Miriam Stucky has a pot of split pea, Jerusalem artichoke and dandelion root soup on the stove. When she’s not busy eating good food, she manages an independent communications business. Her recent work has included getting great press for the local Children’s Aid, covering cutting edge faculty research at Trent University, being a regular contributor to the Canadian Organic Grower magazine, and writing on emerging green technologies for customers of Bullfrog Power. She lives, works and gardens in and around Peterborough, Ontario. For more on her work, see  www.MiriamStucky.ca

Jesse Rye Goodrice

Jesse Rye Goodrice has always enjoyed cooking and eating food from as far back as he can remember. He dabbles in the culinary arts from time to time, for example, he may re-feather a Roughed Grouse with garlic slices for dinner or brew up a batch of chai mead to wash it down with. Whatever his current food fixation, be assured that before he moves to something new all options have been explored. For Jesse, there is probably only one passion greater than making and eating fine food and that is photography. From promotional, wedding, band, skateboard and nature photography to underground mining photography, Jesse has embraced the challenges of many unique shooting opportunities. He has harnessed natural light at the top of mountains and faced photo shoots 2km below the Earth’s crust where total darkness makes perfect exposure a challenge. Whether it be improvising a last minute bbq sauce or photographing 3000ft up carried by a paraglider, Jesse approaches all his passions with the same deliberate care and dedication.

Kris Sieber

Kris Sieber is something of an an accidental epicurean, though it wasn’t for lack of exposure to good food as a child. But Brussel sprouts and caulifl ower, pigs trotters and liver led to a bit of a ‘cold war’ when it came around to dinner. As in dinner got cold, while a war of wills ensued. Creativity came in finding new ways to disperse dinner, elsewhere from his plate. Fast-forward twenty-something years, and it plays out a bit differently. Creativity has come to the fore both in his work in the communication arts, with a client list spanning neighbours to national organizations, and in the kitchen as an amateur epicurean; the determination now directed at baking the perfect pain de campagne, nurturing a crop of heirloom veg, or engaging and inspiring others through design. He will still not eat Brussel sprouts, however.

Chefs Neil Quiano and Jacqueline Greenwood work with what inspires, pursuing quality above all else. Part tapas bar/restaurant, part night-club – all class, Kubo Lounge features inventive menu offerings, exquisitely presented, but without attitude.

At the bar, the beer selection may include Hockley dark, Mill Street Organic ale and Stiegl. Patrons can enjoy Rekorderlig (a Belgian mixed berry cider) or Portuguese, French, and Chilean wines, as well as sparkling wine cocktails made with fresh fruit puree.

In the evening the club atmosphere picks up, many nights featuring live music or DJs playing fresh material in the beautiful, chill environment of the Lounge.

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Operating on the principle that “the fresher the produce, the better the wine,” John sources close to home, creating premium quality fruit and grape wines for all occasions from Kawartha Choice and Ontario fruit.

In addition to his recent creations of golden rod and pumpkin wines, John makes a number of single variety apple wines, rhubarb, plum, and an exquisite maple syrup ice wine. With such selection, visitors to Kawartha Country Wines can’t help but be treated to “just one more” taste from the complimentary sampling bar.

Along with a selection of traditional red and white wines, John and partner Trish sell a wide variety of wine jellies, preserves, and fruit vinegars in the gourmet food and gift shop. With these fine products available only at the winery, Kawartha Country Wines is a destination all its own, or a great part of a trip to local galleries or day at the lake.

Before falling in love with the Kawarthas, Chef Jay worked at Jasper Park Lodge and Toronto’s King Edward Hotel and visited at restaurants in San Francisco and Europe. His unique food philosophy combines an innate respect for fresh and interesting local ingredients with an appreciation of classical cuisine.

The cafe menu features fresh gourmet soups, salads, sandwiches and other delectable lunch options along with baking, desserts, salad dressings, and chutneys prepared onsite. A display fridge features gourmet lunches and dinners ‘to go’ including house-made soups, many of which are vegetarian, dairy-free and wheat-free.

Our annual Kawartha Choice Burger Challenge, for example, features beef, pork, chicken, lamb or elk meat from 12 area farms. This year’s defending champion is Tasty Telford Beef’s fireworks burger, topped with Cajun spices, smoky BBQ sauce, jalapenos and pepper Jack cheese.

And to accompany your meal? The Holiday Inn’s wine list features over 75% Ontario wines including products from nearby Kawartha Country Wines.

For special events, we take great pride in being able to serve meals prepared entirely with local ingredients. Patrons tell us they are impressed with what we’re able to accomplish in terms of sourcing – and preparing – locally grown food.

Four years later, Michael is still working at Elmhirst’s Resort, making simple yet exquisite meals from the top quality heirloom vegetables, fresh brown eggs, free-range chicken and Black Angus beef all raised on the property.

Along with the most locally produced food imaginable, the resort offers an all Canadian wine list– 95% Ontarian with a few gems from B.C., covering all the wine regions in Canada. In fact, the resort recently won a VQA award for the best licensee wine list.

Guests to the resort can take advantage of spectacular opportunities including sight-seeing flights, trail rides, and culinary possibilities limited only by your imagination.