DAY 8
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breakfast Stone Maiden Inn go
Chef Mark Brown continues his surprises: a black strap molasses cookie (duck shaped), bartlett pear juice with blackberries and lime leaf, brioche ‘pain perdu’ with peanut butter mousse, banana and carob ice cream. Also tried the Roasted and fresh berry salad with violet and toasted meringue. You have to try it.
10 am meet/tour Rheo Thompson Candies go
Kristene Steed, owner (her husband Marc Johnstone is head candy maker) cordially greets us for a complete tour of their candy making operation. Marc just happens to be making hard candies, so we watch and wait happily to try the end result. They make, package and ship everything here, so it is quite fascinating to watch it all happen. Incredible variety of final packaging, all designed by two local (and good at it) women. Very Willy Wonka’ish!
11:30 am meet/tour Stratford Chef’s School go
Established as a private, non-profit educational institution in 1983, the Stratford Chefs School is a resoundingly successful joint venture of the private sector, Government of Ontario and Government of Canada. One of Canada’s most prestigious culinary schools, and the real deal! “For over 27 years the Stratford Chefs School has been the only culinary chef school in Canada where students are taught everyday in real restaurant kitchens by working restaurant professionals, who are in touch with the industry and with changing trends.” We have a fascinating meeting/discussion with Kimberley Payne, Executive Director and Bob Friesen, Recruitment Officer. Then a tour of The Old Prune restaurant, whose kitchen is “home” to students attending from across Canada.
1 pm one final lunch Cafe 10 go with Cathy Rehberg
“Parting is such sweet sorrow”. Heartfelt Bard words encompassing feelings about our stay and experience. In the end, the people make everything memorable.
3 pm time to go
We drive East on 7, connect to 401, retracing our steps. Toronto skyline and towers on horizon as we drive by for our entry back into the good ‘ole USA in Vermont. Wonder what more we could see/do there? Hmmm.
