Featuring recipes and from Ontario's Finest Inns. Cost per cookbook is $22.95 plus tax and shipping within Ontario.  To place an order, or inquire about shipping outside of Canada, please call 800-340-4667.

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"A comprehensive guide that features an original collection of recipes from each one of Ontario’s Finest Inns, an organization of inns judged to be the finest in their class, specializing in the best of food, lodging and the fine art of relaxation..  It is not just about breakfast and is the only book of its kind featuring Ontario’s Finest Inns." 
Kathleen-Sloan McIntosh

Wineries supporting Ontario’s Finest Inns are profiled in the guide.

Featuring recipes from some of the finest chefs in Canada, including Michael Sullivan (previously of The Fifth, Toronto Life’s restaurant of the year), Elaina Asselin (voted one of Toronto’s Top 10 Best Chefs in a NOW magazine poll), Christopher Ennew C.C.C. (Competed in the Culinary World Cup in 1998 for Ontario, winning a personal gold for his 10-plated program), and the award-winning Roberto Fracchioni.

Recipes include: 

	Peach Cobbler from The Briars Resort & Spa Recommended wine:  Colio Estate Wines CEV Late Harvest Vidal
	Cider- Braised Chicken with Mushrooms and Apples from Gananoque Inn, Gananoque, ON Recommended wine:  Cave Spring Cellars Chardonnay CSV
	Roasted Plum Tomato Bisque from Trinity House Inn, Gananoque, paired with Colio Estate Wines Cabernet Franc
	Seared Filet of Arctic Char from Sam Jakes Inn, Merrickville, paired with Cave Springs Cellars Chardonnay Reserve
	Chocolate Pâté from The Hillcrest, Port Hope

A wine recommendation for each recipe from one of the seven featured Ontario wineries.

Meet the Authors
 

Kathleen Sloan-McIntosh has been writing about food and drink for numerous newspapers and magazines for 25 years and is the author of seven cookbooks, including two that have garnered Silver Cuisine Canada Awards – The Sticks & Stones Cookbook and A Year in Niagara: the People and Food of Wine Country. She lives in Bayfield, Ontario (home to one of the member inns, The Little Inn of Bayfield) where she and her husband are the proud owners of The Black Dog Village Pub & Bistro.

Jenna Claire King is a professional baker, freelance writer and food enthusiast. Her recipes have been published in numerous cookbooks, including Rustic Italian Cooking, A Year in Niagara: the People and Food of Wine Country and New Celtic Cooking. She lives, eats and writes in Toronto.