Countylicious returns to participating restaurants next month

Countylicious. (Chad Ibbotson/Gazette file photo)

The county’s twice-annual celebration of local cuisine returns next month with an eye toward supporting student nutrition.

Spring Countylicious kicks off April 6 and runs to April 29. A total of 11 local restaurants are participating in the event where local chefs will produce three-course fixed price meals to highlight local seasonal fare. Each meal includes an appetizer, main, and dessert and costs $40 per person plus tax and gratuities.

The event continually supports local causes. This time around Countylicious will support the Hastings and Prince Edward Learning Foundation’s student nutrition focused Food for Learning program. One dollar from each Countylicious plate sold during the first week of the promotion — up to $500 — will be donated to Food for Learning.

Hastings and Prince Edward Learning Foundation executive director Maribeth deSnoo says when students eat better, they can learn better.

Students are able to concentrate and focus, which helps decrease negative behaviours in the classroom,” says deSnoo. “Food for Learning programs provide students with positive role models and a safe and welcoming environment where they can get the nutrition needed for optimum health. We are able to provide this quality food thanks to the tremendous community support.”

The Mill PEC of Consecon is taking part in the celebration of fine dining for the first time. Chef Sebastien Schwab says he’ll be among the chefs who will be taking advantage of a plethora of local suppliers for the event. His own spring Countylicious menu for The Mill PEC includes heirloom carrots and beets from Thyme Again Gardens, Fiddlehead Farms and Northport Farm, as well as mushrooms from Highline Mushrooms and micro greens from Cloven Farm.

“We’re extremely fortunate to be surrounded by farmers and producers who are continually finding ways to extend their seasons and supply county restaurants,” says Schwab.

Weeknight promotions return this spring. Over the four-week promotion, each restaurant will randomly select a pair of diners who will be treated to their dinner on the house (excluding beverages and gratuity). To qualify, diners must have their meal Sunday through Thursday at a participating restaurant.

Any food allergies and dietary restrictions are accommodated on a case-by-case basis with each restaurant. Diners are asked to call ahead to notify.

This season’s participating locations are: The Mill PEC; Agrarian Bistro; Amelia’s Garden at The Waring House; East and Main Bistro; The Merrill Inn; Portabella; Pomodoro; Pulic House at Jackson’s Falls; The Drake Devonshire; Waupoos Estates Winery; and Hartleys Tavern.

A list of local growers and producers supplying ingredients for the event can be found at along with full menus.

—Gazette staff