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Wine & Vineyards

Over 30 fabulous wines made in our region

Artisan Cheese

Our FAB Region has the infrastructure to support artisan cheese-making

Artisan Foods

Condiments, flours, artisan breads, charcuterie...

Craft Beer, Ciders, Distilling

Distilling, brewing, cider making...

The Food and Beverage (FAB) Region partners are pleased to announce a new video series showcasing four craft brewers in their region – 555 Brewing Co., Bancroft Brewing Co., The Napanee Beer Company and Wolfe Island Spring Craft Brewery. The videos may be viewed here.   The goal of the video series is to raise awareness of the FAB Region through profiling some emerging craft breweries.

In late 2013, in anticipation of the craft brewery boom,the FAB team developed a downloadable handbook on “How to Start A Craft Brewery” as a way to offer supporting resources to aspiring craft brewers and to generate leads and interest in the region. The videos are yet another tool the team has created to support startups.   In their interviews, the brewers provide advice to new brewers, discuss what they would do differently, the most difficult obstacles they faced when starting out and where they see the industry going.

Ontario’s Food and Beverage (FAB) Region is an investment marketing partnership structured to attract and grow small scale (artisanal) food and beverage businesses.   The partners are the Frontenac Community Futures Development Corporation (CFDC) and the Counties of Hastings, Prince Edward, and Lennox and Addington. The partners strategically focused on craft brewing in 2013 based on both the region’s agricultural and tourism strengths and growth in the sector.   Now today, with over 20 breweries and counting, the economic development offices have proved an excellent resource for new business inquiries and those looking to start a craft brewery. This initiative has been supported by the Frontenac CFDC, the Counties of Hastings, Prince Edward and Lennox and Addington and the Community Futures of North and Central Hastings and South Algonquin.

For more information contact

Trevor Crowe, Prince Edward County 613.476.2148 ext: 2504  TCrowe@pecounty.on.ca

Stephen Paul, County of Lennox and Addington 613-354-4883 ext 3234 or spaul@lennox-addington.on.ca

Andrew Redden, County of Hastings 613.966.6712 ext. 4011 reddena@hastingscounty.com

Anne Prichard, Frontenac Community Futures Development Corporation 613-372-1414 Ext. 204 or anne@frontenaccfdc.com

 

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For more information contact

Anne Prichard

Executive Director

Frontenac CFDC

613-372-1414 Ext 204

anne@frontenaccfdc.com

Limsetone Organic Creamery smallA unique business has earned the title “Entrepreneur of the Year”, an award given out annually by the Ontario Association of Community Futures Development Corporations (OACFDC).

Kathie, Francis, Patrick and Olivia Groenewegen are the owners of Limestone Organic Creamery in Elginburg, Ontario, which has become a leader in on-farm retail operation and home delivery service. The owners have successfully created a traditional and professional look to their marketing and packaging that captures the essence of their products – this includes everything from the reusable glass bottle to the porch box to the home delivery vehicle. Their retail store also conveys that same image and they are known for their excellent and friendly service. Entrepreneur of the Year – Limestone Organic Creamery

 

Frontenac CFDC

Andrew Redden, County of Hastings; Jan Dines, Chair of Frontenac CFDC; Anne Prichard, Frontenac CFDC

 

Ontario’s Food and Beverage (FAB) Region Ontario’s Food and Beverage (FAB) Region has received a prestigious Community Economic Development Award out of many nominations from across the province at the Annual Conference of the Ontario Association of Community Futures Development Corporations. CED Media Release EN.

 

A marriage made in heaven.

Combining single origin chocolate sourced from the highest quality cocoa beans available and single malt whisky from selected distilleries will be the biggest taste explosion one can have. This combination opens a floodgate of flavours!

The Oban 14 combined with the Cru Sauvage will do this justice. It is recommended to follow a certain procedure to get the best sensuous delight possible.

First, break off a small piece of chocolate. By doing so, you will hear a “snap,” a breaking of the chocolate. The snap becomes more distinctive with the increase of the cacao content in the chocolate. The sound also reveals the fine-ness and structure of the chocolate. Then rub a piece of chocolate between the thumb and index finger. The chocolate will melt and release aroma components. Put the chocolate in your mouth and let it melt on your tongue. Close your eyes and take in the diversity of the aromas. Now take a small sip of whisky and let the flavours combine in your mouth. It will give you a sensation that everyone would describe differently. I let the individual decide whatever description comes to their mind. (Just ensure there are no children around when you express yourself!)

The Oban 14 originates from one of the smaller distilleries in the Scottish Highlands. This beautiful scotch presents a magnificent balance between malt and peat. Flavours of pears, sea salt, heather, toasted barley, and a touch of earthy peat smoke make this one a favorite, from novices to experts alike.

The Cru Sauvage Chocolate is made with 68% cocoa mass from wild cocoa beans that come from the Amazon region of Beni, Bolivia. The substantial and harmonious cocoa flavors of the Cru Sauvage are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in its most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage with its cocoa content of 68% a unique culinary experience.

Another perfect match would be the Grand Cru Arriba 72% – 72h chocolate with the TE BHEAG (Chey Vek) Scotch Whisky.

The Arriba 72% – 72h Grand Cru couverture is made of “Nacional” noble cacao Arriba from the region Esmeraldas, Ecuador

The cacao flavour is enhanced through the intensive coffee and liquorice notes making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.

Té Bheag (pronounced chey vek) is unchilfiltered to preserve and accentuate the flavours. Owners Pràban na Linne are said to be the pioneers of this increasingly common practice. Té Bheag’s blend is derived from 8-11 year old malts from Islay, Highland and Speyside. It has the richness of toffee and the peaty character goes along well with its aromas of hay, honey and warm pear.

If you have questions about pairings with chocolate please contact Ludwig at ludwig@finechocolate.ca or http://finechocolate.ca/home. He will be attending the Perth Autumn Studio Tour on the Thanksgiving weekend and will be located at #3. Click to view map.

Chocolate and Single Malt Whisky

Do you have an innovative business idea? Think you have what it takes to disrupt your industry and change the game?

The Spin Master Innovation Fund is looking for young innovators to compete for up to $50K in financing!

Futurpreneur Canada and Spin Master Ltd. are partnering for the fifth consecutive year to offer financing, mentoring and expert-led workshops for up to 10 young entrepreneurs who meet our criteria for innovative business ideas. 

The Application Deadline is June 19 2015.

Click to learn more!

Robert Henderson prepares a batch of jam.

Robert Henderson prepares a batch of jam.

Henderson Farms is a business that springs directly from the old farm tradition of making jams and jellies throughout the year as fruits come into season.

The family farmhouse on Wolfe Island is where Robert Henderson makes all of his products in small batches, and although he uses stainless steel and modern sterilizations techniques in the process of making his award winning products, not much else is different than the way jam and jelly was made on the farm by his mother. In fact, until quite recently his mother did all the jarring for the company.

While the fresh figs and Seville oranges in some Henderson products are not produced on Wolfe Island, other ingredients are still grown on the family farm, just as they were when the company started up in the late 1980′s. “We started out doing organic gardening on the farm, got into jams and jellies to use up leftover fruit, and the jam business took over,” is how Robert Henderson describes how the business developed.

Oh, and there was, and is, a lot of work involved as well. The rhubarb patch at Henderson Farms is a 1/4 of an acre in size, which is a lot of rhubarb, and the rhubarb must be picked, cleaned, cut up and cooked or frozen immediately to be made into Rhubarb Fig Marmalade or Strawberry Rhubarb jam. Not only are the products all made by hand in small batches, but new products are introduced annually to keep the business moving forward and provide a challenge as well.

“It is not just a matter of making something new, it has to be good. That takes trial and error,” said Robert. The newest products on the list are Pear and Raspberry jam, and Garlic Scape Jelly, joining such perennial favourites such as Ginger, Wild blueberry, and Strawberry Jam; Apricot Jalapeno, Lime, Mint, and Wild Dandelion Wine Jelly; and Orange and Lemon and Seville Orange Marmalade.

Then there is the matter of sales. Henderson farms maintains a stall in the Kingston market, here they sell baked goods, cut flowers in the summer and other farm products in addition to jams and jellies. Two years ago, Robert starting making Dairy-free Sorbets forsale at the market in the summertime. They also participate in some small and some very large craft and other shows throughout the province, as well as selling in fine food stores in Ontario and Quebec.

Although the business has grown over the years, it is still very much a family run operation. Robert’s brother works with him full time, his sister on a part-time basis, and his mother is still involved, and even elements such as the design of the labels is done by a cousin, who it turns out is a graphic designer.

In fact, it’s been 20 years since the labels were designed, which is hard to believe because they still have a contemporary feel, and the effect was instant and long lasting. “As soon as we put the new labels on the jars, our sales doubled, and we haven’t looked back,” said Robert. Plans are coming together for Afternoon Teas this summer on the farm in Wolfe Island, as an additional part of the business.

Even with the track record of Henderson Jams and Jellies and legions of customers from across the Province and beyond, it is always necessary to move forward, introduce new products and new ways of marketing, and Frontenac CFDC has helped along the way with advice and loans. “The CFDC has helped with a loan when I re-did the kitchen a few years ago, and I have participated in workshops as well. They’ve been very helpful,” Robert said.

Article by Jeff Green, The Frontenac News

Frontenac CFDC is a non-profit organization offering free business advice and commercial financing to entrepreneurs and those looking to start a business in the Frontenacs and supports community based projects. Click for information.

While many people instinctively think of pairing chocolate and wine, we wanted to learn more about pairing craft beer with chocolate. Earlier this week we asked local chocolate specialist, Ludwig Ratzinger of Fine Chocolate By Ludwig, about pairing his chocolate with craft beer. Here’s what Ludwig had to say. Cheers!

***

There are two varieties of my chocolate that would pair well with dark beer. Both of these chocolates pair nicely with Beau’s Tom Green Milk Stout or with Ashton Brewing Company’s Vanilla Stout.

1. Maracaibo Clasificado 65%

The Maracaibo Clasificado 65% couverture was named the best couverture by the Italian Pastry Academy. A pure Grand Cru Chocolate made of Criollo beans from Sur del Lago, Maracaibo, Venezuela. It has aromas of coffee and plum and notes of orange blossom, cinnamon and raisin. Read more!

chocGrandcru

2. Cru Sauvage 68%

Cru Sauvage made with 68% cocoa mass from wild cocoa beans come from the Amazon region of Beni, Bolivia. The substantial and harmonious cocoa flavors of the Cru Sauvage are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in its most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage with its cocoa content of 68% a unique culinary experience. Read more!

Cru Sauvage

On October 30 Anne Prichard, Executive Director of the Community Futures Development Corporation (CFDC) and FAB partner, spoke about the FAB Region, including the iCraftBrew website and application at the Municipal Agriculture Economic Forum.

With the headline of There’s an App for That – Using Technology to Support and Grow Businesses in Rural Ontario, Anne spoke about developing resources and apps to support the development of food and beverage (FAB) businesses in East Central Ontario.

 

Ontario’s artisan Food and Beverage (FAB) Region is a unique economic development partnership between the counties of Hastings, Prince Edward, Lennox & Addington and the Frontenac Community Futures Development Corporation with a goal of helping entrepreneurs ‘live their dream’ of operating an artisan food and beverage business.

On October 19, the MacKinnon Brothers Brewing Co. was announced the winner of the 2014 Fall Cask Festival, hosted by Red House.

The Fall Cask Festival hosted eleven Ontario craft breweries. All voting took place by patrons in attendance at the event. The winner of the Fall Cask Festival were as follows:

1st Place: MacKinnon Brothers, Honey Fermented English Pale Ale
2nd Place: Amsterdam Brewery, Downtown Brown Ale
3rd Place: Stone City Ales, Ships in the Night Oatmeal Stout

 

The MacKinnon Brothers Brewery Co. is located in Bath, Ontario, which is apart of the County of Lennox & Addington, a partner of the Food and Beverage (FAB) Region.

Entrepreneurs Devin and Leslie Huffman will soon be building what’s considered to be Ontario’s first micro malt house.  To be situated in Hastings County, just North of Belleville, the business will be known as Barn Owl Malt.

According to a story by Jerome Lessard printed in the Belleville Intelligencer, the Huffmans say, “We aim to be in production with a one-tonne capacity by the mid, late summer”.  The Intelligencer also notes that the business will use a three-step process of steeping (wetting), germinating (sprouting) and kilning (drying) to produce a base grain product used in the production of beer.

This is exciting news for the brewing industry as the Huffman’s will provide brewers with malted grains made right here in Ontario’s Food and Beverage (FAB) Region.

If you would like to invest in this FAB Region as well, contact us today!