Adventures with a French chef in Dijon

Published on December 1, 2025December 2, 2025 by Ingrid Sapona

Earlier this year I was planning a trip to France. In November I was meeting my sisters for a wine cruise on the Rhône and Saône but I wanted to spend a few days exploring the Burgundy region on my own before the cruise.

When I found a hotel in Dijon (Maison Philippe Le Bon) that advertised a “Cooking Class with the Chef”, I was (to quote a Scottish friend) chuffed! I noticed there were no specific dates listed for the cooking class, but that didn’t bother me. I booked three nights at the hotel and then emailed them to ask them to reserve me a spot in the cooking class. (I hoped my enthusiasm would prompt them to schedule the class while I was there.)

The hotel responded right away, but the news wasn’t what I hoped. They said that, regretfully, they no longer offer the class. Bummed out, I wrote them again and asked for suggestions for some equivalent culinary activity in Dijon. They sent me names of places offering pretty standard cooking classes (for example, how to make macarons) and food tours. That wasn’t what I had in mind.

Discouraged, I wrote them again, this time describing the (fantasy) experience I was hoping for. I explained that I hoped to accompany a chef to the market one morning to watch the chef choose ingredients for that day’s menu. I didn’t have the nerve to say that like to watch the chef prepare the food, as I thought that might be a bit too much. But, I did say that I’d eat at the restaurant that day so I could try the food prepared using what the chef bought that morning. Not too much to ask, eh?

Weeks went by and I heard nothing. (Too much to ask, I figured.) Then one morning my phone rang with a call from France. It was Brice, the receptionist at the hotel, calling to tell me they arranged for me to accompany chef François Louvel to the market one morning and then to have lunch at his restaurant. Brice proceeded to tell me a bit about the chef and his restaurant: Brasserie François. I was so excited, I really didn’t absorbed the details. Brice then asked if that sounded ok and I said yes. Brice mentioned the price (more than three times the cost of the “Cooking Class with the Chef” that started this whole fantasy), but it really didn’t matter — it sounded fantastic.

A few days later Brice emailed me further details, but I was still not clear about how many of us there would be. Never mind — I was up for whatever the French chef had in mind.

Shopping with the Chef

I remembered Brice saying the restaurant was near the market (Les Halles). It turns, it’s right across from Les Halles. I arrived early and waited in front of the restaurant. I was surprised when a young guy parked his motorbike and headed to open the restaurant door. Sure enough, it was Chef François. I introduced myself and we went in together. He made me a cappuccino and Chef Evan and Sebastian, who is in charge of the service, arrived.

After our coffee, François, Sebastian, and I headed into the market. François asked me what I like to eat and I told him the truth: pretty much anything other than offal. (I had looked up how to say that in French, just to be sure.) As we walked through Les Halles, François was greeted by various vendors he deals with. He asked me if I like fish and when I said I did, he smiled and said that he’d choose a nice one for us.

After reviewing the fish on hand at his favourite fish stall, he chose a Daurade Royale Brettone. While the fish monger gutted the daurade, François explained to me that Daurade Royale is distinguished by the yellow stripe on its nose.

Left photo: François choosing a fish; middle photo: Daurade Royale Brettone; right photo: fish monger gutting our fish

I was surprised to see among the fish a basket marked Salicorne Sauvage. I told François I used to buy that when I lived in Holland, but that I know it as sea asparagus. He asked if I like it and when I said I did he told me to bag some to serve with the daurade.

Then he was looking for what to make to accompany the fish. As we walked around, I pointed to a mushroom vendor’s stand and commented about all the different mushrooms — most of which I’d never seen. He asked if I like mushrooms. I do. He chatted briefly with the vendor and next thing I know we had a small bag of mixed mushrooms and the ingredients for our dish was coming together.

As we walked through the market, Sebastian pointed out a few local specialties. He asked if I like pork and I said I do. The next thing I know he’s buying a slice of a Dijon specialty: Jambon Persille — a pork and parsley terrine. I didn’t have the heart to tell him I’m not that keen on terrines. When we got back to the restaurant Sebastian unwrapped the terrine and poured me a lovely glass of red — a 2023 Givry 1er Cru, Les Servoisines — to go with it. The terrine was absolutely delicious. (The next day I bought a piece to share with my sisters when we met.)

Brasserie François has a semi-open kitchen and as Sebastian and I were enjoying the terrine, I noticed François putting out two cutting boards and various knives and tools. He put the Daurade Royale on one of the cutting boards. He then motioned for me to come into the kitchen. He handed me an apron and showed me my cooking station. Until this point, I thought I’d be watching him cook.

A private, hands-on masterclass

François cut the head of the daurade off and that’s when I realized the fish monger hadn’t de-boned it — he had only taken out the guts. We were going to de-bone it. François showed me as he took off the first fillet, then he turned the fish over and put it on my cutting board. He explained how I was to move the knife to get the second fillet off. I didn’t do it as quickly as he did, but my work met with his approval.

The fish monger did NOT debone — that was our job

Putting the fillets aside, we then started on the sauce for the fish. It was pretty straightforward: carrots and onion sautéed in a neutral oil and then added to the washed fish bones and set to boil in water. When the water reduced we strained the stock and added heavy cream. We brought it to a boil and then reduced it to a simmer on his professional induction cooktop that automatically cycled between a high and low temperature. (So much better than my induction cooktop!) After straining the sauce we added two secret ingredients: a dash of black garlic paste and smoked fish base. Then, one final chef’s touch: he aerated the sauce with an immersion blender. Texture? I asked. He smiled and nodded.

On to the mushrooms. A simple sauté in neutral oil with a dash of salt to finish.

Then it was time to pan fry the fillets. The secret is to put the fillet skin side down in the frying pan (in neutral oil) and then add butter. When the butter melts you tip the frying pan a bit and rapidly baste the top. You don’t flip the fillet — the heat from the butter/oil cooks the delicate fish through.

Then it was time to plate the fish. Oh, first he had me sauté the sea asparagus to warm it up a bit. This was my second “opportunity” to practice the chef sauté flip. (I need to work on that a bit more!)

First on the plate was a mound of mushrooms. Then the fillet was centred on top. Then the sauce, which is carefully, but generously, spooned along the sides of the fillet (not on top!). The final touch was a sprinkling of gorgeous microgreens and the sea asparagus. One last thing before digging in — a glass of Saint-Romain Clos Sous Le Chateau Monopole 2022.

An Unforgettable Experience

The Daurade Royale was divine and it went beautifully with the Saint-Romain.

The morning was not quite over for me though — they let me stay on through the lunch service. Chef Evan was happy to tell me about the day’s menu (and the six different sauces he was using for the different dishes that day). Between orders he also made me a few side dishes to try, including that day’s fish (good, but not as exquisite as the Daurade Royale), the dessert of the day (poached pear filled with ice cream and covered in caramel cream sauce), and a Burgundy specialty: oeufs en meurette (poached eggs in a mushroom/red wine sauce).

François Louvel is an amazing chef and a great teacher. He seemed pleased at my interest and enthusiasm and was surprised when I told him that I couldn’t wait to write about my masterclass for the blog. (I hadn’t told anyone about my blog until afterward.)

I have Brice from Maison Philippe Le Bon and François’s wife Anne-laure (who works at the restaurant) to thank for designing this once-in-a-lifetime experience and I’m also grateful to Chef Evan and Sebastian for spoiling me.

A few days in The County

Published on July 12, 2023July 13, 2023 by Ingrid Sapona

I’m just back from a few days touring around Prince Edward County with two food and wine-loving friends. My friend Sandy and I were visiting Susan and her dozen chickens, who live just outside Belleville.

Before arriving at Susan’s, Sandy and I did a bit of exploring of the western end of Prince Edward County (The County). Our first stop was Loch Mór Cider Co. on Danforth Road in Hillier. Sandy had been there before and she raved about their sour cherry cider. I warned her that I don’t tend to like flavoured ciders, but she assured me it was dry and delicious. We shared their Flight 1, which included their Hopped Cider; Savvy Pomme Sparkling, which is made using Russet apples; Sour Cherry; and Pommeau, which is a fortified cider.

We both loved the Hopped Cider and I must agree – the dark amber Sour Cherry is delicious. The County is known for its ciders and the Loch Mór Ciders do The County proud. Their tasting room is comfortable and their large patio overlooking the young orchard is very relaxing. They serve light bites that they source locally and that change often, but there’s likely to be something you’ll enjoy with a tasting flight or with a glass of your favourite cider.

From there we drove into Wellington for lunch at LaCondesa – a Mexican restaurant I went to last year for the first time and I loved it. They do tacos and tostadas. We ordered two tacos each and they were as good as I remembered. It’s a cute spot with lots of space indoors and a small, well shaded front patio. I highly recommend it if you’re looking for a casual, tasty dining option in Wellington.

The next day Sandy, Susan, and I headed back to explore the southern and more eastern end of The County. Susan was kind enough to be the designated driver and our first stop was Lighthall Vineyards in Milford. We had all been there before, but not recently. They have expanded their tasting area and have also started making cheese. (They buy ewe’s milk from a local farmer and they craft the cheese at the winery.)

Sandy and I shared their White flight, which included their Riesling 2022, Pinot Gri 2021, Foundation Chardonnay 2021, which is aged in egg-shaped cement barrels, and their Estate Chardonnay 2019, which is lightly oaked. They do a lovely job of pairing each wine in their flights with their cheeses. My favourite wine was their Estate Chardonnay 2019. My favourite cheese was Frenchie, which they served with their Riesling. All their cheeses are very nice and we noticed them sold at other shops in The County, which speaks to their popularity.

Our next stop was Exultet Estates, which is also in Milford. Exultet is unusual in that it doesn’t advertise. It’s open to the public, but you won’t find it in the WineCountryOntario guide or even in the Prince Edward County Chamber of Commerce map. In 2004 Gerard and Lia Spinosa purchased a 200-acre former cheese factory and planted Chardonnay, Pinot Noir, Pinot Gris, and Vidal. Gerard is the winemaker and Lia leads the tastings. Their wines have have won many awards and they are focused on high end restaurants, but you can buy their wine at the winery.

It’s definitely worth finding, especially if you like Chardonnay and Pinot Noir. They offer flights that feature “a splash” of six of your choice. Lia is very knowledgeable about the different expressions of the wine that the winemaker (her husband) was focusing on for each offering and it’s nice to compare different craftings of the same variety.

From Exultet we headed to County Road 8 where we came across Del-Gatto Estates. This is another winery you won’t find in the WineCountryOntario guide. The three of us had all been to Del-Gatto before but not since before the pandemic – so we stopped in. When I looked at the tasting menu, I noticed the 2020 Petite Pearl. I asked what that is and the woman helping us said, “it’s Petite Pearl”. I was still confused, so I asked, “but what variety of grape is in it?” She explained the grape is called Petit Pearl, which is wintery hearty. She explained that they’re the only winery in The County that features winter hearty varietals.

I looked at the tasting menu again and saw that a Frontenac Noir and Marquette and then I understood. I asked her if those varietals grow in places like the Upper Peninsula of Michigan and she said yes, though they source theirs from Minnesota. I know that the winemakers in The County bury the vines to guard against the cold, so it makes sense to use varieties that are particularly cold hearty. They also have some of the more traditional varietals (Pinto Grigio, Pinot Noir, Riesling, and Vidal for example). The service is friendly and it’s a lovely spot to try something different.

Our next stop was Cressy Mustard on County Road 8, near Waupoos Estates Winery. I had never heard of it, but Susan is a fan and she was determined to find it. I was expecting a farm stand of some sort. I was pleasantly surprised to see that in addition to a shop that sells all sorts of Cressy Mustards and relishes, they have a bit of a café. It was truly our lucky day – they were featuring pickerel tacos and truffle fries. We shared an order of each and they were amazing. The basket of fries was HUGE and about the crispiest I’ve ever had – not to mention the truffle aioli and shaved parm that was on top. Go for the mustard – stay for a bite!

We ended the day stopping at Lake on the Mountain Provincial Park. As the name implies – there’s a lovely lake that is located on a crest that sits about 60 metres up with views of the surrounding waters of Picton Bay. We stopped briefly and walked around the small boardwalk along the edge of the lake – but our main destination was the beautiful patio across the street at the Miller House Café. The view from the patio is spectacular! Directly below is the ferry dock for the Glenora Ferry, which is so fun to watch.

The Miller House has a lovely menu of unique light fare including “flambées” (which are elongated flatbreads with different toppings), creative platters (similar to charcuterie boards), and tartines (toasted French bread with different toppings).

I only get to The County about once a year – and every time I go, I think I should go more often. It’s hilly and curvy and fun to drive around. Every curve brings a surprise – you might see a field with cows or sheep, or rows of vines, or an apple orchard, or a beach with a sailboat off in the distance! And every time I go there, I’m surprised at how many new great cafes and restaurants there are, not to mention great wineries, cideries, distilleries, and more.

An EPIC Detour

Published on May 22, 2019 by Ingrid Sapona

I was in Cincinnati last weekend for a family event and on Victoria Day, I drove back to Toronto via Detroit/Windsor. I decided on that route because I figured it’d be an opportunity to have lunch in the EPIC (Erie, Pelee Island, Coast) winery region. It proved a delightful detour.

I wasn’t sure what my timing would be, so I didn’t want to make a reservation. My plan was to have lunch at the Bistro at North 42 Degrees Estate Winery . Fortunately, I was a bit on the early side for lunch and it wasn’t too busy at that point, so getting a table wasn’t a problem.

I had stopped in to see the Bistro last time I was in the region. The new building (opened in late 2017) is unique and quite impressive. It’s designed to be a compass rose, with angles jutting out over the vineyard. On the first floor, there’s a large tasting room and lavender store featuring product from Serenity Lavender, which adjoins the winery. The main dining area for the bistro is on the top floor, which means it has panoramic views of the vineyard.

The menu is pretty standard bistro fare, including “small and shareable” plates including a cheese board and charcuterie board, mussels, shrimp, and so on. The mains were also pretty standard – a pasta dish, a chicken entrée, salmon, a steak, and a lamb shank. In other words – something for everyone.

I have to admit, I was a bit disappointed at the menu’s lack of creativity and the fact that there was nothing that was particularly local (or even regional) or seasonal. (I was hoping for some perch, as I know it’s local and available now.) Indeed, seems the Bistro’s menu hasn’t changed much since November.

That said, I ordered the stuffed chicken and my friend ordered the daily gnocchi, which featured four types of mushrooms. After we placed our order, the server brought a bread basket that featured three different types of breads – all house made. The focaccia was good, but the miniature corn muffin was exceptional. Hmm, I thought… things were looking up despite the standard menu choices.

Stuffed Chicken at the Bistro at North 42 Degrees Estate Winery

The chicken turned out to be very good. And, I was pleasantly surprised when I saw a square of au gratin potatoes rather than just a few fingerlings. My friend reported that her gnocchi were delicious. Indeed, she’s been to the Bistro two or three other times and she said the gnocchi was one of the best things she’s eaten there. Because I needed to get back on the road, we didn’t take time for dessert.

The Bistro at North 42 Degrees is definitely worth checking out. The service is friendly, the food is tasty, and the view is relaxing. Yet another reason to explore the EPIC region – or even just stop on your way through the region, as I did on my way back to Toronto!

Late – but encouraging – signs of spring

Bud Break at Oxley Estate Winery May 2019

While in Harrow, I also stop at Oxley Estate Winery to check in with Murray and Ann Wilson to see how the vines are faring. Of course, I could see for myself that the buds are out and leaves are just starting to pop – such a happy sight. The region’s had a cool, wet “spring” which seems to have delayed things quite a bit, but the Wilsons aren’t concerned. They’ve heard from other growers across the province and this year all crops are delayed.

As Murray pointed out, a late start isn’t that critical for the EPIC region because they’re so far south, grapes usually have extra time to ripen at the back end of the season (late summer and fall).

EPIC’s Thriving Winery Restaurant Scene

Published on February 28, 2019March 1, 2019 by Ingrid Sapona

Keeping up with what’s new in the Niagara-on-the-Lake and Niagara Escarpment regions each year usually means checking out new wineries. Keeping up with what’s new in the Erie, Pelee Island, Coast (EPIC) wine region means visiting old favourites that are kicking it up a notch and becoming destination wineries.

I’ve just returned from the region and here’s a taste (no pun intended) of what I’m talking about…

North 42 Degrees Estate

My first stop last weekend was to North 42 Degrees Estate Winery. A couple years ago they had posted artists’ drawings of the restaurant they were planning. It looked impressive from the drawings, but it also looked like it might take awhile to build. Then, at some point last year I thought I read an announcement that they had opened the restaurant.

So, in planning my trip, I went on their website to find out a bit about the restaurant – things like the menu and the hours. Their website made no mention of the restaurant, so I figured it wasn’t yet open. Just to be sure, however, I also checked their Facebook page. On it there was reference to various special events at Bistro 42, but nothing indicating they had regular hours of service. Curious to see what was going on, I planned to stop there.

To my terrific surprise, at the far end of the driveway I saw the new building. It looks as though it organically sprung forth from the ground. In the front there’s a trio of huge beams reaching up at odd angles to support a massive front portico. Similar beams support a glass room off to one side. The main part of the building looks like a two+ story glass cathedral.

From the inside, the feel is more intimate than you’d expect. The main floor features the tasting room and a room that houses Serenity Lavender, which is owned by the same couple who own the winery. When I visited the winery, the door to the lavender store was wide open and – though I love the smell of lavender – I wondered how folks at the tasting bar might find the clash of smells.

Though I couldn’t stay for a meal that day, the host graciously encouraged me to check out the main dining room upstairs and I’m glad I did. The view over the vineyard was lovely – even in the dead of winter. I can imagine it is spectacular in summer and fall.

Their menu features small and shareable plates, as well as a nice selection of salads and mains. As it was just after Valentine’s Day, they also had a special menu that weekend. From the crowds, it looks like it’s quite a popular spot. Now that I know it’s open, next time I’m headed to the region, I’ll make a reservation at Bistro 42 – I can’t wait to try it.

Oxley Estate Winery

The restaurant at Oxley Estate Winery keeps landing on different “best” lists. I think it’s been on Open Table’s list of best winery restaurants and most recently their list of “most romantic” restaurants. I’m really not surprised that it’s on so many “best of” lists. The atmosphere is casual (the restaurant was, after all, a barn at one point) but elegant and the service is friendly and knowledgeable. All those things are notable, but the food is really the main event here. Chef Aaron Lynn has been at Oxley for about five years. Over that time, he has created all sorts of dishes and he has really grown. His regular, seasonal menu is always interesting, but the special dinner menus really showcase his talent.

I was lucky enough to enjoy dinner there last weekend when they were featuring a Valentine’s Day menu. The Crab Toast appetizer was nothing short of divine. Huge chunks of crab with a luscious hollandaise atop a perfectly toasted brioche. Because rib eye is my all-time favourite cut, I couldn’t resist the bison ribeye. When I ordered it medium well, the server gently mentioned that the chef recommends rare or medium, as bison is so lean. I took the advice and I’m glad I did. It was perfect.

Potato Wrapped Halibut at Oxley Estate Winery

My dinner companion was equally happy with her choices of a Wild Mushroom Pastie as her appetizer and Potato Wrapped Halibut for her main.

Wild Mushroom Pastie at Oxley Estate Winery

Next time you’re headed to the region, make a reservation there. Trust me, you’ll be sorry if you can’t get in …

Other Notable EPIC destinations

CREW – Colchester Ridge Estate Winery – is right next door to North 42 Degrees Estate Winery. A huge new building is going up at CREW. Currently, their small tasting room is at the far end of their driveway in a non-descript building. The new building is far along, but wasn’t quite finished, so I didn’t snoop around. But, given its size and location in the front of the property, it wouldn’t surprise me if they too are planning a restaurant or some other food-serving facility.

As for new things happening at another winery I always enjoy – Cooper’s Hawk Vineyards – they are now making cider. (Cider is hard to come by in the region – it’s not taken off there like it has elsewhere in the Province.) Their Iler Road Cider, which is no doubt named after the street the winery is on. is made from 100% Essex County Apples. So now, in addition to their wines and The Vines restaurant, there’s yet another reason to visit Cooper’s Hawk Vineyards.

Taste the Season – Wineries of Niagara-on-the-Lake

Published on November 13, 2017 by Ingrid Sapona

As a friend mentioned the other day, November is kind of a buffer month – it’s a time to re-charge before the busy holiday season and, for many of us, time to start to think about what we might serve – both in terms of food and wine – at our holiday get togethers.

With all this in mind, the Wineries of Niagara-on-the-Lake have a holiday tradition called “Taste the Season” – it’s one of their popular passport programs and it runs every weekend (Fridays through Sundays) in November.

I was given two passes to the event by the tourism folks and a girlfriend and I spent Sunday popping in to different wineries to sample their food/wine pairings. It was a dreary day, which might be why most of the places we stopped in at were not overly busy. Mind you, that was great as far as we were concerned because it meant more of an opportunity to speak with the folks at the wineries about the recent harvest, and about the wines and food.

The choice of which wineries we visited was based strictly on our route. We started at Niagara College Teaching Winery, which is right off the QEW. I hate to say it, but I was very disappointed with the pairing there. They were serving their 2011 Dean’s List Pinot Noir ($17.15) with a grilled zucchini, tomato, and Havarti tart. It sounded so promising, but was a total disappointment because the tart was stone cold. It’s true, it was early, so they had just opened, but no wine would taste good with the fat of the cold pastry dough. Too bad…

Fortunately, the day improved quickly at our next stop – Chȃteau des Charmes. They too were serving a Pinot Noir (their 2015 Estate Grown & Bottle Pinot) ($16.95). They paired it with a delicious smoked chili spiced meat ball served in a lovely little bamboo cup with some tomato fondue and parmesan cheese. (The food was catered by Vintage Inns.)

Our next stop was Ravine Vineyard Estate Winery – always one of my favourite spots. The served their 2014 Sand & Gravel Redcoat ($18.95) paired with a beef stew with a parmesan pastry. I was surprised when they served the wine in a plastic throw-away glass, but I figured it’s because of the numbers of people that come through for the tasting. The server – clearly concerned about the presentation – gave us a card offering a complimentary tasting flight at the tasting bar where, he assured us, “they use proper glassware”. We promptly went over to the other room and one of the wines I chose to (re)sample was the Sand & Gravel Redcoat. I’m glad I did – though I enjoyed it well enough in the plastic cup, in a real glass is was quite nice. In fact, that’s the wine I ended up purchasing.

Another stop we made was Marynissen Estate Winery. They were serving a 2015 Gewürztraminer ($16.00) with a warm corn and red pepper bisque. The server made a point to tell everyone that it wasn’t a particularly sweet Gewürzt – I guess many folks are put off Gewürzt because they associate it with sweetness. I didn’t care much for the wine – I actually found it a bit too dry for – but the soup was delicious. Indeed, when we were re-capping the day, my friend and I agreed that the soup was our favourite of all the food samples.

Inniskillin Wines gets kudos for an innovative pairing: their 2015 Vidal Icewine ($29.95) paired with aged cheddar grilled cheese with a garden tomato chutney on top. I think it’s a terrific idea to show people that icewine isn’t just for dessert. They also get high marks for a very simple, but effective presentation. Though the server didn’t know we’d be taking a photo – he made sure that the name of the winery was visible on the napkin. (Nicely done!)

Our last stop was Peller Estates. They were serving their 2016 Private Reserve Gamay Noir ($19.95) with a smoked pork and duck terrine. That pairing a true standout. The wine on its own was light and refreshing (as you’d expect from a Gamay) and it balanced the richness of the terrine quite well. (It was my friend’s favourite wine of the day, by the way) Also, there was a young chef (I’d guess a chef-in-training) serving the terrine and he happily answered my questions about the difference between terrines and pates. It’s opportunities to speak with folks from the wineries that are familiar with food and wine that make these events really enjoyable.

We ended the day with a long, late, relaxing lunch as the Restaurant at Peller Estates, which was lovely.

If all goes according to plan, I will be headed down to Niagara-on-the-Lake next weekend with another girlfriend to see what some of the other wineries are up to. Stay tuned – or better yet – head out with some friends and enjoy Taste the Season yourself.

On being … a celebration of home

Published on September 30, 2015October 1, 2015 by Ingrid Sapona

I write a bi-weekly blog called On being … that’s more general musings on life. Because my most recent post for On being … was inspired by a recent event at Oxley Estate Winery, I thought I’d share that post here…

On being … a celebration of home

I was visiting some friends who live in the wine region along the north shore of Lake Erie, south of the Windsor/Detroit area. It’s the kind of place where people often give the name of the county, rather than the town where they live, because they figure more people have at least heard of the county. It’s primarily an agricultural area, but it’s got more of a small town feel than a rural feel, if you know what I mean.

One of the highlights of the weekend was a special dinner at Oxley Estate Winery. The formal title was: Oxley Celebrates Home. If you guessed they were doing the locavore thing, you’d be right – but with a few added twists. It so happens their young chef (Aaron Lynn) is a local kid who went away for culinary training and, after honing his craft working in some fancy restos, he returned to the area last year. Lucky for Oxley Estate and for those who have a chance to eat at the winery.

Not only did each of the five courses feature local ingredients, the chef named the dishes after the local purveyors – a nice touch, I thought. So, for example, we dined on Todd’s Perch (named after Todd, the local commercial fisherman the restaurant buys from), Rick’s Lamb, and Farmer Doug’s apples. But that wasn’t all. Before the meal, the chef introduced all of the local suppliers and asked them to stand so we could honour and recognize them as the people responsible for all the good things we were about to enjoy.

And, the celebration of things local didn’t end with the food. Ann, one of the owners of the winery, introduced the musicians who would be entertaining us. Turns out they too were from the area and when they’re not in town, they’re in Nashville working as backup musicians to some well-known country music stars.

During the dinner I was chatting with a woman sitting next to me. She was a local and so I was asking her a bit about the area. We talked about one of the bigger towns in the county and about how much it’s growing. The town’s population is up to about 21,000, which is pretty big, as towns go. And, like many Ontario towns, there’s a definite centre with some small shops, a few restaurants, a couple banks, and a library. But, the pickings were pretty limited in town. I wondered aloud where people go if they have any kind of serious shopping to do. She laughed and said that these days, she can get pretty much anything on-line. But, if there’s something she can’t order, it’s probably available in Windsor, which is “only about 25 miles away”.

Then I asked about grocery shopping. I had noticed that there are two well-known supermarkets, but I’m used to checking the weekly fliers of at least four major chains before I go grocery shopping. She said she didn’t care that other major grocers weren’t around. “I love shopping at those supermarkets. The people that work there are my neighbors and friends – why would I go anywhere else?” I was really struck by her response.

Later in the conversation, the topic of the refugee crisis came up. She mentioned she’s catholic and she said that in the next few weeks her church would be deciding on whether they will take in a refugee family, as the Pope has suggested. She said she’s going to push hard for them to do so.

I hadn’t heard about the Pope’s suggestion that every parish should sponsor one family, but it struck me as being in line with something else I read the Pope said about the current wave of refugees. He urged people to not see the crisis as involving hundreds of thousands because it’s just too overwhelming. Instead, we should respond to them as individual people – just one at a time. Though it’s such a simple idea, it’s about the most concrete, constructive idea I’ve heard from any leader about how to deal with the situation. I smiled at the idea of some refugee family settling down there and eventually calling themselves locals.

After dinner, I was thinking about how the theme of the evening could just as easily have been “the joy of human interaction”. Living in the city has its conveniences, opportunities, and even independence. But, if you’re not careful, city life can also bring with it a loss of connectedness. Fortunately, the condition isn’t irreversible. My weekend in the country reminded me that the best way to feel connected again is to celebrate what each individual brings to your life. If you do that, I think you’ll feel at home wherever you are.

Easter Dinner at a Winery?

Published on April 12, 2014April 20, 2014 by Ingrid Sapona

Don’t feel like cooking this Easter? Why not celebrate Easter at one of 20+ Ontario wineries that have restaurants – most of them will feature special Easter menus.

For a list of wineries with restaurants, check out the Dining at Wineries category in the App.

Ontario Wineries Guide

Your Guide for Exploring Ontario's Wine Regions

Dining