Partners

Banh Mi Hue

Banh Mi Hue is a locally run and family-owned business founded in 2021. They are located in the heart of downtown Hamilton, a minute's walk from Jackson Square.

Their passion is to share their authentic Vietnamese dishes and banh mi sandwiches with everyone. They pride themselves on creating top-quality meats and spreads for our banh mi sandwiches and Vietnamese dishes

Fat Pasha

A Bib Gourmand winner Fat Pasha is inspired by Middle eastern Israeli Canadian flavours by the tastes and experiences of Anthony Rose & co.

Indoors and outdoors, all year round, flavours typically revered and enjoyed in Bubbi's kitchen come to life in our dining room and picturesque backyard garden patio and have been enticing guests new and old since April 2014.

Sons & Daughters

Founded in Fonthill by brothers Geoff and Anthony, Sons & Daughters is Fonthill's first winery. Named for their children and inspired by their connection to Niagara where they grew up, they decided to plant roots in the world of winemaking in 2018. Sons & Daughters steward 10 acres across two vineyards: Tice Road, abundant with its unique rocky terrain, and Effingham Street, graced by its gentle, scenic slopes. Sons & Daughters is excited to share the quality that can be achieved growing at the top of the Niagara Peninsula in the mineral rich soils of the Kame Delta.

J. Waldron Butchers

J. Waldrom Butchers is a whole animal butcher.
His approach is to utilise the WHOLE animal to the best of his abilities.
Born in Windsor, Ontario, and raised in the small rural town of Harrow. He started his career in a small country butcher shop as a teenager. Since then, he’s dedicated 20+ years to the art of butchery. Jamies worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and worked with and for abattoirs in Ontario.

Niagara Specialty Foods

Niagara Food Specialties. In 1975, Mario Pingue Sr. established a restaurant in Niagara Falls that quickly developed a reputation for quality cuisine and attentive service. As the business grew, Mr. Pingue kept his personal touch by often sending his homemade prosciutto to the guests. That effort resulted in a steady string of comments which encouraged him to consider not only making prosciutto for his family but so that he could serve his catering business. With a new cantina location, and growing demand Mr. Pingue then recruited two reluctant apprentices, his young sons Mario Jr. and Fernando, passing on to them the butchery and salting techniques he learned from his youth.

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