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The Metro Homegrown Tour

Oakville!

Metro Homegrown Tour

Missed the Oakville Homegrown Event?

See the Oakville Homegrown highlights here.

Our Juno-nominated artist, dubbed one of the 25 Greatest Canadian Singers Ever by CBC Music—and with 2 Junos and 10 nominations to prove it—Canadian R&B queen Jully Black graced the Homegrown Oakville stage.

The Heart & Soul of Oakville

Did you know that in the 1800s, Oakville was a terminus on the Underground Railway? The town became synonymous with freedom from slavery for many African-Americans fleeing horrific conditions in the South.

Colonel William Chisholm, who purchased nearly 1,000 acres of land from the Crown, founded Oakville, which was already a thriving port of entry thanks to its geography on Lake Ontario. Its first brick building was erected around 1835 and would be home to six generations of the Chisholm family. Today, that building is known as Erchless Estate.

The Sound of Oakville

As tribute to the diversity and inclusiveness of Oakville, Metro has invited Choir! Choir! Choir!, the Toronto-based open participation singing group led by Daveed Goldman and Nobu Adilman, to perform at the Homegrown event. Their setlist features some of the greatest Canadians hits ever and—surprise!—a VIP Juno award winner will join them on-stage for a truly unforgettable experience.

Fresh Oakville Flavour

Metro prides itself on supporting local growers while delivering the highest quality produce directly to consumers. In Oakville, this is possible thanks to a thriving farming community.

In fact, many of the products you’ll find on the shelves at your Metro grocery store are sourced from local producers, ranging from mushrooms from Campbellville’s Monaghan Mushrooms to fresh produce(including 45+ different varieties like kale, watermelon, squash) from Burlington’s Bayshore Vegetable Shippers.

It doesn’t get much fresher than that!

Oakville

Celebrity Chef Mike Ward

Metro is thrilled to present Mike Ward as culinary curator of the Homegrown Tour. Not only has he been cooking professionally since he was 17 years old but he is also an award-winning television director, producer, and media personality.

You may recognize him from prestigious culinary events including the Visa Dining series and Taste of Toronto and now, he’s lending his talent to create Canadian-inspired menus for every stop on the Homegrown Tour. Don’t miss your chance to taste his one of a kind creations!

“Brace yourself Oakville, we’re coming to your gorgeous city with an exciting soulful menu celebrating what we Ontarian’s do best; local pork, stone fruits and gorgeous seasonal veggies all prepared with passion, and a few little surprises. An evening of delicious food and soulful music I know you’re going to love”

~ Chef Mike Ward

Celebrity Chef Mike Ward

Bring Homegrown flavours home

Couldn’t make it to the party? Create your own celebratory meal with these exclusive Oakville-inspired recipes by celebrity chef Mike Ward.

prosciutto

Ingredients

3
medium sized parsnips, peeled, cut into 1/2 inch thick slices (like thick cut fries)

1/2 Tbsp.
(7,5 mL)
ground cumin

1 c. à thé
(5 mL)
chili flakes (to taste)

large pork tenderloin, silver skin removed

1 Tbsp.
(15 mL)
finely chopped thyme

1 Tbsp.
(15 mL)
finely chopped parsley

375 g
prosciutto

3 tasses
(710 mL)
rough chopped rapini

3 Tbsp.
(45 mL)
olive oil (for rapini)

broccoli microgreens (for garnish)

Preparation

Preheat oven to 400F. In a large bowl add parsnips, cumin, chili flakes, a good pinch of salt and a small splash of olive oil, Toss until parsnips are coated with spices. Then spread them evenly over a parchment-lined oven-roasting tray. Roast for 35/45 mins or until edges become a little crispy.

Meanwhile, lay out prosciutto on a chopping board left to right with a slight overlap between pieces. Be sure it’s wide enough to run the length of your pork tenderloin. In a 3-inch strip down the centre lengthways of your prosciutto sprinkle the parsley, thyme and a good pinch of salt. Place your tenderloin closest to yourself and gently roll over the prosciutto – just like rolling a cigar.

Once rolled, in large fry pan over medium high heat add a splash of olive oil. Cut the tenderloin in half (for easier handling) and place each piece in the pan. Sear all sides until just golden. It will only take 45 to 60 seconds per side. Remove from pan and place onto a foil lined roasting tray, slide into your 400F oven for 20/30 mins, or until internal temp of 145 degrees F (63 degrees C).

Meanwhile, add 1/3 inch of water to a medium sized pot on high heat. Place in rapini and cover with lid. Let steam for 3 to 5 mins or until stems are just soft, but not overcooked. Remove from water with tongs and drain off excess water. Add to a blender with butter and 3 Tbsp. of olive oil, blend until pureed, add more oil if desired. Check seasoning.

To plate add a good dollop of rapini puree, parsnips, then pork loin (cut into ½ to 3/4 inch thick slices). Add a drizzle of olive oil and microgreens for garnish.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Pois cassés et bouillon de bacon et paprika fumé

Ingredients

350 g
Thick cut smoked bacon (approx. 6 rashers), cut into 1/3 inch slices.

1
Medium white onion, finely diced

2
Garlic cloves, finely sliced

1 Tbsp.
(15 mL)
Smoked paprika

1 Tbsp.
(15 mL)
Ground cumin

1 Tbsp.
(15 mL)
Rough chopped fresh thyme

2 cups
(470 mL)
Split peas

6 cups
(1440 mL)
Chicken stock, low sodium

70 g
Goat cheese

70 g
Greek yogourt

Chives (garnish)

Preparation

In a large heavy bottom pot add a splash of olive oil over a medium/high heat. Add bacon and fry until golden and crispy. Remove bacon bits but leave oil in the pot.

In the same pot add onions, garlic, smoked paprika, cumin and thyme. Stir with a wooden spoon until onions are soft but not browned (3/5 mins). Add a little more olive oil if required. Then add split peas and stock. Simmer over medium heat with lid on for 25 to 35 minutes - until split peas are tender. Keep an eye on the liquid level and add more stock if required.

Once split peas are tender remove from heat and blend with a hand blender, or regular blender. I like to blend leaving a little texture, not a full puree. Check seasoning, Add salt and pepper as required.

Meanwhile, in a small bowl combine goats cheese and Greek yoghurt. Heat in a microwave for 40 to 60 seconds or until mixture is warmed and softened. Remove and stir until combined.

To serve soup add a good tablespoon of bacon bits to the soup bowl, carefully ladle soup over bacon bits, then add a tablespoon dollop of goats cheese/yoghurt mixture, a dusting of smoked paprika and fresh chopped chives.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Sweet Bacon Corn Bread, Roasted Fruits & Maple Yoghurt

Ingredients

ROASTED FRUIT (SEEDS REMOVED AND CUT INTO 8 PIECES PER)

1
Apple, tart apples work great for roasting

1
Plum

1
Peach

1
(15 mL)
Pear

1 Tbsp.
(15 mL)
Finely chopped fresh thyme

1 Tbsp.
(15 mL)
Rough chopped fresh thyme

Olive oil

SWEET BACON CORN BREAD

4
Rashers of bacon

70 g
Goat cheese

5 Tbsp.
(75 mL)
Maple syrup, divided, plus additional for serving (optional)

1 cup
(250 mL)
Yellow cornmeal

3/4 cup
(180 mL)
All-purpose flour

1 cup
(250 mL)
White sugar

2 1/2 tsp.
(12,5 mL)
Baking powder

1/2 tsp.
(2,5 mL)
Salt

1 cup
(250 mL)
Milk

2
Eggs

1/4 cup
(60 mL)
Melted butter

YOGHURT GARNISH

1 cup
(250 mL)
Greek yogourt

2 Tbsp.
(30 mL)
Maple syrup

Extra maple syrup for drizzling

Preparation

Preheat oven to 400F. Place fruit on parchment paper lined baking tray, drizzle lightly with olive oil and sprinkle over thyme. Roast for approx. 40 mins or until fruit is golden.

Layout bacon on parchment paper lined baking tray. Bake for 8 minutes, until almost crisp, then remove and drizzle with 1 Tbsp. of maple syrup and bake for an additional 5 minutes or until glazed. Remove, let cool and chop.

In a large bowl combine cornmeal, flour, sugar, baking powder, and salt.

In a medium bowl whisk together milk, eggs, butter and remaining 4 Tbsp. of maple syrup. Add the milk mixture to the dry mixture along with the bacon. Whisk until lumps are removed. Prepare an 8x8 inch cake tray with butter and flour or a parchment paper base. Bake 20/25 minutes or until edges are golden. Remove and let cool a little before serving.

In a small bowl combine Greek yoghurt and 2 Tbsp. of maple syrup.

To plate add a dollop of yoghurt garnish to the plate, cut a 2 to 3 inch block of corn bread and place on top, then layer up fruit and drizzle lightly with maple syrup.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods

Easy décor inspiration

Three zero-fuss ideas to make your table picture-perfect.

Vintage vibe

Vintage vibe

For retro charm, set your table with vintage china, festooned glassware and ornate candelabras. Sound expensive? It doesn’t have to be! Scour garage sales, flea markets and vintage shops to fashion an eclectic collection on the cheap.

Up cycle rustic containers

Up cycle rustic containers

Think beyond the mason jar and use anything from galvanized metal planters to painted tin cans to display rustic floral arrangements, corral tableware, straws and more or to house pillar candles.

Let there be light

Let there be light

Nothing sets the scene like lighting. For evening ambience, use plenty of unscented votive candles (save the citronella for after dinner). Otherwise, strings of white lights are always a welcoming touch.