The Hamilton Spectator - - FOOD - BEATRICE FANTONI bfan­toni@thes­ 905-526-3375 | @bfan­toni

Wine and dine by the wa­ter for a good cause

The Ro­tary Club of Burling­ton’s Lake­side à la Carte event runs Sun­day, Aug. 14 from 1 to 4 p.m. at Spencer Smith Park.

En­joy food and drink from more than 40 lo­cal restau­rants, winer­ies and brew­eries while brows­ing the silent auc­tion, lis­ten­ing to live mu­sic and tak­ing in the wa­ter­front scenery. (Bonus: put your name in the raf­fle for Air Canada flights or a wheel­bar­row stocked with wine!)

This an­nual sum­mer gar­den party has raised more than $750,000 for char­ity since its in­cep­tion in 1999.

Ad­mis­sion is $115 per per­son (in­cludes a $55 tax re­ceipt). For the full food-and-drink lineup and to pur­chase tick­ets, visit lakeside­

New perks for the hun­gry at Burling­ton Ribfest

Ribfest re­turns to Burling­ton on Labour Day week­end.

The Ro­tary Club of Burling­ton’s top-ranked sum­mer­time cook­out of epic pro­por­tions runs Sept. 2 to 5 (Fri­day to Mon­day) at Spencer Smith Park. It’s dubbed Canada’s largest ribfest and the line­ups for food can be long. If you re­ally can’t wait to get your hands on the meat, buy a “Front of the Line” pass ahead of time for $10 for the priv­i­lege to skip the line. The pass can be ap­plied to one or two meals pur­chased at the same time at any of the ribbers’ booths.

The price of the pass does not in­clude any food or drinks.

For de­tails visit and click on “Buy your front of the line pass!”

Also new for 2016 is a pre­paid card for the drink tents. The cards should be avail­able two weeks be­fore the event, so keep an eye out on to find out when you can ob­tain a card, regis­ter it and load it up with cash.

Fun with fer­men­ta­tion at teach­ing farm

You can pre­serve some of the sum­mer har­vest with the help of fer­men­ta­tion. Not sure where to start? Com­mon Ground Teach­ing Farm in Hamil­ton is host­ing Fun with Fer­men­ta­tion, a hands-on work­shop for any­one keen to learn how to turn veg­eta­bles like cab­bage into condi­ments like sauer­kraut and Korean-style kim­chee. You’ll get to take some home, too. Aside from be­ing tasty, fer­mented foods are rich in good-for-you pro­bi­otics and vi­ta­mins. The work­shop runs Satur­day, Sept. 24, from 1 to 3:30 p.m. For de­tails and prices, visit com­mon­groundteach­ing­

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