day that started right at noon to avoid the lineups at Rib Fest and continued on to the grand opening of the Gananoque Brewing Company followed by a stroll around the harbour and an anniversary dinner at Riva's.

{Route 55 BBQ Team}

The Route 55 BBQ Team from Chicago had hands down the best ribs and sauce combination at the festival. For a gal who isn't a huge fan of BBQ sauce, their's was quite unique - sweet and tangy that paired well with their Road Dust rib rub. Oh and let's not forget their mac n cheese, it sure was soul-satisfying, creamy and decadent. I may have had the leftovers for breakfast the morning after - no shame in that!

{Route 55 BBQ Team Ribs}

Can you tell yet that I was accompanied by my partner? I honestly could not have eaten all of these ribs on my own, though I am known to eat a lot especially at brunch!

{Jack The Ribber}

The ribs from Jack The Ribber were second best as the meat easily fell off the bones as you took a bite and was filled with smoky flavour.


{Jack The Ribber Ribs}

So whether you like ribs or not, celebrate Canada Day at Rib Fest as there is something for the entire family to enjoy. A complete list of events can be found here.

{Smokehouse Bandits}

{Crabby's BBQ Shack}

{Crabby's BBQ Shack}

All proceeds from this event are returned back to the community through charitable organizations. Thanks to the Rotary Club and the Lions Club of Gananoque for jointly organizing and hosting Rib Fest.

For more information: www.ganribfest.com

Don't forget - Rib Fest is coming to Kingston, Ontario from September 5-7, 2014!

For more information: www.kingstonribandbeerfest.com

All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
1 Comments
Share :

You Gotta Eat Here | MLT DWN



Get ready Kingston foodies! 

The air date for the You Gotta Eat Here episode featuring MLT DWN is TODAY, June 27 at 9h30PM eastern on Food Network Canada. Funny man himself John Catucci was on a quest this past November for Canada's most delicious, mouthwatering, over-the-top comfort food and made a pit stop in Kington to dive into the kitchen of MLT DWN with brothers Rahim and Aly Moloo. 


This is the time for cheese lovers to rejoice - delicious gourmet grilled cheese anyone? You can satisfy your craving at MLT DWN. Quality ingredients, friendly service and modern atmosphere combine to create a stellar output for MLT DWN!

{Mac 'N' Cheese}

{BRK FST}

{Lasagna Grilled Cheese}

{RSTD VEG}

{Beef Brisket}

{Herb and Chicken Grilled Cheese}

{S'More}

Where: 292 Princess St, Kingston, ON

Images from You Gotta Eat Here.

MltDwn on Urbanspoon
Rosalyn Gambhir
0 Comments
Share :

Mac & Cheese Taster | Grate Canadian Cheese Cook-Off



If you don't know this about me yet, let me tell you. I, Rosalyn admit to being a mac n cheese lover. Nothing beats a generous helping of creamy, oozy mac n cheese and it truly is the ultimate comfort food. A mixture of grated sharp cheddar cheese and gruyère plus a layer of sprinkled fresh crunchy breadcrumbs is my favourite combination. The sauce to pasta ratio has to be just right so the macaroni is neither too dry or too soupy after baking but the more cheesier the béchamel, the better. Mac n cheese truly inspires endless creativity in the kitchen and brings happiness to my life, I mean it seriously and all things cheese related!


Why all the mac n cheese talk?

Well the Grate Canadian Cheese Cook-Off competition held in Toronto this August is in search of a cheese-loving fourth judge. At this year’s Cook-Off event, Dairy Farmers of Canada has challenged four Canadian foodies and chefs to compete against each other by creating their own unique mouth-watering Canadian mac & cheese recipes. The competing foodies are Bal Arneson, a Food Network TV host and award-winning author from Vancouver, British Columbia; chef David Bohati, executive chef at MARKET Restaurant in Calgary, Alberta; Kevin Durkee, owner of CHEESEWERKS in Toronto, Ontario; and chef Andrew Farrell, executive chef at 2 Doors Down in Halifax, Nova Scotia.


With the call out to Canadians to find the fourth and final judge for this summer’s Grate Canadian Cheese Cook-Off competition, I've accepted the challenge and entered - but it is up to YOU to endorse my cheesy skills!

From casseroles, sandwiches to appetizer bites, I've experimented with countless mac n cheese dishes. This gal is a cheese head and if not obvious enough, a "mac n cheese sweetheart". I would love your support in being the 4th judge at this year's Cook-Off and truly representing my adoptive city of Kingston along side Sue Riedl, journalist, blogger and cheese ambassador; Rita DeMontis, Sun Media food editor; and Jason Bangerter, executive chef and 2012 Grate Canadian (Grilled) Cheese Cook-Off champion.

It only takes a few seconds to click the endorse buttons and would kindly appreciate it!

Click here: bit.ly/macncheeselover

You have until July 5, 2014.

Thank you!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :

Strawberry Rhubarb Cake



Ladies and gentlemen! Can you guess what June means at Bread & Butter Bakery in Kingston? Well, let me tell you! Their cake of the month is drum roll.... a three layer strawberry rhubarb sponge cake with vanilla buttercream. 



What's better than the powerful combination of strawberry and rhubarb - it's just the right sweet and sour balance for a tasty treat. They compliment each other in such a perfect way, it is hard to compete with anything else. I am always delighted by the subtle sweetness that rhubarb offers, but I am never as impressed as when it is mixed harmoniously with strawberries. Then there's the layer of smooth icing, it truly is a match made in sweet heaven!

A bite of this cake will have you in a happy place in no time!


What are you waiting for?! Only a few more days remain in the month of June!


All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :

Easy Mango Muffins



Growing up, whenever my mum took me to the Indian supermarket, I was always treated to Rubicon mango juice boxes and boy were they good. Mangos have been part of my life since a young age and it's no wonder because they are succulent and oh so juicy - a slice of the exotic. Now as a young woman, that tradition lives on but minus the juice boxes. I've learned to incorporate mangos into salads, tacos, and smoothies.

This weekend I went ahead and bought some delicious looking mangos but never expected to make mango muffins until I had the sudden urge to bake on a lazy day and wanted something refreshing as well as a tad healthy. This is my take on it:


INGREDIENTS

Muffins:
1 3/4 cups of all purpose flour
3/4 cup of packed brown sugar
2 tsp of baking powder
1/2 of tsp salt
1/2 of cup butter (melted)
1 egg
1/4 cup of greek yogurt
1/2 cup of milk
1 cup of cubed fresh mangos

Crumble Top:
1/2 cup of flour
2/3 cup of brown sugar
1/4 cup of cold butter
1 tsp of cinnamon powder

INSTRUCTIONS

Preheat oven to 400 degrees F.

In a large mixing bowl, whisk together dry ingredients - flour, brown sugar, baking powder and salt. Then in a small mixing bowl, whisk together liquid ingredients - butter, egg, greek yogurt and milk.

Combine wet ingredients with dry ingredients and mix together till fully combined. Gently fold in fresh mangos using a spatula.

Don't forget to line your muffin pan with liner or baking cups (I use these from Ikea, aren't they cute!) and fill each with a 1/4 cup of the muffin batter.

To make the crumble top, mash together flour, brown sugar, butter and cinnamon powder. I tend to use a potato masher as it does the job quite well. Sprinkle over muffins and voila!

Bake for 15 mins or until done.

Makes exactly 15 muffins.


All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :

Hawaiian Fruit Pizza



Yup, you can officially say that summer is here! The idea of lounging poolside with a margarita in hand sounds incredibly enticing right about now yet snorkelling within waters that are rich with reefs and colourful fish doesn't sound half bad either. One problem, do you have free time or some spare cash laying around, well this pizza will have to suffice. It'll have you wearing a grass skirt and doing the hula in no time! 


INGREDIENTS

Pizza Dough: 
1/4 cup of olive oil 
2 tbsp of honey 
3-4 cup of flour 
2 tbsp of sugar 
1 cup of water 
1 tbsp of salt 
5 tsp of yeast 

Fruits:
1 cup of sliced pineapples
1 cup of sliced strawberries

Base of Pizza:
1 cup of mascarpone cheese (room temperature)

INSTRUCTIONS

Preheat oven to 475 degrees F.

To make the crust:
Mix together pizza dough ingredients and let rise for two hours.

Once dough has risen, roll it out into the desired shape. Instead of flour, toss cornmeal onto a pizza stone so the dough doesn't stick. With a fork, gently poke holes throughout. Bake at 475 degrees F for 15 minutes or until the crust is lightly crisp or has a light brown tinge. Allow the pizza crust to cool for a few minutes.

Assemble the pizza:
Evenly spread mascarpone cheese over crust. Place fruit as desired. Refrigerate until ready to serve. 

Voila it's ready! Drizzle flavoured balsamic vinegar for extra sweetness!


 Don't forget a fruity drink - try this sangria.

All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :

Salt of the Earth Community Farm | Free Range Eggs



Brunching or simply having breakfast for dinner are definitely my favourite things to do! Hello, foodie over here and going local is the best way. What do I mean by going local? Instead of heading to your grocery store where eggs are readily available in mass quantity, do an afternoon trip to a local farm in your area. When I visited Salt of the Earth Farm here in Kingston (check it out here), I was in for a surprise and spent my time learning and being inspired by land operator, Charles Summers. He gifted my partner and I with some eggs and I could not have been more thankful! Why? Free range eggs that's why!

Some of the best type of eggs come from pastured free range chicken, where birds are allowed to roam freely and they sure do at Salt of the Earth. If you are interested in eggs that have bright yolks, thick shells with real flavour then an Egg Subscription is for you! $5 per dozen is a great deal for quality food.


With the eggs received, I just had to do poached eggs. Hello eggs benedicts! You know you can't resist hot buttered English muffins, topped with bacon, perhaps some brie cheese and poached eggs topped with a heavenly drizzle of hollandaise sauce. Am I making you hungry? Yes, then splendid!

Boy could you taste the difference in egg freshness and quality. The eggs had a much deeper yellow/orange yolk and less fat profiles. Mmm delish and best part? Farm range eggs tend to have twice as much omega-3 fatty acids, more vitamins and overall less saturated fat and cholesterol.

Have I convinced you?



To learn more or sign up for Egg Shares with Salt of the Earth Farm, visit www.saltofkingston.com or call them directly at 613-331-1078.

Where: 1054 Highway #2, East, Kingston, Ontario

All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :

Taste of Kingston | Salt of the Earth Community Farm



"We both believe that, pretty as nature is, the most beautiful thing growing on a farm is PEOPLE!"

Last week I had the chance to visit Salt of the Earth farm, a new ecological community farm in Kingston and meet the gracious Charles Summers. At times a one man show, this lad and his partner Morgan Alger are the able bodies that get things going  along with generous help. A native at heart, Charles's kindred spirit brought him back home from Nova Scotia's Annapolis Valley, with a mind filled with farming knowledge and experience to transfer to the heritage lands of Kingston.


Located on Highway 2 East, just a hop skip and a jump away from downtown Kingston, Salt of the Earth farm has been blessed with a wonderful start and progression having only started in August 2013. Inspiration, passion and the fondness to work with friends and neighbours, local businesses and other farmers, have been key elements in growth to building a sustainable agriculture in the region.

The property on which this farm sits on is quite vast and the amount of work/love that goes into it, is immense. Don't expect it to be your typical run of the mill farm. What you will see are draft horses, organic farming practises and inputs and pasture-based animals. There's plenty of room to move around, roll around in the dirt (if you are a pig of course!) and simply wander in with an open curious mind.

Charles helps put into perspective that food truly has become an industrial commodity and we should appreciate the craft of farming itself. Let's just say, there's a reason why certain items have seasons yet let's admit it we still go to the grocery store and buy the brightest strawberries in winter. We take for granted what mother nature has graced us with. Since living in Kingston, my passion and knowledge for local foods has expanded tremendously and am glad that folks such as Charles are leading the way in aspiring the local food economy.


Still confused? This might help:

Salt of the Earth offers farm goods in the form of the Community Supported Agriculture model. Consumers pay in advance for eggs, vegetables and meat, which are offered on a regular basis throughout the growing season: vegetables and eggs on a weekly schedule, and meats by the side and quarter as they become available.

This system ensures them, as farmers, of an outlet for their production and operating capital. It ensures you, as a consumer, of a reliable, and high quality source of food you can trust. They invite you to not only invest in your health and a neighbourhood farm, but to visit, participate and get involved in the exciting and endlessly interesting process of farming.

What They Offer:

Garden Shares | Fresh Vegetables
A seasonal selection of the freshest garden produce, grown by horse power in living soil. Runs June-November and costs $25/week for subscription customers.

Free Range Eggs
Bright yolks, thick shells, real flavour. Run on fresh grass, fed locally grown grains. $5 per dozen for subscription customers.

{Check out my post about the Free Range Eggs that I kindly received from Charles - eggs benny anyone?}

Grass Fed Beef
Custom raised for our patrons to the highest standards of health and human treatment. No weird stuff for $5/lb.

A few of my favourite shots:












To learn more or sign up with Salt of the Earth Community Farm, visit www.saltofkingston.com

Or call them directly at 613-331-1078.

Salt of the Earth has an ‘open farm’ policy, and invites you to visit and participate in an agriculture that honours the land, and the people who partake in it.

Where: 1054 Highway #2, East, Kingston, Ontario

All images were taken with a Nikon D3100.

Enjoy!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
0 Comments
Share :
[name=Rosalyn Gambhir] [img=http://i1139.photobucket.com/albums/n543/Rosalyn_Gambhir/Rosalyn_1.jpg] [description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether its exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

Follow @rosalyngambhir