Tuesday, October 11, 2016



Plant based, vegan options in Cornwall, Ontario.

And we’re back from Thanksgiving festivities! It’s Tuesday, so that means Jenn is creating her Plant Based Tuesday meal: Sweet potato & black bean Enchiladas, served with a side mixed greens salad. Soup: Harvest vegetable medley. Scones: Peach


This is the Love Love Food menu for the Seaway Food Festival Restaurant Week Fall 2016

Mmmmmm yummy foods!

Have you read our menu for the Seaway Food Festival Restaurant Week Fall 2016 edition? Click here to read it… Call today to reserve 613-935-3662 This special menu is being offered for the next two weeks starting at 5:30pm on Thursdays, Fridays and Saturdays (October 13, 14, 15 & 20, 21, 22).


Monday, October 3, 2016

We love, love making pulled pork.

We love, love making pulled pork.

Today’s lunch special is our Pulled pork on a bun, served with your choice of slaw, kettle chips or soup. Scones for today are Cinnamon raisin. Soup: Turkey-rice.



Reminder, order deadline for Thanksgiving is

next Wednesday (October 5, 2016).


Romantic treats preview


Here are some of the treats available starting this Thursday! We love, love Valentine’s Day!

Here are sugar heart shaped cookies with red chocolate drizzle.

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You can barbecue pretty much anything


I love, love BBQ season. Grilling our meals is a favourite in our household. True that I could eat burgers every day, but there are many other foods you can grill; vegetables, pizza, and even bacon and eggs!

I love asparagus on the BBQ, all you need to do is toss the asparagus with some olive oil and balsamic vinegar & season with salt and pepper… and yes, it takes about 8 minutes to cook directly on the grill (move them around about half way in to the cooking process).

The key to a successful BBQ meal is the prep of the meat or vegetable you’re cooking. When it comes to meats you want to season well with; salt, pepper, herbs and/or rubs & olive oil). As for vegetables a little bit of olive oil (or duck fat) & some seasonings (like salt, pepper, fresh herbs) and you’re off to the races. A ziplock bag will become your new best friend; for the meat you want to put everything in the bag with your seasonings of choice and allow it to marinate for a few hours (taste best if done the day before). As for the vegetables you only want to use the bag to allow for an even covering of your vegetables. Cooking the vegetables works well in a cookie sheet or in a BBQ pan (the ones with holes at the bottom).

Here’s a simple BBQ sauce you can make to either marinate and/or cook your BBQ meats:

Tony’s super simple BBQ sauce

1/2 cup tomato sauce
2 tbs. brown sugar (or maple sugar)
2 tbs. Worcestershire sauce
1 tbs. cider vinegar (or red wine vinegar)
¼ tsp. hot pepper sauce or cayenne pepper (optional)
1 tsp. garlic powder
1/4 tsp. mustard powder
1/4 tsp. salt
1/4 tsp. pepper
Zest of 1 orange (medium sized)

Simply mix all of the above ingredients together and let sit in the fridge for a few hours (this will allow the spices to merge with the liquids), this sauce will keep for about 4 days in the fridge (in a sealed container). Feel free to experiment with this recipe, use what you have on hand… cooking is all about trying new things.

Love & BBQ