Collaboration Nation. Not just one of our hashtags

Food tours essentially unwrap (or uncork!) a region by offering access to its local ingredients. Food – good, fresh, local food – comes naturally to us. We have deep agricultural roots in this region. Roots from soil that holds both our old stories and a strong instinct to grow. This forms perhaps the largest part of our history. These are the roots that we continue to nurture and retell.

Let’s Eat: Bread. Ingredients. Heat. The panini hits all the right notes

Picture of panini
This week’s Let’s Eat looks at the origins of the toasted sandwich adored by more than Italians Sandwiches were popularized in England in 1762 by John Montagu, none other than the Earl of Sandwich. As legend has it, Montagu had a considerable passion for gambling, which had him spending countless hours playing cards. During one…

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Taste Detours is delighted to announce it has been awarded the #SafeTravels Stamp.

BEST BITES: In praise of the precious pierogi

Pierogi came to North America with waves of Polish and Ukrainian immigrants arriving throughout the late 19th and 20th centuries Almost every culture and country has some form of dough stuffed with meats, fish or vegetables. From Chinese dumplings, Japanese gyoza and Cornish pasties, to empanadas, ravioli, samosas, and tamales, it really is a handy…

BEST BITES: Hot, sour and very very, tasty

This edition of Best Bites takes a look at the delicious hot and sour soup at one of the longest-serving restaurants in Guelph It’s a shiny Lunar New Year and the hardworking metal Ox reigns supreme for 2021. As with previous Best Bites columns thus far, I’ve been hyper-focussed on comfort. Covid continues to demand…

BEST BITES: A local offering of historic Lebanese sujek

Land acknowledgement
But let’s talk about Sujek. Also known as Sujuk, Sucuc, Soudjouk, Sudzhuk, Sudžuk, depending on where in the world you are. Traditionally prepared with ground beef and spices such as cumin, salt, paprika, and garlic, the Sujek you’ll find at Retour Bistro has all the makings of tradition rehashed.

BEST BITES: Celebrating the tourtière, a French Canadian holiday classic

The tourtière that we know today was first written about in the 1840 French-Canadian cookbook, La Cuisiniere Canadienne For many, there’s very little that flavours this season more perfectly than a tourtière. It certainly continues to reign supreme as a traditional dish in Québec for Christmas Eve’s night-long celebration, le réveillon, and New Year’s Eve meals. To…

BEST BITES: The simple, warm embrace of comfort food

Naruemon Verspagen of Na Ha Thai’s Kitchen goes back to her childhood with sticky rice and mango. “In the uncertain ebb and flow of time and emotions much of one’s life history is etched in the senses.” ― Banana Yoshimoto, Kitchen I’ve been reflecting on the comforting nature of food during these curious COVID months…

Little Bites for the Season

Buy our IsoCookbook and add sweet seasonal gifts We’ve gathered a few of our friends from this IsoCookbook to help you customize your own festive bag of goodies. Every purchase of the book gets you a $20 gift certificate for one on a future tour with us. Don’t forget that $5 of every book sold…

BEST BITES: A new food column

Let’s talk about squid. Delicious, versatile squid. Local foodie Lynn Broughton brings you her take on an exceptional local dish and the story that comes with it.

#IsoCookbook is well done

Little Bites: Tastes from Isolation cookbook is alive Taste Detours began working on this book in mid-March 2020 when COVID stunned us all into a radical change of lifestyle — of living — and in our case, a 100% shut down of tours. By mid-April, we had signed on with Jenna Kessler to illustrate the cookbook, and the…

Little Bites: Tastes from Isolation

Through this #IsoCookbook, we’ve attempted to continue a conversation similar to one we’d be having together across a table on our tours. We gain a bit of insight into who these people are, and why they chose a particular recipe to represent themselves. This is our chance to hear their stories. To download these recipes…

Being isolated and quarantined makes cooking a social affair

We’re isolated, we’re quarantined – and we’re hungry for really good recipes. Being isolated doesn’t mean we’re alone in our quest for delicious, nutritious meals, and – let’s face it – it seems everyone has jumped on the culinary bandwagon to create mouth-watering works of art that are being shared on all levels of social…

Local restaurants collaborate for free online cookbook

Gyoza hands
Little Bites: Tastes from Isolation was created in an effort to help local restaurants share their food and Taste Detours tell their stories. While many are polishing their cooking skills during the lockdown, Taste Detours is releasing recipes from restaurants across Guelph, Elora and Wellington County for free.  Taste Detours founder Lynn Broughton’s initiative Little Bites:…

Fall for Taste

Our pre-holiday newsletter Good day food friends! It’s been a busy and beautiful Fall in Wellington County so far. We’re just past our 4th Birthday, and very proud to be on the verge of touring almost 1600 people. Guests ranging from 9 countries, 11 U.S. States, and 9 Canadian provinces. A reminder that all of these repeat visitors…

Feast + Flavour Guelph

We embarked on a photo journey in 2019, entitled Feast + Flavour Guelph in which we hired Storymaker Photography for shoots spanning three seasons. The shoots (will) ocurred outdoors throughout the year in order to capture a variety of Guelph businesses, culture, food and people and landscapes; emphasizing the diversity of food and tourism experiences to…

Proud 50 over 50 Entrepreneur

Photograph of Lynn Broughton who organises local food tasting tours in Guelph, Elora, Wellington County
Lynn was honoured to receive a Wise 50 over 50 National Award in 2018. The WISE 50 over 50 Award recognizes and celebrates Canadian Entrepreneurs over the age of 50! The newest and fastest growing segment of entrepreneurship is led by people over the age of 50. It’s time to recognize their accomplishments and let all…

On the tip of our tongues

Monday’s Mind Menu looks at Umami: our 5th Taste. This is why we love the funky tastes; the gravies and mushrooms, stinky cheeses and parmesan cheese. “Escoffier, the legendary 19th-century French chef who invented veal stock, felt sure that a savoury fifth taste was the secret of his success, but everyone was too busy gorging on his…

Specialty Tours: Crafted just for you

As we grow our tour offerings, we’re reminded that not everyone can get to us at a specific time on a specific date. Our solution? Custom & private tours! That’s right, we can craft something just for you, for your family, your staff, friends. Name the Occasion! A wedding celebration? A family reunion? Christmas Party.…

Any Questions? Call 1 519-820-5510

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