Opening February 23 to the public, Windows by Jamie Kennedy is Kennedy’s latest business venture, and a new locally-inspired restaurant on the 14th floor of the Sheraton on the Falls Hotel. This means a clear view of Niagara Falls, will also be a front row seat to the local cuisine.

Tourists may have been flooding Niagara Falls for years, but never for the food. According to Kennedy, Windows is a much needed bridge between international visitors and local cuisine, not to mention will offer a hearty welcome into Ontario wine.

“There is an increasingly significant link between the Niagara Wine Region and Toronto restaurants,” said Kennedy “but Niagara Falls has been missing that connection.”

“The goal of our menu is to pinpoint the best local products and surprise tourists with what our region has to offer,” said Kennedy.

Lots of local producers like Pingue Proscuitto and Upper Canada Cheese Co. are on the menu, it seems like local nuts are Kennedy’s current fav, “after tasting fresh nuts from Ontario, imported nut taste kind of rancid, because they’re stale. So you see, you just don’t know until you try.”

Photo Courtesy of the Welland Tribune

“I’m up on what the Province is doing,” said Aspler, “and the wine list is a showcase of Ontario’s top wines.” Some of Aspler’s favourite picks off the list include Hinterland Les Etoilles Method Traditional, Bachelder Niagara Chardonnay 2009, le Clos Jordanne Claystone Terrace Pinot Noir 2007, Thirty Bench 2010 “Steelpost” Riesling, Southbrook 2007 Whimsey! Cabernet Sauvignon Lot 19, and Jackson Triggs 2007 Delaine Vineyard Syrah.

Aspler also recommended specific Ontario wine wither certain Windows dishes, “Jamie’s Vegetarian Tartlet with peppers and goat cheese would go beautifully with a Creekside Sauvignon Blanc,” said Aspler “and there’s also his Organic Chicken Pot Pie which would be nice with a Foreign Affair Pinot Noir.”

“Although Ontario wine is our focus,” said Tony Aspler “we kept in mind that Niagara Falls draws tourists from around the world, so we chose a good crop of international wines too. In total we’ve selected 60 odd total wines with two-thirds coming from top Ontario producers.”

Photo Courtesy of The Toronto Star

“Canada is too large and diverse to have a singular traditional cuisine, it’s much more about region and the human element,” said Kennedy. “People from all over the world live in our country and it’s what people do with what grows here that’s exciting.”

Since fruitcake is a traditional holiday gift with a well-known recipe, people often receive too much of the same treat, then store and forget them in the pantry.

But this goodie doesn’t have to be such a snooze. Top up an old recipe with a little hooch and make gifting fruitcake more fun!

Here are ten ways to spike a fruitcake recipe:

To be done before baking…

1. Soak 2 cups of minced cherries and figs for two weeks with one bottle of kosher cherry and blackberry wine and one bottle of dark rum.
2. Marinate 1 lb. pureed mission figs with 1 cup of pomegranate liqueur overnight.
3. Soak 2 cups of sour cherries, golden raisins with 2 cups of scotch whiskey overnight.
4. For a moist, chocolate fruitcake, boil1 ½ cup of currants, raisins and prunes with 1 cup cocoa, 1 ½ cup coffee liqueur and ¼ cup orange peel. Remove from heat allow the mixture to cool halfway.
5. Soak 2 cups chopped green cherries and pineapple in 1 cup limoncello and 2 cups of bourbon for one week. Add 1 cup of pecans on the last night to soak.
6. For a fluffier cake, use fresh fruit! Combine 1 cup diced pears and apples with 1 cup of brandy-soaked cranberries.
7. Soak 1/4 cup candied ginger, 1 cup prunes, ¼ cup lemon peel and 1 ½ cup dried cherries in 1 bottle of ruby port for two weeks.

To be done after baking…

8. Wrap the finished cake in a bourbon-soaked cloth, place in the fridge. Marinate for three weeks, swapping the cloth out regularly with a new soaked cloth.
9. Cover the fruitcake in marzipan and royal icing (a hard white icing made with softly beaten egg whites). Place foil-wrapped liqueur truffles into the icing to decorate and let dry.
10. Poke holes in the top of the cake with a darning needle and pour the booze of your choice (we recommend brandy, bourbon or scotch) into the cake. Just don’t drive if you eat the whole thing!

Dry-aged beef is an upgraded a.k.a. ‘pimped-out’ version of wet-aged beef. “Unlike any wet-aged Prime beef you’d find at the grocery store,”says Danny McCallum, Executive Chef at Jacob’s Steakhouse, “dry-aging removes excess water content so all that is left is alot more flavour.”

But, this type of pimped-out beef is expensive and hard to come by. So unless you’ve got butcher homie to do it for you, it’s hard to enjoy a dry-aged steak at home.

The next best option: dry-age the beef yourself!

“Unwrap your meat and place it on a piece of parchment paper on the bottom shelf of an empty fridge.” said McCallum, “Make sure the fridge remains empty so the beef doesn’t absorb any food smells, and replace the paper every two days. Put a large container of Kosher salt in the fridge to absorb all moisture, and away you go!”

For rookie dry-agers, a 5-7 day aging period is recommended, but, once you’ve mastered the process, “a large cut of meat can dry age for up to 80 days,” said McCallum.

For a holiday roast, try the following recipe:

Dry-age a Prime(4 bone-in) standing rib roast upright for nine days at 50 – 60 per cent humidity and 1 – 3 degrees Celsius. Before roasting, use a sharp knife to shave off the hard, dried outer layer of the meat.
Season the roast with sea salt and pepper, place on a roasting pan, rib-side down and sear for 15 minutes at 230 degrees Celsius.

“This will caramelize the outside for deep flavour to develop,” said McCallum.

Turn the oven down to 160 degrees Celsius for the rest of the cooking time. Place the tip of an instant-read meat thermometer into the thickest past of the roast, pointing out. Every half hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

After an hour and a half, begin checking the internal temperature. When the internal temperature reaches 125-130 degrees Celsius, the meat is medium-rare. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes.

Playing the field has never been easier. with a variety of farmers markets open every day of the week in Toronto, the best local goods are always ripe for the picking. No more waiting to score on Saturdays!

Hit up Toronto’s outdoor farmers markets during the week, for fresh produce, and a bounty of local meats, cheese and other yummy treats. The mix of sunshine and unique atmosphere makes a visit an outside-the-lunchbox experience.

Love the thrill of the chase? Then check out a different spot every night this week. But always arrive early, ‘cause early birds get the…goods. Here’s our dish on the best of Toronto’s weekly markets.

Monday: Sorauren Park Farmer’s Market, 3-7 p.m., 50 Wabash Ave. Open year-round.

This quaint farmers market may hold back on the bells and whistles, but it’s no-holds-bar on quality! Located near a baseball diamond and small dog park, the ambience may include some woofs and muddy 12 year olds, but in general it is a lovely spot to grab top-notch produce and goods.

Don’t Miss: The “Better Than Salt” herb blend from Heritage Line Herbs, it makes everything taste better, especially buttered popcorn. Also, say hi to Carole Ferrari, owner of the Local Café and driver of “The Bus Kitchen,” a mobile yum-factory that churns out treats like fiddlehead bruschetta and rhubarb mint cobbler.

Tuesday: Riverdale Farm Farmers Market, 3-7 p.m., 201 Winchester St. Open May 17 to October 25, 2011.

A must for all local foodies who have kids, or at least appreciate what kids like – farm animals and splashing about in wading pools. But kin or no kin, we’re not kidding, if you love small town charm than Riverdale Farm is the best thing about Cabbagetown and its farmers market is a close second. The rural atmosphere makes the spot, and the fact that you can pick up everything you need for a week, really seals the deal.

Don’t Miss: The maple chip-smoked whitefish and lake trout from Akiwenzie’s Fish & More. This small First Nations family business catch their own fish just north of Wiarton, ON, on the Bruce Peninsula. Also, pay a visit to Hratch at the Toorshi Foods Inc. stall, and try a sample of their Savoury Garlic pickles or the Tangy Turnips. No one can touch the pickle or “toorshi” making skills of the Vartanian family – they’ve been doin’ it for 50 years! Last but not least, cool off your trip with a Lemongrass Iced Tea at Chandra’s.

Wednesday: Nathan Phillips Square Farmers Market, 8:30 a.m. – 2:30 p.m., 100 Queen St. W. Open June 1 to October 19, 2011

Every Wednesday it’s urban vs. rural, when this giant public space is taken over by country folk, and city dwellers looking for some down-home eats without leaving downtown. Besides the free noon concert series in summer, people-watching gets top billing here, especially while nibbling on your new treats by the fountain.

Don’t Miss: The Cheese of Canada booth for the crème de la crème of triple cream, soft, hard and aged Canadian cheeses. Also, grab yourself a country lunchbox from the Kurtz Orchards stall, and enjoy a farm-fresh meal amidst the downtown chaos.
Kurtz Orchards, country lunch

Thursday: Dufferin Grove Farmers Market, 3-7 p.m., 875 Dufferin St. Open year-round.

A popular spot for outdoor events, Dufferin Grove is also famous for its year-round and bustling farmers market. But the coolest thing about this classic market? Every Thursday from 8 a.m. to 2 p.m. bakers use the two huge wood ovens located in the park to bake bread for sale later that day, and after 3 p.m., the wood ovens open for public use! You’ve never tasted fresh bread, until you’ve tasted bread baked like this.

Don’t Miss: The hot drinkable chocolate from Chocosol. The Grove is also chock-full of savoury snack stalls like Bestbaa’s, which is the spot for lamb chops, sheep’s milk yogurt and cheese. Also, see Alli of Alli’s Bakery for her cheesy Jalapeño Screamers, before popping over to Sosnicki Farms for a some sauerkraut, perogies and cabbage rolls.

Friday: Market by the Bluffs, 3-7 p.m., BirchCliff Village, 1512 Kingston Road, Scarborough. Open June 10 to October 7, 2011.

This picturesque outdoor market is quite the community affair! With live local music, and face-painting for kids, there’s something to tickle everyone’s fancy. It may seem a little far for urbanites, but a short drive for delicious food and the view of Lake Ontario from the Bluffs makes this spot well worth the trip.

Don’t Miss: Picking up the ‘Stupid Hot’ hot sauce and Rose Petal Vinaigrette from the Full Feeling Fine Foods stall. The Cake Town stall also requires a visit, especially for a sample of their Persian Lime Crunch Cake or Coconut Macaroon Cake. The folks at Cake Town, like most farmers market vendors, use no preservatives, additives, artificial colours or flavours in any of their baked goods. Their products are made with unbleached flour, cane sugar and organic or natural ingredients

Saturday: Evergreen Brick Works Farmers Market, 8 a.m. – 1 p.m., 550 Bayview Avenue. Open year-round.

This gastronomical giant is a favourite of Toronto chefs. The Brickworks Pavillions is a 27,000 square feet covered outdoor area that becomes an empire of vendor stalls every Saturday morning. In winter, everybody moves inside, into an equally giant space – the Young Welcome Centre. Goods. The market is home to goods and events that run the gamut, from organic produce to artisan jewelry and woodwork, to do-it-yourself workshops and demonstrations. Everything goes at Brickworks, and everything is good!

Don’t Miss: Getting a naturally-raised grass-fed, grass-finished Dexter beef for your weekend BBQ and some Dijon by Anton mustard from the Koslick’s Mustard stall to glaze your steak. It’s hard to miss at Brickworks, but don’t leave without visiting Vicki and Tom at Vicki’s Veggies for their heirloom tomatoes and sweet corn.

Sunday: Liberty Village Farmer’s Market, 9 a.m. – 2 p.m., 34 Hanna Ave. Open June 5 to October 30, 2011.

Feel better after your Saturday night out by surrounding yourself with the healthy stuff here. This market may have some growing to do, but there’s still considerable loyalty from the neighborhood. Every Sunday, fresh-seekers emerge from their condos and brunch patios to peruse the market’s lovely selection of quality produce and goods.

Don’t Miss: Sweetening up your morning tea or beauty regime with honey and facecream from Bees Universe. After this, man up and try Tim and Mary’s spicy buffalo jerky and sausages from Peterborough Buffalo Farm. Round off the day at Kind Organics for their salad blends, wheat grass and edible flowers.