|What's New |
In the News
A Taste of Burlington has been in the news since the media launch held at the end of June - here are links to some of the articles/featured restaurants
Matthew Martin from Sea 2 Fork on CHCH Morning Live
Watch Morning Live with Lori DeAngelis on Tuesday July 17th for Chef Matthew from The Alex and on Friday July 20th for Chef Will from The Queens Head.
Menus now online for:
The Alex, Eatalia*, Garden Cafe @ RBG, Honey West, Ivy Bar & Kitchen*, Jake's Grill & Oyster House*, La Costa Nuova*, Martini House*, Paradiso*, Pepperwood Bistro*, Purple Heather, Queen's Head Pub*, Red Canoe Bistro*, Rayhoon Persian Eatery, Rude Native Bistro & Lounge*, Sea 2 Fork*, Siam Dish*, Stone House, Table Top*, Walker's Fish Market, Water St. Cooker*, and West Plains Bistro*. Remaining menus will be posted on our website as received so check back often
*offering local Ontario ingredients on menu
Commemorating the War of 1812
This year begins the commemoration of the War of 1812-14 and we have decided to take part in these events by offering the Taste of Burlington lunch at $18.12 this summer! Look for this icon on to see which restaurants are participating.
|Eat and Drink Local
Recipe - Summer Sweet Pea Quiche
Our friends at Springridge Farm are always a great source for local fruits and vegetables (plus a wide variety of homemade baked goods) and they shared this great recipe for for Summer Sweet Pea Quiche with us - delicious!
Summer Sweet Pea Quiche
1 9-inch single crust pastry shell
3/4 cup Ontario sweet peas (shelled)
1 cup grated Ontario swiss cheese
2 tbsp Ontario chives or 1 green onion, chopped
4 Ontario eggs
1 ¼ cups milk
Salt and pepper to taste
Bring a medium-sized pot of lightly salted water to a boil over high heat. Add peas and cook for just 30 seconds. Drain immediately into a colander and transfer peas to a bowl of ice water to stop the cooking and set their colour. Once cool, drain peas thoroughly. Spread mustard over bottom of pie shell. Add grated swiss cheese, peas, and sprinkle with chives or green onions. In a medium bowl, lightly beat eggs and milk, season with salt and pepper. Pour over quiche (you may not need all of the egg mixture - don't worry). Set quiche on a parchment-lined baking sheet to catch any drips. Bake in preheated 375F oven for about 40-50 minutes or until puffed and set in the centre. Enjoy!
Taste of Burlington Launch
As a foodie and wine lover by nature and by trade there are few things more inspiring than a room full of people who are equally as passionate in these fields. The
media launch was a successful event guided by the thoughtful details attended to by their team of experts. The truth of the matter is, I ate my way around a room and stopped in the middle for libations, all the while soaking up the enthusiasm for locally farmed and sustainable food and wine. Awesome.
I first toured the room and was overwhelmed with the smells of gourmet fare, the sound of sizzling oil in pans and the familiar grumble that was my empty stomach. I could not justify attending this event sporting anything less than a hearty appetite. Ready to perform a gastro tour of epic proPORTIONS, I decided my approach would be in the order of set-up. My culinary adventure began. Because my appetite knew no bounds, the amount of food I consumed is shocking, and so my highlights are listed below. The comprehensive list could be considered for publishing as a short novel. What does that really mean, though? That each restaurant is offering exciting and innovative dishes that drew me in for a taste. I couldn't help but want to hear the chefs explain their food and introduce me to their culinary creations.
My highlight list begins with one of the first items I sampled at the event. Brought to the event byIvy Bar & Kitchen, the shitake leek pot stickers were incredible. They were served on a bed of Asian noodles topped with a sweet soy and black sesame seeds. Decadent. The flavours were very well balanced and with an extra piece of shitake placed on top, the dish over delivered on delicious.
The second dish that I can't help but share with you was prepared and served by La Costa Nuova. Part of a restaurant group represented by three establishments, La Costa Nuova brought their A-game with a 12 hour braised short rib topped with a fresh cucumber slaw on crostini. Decadent. The meat melted in my mouth and the cucumber slaw was a beautiful accompaniment, adding a freshness to the savoury short rib. Costa Nuova's sister restaurants in attendance were Walkers Fish Market who served up fresh pacific oysters from P.E.I., and Pepperwood Bistro who mastered butternut squash perfection with a mulligatawny soup.
The next dish was the standout of the day, in my opinion. When I saw the sign that read Queen's Head Pub I was prepared to dive into some classic pub fare. To my delight, the culinary team behind this establishment is not only creative but incredibly skilled. The dish was a sampling from their new menu which is more focused on creative gastronomy and will debut at the pub this week. I had the pleasure of eating slow braised beef backribs on a bed of chestnut chilled orzo with Moroccan salt spice, pumpkin seed oil and edible flowers. It sounds complicated and it looked beautiful, but what I can tell you is that it was so right as I enjoyed every last bite. I have never been to Queen's Head Pub, but they can consider me their newest regular.
And finally an item that comes from the dessert end of the spectrum. It is on this plate that my farm to table sensibility was best satisfied by local flavours. The Water Street Cooker brought dessert, and not just any dessert. A strawberry rhubarb crumble, an amalgamation of some of my favourite flavours. The perfectly moist cake was topped with locally sourced strawberries and rhubarb and finished with a delicious crumble that added a nice sweetness to the tart rhubarb flavor. With each bite this dessert became all the more tempting, and I must say that sponsor winery Flat Rock Cellars' 2011 Pinot Noir Rose was the perfect pairing.
This event was a delicious success, and with the dishes I enjoyed as an indication of what is to come, it is clear that A Taste of Burlington is a must-add to your social calendar. Affordable price-points for creative gourmet (and in some cases, locally sourced) fare, paired with delicious wines and all in your very own backyard. For a list of participating restaurants, pricing and menus visit the Taste of Burlington website. This is the definition of a fabulous life, and I hope you'll join me in supporting the restaurants that are making it happen.
Allie Hughes is a freelance writer and local food & wine aficionado from Niagara
Chef Matthew Martin is a promising young and upcoming Chef. He is French trained within the Culinary Institute of Humber College where he learned the basics and the finer techniques of cooking. His passion for cooking and his hunger for culinary excellence took him to Italy for a six month internship. While broadening his culinary horizons at the Italian Culinary Institute for Foreigners he gained invaluable work experience at Via Del Borgo, an Italian Restaurant.
Chef Matthew's work experience encompasses a wide repertoire of roles from Pastry Chef to Executive Chef at some of the best restaurants in Burlington.
Chef Matthew is passionate about using fresh local produce, sustainable cooking and derives great pleasure in making food from scratch. He also loves to make comfort food using fresh, traditional and simple ingredients while giving them a modern touch. He also loves to teach the techniques of cooking while showcasing how simple food can be flavourful and delicious.
When Chef Matt is not cooking he loves being with friends and family.
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Taste of Burlington
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This newly opened Burlington eatery & bar features a 5,000 square ft. patio great for enjoying a great summer meal or an after work drink.