• Wine Grapes

    from Henry of Pelham Winery, St. Catharines, Ontario

  • Niagara Spring Blossoms

     

  • Niagara Cherry Blossoms

     

  • Georgian Bay Aerial

     

  • Webster's Falls

    Dundas, Ontario

  • Ontario Red Scallions

     

  • Ontario Spinach

    from Chatsworth, Ontario

  • Golden Beet Borscht

    Golden Beet Borscht

    Chef Cirillo prepares a fantastic Borscht soup with a twist - Golden Beets!  Perfect for a chilly day.  Anthony Regan interviews the Executive Director of the Holland Marsh Growers Association and local food advocate, Jamie Reaume. This is a great episode!

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  • Sweet Potato Soup

    Sweet Potato Soup

    This delicious soup can be prepared by roasting the vegetables first or by using the raw vegetables as Chef Cirillo demonstrates. It is fabulous either way and a perfect meal for the cooler weather.

    While the soup simmers we visit one of the largest greenhouses in Ontario where they produce millions of red peppers. The sunny, warm environment of the greenhouse is amazing - like stepping out of winter into summer. The story of biological production is fascinating!

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  • Peach Crumble

    Peach Crumble

    It's time for Ontario Peaches! Chef
    Cirillo and Anthony Regan prepare a wonderful version of a classic Peach Crumble with Honey Cream on top.

    While the Crumble is baking we talk to
    an expert from the Niagara Peninsula
    Hawk Watch. He explains why the Escarpment is so important to the raptors that soar high above it.

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  • Tomato and Buffalo Mozzarella Salad

    Tomato and Buffalo Mozzarella Salad

    Tomato and Buffalo Mozzarella salad released just in time for Ontario's tomato harvest. Buffalo Mozzarella is a rich, creamy cheese perfect for this and other salads.

    This episode features the suspension bridge at the Scenic Caves in the Town of Blue Mountain. The bridge stands near the highest point of the Niagara Escarpment -- more than 300 metres in elevation above Georgian Bay. Take a breathtaking 126-metre hike across the narrow bridge, which arcs 25 metres above a treed valley.

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  • Potatoes a la Boulangere

    Potatoes a la Boulangere

    This classic recipe was created long ago in France, where the local baker, or Boulanger, would prepare this simple, hearty dish for himself. The potatoes were cooked after the day's bread baking was finished, taking advantage of the residual oven heat.

    Using potatoes that are grown in Hillsburgh, Ontario, Chef Cirillo creates his own mouth watering variation that is sure to impress your next dinner guests.

    Meanwhile the Flavours crew visits the historic Owen Sound Farmers Market, where we chat about local food with market President Birgit Wright.

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