Local Chef
IN THE KITCHEN: Jean Bevan of English & Miller
“Fancy a spot of tea?” asked of English & Miller when this GoodLife reporter stopped in to do a story on the British gift and tearoom. “Just relax on the (Union Jack) couch and I'll be right over with a fresh pot.” More
IN THE KITCHEN: Jennifer Vipond and  Shaun Edmonstone
Bruce Wine Bar is an off-the-beaten-path gem. Located in a back parking lot (next to the TD Bank) in downtown Thornbury, the 48-seat venue is “a quirky, West Coast inspired kind of place,” says Jennifer Vipond, who owns and operates Bruce Wine Bar with both her husband, Steven, and locavore chef, Shaun Edmonstone. More
IN THE KITCHEN: Janice O'Born, Martina Whittick and Jason Reiner of Rosemont General Store and Café
Three years ago, Janice O'Born decided to breathe new life into the Rosemont General Store, a local landmark first established in 1846. Beyond giving the rural historic shop some TLC, she successfully transformed it into an upscale country store complete with specialty foods and groceries, take-out and prepared meals, gift items and a full service licensed cafe complete with a chef. “It's still very much an old-time general store because you can buy anything from gum to a wedding present here,” she explains. “But now, you can also enjoy a three-course, sit-down dinner with a glass of wine.” More
IN THE KITCHEN WITH: Marco Ormonde
IN THE KITCHEN WITH: Marco Ormonde
Chef Marco Ormonde likes change. “I enjoy shaking things up,” says the owner of the North Restaurant with a smile. Since opening his downtown Barrie fine dining restaurant in 2007, he's moved to a larger location, transformed his menu oodles of times, had a baby boy with his fiancé Kortney and now runs a large banquet facility called the West Event Centre. Read More..
IN THE KITCHEN WITH: Coos Uylenbroek
IN THE KITCHEN WITH: Coos Uylenbroek
For the past 28 years, Crazy Fox Bistro's Coos Uylenbroek has treated local diners to gourmet fare. Recently, this Goodlife reporter sat down with the Dutch-born chef at his 70-seat restaurant in downtown Barrie. Having just completed the lunch shift, the 62-year-old seasoned restauranteur looked relaxed in his jeans and long-sleeved white linen shirt as he chatted about various topics, including his international culinary training, what it takes to succeed in the restaurant industry and why he enjoys breathing new life into his menu. Read More..
IN THE KITCHEN WITH: Heidi Baufeldt
IN THE KITCHEN WITH: Heidi Baufeldt
Thirty-three years ago, Jim and Maureen Baufeldt converted a 19th century rural school house into Mrs. Mitchell's Restaurant. Located in the heart of Violet Hill, the upscale dining establishment with historic charm quickly gained a strong reputation for serving authentic homemade fare to hungry diners. Today, the second generation continues the tradition with the Baufeldt's daughter Heidi at the helm. Recently, this GoodLife reporter caught up with the busy 40-year-old restauranteur to chat about growing up in the restaurant business, lessons her parents taught her, and the secret to Mrs. Mitchell's long-term success. Read More..
IN THE KITCHEN WITH: Ranyd Feltis
IN THE KITCHEN WITH: Ranyd Feltis
Chef Randy Feltis's plate is full these days. “The only person in town dumb enough to open two new restaurants within two-and-a-half weeks is this guy,” laughs Feltis, as he points to himself. The local restauranteur is referring, of course, to his waterfront eateries he Farmhouse and PIE Wood Fired Pizza Joint 2. Read More..
IN THE KITCHEN WITH: Steve Koussiouris
IN THE KITCHEN WITH: Steve Koussiouris
For the past 40 years, Town and Country Steakhouse has specialized in bringing a traditional steakhouse experience to diners. To find out what makes this downtown Barrie dining establishment so popular, this GoodLife reporter recently sat down with Steve Koussiouris, who runs the steakhouse with his brother Jim. Conversation topics ranged from the restaurant's history and house specialities to recent renovations and rebranding. Read More..
IN THE KITCHEN WITH: Scott Carter
IN THE KITCHEN WITH: Scott Carter
 Chef Scott Carter is a graduate of the prestigious Chef School at George Brown College in Toronto and owner of one of Collingwood's finest restaurants, The Stuffed Peasant. Carter started cooking when he was a small boy and has always had a passion for food. Read More..
IN THE KITCHEN WITH: Ester Sattler
IN THE KITCHEN WITH: Ester Sattler
Within the past two years, Ester and Kurt Sattler have opened two Fresh-a-Fare restaurants in Barrie (one on Weham Road, the other on Bayfield Street). Business has been so brisk that plans are underway to open more locations by the spring of 2013. To find out what makes these fast, cafeteria-style restaurants that serve fresh and slowed cooked food so successful, this GoodLife reporter sat down with the president and CEO Ester Sattler at the busy Bayfield Street eatery. Read More..
URBAN DISH - In the kitchen with Nick van der Wal
URBAN DISH - In the kitchen with Nick van der Wal
New ownership and a reinvented menu are breathing new life into Urban Dish. To get the juicy details, this GoodLife writer recently sat down with Nick van der Wal, who has been a chef of this south-Barrie fine dining establishment for the past four years. During our chat, the 32-year-old culinary professional dished on everything from wine and his passion for street food to the eatery's upcoming cooking class series. Read More..
Diversity and Tradition: Beeton restaurant is ever-changing
Diversity and Tradition: Beeton restaurant is ever-changing
Regulars to The Whistle Stop restaurant in Beeton know one of the first things to do after walking through the door is check the special menu board. Read More..
SAY CHEESE - Barrie shop caters to cheese lovers.
SAY CHEESE - Barrie shop caters to cheese lovers.
When it comes to artisanal cheese, I haven't met a variety I don't like. As a result, discovering Café Fromagerie, a fine cheese shop and café, was particularly exciting for this foodie. Recently, I had the chance to sit down with cheese purveyor and owner Lorna Allen to chat about cheese (Allen owns and runs the business along with her sister Alyson Wilson and Wendy Hunt). During the interview, the shop was so busy that Allen had to get up several times during our conversation to help her sister serve eager customers. From my vantage point, it looks like this cheese shop is onto something delicious. Read More..
IN THE KITCHEN: Ted's Range Road Diner
IN THE KITCHEN: Ted's Range Road Diner
Take a Walk on the Wild Side - When Ted's Range Road Diner first opened its doors in 1987 there were about 15 cows greeting customers in the new eateries' gravel parking lot. Twenty-five years later not much has changed. Read More..
IN THE KITCHEN WITH: Shirley Dawson
IN THE KITCHEN WITH: Shirley Dawson
With a bit of coaxing, the normally media shy Shirley Dawson recently agreed to be interviewed by this GoodLife reporter. Taking a break in between the lunch and dinner rush, the local kitchen icon relaxed at her bar and dished on everything from her self taught culinary skills, a soft spot for big portions, and why she doesn't want to change her menu. Read More..
IN THE KITCHEN WITH: Michael Stadtlander
IN THE KITCHEN WITH: Michael Stadtlander
No one epitomizes the avant-garde of the local food movement more than Chef Michael Stadtländer, and his latest project, which combines landscape artistry with gastronomical creativity, proves he continues to push epicurean limits. Read More..
In the Kitchen with Shawn Adler
In the Kitchen with Shawn Adler
In the quiet hamlet of Eugenia, you'll discover a rustic, ‘bistro' style restaurant with a lot of attitude. After a scenic stroll along the awe-inspiring falls at Eugenia, we had worked up quite an appetite when we spotted a small park and ball diamond (where we stopped to snap some photos) and further noticed a red sign across the road and old fence made of thick branches. Read More..
IN THE KITCHEN: Nottawasaga Inn Resort & Conference Centre
IN THE KITCHEN: Nottawasaga Inn Resort & Conference Centre
Popular resort prides itself in offering a variety of dining experiences. Read More..
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