The Rosseau: Recreational and Special Events!

Just because summer is over doesn't mean the fun has to stop!

The Rosseau, A JW Marriott Resort & Spa has you set with a huge variety of recreational activities and special events for September and October 2011!

Saturday, September 24
10am – 3pm
Mushroom Foraging and Cooking Class
Spend the day identifying and collecting edible mushrooms with naturalists Robin Tapley and Bob Bowles. Learn tips and tricks on how to prepare and cook different mushroom dishes.
Includes a mushroom-inspired meal prepared by The Rosseau chefs. Please contact the Concierge at 705-765-1900 ext 7300 to register. Reservations subject to space and availability.
Before September 1st $85 per person, after September 1st $95 per person.

Saturday, October 8
2pm – 3pm
Muskoka Autumn Cookies
Learn how to prepare and bake scrumptious, festive cookies with The Rosseau’s Pastry Chef.

Saturday, October 8
Sunday, October 9
Thanksgiving Dinner
enjoy a delicious Thanksgiving Buffet Feast at Cottages Restaurant. Reservations are required.
$45 per person, 12 and under $21

Friday, October 14
Saturday, October 15
Sunday, October 16
Bala CranBerry Festival
Celebrate autumn with the tradition of the Bala Cranberry Festival. enjoy cranberry marsh tours, craft shows, street carnivals, entertainment, and of course the cranberries!
Festival admission prices: $7 per person, 12 and under are free.

Saturday, October 29
Sunday, October 30
10am – 12pm
Hallowe’en pumpkin Carving
Celebrate Hallowe’en by creating your very own jack-o-lantern!
$10 per pumpkin

For detailed information on ALL the endless recreational activities (such as zumba, yoga, hikes, survival skills, bonfires) and special events with The Rosseau during the months of September and October, CLICK HERE!

From Farm to Plate

Get to know where your meat comes from and the best possible ways to cook it by taking part in the workshops at Muskoka Meats & the 100 Mile Store.

Chicken
Tuesday, September 13th
$50.00 per person
The wonderful world of chicken, for the whole bird to your plate and how to get it there.

The Whole HOG
Tuesday, October 4th
$50.00 per person
From nose to tail a workshop dedicated to pork. Where the cuts come from, how best to prepare them and even how pork become such delicacies as bacon and sausage.

Contact: 705-687-3283
Location: Muskoka Meats, Hwy 11 N, Gravenhurst, ON

Pay Now and Reserve Your Spot in the 2011 Workshop Series!

Muskoka Harvest Ale is BACK!

Muskoka Brewery is bringing back their Harvest Ale for the Fall season!

CLICK HERE & ENTER THE HARVEST ALE CONTEST!

Available Only: September 1st - November 1st

Muskoka Harvest Ale was the brewery’s pioneering venture into seasonal beers. Now in its third year, the Harvest Ale marks the end of the growing season and the process of gathering mature crops from the fields.

Dry hopped and brewed using a selection of premium local ingredients, this ale has a rich malt backbone and a subtle grassy character reminiscent of the freshly cut harvest. It’s their way of celebrating another prosperous growing season. And they’re proud to share it with you.

ABV: 6.4%

Available at:
The Beer Store
LCBO

Get to Your Know Your Local Artisans

Get to know your Muskoka region chefs, restaurants, farmers, and artisans by staying connected with SAVOUR Muskoka.

If you are keen on learning about the culinary experiences that Muskoka has to offer, you might be intrigued by our YouTube channel that features episodes from the TVCOGECO series.

Discover how Muskoka Meats & the 100 Mile Store operates their business and the savoury foods that can be created using their products, as Becky Lennerton of Black River Food Company will demonstrate.

Watch the Video Now!

Maple Products from Hubbert's

Three time winners at the Royal Winter Fair World Championships, the Hubbert’s maple bush has been producing syrup since the area was settled in the late 1800’s. Bill’s parents moved to the farm in 1949 as part of a settlement program for war veterans. Bill and Lori both have a degree in forestry from the University of Toronto and have been managing the forest and producing the syrup for many years. Now one of the largest area producers, the farm now includes 580 acres.

Bill also works off the farm full time as a forester with the Algonquin Forestry Authority. By concentrating their efforts on a single product - maple syrup - they have been able to purchase the latest equipment and upgrade their facility with the latest technology. Health spiles are used to collect the sap through 100+ km of tubing with a modern vacuum, filtering and bottling system to ensure a clear top quality product. The 5,000 square foot sugarhouse also includes a basement where the sap tanks are kept cool prior to boiling in the 6’X16’ wood fired evaporator. At present there are 15,000 taps with the ability to produce close to 15,000 litres of product when the weather cooperates! Executive Chef Rory Golden at Deerhurst Resort is just one of their many customers.

Located in Sundridge, they can be reached at 705-384-7847.

Allow SAVOUR Muskoka to Keep You Up-to-Date

Are you curious to learn more about the culinary scene in gorgeous Muskoka cottage country? Let SAVOUR Muskoka open your eyes to the vast array of talented individuals in our community that are defining Muskoka as a dynamic culinary destination!

Keep up-to-date with the local culinary world by subscribing to our SAVOUR Muskoka newsletter where you will learn about events; updates on what has been happening; featured chefs, restaurants, farmers, and culinary artisans; savoury and decadent recipes; and so much more! To sign-up, send us your e-mail address by e-mailing admin@savourmuskoka.com

Check out our website to browse through our extensive list of members and see what they have to offer you!

Facebook: Like us for updates and news.
Twitter: Follow us for frequent up-to-date posts.
YouTube: View us and learn more about the local culinary world.
Blogspot: Read about us and stay in the loop.

Mark Marchment, Executive Chef

With over 20 years of luxury-culinary experience, Chef Mark Marchment brings a wealth of experience and knowledge of the food industry to the Windermere House. Chef Marchment boasts an impressive resume that includes four-diamond hotels and award-winning Toronto restaurants.

Chef Marchment has participated in international culinary competitions where he has received several prestigious awards. He is also a published writer with a monthly column and various articles and recipes appearing in Table Fare, Incredible Edibles and the Orillia Packet and Times.

Most recently, Chef Marchment was recognized for opening the acclaimed Oliver & Bonacini Restaurant at Blue Mountain as Executive Chef.

Chef Marchment has crafted exceptional dining experiences at the Windermere House by drawing upon his expertise, talent and brilliant creative vision. He uses local and organic foods, avoiding commercially prepared products. Guests will experience bold flavours and simple food, drawing on the philosophy of ‘let the food speak for itself.’ Guests experience “farm-to-fork” cuisine crafted with fresh local ingredients and guests can choose from an ample bar menu offering exquisite ware.