ONTARIO + QUEBEC ROAD TRIP | Lake Temiskaming Tour | Travelling Foodie
hey guys so we made it to northeastern ontario we're currently at north bay for our first stop i'm here doing the lake temiskaming tour the take temiskaming tour is a cross province tourism initiative between ontario and quebec and it features attractions sites culinary stops restaurants all along the lake temiskaming shores area it's a great way to experience the region's anglophone francophone and algonquin cultures hey everyone this is raymond from travelling foodie and today i'm going on my first road trip in 2021 and i'm here with patrick from feed my phone hey hi guys and we're headed to northeastern ontario right now we're on the road and it's three and a half hours to our first stop in north bay and we're doing the lake temiskaming shores tour we made it on our first stop which is white owl bistro in north bay and they're a locally owned restaurant it's a feast on certified restaurant locally sourced everything is within ontario in produce and products so let's check it out so patrick what are you getting well this is a feast on certified restaurant so i was talking with the server they suggested us to order some local menu items so i'm looking at the oven roasted beef croissant here that uh sounds pretty interesting so this is the grass feed beef and bison burger and it's pretty massive and the bison is actually from bison du nord which we're visiting later this trip we just passed by north cobalt and we're headed to devil's rock to do some harvesting and hiking and we're doing a hike and harvesting tour with jonathan from vers foret so uh i have a small gift for you is a little basket of wild product so i have cedar jelly that is good with cheese on a bread or like a piece of meat i have cattail hearts that are good in salads and fern syrup fern syrup are very good with blueberry pancakes and other desserts so that's for you guys it's the first time for me at devil's rock but i do partnership with other people in ontario and i do trips everywhere on the territory territory do you know a little bit about the wild mushroom and other edibles in the forest all i know is like eating them i don't know how to identify them from the forest the cedar jelly you have in your basket are this is cedar so you have small cedar branch tips that we infuse with water and we do a jelly with it and and fern fern is this is fern so uh with fern with the small uh okay same thing we do a syrup with the branch and it's sweet and you you use it with your desserts oh so you actually use the branch not just the leaves yeah i i i don't use the the sip i use the branch and take the flavor from infusing the bench and you have a tree melody right there these are cantarelles these are very nice mushrooms easy to identify yellow bright yellow so the hike is around 20 minutes but the ground is very wet and slippery yes it was raining yesterday so it takes longer for us as i'm afraid of slipping and the camera falling like that what you can harvest in ontario is similar to quebec or there's big difference it's very quite similar uh it's the difference is more uh more you go south you we will have different species but from around there it's very similar from quebec or ontario side but if you go south like montreal toronto regional tawa this there is a different species there okay and is there a limit like like do they allow you to just take whatever yeah there are no uh no regulation okay for mushroom picking okay okay so you don't need a license like fishing yeah yeah that's what i was thinking of you need a license to commercialize them okay okay uh but you don't you don't have a limit okay to our best mushroom okay that's good to know there are some limit in france like for a sep and stuff like that but not uh not in canada okay so we're reaching the end i can see the the shortest hey guys so we've made it to the edge of devil's rock and this is the view the cliff there it's called devil's rock and the algonquin when they made the canoe trip they they stop here and uh do offering uh to uh protect them so devil's rock is a very very nice place and we have a nice view of the scammer black team is coming so this is double rock like what we're standing on yeah okay so there's two trails that you can do one is the yellow one which is the easier trail and the red one we did the yellow one and it's supposed to be 20 minutes pick a leaf and it's it's it tastes like a peppermint like pink pink peppermint so if you want to take one of these and just chew on it you will we'll taste it the winter green so we're trying the winter green winter green tea tea oh yeah you do taste like peppermint but there's a bitter aftertaste i guess that's when you spit it out this one is a very nice looking very nice color ursula and you have a slug that really like likes it too this one is called atomy size pixie duchess is crown tipped carol mushroom so crown tipped mushroom every small tip are like a small crown yeah okay you have another mushroom that you always find you often find this one on trails it's called called tricia perinis it's a little polypore that loves sandy soil it's it's very nice and sometimes they are quite big yeah yeah if someone want to to know what a crib is just take a small bite and taste or just just chew a small bite like um we're trying the urethra this one is a baby bullet it's emil excellent soup glory flavor paste it's a it's an edible bullet and when they're young like this they're not mad so much infested so this one is very nice but you have like one bite there so this is a ballet you have pores they are very small because it's only a button let's say it's a really nice little mushroom and a good edible okay yeah there you have mushrooms that grow on wood and you have free gills and they are getting pinkish it's a all the old mushroom that grows in in association with wood it's a it's an old one mega colibia ron manny so after hiking a reward is a food crawl into miss coming shores starting with lotocton they feature a contemporary take on north american classics as seen through an indigenous lens it'll be my first time trying indigenous food so i'm excited so this is their most popular dish it's called the burger and it's massive a true spring fries on the food industry and we have the shrimp taco called bumpy lotion and here is the fry bread we ordered all their popular dishes and they're also known for their developed eggs oh hello patrick patrick nice to meet you i'm remy raymond nice to meet you so we um we paired up with a few local food producers to pair our beers the different foods uh that are produced locally uh we're looking at to uh partnering with the chocolate martin to pair our chocolate chaos obviously we have a pale ale that we want to pair with the homemade house-made kettle chips if you want so uh different salts different flavors that we can and take and mix with our locally produced potatoes from the sembrino de gig uh right across the lake so here's our amber ale so that's the the third can that you see there that one we want to pair with uh like a house made a cookie or biscuit that we can do in-house cup beer because in earlton is pretty popular so they tied up with them to create this hospital yeah hey guys so we're having dinner at dante's tonight and they feature a lot of local products and producers as well like toronto cheese that we're visiting tomorrow as well and they have a nice patio with a tiki bar they're also open for indoor dining as well and say hi patrick okay so we've been eating quite a bit and we're gonna have food coma in time for for sleeping tonight so we're doing the dante stuff takeover tonight for dinner and zappy's top takeover is actually what they offer for the late times coming tours but the takeover changes almost daily when they have the event and you need to pre-book it so that they know the quantity and the price changes so it's really something special you can do that's unique basically tie up with the local producers and local beers so our first course is the fresh summer salad with local heirloom tomato and basil and it's paired with the mutants are revolting by flying monkey's brewery so it's also topped with shades fluid that you know cheese from from which we'll also be visiting tomorrow so it's amazing to see how chemists can blue shores area uses a lot of local products around within the area so this is the second course ontario gorilla taco with antarctica stone fruit salsa and it's paired with juicing from soda city this is the grass-fed lamb slider from jim johnson with the local fairies from rodriguez taiwan paired with violets our blues and merit brewing and now we're seeing some sunset forward fire this is the baison tenderloin with baccarat raspberries with local shiitake mushroom risotto paired with nowhere from meredith building so these are campfires hey guys so we're checking in at the waterfront inn in little skirts so we have a waterfront view and it's going to be coming so this is our room we have a nice washroom shower so we have a nice two-bedroom unit and we actually have a nice view of the water but it's already nighttime so i'll show it tomorrow morning it's got beautiful views of lake tahoe hey guys so i'm so excited because i've been eating a lot of the bison dishes in them is coming shores and most and almost all of them come from bison the north so we're now touring the bison farm and will be checking out their bisons he's a friendly one okay i think we don't know he's new hello hi raymond patrick you're both torontonians yes good well and i know you're you guys are working we're on a tight schedule you've got to eat all day yeah we have a five course meal this morning to start no no uh this is charles my son hello bison tour because it's both a working bison wrench we've been at this for 40 eight years ranching bison so we're one of the oldest bison ranches in canada it's a new practice of course people have been raising cattle and hogs and chicken and for 10 000 years i gather humans but for bison it's a very recent experiment that they actually are farmed commercially up until the late 60s they were considered game fauna just like moose so you could not own them privately you could not do commerce and with bison and then they were in a sense deregulated or given a twin status both wildlife in the national parks and in state parks in the us but also allowed to be ranched commercially private in private hands so that's what we we in in those early days and have been working at it since then and now we have a large bison ranch probably the largest one in eastern canada 300 bison so and it's a meat and meat production enterprise we produce animals for meat we also added a tourism side to it strong local promoters in the area and so i see your products everywhere yeah it's it is a long and it's nice to see experience like from the producer all the way to the restaurant yes yeah yeah we try hard it's it's it's like missionary work though but it's hard it's a world that demands consistency standardization and price competition all those elements are always there to limit that so for this to survive as a commercial enterprise and it's a multi-generational my father was with me in the early 70s on this then i kept it on now my son and daughters are taking ownership of the first generation yeah we're hoping and in a few days we're going to have the fourth generation so we're really bucking the trend there we're going for stability long-term ownership of the land and long-term stewardship of the life but i'll show you when we take people out in a wagon they're very they appear menacing it's a very large big animal but they're not aggressive at all they're placid it's it's an ancient bovine and so we can go right into the herd with this wagon behind the tractor so let's go take a look let's jump in there this is a messy shower okay guys so we're now riding a wagon and we're going to be touring the bison farm are what's called hailage and so it's it's silage is is a pale hay that's bailed wet and then wrapped and it's collected and shipped to recycling plants in southern ontario break it up into ships people get to see them close and we explain depending on what group we have on the wagon 30 35 people will adjust it yeah we'll do it in french and we'll do it in english we'll do if they're experienced farmers will talk about the grass species in the field if if they're young children of course who concentrate on the calves and the mothers and the milking and so on how they feed 20 times a day these calves so it will make it interesting and it's about an hour and a half tour we'll go see the herd you'll see how close we can get there and uh it's a very interesting animal there's all kinds of history related to it of course first nations indigenous relations to the bisons all kinds of stories on that with the multiple uses the made of the bison and his bones and its height and its meat so there's all kinds of stories there we usually bring an experiential kit with us into the field which is some bison bones bison ribs and of course some of the fur because they shed winter coats every year and it can be knit it can be woven so we show that we have people touch and feel that in the skull and so on part of that is fun and the wagon ride itself is a lot of fun because it's it's a wagon it's open air it's got a canvas roof but it's it's open air and it shakes and moves and we it's comfortable but it's not over comfortable you've got plush seats and so it's a nice feeling the kids love it some of the mature kids hey guys so now we're up close with the bisons and it's amazing to see there's 300 bisons here and over 640 acres of land and they're all pretty much hiding in the forest as well so it's cool to see then we come back we shown the handling facilities which is really a nice big part of a bison operation handling the bison is the tough part so we need to tag them because we want to have we want to have traceability in the herd which cows are having calves or fertile which aren't and of course in animal husbandry in the modern world requires traceability but we work at it really hard the regenerative aspect we're going to be certified regenerative we're certified animal welfare we're certified grass-fed these are third-party certifications so when we say grass-fed it is not not a kernel of corn and no grains no oats and all grass which is a real challenge so we have these pastures that we do what's called rotational grazing we move the animals from field to field the moving bison is not as easy oh you got the helper the dog yeah the dog well the dog actually is afraid of the vice they used to perceive them as something like probably either black bear or wolf so they attack him a gift chop and here we'll have a variety of bison souvenirs and look at the skulls hey guys so our next stop is in porn low cheese and i love tornado cheese i've had them before mostly at restaurants or i bought them at grocery stores so it's nice to see the actual facility they've been here since 1940. we hiked double drops yesterday and they also have a tree that's based on this is made locally peace yes cheese curds and butter tarts now i'm trying the four year each cheddar with a battery part trying out our with the creaminess of the cheddar as well as the sharp saltiness it's a good balance and makes pretty a big thing actually so here we go caramelized onion curds and we put all these wild animals on our packaging um to remind people that we're from northern ontario and our terroir is very unique and we're part of a wilderness region but also a lot of dairy farming here kurds yes that is going to be flavorful i'm going to be trying the caramelized honey and cheese curds this one over here it's really unique we have some happy customers we found this really big field of canola and it's so beautiful hey everyone so we're now here in the quebec side and we're here at farm nordv and they actually are a family run farm and they specialize in strawberries raspberries rhubarb and they also grow some different sorts of vegetables okay but i'm going to show you a little bit around do a small visit of the place maybe 15 minutes and we're going to taste a few things we do always a different visit in every day because we visit where we work today or if you come next week we might be in somewhere else so you see the real life in real time so we can just pick fresh raspberries very tasty and sweet oh yeah we do transform every vegetable that are not sale at the fresh market here so this is really simple we have this is actually this is a salad that we didn't sell and we do not want to lose it so we wash it we dehydrate dehydrate and after that we uh we do mix and right now avian is transforming the garlic steak in the garlic escapes finishing salt we do a lot of finishing something this is a garlic scape finishing salt so this on our fresh corn with butter this is really really good purple radishes finishing so uh the the juice because we do sparkling juice with strawberry with fubar and sometimes with uh raspberries and it's also where we make the alcohol we have everything after meal and when the strawberries come from the field we freeze it in air but before that we never pick up that yeah we never do that by hand because it's really really really long we do that with this machine we put the washes strawberry right here and it goes we have the the juice is coming through that and this is what we transform and just for fun because this is one of my favorite things to do when i come here we're going to taste the the strawberry juice but from the tank oh yes purple in the tank there is always more pressure and it smells more and that's just fun fresh strawberry juice it's in fact a strawberry wine fortify and age in an oak barrel it's not sweet it's dry and it's uh 14 years old right now it's medellin you will see it tastes like a dry fruit and it's a little bit smoke and with the oak taste we like to serve it with the campfire with the with the smoke that you can smell while you're drinking but i do not have campfire one addition i have to make one day so we're trying this strawberry fruit a turkey and they do it differently from grape oil it's actually fermented strawberries and they add alcohol hey guys so we're here at le fromage our village in quebec and they specialize in artisan cheeses made from milk around the region and they are actually very famous for their fresh cheese curds and in the shop they're actually mostly available on mondays for the fresh cheese girds but we still hope we can try some of the cheese curds and maybe get a tour of the facility hey guys so we're all dressed up and we're gonna tour the cheese production facility and let's check it out today it's our biggest day of the week okay so we have a lot of order because our fresh curds the summer is the biggest time of the year to sell the the small bag so each uh box go to a different grocery store they're here so everything is a store so we have two of our delivery boys so they are leaving with some boxes to go so here is uh the room that we deliver the milk there is a guy from uh park the truck outside of the cheese factory put it in the the silhouette yeah it's outside still right there okay okay so this machine is the uh pasteurizator so it's a hdst so that pasteurize the meal continuously so we start the button and the meal arrives and we choose in which top we put it and it's almost instantly so we put it in this room we do our we do orange skirts so this is where we do the orange part so this is a one thousand cup okay okay our lowest day so we do the cleaning so this is why it's like that each week this is the the mold that we use to do the cheddar cheese so each week we are putting in this stuff to uh wash it with certain product to make sure that they are all clean so each week so we do that friday because it's the lowest so they will be in the water and the the stuff all night so this is our 5 000 litre so this is the top that we use to uh put the salt in it so this is our special specialty cheese so this one is so you can see the difference so this one is was made on the 8th of june so you can see that's the orange up here and this one 29 so they are still white so they will be pretty much orange before we sell it this is the they are made the first of june so this is they are right orange and this one was one tree july so you see they are brand new so they are still no rhyme at all kind of thing all kind of seasoning of our cheese curd so this one is vegetable and this is orange curd and i'm pretty sure we have oh we have a lot of orange and this is barbecue one this room is used to cut we'll see the big move on the other room but we use this room to cut the big uh moo in small pieces this is the our cheese that's called angelus it's a steel so you see they are brand new they were made monday yeah monday so they have no rhyme on it in a few days takes about one week and they will be white like that so it's a semi from cheese with ashes on it so they were not they didn't put the ashes yet but you look like that you can see the black it's the ashes and the whites grow on top of the ashes and this is the paradise so this is all over cheddar so here we do six month old cheddar and two years old cheddar so you can see you have the date on the on the mall so you can see in front of us that's not that far and this is the older one so we store it like that and we keep it for two years so depending at two years we sell it so this one is a cheddar with wet wine on it here is the we call it the grave the gravy after a big day so they putting the small pieces in the box which you will have in your poutine but this is really fresh from today we're eating fresh cheese curds it was only made today and it's their most popular item that every day in the summer they only make cheese curds and when you leave it on the counter this is what that makes so squeaky a semi-firm cheese with ashes on it is oh wow angela welcome so this is our historic site that is really where the beginning of the local economic development of the area started there's different methods either the fur traders and smaller canoes would come directly to the people and they would trade or like here we were opposed so the beaver fur has two types of fur this is their waterproofing outer layer this wasn't what we were looking for we were looking for the winter fur like a dog or a cat in the winter gets a winter herd the beaver as well will get a winter fur it's very soft it's called the duvet and we would take that or we would make a felt for the gentleman's top hat so the top hat was a symbol of your position in society if you had a top hat you were you had money and you were important the higher it was the bigger it was the more important and the richer you were and the felt was made out of the beaver fur also you can see other military hats would also have been made out of the beaver felt time so one on their back and another one over top to go the fort temiscamine is part of the ottawa river system it's an enlargement of the river that becomes a lake and so if you wanted to go you could float all the way down to montreal and the st lawrence from here our walk will be about a kilometer and a half so the merchandise would come in the big piano du mess which or otherwise known as the montreal canoe it would be eight to ten men paddling for 25 days from montreal to here stopping just to sleep or if the weather was too bad but we do have a local anishinaabe man who makes canoes and he's repairing our canoes and for example the algonquins they had just a kind of piece of wood a kind of bow okay to do the fire but uh yeah the voyager had flint from europe and iron from europe it was far easier no as you can see i do have some flying some spark yeah take a piece of this little thing is uh how do you say in english carbonize it the carbonized cotton to make charcoal you would burn wood in a pile and you cover it so it has only a tiny bit of oxygen so it half burns it's already burnt but there's the coal is left kind of like at the end of a fire you have a little bit but you would have a lot more so we took a piece of cotton we put it in a tin can that was completely covered with just a little hole and we burnt it on the fire so we could see smoke coming out when it's finished carbonizing the smoke will stop we let it cool down and this is what we have so it's a charcoal a cotton charcoal yeah so you do a kind of a beard uh who used to say that in english oh like a little nest yeah like a little nest of that stuff and you take your stone with your carbonized coating yeah yeah so oh well did it go you have to get the the spark to fall on the cotton so sometimes like you have lots of sparks but they're not going where you want them to go if it's very humid also the cotton may not work we've been touching this one a lot so who knows yes that depends sometimes it's not really long but sometimes it can be like one or two minutes but if you're good is 10 seconds okay you've got some good sparks it might oh good so you can't really see but it's it's starting to burn yes there you go and that's how you start the fire edge it could be used as a needle for sewing right here oh okay barton beaver muskrat and a value would be given to them and they could get credits or they could trade right away for items in this store the fabric and the blankets were the most traded item they did try to grow corn here they found it grew the best at the north end of the lake but they did grow some corn it's believed that there was a young girl who lived at the fort and her father was the chief traitor and he brought or he ordered a flute for her to try to keep her busy so one day he presented her the flute and she picked it up and she tried to play it she wasn't very good so they said oh go play somewhere else and so she went i hope you enjoyed this road trip of lake tames coming tour it's such a great way to explore ontario and quebec which stops do you want to do let me know in the comments below and if you like this kind of video be sure to like and subscribe to my channel and hit that bell button so you don't miss new videos you
2021-09-01 09:54
