tag:blogger.com,1999:blog-33058154292611593942011-07-28T16:48:30.320-07:00Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.comBlogger651100tag:blogger.com,1999:blog-3305815429261159394.post-55771307359682500652010-10-13T14:37:00.000-07:002010-10-13T14:41:02.813-07:00

The Olliffe Team recently took a trip out to Prince Edward Island to see how the tiny province has begun producing, in our opinion, some of the best tasting beef in North America. Included on the trip was head butcher George Madill, my brother Ben Gundy and Le Patron of George Restaurant and me.In Prince Edward Island, the most important agricultural employer is the potato industry, and therein

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-77177411806424023452010-10-03T08:27:00.000-07:002010-10-03T08:29:17.797-07:00

At Olliffe we boast about the selection of high-end charcuterie encompassing pig, fowl and beef bits and bobs. But in reality our fresh deli meat counter is a busier hive of activity on any day. Our customers enjoy the simplicity of making their own signature sandwich using deli style turkey breast, black forest ham, Hungarian salami and roast beef. These simple sliced meats are an efficient and

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-78794726908941313782010-10-03T08:24:00.001-07:002010-10-03T08:26:08.762-07:00

At our butcher shop we have been noticing many of our customers are buying small 1hp or less meat grinders for their homes. Quite often the home meat grinders can serve double duty acting as a sausage stuffer as well.Our butchers are often asked about meat grinding for hamburgers or sausages and they will answer by asking the customer some more questions, such as; Do you like your burgers/

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-31030287531236855362010-10-03T08:18:00.000-07:002010-10-03T08:21:07.770-07:00

Tissue steak, anyone? Now that’s a tough chewDefinition: Tissue End, beef — The sirloin end of the striploin that contains a half-mooned shape of very tough connective tissue.We are going to let you in on a little secret. Armed with this knowledge any person can visit a butcher shop and immediately identify the retailer’s philosophy in terms of both product quality, and how they view their

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-29488986800285428092010-07-15T09:15:00.000-07:002010-07-15T09:18:05.547-07:00

Happy Summer! We are experiencing some of the best weather on record for July in Bayfield. The patios in Bayfield are full with people having fun eating and drinking but did you know that Forager Foods at The Martha Ritz has the only patio on the Main Street to have sun from dawn till dusk? Come experience this simple comfort tonight. Remember our menu is flexible with a great vegetarian option

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-21397948772027048972010-07-07T10:07:00.000-07:002010-07-07T10:13:48.688-07:00

Hello Friends, As you know last weekend we started the Forger Foods at Martha Ritz House Southern styled barbeque dinners, and with great success!Over the next few months we are going to shake up the menu weekly, ever so slightly with the appetizers, entrees and dessert on rotation to keep things fresh & new. It has become clear from feedback from diners last weekend (thanks Tillmans!) that we

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-60328656909516105142010-06-28T17:43:00.000-07:002010-06-28T17:46:09.099-07:00

Hello Forager Friends, We are pleased to announce the start of the Forager Foods at The Martha Ritz House weekend barbeque dinners, starting this Thursday. The Canada Day "Low and Slow" BBQ dinner will run all weekend till Sunday night.Dinner will be served in the dining room or our garden patio starting at 5:00pm and going to 9:00pm. The Prix Fixe menu will be $29.95 per person. Coming up late?

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-4172509159236179152010-03-29T16:36:00.000-07:002010-03-29T16:38:13.254-07:00

Happy Spring,Some of you have been asking and now you are the first to know that Forager Foods is moving to a new location at 27 Main Street in Bayfield, also known as the Martha Ritz House. With some work, redesign and touchups, the new Forager Foods should be open for the season by mid to late April (fingers crossed).At the new location you can expect the same great offering of local meats,

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-49502982990579138682009-11-12T08:27:00.000-08:002009-11-12T08:32:58.456-08:00

Historically Toronto has been a corned beef town. Montreal is known for Canada’s best smoked brisket but lately Toronto has been nipping at its heels with some great deli. Corning meat (curing in brine) is quite simple to do, does not need special equipment and requires little work. Usually beef, specifically it is the brisket that is the most commonly pickled. Duck however, and mutton, pork,

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-24730577268239779712009-11-09T17:12:00.000-08:002009-11-09T17:14:09.492-08:00

http://www.nationalpost.com/todays-paper/story.html?id=2166197

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-8503775879668954962009-11-09T17:09:00.000-08:002009-11-09T17:11:54.023-08:00

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-75087883583495541332009-11-05T07:40:00.000-08:002009-11-05T07:45:37.548-08:00

Nicholas Brown smiles when he hears the little "beep beep" coming down the street."It's hysterical," he says. "You just never see anything like that around Toronto. It gives them pizzazz, a little je ne sais quoi."He's talking about the delivery vehicle for the Olliffe butcher shop on Yonge Street, one of the so-called Five Thieves -- a block of upscale shops along Yonge south of Summerhill

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-83251744959005507802009-10-30T16:36:00.000-07:002009-10-30T16:41:09.952-07:00

This week in the Olliffe Test Kitchen we decided to join the debate over grass versus grain-fed beef. We secured a total of eight striploins of which 4 were grain-fed and the remainder grass-fed. The 100% grass-fed striploins were purchased at a reputable butchershop in Toronto and Olliffe supplied the AAA Striploin sourced from Wellington County in Ontario. The Wellington County beef is

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-77354064050561879912009-10-15T16:47:00.000-07:002009-10-15T16:49:54.706-07:00

The Meat Lessons: Know your beefPosted: October 15, 2009, 4:09 PM by Brad FrenetteSam Gundy, Olliffe, The Meat LessonsAlong with two brothers, Sam Gundy is owner of Olliffe, Purveyor of the Finest Meats located at The Shops of Summerhill in Toronto. Gundy will be contributing to The Appetizer as our new resident meat expert, posting about the fine points of meat.When you visit your butcher you

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-50750470342076928972009-10-09T07:11:00.000-07:002009-10-09T07:14:57.864-07:00

Toronto Life Daily Dish, October 7, 2009Attention, time-crunched turkey lovers. This weekend, some of Toronto’s top chefs and gourmet shops are offering no-fuss Thanksgiving meals to satisfy all tastes. From take-out options to sit-down dinners, here are our picks.• Rosedale’s Olliffe recommends against buying pre-cooked turkey—reheating tends to dry the meat out. The gourmet shop sells their

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-92076213819817313732009-09-14T06:19:00.000-07:002009-09-14T06:22:07.601-07:00

Hunks O Meat How bespoke butchery became the city's newest fine artDAVIDA ARONOVITCHSpecial to The Globe and MailLorenzo Loseto, head chef at up-market George restaurant on Queen Street East, has a tough decision to make on a tender issue: Will it be Cumbrae's Niagara Gold whey-fed pork, or Olliffe's Empire Cheese whey-fed pork? Each premium purveyor has launched an enticing new program

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-56339546612110961192009-06-23T13:11:00.000-07:002009-06-23T13:14:27.444-07:00

a recent report on Toronto Life Daily DishRosedale will be strutting its foodstuffs this weekend with the much-anticipated reopening of its pish-posh Shops of Summerhill. Major renovations last summer (including structural reinforcement, new wiring and back-of-the house remodelling) restored the Victorian building that has housed the market for nearly 30 years. Four of the six stores are opening

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-16747681395706299032009-06-16T11:41:00.000-07:002009-06-16T12:10:42.163-07:00

Forager Foods is honored to be a recipient of the Premier’s Agri-Food Innovation Excellence awards. Regional recipients were recognized on June 9, 2009 at an awards ceremony in MidlmayThe Premier’s Agri-Food Innovation Excellence awards are part of a $2.5-million, five-year program (now in its third year) established to recognize innovators who contribute to the success of Ontario’s agri-food

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-82220463475895444712009-06-04T07:30:00.000-07:002009-06-04T07:36:47.663-07:00

Torontoist reports on the grand opening of our partner Olliffe in Toronto. Forager gets a mention too! Check out the article hereThe Brothers Olliffe: Ben Gundy, Sam Gundy, James Aitken

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-78546815843369047882009-06-01T05:53:00.000-07:002009-06-01T05:57:13.848-07:00

At Foragers we love to talk, think and obsess over food. One might want to label us as “foodies” but we prefer to be called “foodsters!"What we really enjoy is learning about new and old food style, recipes and innovations. Our Sausage Making Team is looking for input by you. This coming week, please send us your recipes and/or ideas for upcoming the next featured sausage. See you this week...

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-35627459169915025942009-05-28T16:24:00.000-07:002009-05-29T05:53:55.513-07:00

Forager Foods is one of a handful of places in Canada to carry David Wood's new Romelia cheese. Check out The Globe and Mail's delicious review!

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-85581581095751089142009-05-26T11:13:00.000-07:002009-05-26T11:19:14.316-07:00

A good review from one of our customers, thanks Erin!Precision Nutrition's Expert Profile: Forager FoodsErin Weiss-TrainorUntil three years ago, we had always lived in a large city centre where access to large grocery stores, year-round markets, and specialty health food stores was never more than a quick car ride away. Though it may have felt inconvenient to have to go to more than one store to

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-15800142303336355012009-05-14T06:12:00.000-07:002009-05-14T06:15:45.645-07:00

As summer approaches with the official start this Victoria Day weekend you can depend on Foragers to give you inspiration for your BBQ and entertaining needs. New products continue to roll in that gives the Forager Team inspiration in our offering.In this Fresh & News edition we wanted to discuss the difference between “local” and “locale.” At Foragers, most of the store is well stocked with

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-67315403356428760102009-04-30T10:39:00.000-07:002009-04-30T10:41:26.610-07:00

A year has nearly passed since Foragers has opened its doors. Over the next few issues of Fresh & News we would like to share with you what we have learned from our customers in identifying coming trends.Perhaps the most interesting point we found was the rise in importance of food provenance or the notion of who the producer is and/or where the producer is located. Consequently the importance of

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-30120008172327583502009-04-15T09:50:00.000-07:002009-04-15T09:54:33.510-07:00

At Foragers there have been positive changes in the past few months and some even better changes to come going forward. For example, next week we will start opening everyday with the exception of Tuesday.As well you will see the smiling faces of Bayfield natives Bill Crowley and Jeremy DeMers behind the counters more often as a result of the new “brother” store Olliffe in Toronto, as Sam will be

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-11855864890138797032009-04-09T15:18:00.000-07:002009-04-09T15:20:35.019-07:00

Easter Weekend is here and there is much to celebrate. At Foragers we love holidays when friends and family gather as our customers come into the store to chat, suggest recipes and test us on how far our reach is to get that hard to find product.  Good food relies on good ingredients, Hoppy Easter!The store will be open everyday this weekend albeit we will be closing at 4pm on Friday and

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-23853503019146903232009-04-08T10:57:00.000-07:002009-04-08T10:59:53.396-07:00

We're open all weekend long!Tomorrow 10 am - 6 pmGood Friday 10 am - 4 pmSaturday 10 am - 5 pmSunday 10 am - 4 pmMonday 10 am - 6 pm

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-38230645980358729052009-04-02T17:26:00.000-07:002009-04-02T17:29:31.261-07:00

Burgers, striploins, kebabs and fire roasted peppers, with the exception of Friday the weather forecast is looking good to fire up the ol’ barby.  At Foragers we are continually considering what we stock in the cold cases. This spring you can expect interesting combinations of chicken, sausage, game and marinades all designed for a great experience with friends and family.  Lake Huron Fish

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-3798224462669502932009-03-31T11:12:00.000-07:002009-03-31T11:18:07.194-07:00

Forager Foods in London based eatdrink magazine print and online edition:Mention in ...The BuzzSeptember 2008 feature article

Sara Gundynoreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-24309537435350169412009-03-25T09:15:00.000-07:002009-03-26T15:25:37.187-07:00

Returning from a recent ski trip in the Italian Dolomites, our Foraging team started to think about what value really means. For some value is getting the most for your money, while others live by the standard that value is getting the best for their money. At Foragers we work hard to subscribe to the latter.For example, one particular lunch on our Italian ski trip was at a simple mountain-top

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-71131083147012782752009-03-19T06:44:00.000-07:002009-03-19T06:46:26.139-07:00

Forager Foods putting local ingredients on the taste budsBy Cheryl Heath, Clinton News Record StaffSam Gundy wants to do the foraging for you. And that new take on a timeless idea has earned the Bayfield-based entrepreneur a nomination for the Ontario Ministry of Agriculture, Food and Rural Affairs’ Agri-Innovation Award.The nomination means Gundy could be presented with an award that includes a

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-50008125180066691732009-03-11T10:15:00.000-07:002009-03-11T10:22:14.575-07:00

Our mission at Foragers is to continually source out (forage) foods from the best growers, processors and cheesemakers from Huron County and beyond. In this spirit of striving to source the best, Forager Foods is pleased to announce the acquisition of Olliffe Fine Meats of Toronto.Olliffe is Toronto’s premiere butcher, caterer and prepared food provider located on Yonge Street bordering Rosedale

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com1tag:blogger.com,1999:blog-3305815429261159394.post-85787962490135950332009-03-05T10:55:00.000-08:002009-03-05T10:56:40.031-08:00

March Break is nearly upon us. At Foragers we are excited to be seeing you walking the Main Street, enjoying the March southern on-shore winds and most of all chatting with you at the store. Be sure to stop in, as the seasons change, so does Foragers and what we have fresh.Sausage of the WeekThis week our sausage making team is really excited for the Lamb, Mint and Stilton sausages, made from

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-83292115986341385562009-02-27T06:48:00.000-08:002009-03-05T10:55:29.077-08:00

Starting to feel that Spring Fever...it’s settled in here at Foragers!That snow some of you see out there is just a mirage. All over town we are seeing people hauling barbecues out of storage and getting ready for some good healthy eating, so take it from us this year’s hibernation is about to end.At Foragers we have noticed a marked change in our customers as you have started to entertain at

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-54101923825884885552009-02-26T10:43:00.000-08:002009-02-27T07:09:42.397-08:00

Click here to check out Foragers latest appearance on A Channel London

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-67383715144667158502009-02-24T15:59:00.000-08:002009-02-26T10:25:29.484-08:00

Shrove Tuesday is coming up next week, the last day for unrestricted self-indulgence before lent. The Forager way to be “piggy” is to enjoy your breakfast by wrapping a blueberry and maple pork sausage with an Arva Flour Mill buttermilk pancake. Of course we are discussing our version of “Pigs in a Blanket” and not our own eating habits!Fresh & NewIn House SausagesThis weeks “sausage of the week”

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-8848606334619861832009-02-24T15:58:00.000-08:002009-02-26T10:27:45.130-08:00

At Foragers we subscribe to the philosophy of simple comforts. Simple comforts can be a walk during an early winter thaw, taking an hour in the afternoon for a nap, or a quiet dinner at home with your valentine. Be sure to stop in this weekend to stock up with some of our delicious simple comforts, we always have something new for you to discover.Fresh & NewNew Cheeses & RacletteWe have brought

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-30564325382552452792009-02-24T15:57:00.001-08:002009-02-26T10:29:22.111-08:00

Sorry savvy marketers but Foragers is reclaiming the word local. While we were on our January hiatus we got to thinking about what local really is. In our minds local is all about community – large or small.At Foragers being local is going to the Fireman’s breakfast; thinking local is about pulling the neighbour kid out of the ditch on snowy Tuyll St; being local is exchanging silent niceties to

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-30266009053086210992009-02-24T15:07:00.001-08:002009-02-26T10:30:25.435-08:00

Did you know there are 27 days until Christmas? If you are like us and love sharing time with family and friends over good food and drink then we have a few solutions to make this holiday season happy, healthy and good tasting.A Gift For You & Someone SpecialWhen a gift certificate of $50.00 or more is purchased you can choose any gourmet-to-go prepared food item in the store to take home as our

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-51812210395258748692009-02-24T15:05:00.000-08:002009-02-26T10:31:48.719-08:00

Welcome to November, the best month of the year for Ontario Lamb! Usually lamb is associated with spring however in Ontario our season is in autumn. We have been thinking a lot about lamb shanks and slow cooking lately, in fact there are two Bayfield restaurants who serve an outstanding lamb shank entree. Lamb shanks are easy for you to make at home, we recommend going to \(the online version of

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-90272475157833315272009-02-24T15:04:00.000-08:002009-02-26T10:32:46.477-08:00

The Modern ForagerNews and ViewsWelcome to November, the best month of the year! I am guessing many of us have taken a deep breath now that both elections are over. I can remember when much was made about voting behavior and the relation to having a beer with George W Bush. I have to wonder; what kind of food would Americans like to share with Obama?Let's take a local fast-food franchise for

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-68881172891398020222009-02-24T15:03:00.001-08:002009-02-26T10:33:56.789-08:00

The Modern ForagerAt a recent Sunday dinner there was much controversy when our favourite British matron declared that every Sunday "one should enjoy a joint with family." After some animated discussion, it was revealed that a joint is an English term for a piece of meat or even better, a roast.At Forager Foods we have some seasonal items that you may want to consider when you decide to have your

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-20321844178668805372009-02-24T15:00:00.000-08:002009-02-26T10:35:12.502-08:00

Dear Foragers,As the autumn season arrives people tend to slow down a little and take some time for themselves. Dinner parties are smaller, Thanksgiving and holidays looked forward to. At Forager Foods we always have some news for you to consider. With the new season brings new products, services and special seasonal items.Soiled Reputation Vegetables Now AvailableActually our reputation is

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-18812130331122028672009-02-24T14:59:00.000-08:002009-02-26T10:36:19.371-08:00

A quick note to keep in touch with you regarding a few announcements about new store hours, Huron County lamb, vegetarian gourmet-to-go, Bayfield Fish at Foragers, and Forager Catering. First off, thank you to all for making the first summer at Forager Foods to be such a success. All of you have terrific ideas and suggestions, but most importantly, good taste!New Store HoursFor the months of

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-61017821648025621882009-02-24T14:54:00.000-08:002009-02-26T10:37:38.295-08:00

Memorandum August 25, 2008Re: Listeriosis Outbreak - Not at ForagersDear Foragers,In a recent reading of Hugh Fearnsely-Whittingstall's cookbook titled Meat, the British chef and personality discusses the virtue of "intensive" and "extensive" farming practices.An intensive farming practice pertains to efficiency and mass production. Extensive farming relates to smaller owner/operated operations,

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-50333942983222571292009-02-24T14:47:00.000-08:002009-02-26T10:38:34.066-08:00

The most rewarding part of sourcing the best food, locally and regionally, is sharing the stories of the producers we meet. If we have not seen you lately, let us give you a quick round up of what Forager Foods has been up to in the last few weeks.Summer Vegetables – Our friends, the Stutzman family in the North end of Huron County are continuing with their bountiful harvest of traditionally

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-84303363626317427132008-06-12T13:28:00.000-07:002008-12-11T11:11:18.970-08:00

Our local food store opened three weeks ago and I have to say that we are rather encouraged by the response of patrons. So far the hits have been prepared foods and meat. However the sleeper hit that we can barely keep in stock is produce and cheese. We know that we are the only store near and far that do a "cut from the block" type of artisanal cheese store however we are starting to see people

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-88675007810088281042008-05-21T04:00:00.000-07:002008-12-11T11:11:19.341-08:00

Have a look at Forager Foods new website www.foragerfoods.ca for a more comprehensive view of what we are doing.Other news today, it looks like I am going to get an interview on the A Channel Breakfast program, stay tuned!

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-24604931008449667672008-05-19T17:19:00.000-07:002008-05-19T17:21:32.054-07:00

Check out the new Forager Foods website. It is temporary until we have a fancy one ready to go. But it gives you basic info of what is needed know. Click here now,  www.foragerfoods.ca

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-515963448691557142008-05-19T17:11:00.000-07:002008-05-19T17:19:25.459-07:00

The Victoria Day weekend has come to a close, the weather was typical, the tourists were plentiful and Forager Foods had an excellent opening weekend.Staff members Bill and Jeffrey did an exemplary job; Bill with his unusually large understanding of the products and inherent ability to connect with customers with common sense. Jeffrey  who trained at the Metzger abbatoir a week prior to opening

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-42208535002120262082008-05-13T15:25:00.001-07:002008-05-13T15:33:08.832-07:00

Forager Foods has just received its first shipment of artisanal cheese and we are proud to say of the 12 varieties 9 are Canadian from Ontario and Quebec.Food lovers will find cheese that are hard to get, even in the city! A special thanks goes to Cole Snell from Provincial Fine Foods who took 2 hours of his time to taste and explain to us the finer points of artisanal cheese. Possibly the best

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-72742791125435636612008-05-06T15:51:00.000-07:002008-05-06T15:57:49.145-07:00

Forager Foods is complete, the refrigeration is installed, lighting, sinks, art, floor, signage as finished well. Everything is in except for the inventory!!My apologies for the late start, there was some minor surgery that turned out to be a little more on my part.  FYI, before I went into the hospital the only item complete in the shop was a sink.The staff is hired and are training at Metzgers,

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-40682792522228505272008-04-21T11:12:00.001-07:002008-12-11T11:11:19.549-08:00

Two weekends ago (sorry for the late post) my little food shop was mentioned in the National Post in a story about the rise of meats, particulary locally grown products.  The BeefSteak Fundraiser (see post below) caught their attention.  An update to Forager Friends, the BeefSteak fundraiser/Grand Opening is scheduled to be the 3rd week of June and most likely the Thursday. A special thanks goes

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-47616055316172282662008-04-21T10:56:00.000-07:002008-12-11T11:11:20.705-08:00

Last night I went to a dinner with some of the innkeepers from the association of Ontarios Finest Inns & Spas as well as Huron-Bruce MPP Carol Mitchell and Ontario Tourism Minister Peter Fonseca. I was sure to (point out) ask the minister if he noticed on the drive through Perth and Huron Counties that the farmland is well tilled, the farm drives are paved, the flower beds are manicured and

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-11834343325765258232008-04-21T10:50:00.000-07:002008-12-11T11:11:20.918-08:00

Thanks to my friend in Toronto Forager Foods now has a new logo.  As you know the idea behind Forager Foods is bringing together some of the great foods offered throughtout the region. My logo however denotes an old butcher shop that harkens back to the days when food from the garden needn't be labeled organic (when it was), when slow cooking was the normal way of cooking and the local butcher/

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-30536124338798143822008-03-31T14:56:00.000-07:002008-03-31T15:04:48.905-07:00

The official countdown is on. Last week I completed my duties at The Little Inn, went to a great birthday party in Toronto over the weekend and now starting to settle down to some work.The buff and shiny floor will be done on Tuesday, the painting will be completed on Wednesday. But that is the easy stuff. I plan to visit this Thursday the bison farm in St Marys and the Venison Farm in Auburn. On

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-4152719734565042802008-03-26T06:42:00.001-07:002008-12-11T11:11:21.099-08:00

Reuben Sallows could be called one of Canada's prolific and innovative photographers of the late 19th and early 20th century. Sallows did most of his work in and around Huron County and loved depicting farm life.I have spoken to the Reuben Sallows Gallery located in Goderich, and they graciously allowed me to use a few of his farm life depictions. See the picture aside and the post below for

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-31966756428722622052008-03-26T06:22:00.000-07:002008-12-11T11:11:21.253-08:00

In yesterdays Globe and Mail an interesting article surfaced in the op-ed page regarding the increasing price of food and the (surprisingly) positive aspects of it. Essentially the author argues due to rising prices, consumers will be forced by their pocket-book to take more of an active interest in what they are buying at the grocer. In my opinion, what will inherently occur will be more label

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-40048438520809762062008-03-15T07:15:00.000-07:002008-03-15T08:29:42.378-07:00

I just go back from a ski trip in Davos, Switzerland with my Dad and brother. Particularly the food was excellent as we did quite a bit of thinking throughout the day of our stomachs. What surprised our group was the quality of Swiss "grisson" pinot noir on offer at all of the restaurants we enjoyed. Quite a welcome surprise and paired well with the Chateau Briand!We had one day in London

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-73799256448731021992008-03-02T06:47:00.000-08:002008-03-02T06:54:19.004-08:00

My brother Ben had told me that I should forget buying kitchen equipment in London and go straight to his source at Nella Mississauga. And after forsaking Toronto equipment providers previously I have to take it all back.I met Ben's contact Pete Arnelas at Nella Cutlery in Mississauga who immediately got to the bottom of what my needs are and identified/promoted areas on cost savings when

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-71770278354899503432008-02-23T04:22:00.000-08:002008-02-23T04:31:29.748-08:00

Of all places in the world one would not think of Sarnia as a town of interest in my quest for perfect fresh pasta. However thanks to www.chowhound.com, while we were looking for a lunch spot, we may have found a supplier.Under the Bluewater Bridge, literally directly under, in the town of Point Edward you will find Salvatore's restaurant serving Italian food. As a side business the owners have

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-55205886251618239592008-02-20T08:05:00.000-08:002008-12-11T11:11:21.921-08:00

I was thinking that for my launch I would host a BeefSteak dinner. For those not familiar with a BeefSteak dinner please see this NY Times article (a must read) .Essentially a BeefSteak is an old New York City style fundraiser popular now in New Jersey. I would have a long charcoal bbq and cook lots of beef tenderloin, green salad, potato salad, dessert and coffee. Of course it be would all you

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-81289380579857689232008-02-18T10:10:00.000-08:002008-12-11T11:11:22.128-08:00

Wanted: Persons with nimble fingers, keen eyes, knowledge of wild food plants and time. We can provide you with something to do with them in exchange for currency of negotiable form including cash. For further details e-mail us : foragerfoods@gmail.com

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-18454114171418610362008-02-18T09:55:00.001-08:002008-02-18T18:50:09.658-08:00

I plan to open the store in mid to late April. However the task is a little more daunting than I had anticipated.My chief partner will be Metzger Meats of Hensall. Gerhardt Metzger (did you know: Metzger is German for butcher) will supply me with the fresh meat products as well as some charcutterie. Metzger has great natural meats grown by his brother and the Coleman family of Kippen however

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0tag:blogger.com,1999:blog-3305815429261159394.post-46608057651278294962008-02-18T08:34:00.001-08:002008-12-11T11:11:22.385-08:00

Welcome to the Forager Foods Blog!Over the next few years of my life, I intend to keep you up to date on the freshest of Huron County and regional foods products.By way of my retail store, located in Bayfield, Ontario you will find locally raised and natural meats, chef quality prepared meals, artisanal cheeses from Ontario and Quebec (with the odd French bleu!) and interesting foodstuffs for

Chief Foragerhttp://www.blogger.com/profile/18407110426563291478noreply@blogger.com0