In Barrie, life is busy for Richard Beacroft
My party is small — just me and my wife. We’ve had a bunch of hectic week-ends, with more to come (indeed, even this one has us running around to a wedding!). We’re officially taking this Saturday for ourselves. BBQ’d elk loin with grilled peaches and grilled fresh Mozarini, a cheese described as being similar to the Italian produced buffalo-mozzarella, topped with toasted walnuts; grilled Swiss chard and new potatoes. The elk is from Glen Ewan Farms, the cheese is from Salerno Dairy (Hamilton), the peaches are from Niagara, and the walnuts are from Grimo Nut Farm (Niagara). The other ingredients are from my local farmer stand.
(Ed Note: BRAVO FOR USING ONTARIO WALNUTS!!!)