And plans for the eating event are shaping up to be tasty (not to mention affordable). Diners will be treated to a select three course menu for $20.08 at 21 local restaurants.
“It’s a great opportunity for people to experience the diversity of delicious culinary experiences offered at local eateries,” explains Traversy, the driving force behind Barrielicious.He adds: “The main purpose is to showcase smaller independent restaurants, and to gear diners away from the chain/franchise experience.”
Don’t feel like dining out? No worries. Cravings, a local fine food shop and catering company is offering take-out for two (at the cost of $20.08 per couple).
The scrumptious event is based on the proven success of Toronto’s “Winterlicious” and “Summerlicious restaurant festivals. “I’ve seen first hand how popular these festivals can be, so I thought Barrie should give it a try,” explains Traversy, a veteran of the Toronto restaurant scene.
“The winter edition Barrielicious created a huge buzz,” explains Traversy, noting the event website received about 7500 hits during the course of the festival. “But we expect the summer edition to be even hotter.” Barrielicious runs from Friday July 4th to Thursday July 17th. Book early to avoid disappointment by contacting your desired restaurant directly. The three course menu does not include applicable taxes, gratuities, alcohol or additional menu items. For more information visit
www.barrielicious.com
AW, SHUCKS!
21 Commerce Park Drive, 812-1207
www.awshucks.ca
Robert Steele, Chef
Personal: Married, 41-years-old, father of one son. Started working in the restaurant industry at age 14 with my brother Bryan (now a senior instructor at Stratford’s Chef School) and Michael Stadtlander, at Stadtlander’s in Toronto.
Hobbies: Tennis, guitar, reading and eating.
Cooking Philosophy: Use local produce. Farm to table -- the freshest produce breeds the best product.
Signature Dish: Authentic breads.
Creative Inspiration: Dining out and gala experience with renowned chefs such as: David Lee, Michael Stadtlander, Michael Potters, Jamie Kennedy and more.
Favourite Food: Chocolate, chocolate and more chocolate!
Secret Weapon: My kitchen team.
Plans for Barrielicious: A delicious menu featuring local and the freshest ingredients possible.
BRITISH ARMS PUB
29 Dunlop St., 728-1111
www.britisharmspub.com
Addie Ham, Chef
Personal: Born in Etobicoke, Ont., 29-years-old, lives with common-law wife and one daughter.
Hobbies: Guitar, writing cookbooks and comic books.
Cooking Philosophy: Keep things fresh, fragrant and current.
Signature Dish: Sunday night homestyle roast beef dinner.
Creative Inspiration: The artistic value of food.
Favourite Food: My wife’s cabbage rolls.
Secret Weapon: Respect for the culinary arts.
Plans for Barrielicious: A tempting three course meal.
CASA MIA RESTAURANT
88 Dunlop St. W., 737-3663
www.casamia.ca
Stan Dimakos, chef/co-owner with father-in-law, Peter Apostolou
Personal: Born in Alliston, Ont., 29-years-old, married and father to an infant daughter.
Hobbies: Golf
Cooking Philosophy: Food made from scratch without an attitude
Signature Dish: Lamb chops and souvlaki
Creative Inspiration: Traditional Greek style cuisine.
Favourite Food: Lamb.
Secret Weapon: Homemade Greek and Caesar dressings
Plans for Barrielicious: A scrumptious three course meal.
CHAOPAYA THAI RESTAURANT
168 Dunlop St. E., 733-9918
www.chaopaya.ca
Kanjana (May) Navawongsathian, Co-owner
Personal: Born and raised in Bangkok, Thailand; moved to Canada 14 years ago, married with two sons.
Hobbies: Shopping.
Cooking Philosophy: Insist on offering authentic Thai food, and to make every meal enjoyable and memorable.
Signature Dish: All.
Creative Inspiration: Genuine and authentic Thai food.
Favourite Food: Pad Thai, chicken with cashew nuts, and emerald curry chicken.
Secret Weapon: Fresh and genuine ingredients.
Plans for Barrielicious: To introduce area residents to the tastes of Thailand by offering both popular and less well known dishes. Also, to clarify the misconception that all Thai food is spicy.
CRAVINGS FINE FOOD MARKET
& CATERING
516 Bryne Dr., Unit A, 734-2272,
www.cravingsfinefood.ca
Angela pidutti, chef/owner/Dishwasher
Personal: Born in Sudbury, Ont., 30-years-old, 10-year relationship with partner Craig Russell.
Hobbies: Swimming, biking and outdoor activities.
Cooking Philosophy: Never compromise quality, and always keep it fresh and new.
Signature Dish: Braised lamb shanks or expresso chipotle barbecued ribs.
Favourite Food: Everything from truffles to hotdogs.
Creative Inspiration: Bad restaurant experiences, and an open fridge with a delicious meal just waiting to be discovered.
Secret weapon: Local farmers.
Plans for Barrielicious: We’re doing things a little differently by offering food to go. A three course take-out menu will be offered at the cost of $20.08 per couple. Themed menus include: Italian, Asian, and barbecued
THE CRAZY FOX BISTRO
135 Bayfield St. 737-5000,
www.thecrazyfoxbistro.com
Coos Uylenbroek, Chef/Owner
Personal: Born in Holland, married with three sons, and a grandson. Trained in Europe and the Caribbean.
Hobbies: Rotary fundraising, scuba diving, home and cottage renovations and fishing.
Cooking Philosophy: Let the products speak for themselves. Use top quality products and ingredients without over mixing different flavours.
Signature Dish: Whole Hong Kong red snapper with soy, ginger and scallions.
Creative Inspiration: Extensive travel.
Favourite Food: A fish fry shared with friends at the cottage or on a fishing trip.
Secret Weapon: I put passion into everything I create.
Plans for Barrielicious: Three mouth-watering menus will be featured.
FITZY’S CRAB SHACK & WINE BAR
143 Dunlop St. E., 721-8785, www.fitzyscrabshack.com
Mike Henry, Chef
Personal: Born in Toronto, 38-years-old, father of three.
Hobbies: Reading and cycling.
Cooking Philosophy: The food makes the restaurant. Good food means happy customers, and happy? customers means a great environment to be a part of.
Signature Dish: Fitzy’s crab cakes.
Creative Inspiration: My mom.
Favourite Food: Anything spicy.
Secret Weapon: Well, then it wouldn’t be a secret anymore.
Plans for Barrielicious: You’ll have to wait and see, but I assure you that we won’t disappoint.
Bob Robinson/Chef
Personal: A passionate young chef from the Barrie area.
Hobbies: Music
Cooking Philosophy: The food makes the restaurant. Good food means happy customers, and happy customers mean a great environment to be a part of.
Signature Dish: Fitzy’s crab cakes.
Creative Inspiration: I like to think of my surroundings and create foods that compliment my environment. I look at the weather, the season and the general vibe in the atmosphere.
Favourite Food: I couldn’t pick. I love all food that is well made.
Secret Weapon: Um, yeah.... the key word is secret.
Plans for Barrielicious: Trust me. You are going to love it.
GIO’S ITALIAN RISTORANTE
36? Anne St. N., 721-4513
www.giositalianrestaurant.com second location in Bradford
905-775-0553
John Remmo, Owner
Personal: Born in Newmarket, Ont., engaged, father of two children.
Hobbies: My restaurants.
Cooking Philosophy: Keep it simple and tasty.
Signature Dish: Chicken parmigiana, or any of our pastas.
Creative Inspiration: My family.
Favourite Food: Pizza.
Secret Weapon: Work hard and stay motivated.
Plans for Barrielicious: Soup or salad, possibly a cold pasta salad along with a regular pasta dish, and dessert.
KENZINGTON
40 Dunlop St., 725-1667
www.kenzington.ca
David Wicksted, Chef
Personal: Born in Barrie, 29-years-old, father of a two-year-old son.
Hobbies: Soccer, cooking and spending as much time as possible with my son.
Cooking Philosophy: Use fresh ingredients and cook everything from the heart.
Signature Dish: Spinach manicotti with lobster and ricotta in a lobster and cheese cream sauce.
Creative Inspiration: Chefs like Jamie Oliver and Michael Smith, and more recently my friends and chef Daniel at Shutters.
Favourite Food: Any kind of seafood.
Secret Weapon: My tongs.
Plans for Barrielicious: A delectable menu that showcases our signature dishes.
HERB N SAGE
559 Essa Rd, Unit D6, 726-9015
www.herbnsage.com
Gilbert R. Lalonde, Chef & Manager
Personal: Born in Hawesbury, Ont., 42-years-old, father of five beautiful children.
Hobbies: Woodworking and pencil sketching.
Cooking Philosophy: As a chef, you must be willing to do anything if you expect others to.
Signature Dish: Scotch marinated salmon.
Creative Inspiration: After my mother, chefs like Coos Uylenbroek and Hugo Hern. Celebrity chefs like Michael Smith and Gordon Ramsey are also inspirational.
Favourite Food: Strawberry pie and shepherd’s pie.
Secret Weapon: My emulsion blender
Plans for Barrielicious: Keep it simple with the wow factor. I hope to feed you and tickle your taste buds.
MANHATTAN’S
147 Dunlop St. E., 721-1190
Buddy Foster, Executive Chef
Personal: Born in Woodstock, Ont., 46-years-old, single, father of one daughter.
Hobbies: Making pastries and working with chocolate.
Cooking Philosophy: Cook with precision, and focus on succulent, eye catching food.
Signature Dish: Bouillabaisse.
Creative Inspiration: Learning new techniques and instituting them into new menus. I devour new cookbooks and love watching The Food Network.
Favourite Food: Lobster
Secret Weapon: Knowledge based on 30 years of experience.
Plans for Barrielicious: Diners will be treated to a choice of two appetizers, three entrees and three fresh desserts.
MICHAEL & MARION’S &
THE SIDE DOOR CAFE
89 Bayfield St., 721-1212
www.michaelandmarions.com
Dennis Thornton, Chef
Personal: Born in Eto bicoke, 32-years-old, currently involved in a five-year relationship, hair: none, eyes: some.
Hobbies: Drawing, reading, ball hockey, music, cooking and more cooking.
Signature Dish: I make damn good curries.
Philosophy: Feeding off the hunger and passion for food, while always listening and being open to new ideas and avenues in cooking.
Inspiration: My mother, who introduced me to so many ethnic foods young and nurtured my creative spirit.
Favourite Food: A close tie between beef vindaloo and samosas
Secret Weapon: My tool between my two shoulders.
Plans for Barrielicious: Great food!
MONSOON LOUNGE & SUSHI
140 Dunlop St. E., 812-2519
www.monsoonlounge.com
Meaghan Kemper, Chef/Co-owner
Personal: Born in Brantford, Ont., 28-years-old.
Hobbies: Painting, the arts, spending time at the cottage with friends and my dog.
Cooking Philosophy: Every plate should be viewed as the canvass of its creator.
Signature Dish: Coconut milk udon noodles with shrimp or chicken.
Creative Inspiration: Painting, researching dishes on the Internet, food shows, training with traditional sushi chefs.
Secret Weapon: Sharp knives.
Plans for Barrielicious: A four course meal with three options for guests to order raw, vegetarian, or cooked sushi.
THE NORTH
66 Dunlop St. W., 812-2192
www.thenorthrestaurant.com
?Marco Ormonde, Chef/Owner
Personal: Born in Portugal, father of one.
Hobbies: Long walks, and any type of sports.
Cooking Philosophy: Cook with your heart, and use the best ingredients possible.
Signature Dish: Duo of lamb chops and lamb osso buco.
Creative Inspiration: The sky’s the limit.
Favourite Food: Sweet breads.
Secret Weapon: Creativity.
Plans for Barrielicious: Guests will be treated to an exciting and delicious food experience. A variety of new dishes will be featured.
OSCAR’S RESTAURANT
52b Bayfield St., 737-0522
www.oscarsrestaurant.ca
Randy Feltis, Chef/Owner
Personal: Born and raised in Lake Dalrymple, Ont., 33-years-old, currently dating soul mate Sarah Jackson, no kids, and no pets.
Hobbies: Golf, soccer, fashion, yo-yos, chess and chasing my girlfriend around the world.
Philosophy: Keep it simple! Less is more, and everything on the plate should be edible.
Signature Dish: Changes daily.
Creative Inspiration: I’ve always loved the challenge of cooking to impress people. Whether it’s a cheese burger on my Big Green Egg barbeque or 1800 covers @$20.08 for Barrielicious, I’m motivated and ready to go.
Favourite Food: Raw fish.
Secret Weapon: The best staff in town.
Plans for Barrielicious: I Plan to use as much off the menu as possible (based on availability). Will be offering three appetizers/entree choices, and chocolate for dessert.
PIZZERIA ITALIA
18 Mulcaster St., 728-1421
Frank Genovese, Chef (co-manages this second generation family-owned restaurant with his sister Angie).
Personal Details: Born in Barrie, 42-years-old, married, father of two girls.
Hobbies: Golfing and hanging out with family.
Cooking Philosophy: Cook as if your mother is going to eat it.
Signature Dish: Manicotti or cannelloni.
Creative Inspiration: Born into it.
Favourite Food: Pasta.
Secret Weapon: Pizza peel (the wooden paddle used to place pizzas in/out of the oven).
Plans for Barrielicious: Diners will be treated to a Caesar/chef salad with home-baked bread; an entree of veal parmigiana, a tube of homemade manicotti pasta; and a taste of our delicious meatballs. Tartufo is on the menu for dessert.
RITA’S PLACE
34 Commerce Park Dr. 734-1119
Enzo Losi, Chef
Personal: Born in Italy, 39-years-old, married with three children.
Hobbies: Building model miniature boats, cooking, cooking and more cooking.
Cooking Philosophy: Cooking is not a job, it’s a passion.
Signature Dish: Rita’s trio (three delectable pasta dishes on one plate).
Creative Inspiration: My mentor. I was trained by a fourth generation chef in Naples, Italy. He was unbelievable. He taught me the passion of cooking, and I’m still using his recipes, which are over one hundred years old.
Favourite Food: Aglio Et Olio (spaghetti with oil
and garlic).
Plans for Barrielicious: Old favourites and new dishes will be featured.
SHUTTER’S RESTAURANT AND BAR
268 Bradford St., 725-4999
www.shuttersrestaurant.ca
THE VILLAGE INN STEAKHOUSE,
238 Barrie St., Thornton 458-9565
www.thevillageinn.ca
Daniel Clements/chef
De Cuisine, Porterhouse Restaurants
Personal: Born in Toronto and raised in Muskoka, 32-years-old, engaged, and father of two young children.
Hobbies: Secretary of the board for the Muskoka District Chefs’ Association; part-time faculty at Georgian College’s culinary program; golf, reading and spending time with family.
Cooking Philosophy: Keep it simple! Don’t over complicate the food, and don’t be afraid to make mistakes.
Signature Dish: Seafood mac ‘n cheese.
Creative Inspiration: Any and all cook books, foodie/trade magazines and newspapers; food shows on TV; local food markets or just a trip through the grocery store.
Favourite Food: Anything local.
Secret Weapon: My kitchen brigade.
Plans for Barrielicious: Friends and guests can enjoy a taste of our menu and cellar selection, while relaxing and enjoying the ambiance of our historical buildings.
TARA INDIAN CUISINE
128 Dunlop St. E., 737-1821
www.taracuisine.com
Yar And Nur Mohammad, Chefs
Owners/Brothers
Personal: Born and raised in Bangladesh, India. Opened Tara in Barrie in 1989, both married with children.
Hobbies: Spending time with family and cooking.
Cooking Philosophy: Make everything from scratch and use the highest quality and freshest ingredients
Creative Inspiration: Our customers! We have won several awards over the years, and we want to keep pleasing our customers with high quality, authentic Indian food.
Secret Weapon: Lots of experience and hard work. Everyday we strive to make our food better.
Favourite Food: Chicken Tikka Masala
Plans for Barrielicious: Guests are invited to sample our great menu.
TOWN & COUNTRY STEAKHOUSE
76 Dunlop St. W. 726-5241
www.townandcountrysteakhouse.com
Jim Koussiouris, Chef
Personal: Born in Toronto, 41-years-old, married with two children.
Hobbies: Swimming
Cooking Philosophy: Consistency and freshness.
Signature Dish: Filet mignon.
Creative Inspiration: My mother’s homemade cooking and my dad’s teaching.
Favourite Food: Steak obviously.
Secret Weapon: Hot charcoal.
Plans for Barrielicious: A three course meal with steak as the main attraction.
A BARRIELICIOUS SUMMER
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