Central Canada, encompassing the vibrant provinces of Ontario and Quebec, is a paradise for food and drink enthusiasts. From world-class wines by the lake to iconic sandwiches steeped in cultural heritage, from sweet maple delights to bustling urban food markets, this region offers a diverse array of culinary experiences that tell the story of its history, geography, and people. Whether you’re a casual foodie looking to savor local flavors or a dedicated traveler seeking immersive culinary adventures, the “Food & Drink” tourism projects in Ontario and Quebec promise to delight your taste buds and create lasting memories. This guide will take you through four of the most exceptional projects, each with its own unique charm, practical tips, and reasons to add it to your travel itinerary.
1. Niagara Wine Route: Cycling Through Vineyards and Savoring Ice Wine in Ontario
The Niagara Wine Route is a crown jewel of Ontario’s culinary tourism scene, blending stunning natural scenery with exceptional wine tasting experiences. Stretching along the shores of Lake Ontario, this route is home to over 80 wineries, each offering a glimpse into the region’s rich winemaking heritage and innovative techniques. For travelers who love combining outdoor activity with food and drink, cycling the Niagara Wine Route is an unparalleled experience, allowing you to soak in the beauty of rolling vineyards, fresh lake breezes, and charming small towns while stopping to taste some of Canada’s finest wines.
1.1 Why the Niagara Wine Route Stands Out
What makes the Niagara Wine Route truly special is its focus on Vidal ice wine—a sweet, luxurious wine that has put Canada on the global wine map. Ice wine is made from grapes that are left on the vine until they freeze naturally in the winter, usually when temperatures drop to -8°C (17.6°F) or lower. The frozen grapes are then pressed while still frozen, concentrating the sugars and flavors into a rich, golden nectar with notes of honey, apricot, and citrus. Niagara’s cool climate and proximity to Lake Ontario create the perfect conditions for growing Vidal grapes, which are hardy enough to withstand the winter cold and produce ice wine of exceptional quality.
In addition to ice wine, the wineries along the route offer a wide range of other wines, including crisp whites (such as Chardonnay and Riesling), bold reds (like Cabernet Franc and Merlot), and sparkling wines that rival those from famous European regions. Many wineries also prioritize sustainability, using organic or biodynamic farming practices to protect the environment and produce wines that reflect the unique terroir of the Niagara Peninsula.
1.2 Cycling the Route: Tips and Highlights
Cycling is one of the best ways to explore the Niagara Wine Route, as it allows you to set your own pace and stop at wineries, cafes, and scenic viewpoints whenever you wish. The route features well-maintained bike paths and quiet country roads, making it suitable for cyclists of all skill levels. Here are some practical tips to help you plan your cycling adventure:
- Best Time to Visit: The ideal time to cycle the Niagara Wine Route is from late spring (May) to early fall (October). During these months, the weather is mild, the vineyards are in full bloom (in spring) or heavy with grapes (in summer and fall), and most wineries are open for tastings. If you want to experience the ice wine harvest, visit in December or January, but be prepared for cold weather—layer up and bring warm gloves and a hat.
- Rental and Gear: If you don’t have your own bike, there are several bike rental shops in Niagara-on-the-Lake and St. Catharines, offering a variety of bikes, including hybrid bikes (great for mixed terrain) and electric bikes (perfect for those who want a little extra help on hills). Don’t forget to bring a water bottle, sunscreen, a hat, and a small backpack to carry your wine purchases (many wineries offer reusable bags, but it’s always good to be prepared).
- Key Wineries to Stop At: While all wineries along the route have something to offer, a few stand out for their ice wine and overall experience. Inniskillin Wines is one of the most famous, having helped popularize Canadian ice wine worldwide—their ice wine tastings include paired bites, such as dark chocolate or cheese. Peller Estate Winery is another must-visit, with a beautiful tasting room and a focus on sustainable winemaking; their Vidal ice wine is known for its balanced sweetness and bright acidity. Jackson-Triggs Winery offers stunning lake views and a wide selection of wines, including a delicious sparkling ice wine that’s perfect for special occasions.
1.3 Pairing Ice Wine with Local Delights
No visit to the Niagara Wine Route is complete without pairing ice wine with local food, and the region’s wineries and cafes offer some delicious combinations. The most popular pairing is Vidal ice wine with local ice cream and cheese platters. The sweetness of the ice wine complements the creaminess of the ice cream (try flavors like vanilla, honey, or peach) and the saltiness of the cheese. Local cheeses to look for include Ontario cheddar, brie, and goat cheese, many of which are made by small, family-owned creameries in the region.
Some wineries also offer food pairings beyond ice cream and cheese. For example, Peller Estate Winery’s restaurant serves dishes like seared scallops with Riesling sauce and slow-roasted duck with Cabernet Franc reduction, each designed to complement the winery’s wines. If you’re looking for a casual meal, stop at a cafe in Niagara-on-the-Lake for a sandwich made with local bread, cheese, and cured meats.
2. Montreal Smoked Meat Sandwiches: A Taste of Jewish and French-Canadian Culture in Quebec
Montreal is a city famous for its culinary scene, and at the heart of it is the smoked meat sandwich—a beloved dish that reflects the city’s diverse cultural heritage. Combining Jewish culinary traditions with French-Canadian influences, Montreal smoked meat sandwiches are a must-try for any food lover visiting Quebec. From iconic delis like Schwartz’s to local spots off the beaten path, these sandwiches offer a hearty, flavorful experience that’s deeply rooted in Montreal’s history.
2.1 The History of Montreal Smoked Meat
The story of Montreal smoked meat dates back to the late 19th century, when Jewish immigrants from Eastern Europe (particularly Romania and Poland) settled in Montreal. These immigrants brought with them a tradition of curing and smoking meat, which they adapted to the ingredients available in their new home. Unlike the corned beef popular in New York City (which is brined and boiled), Montreal smoked meat is made from beef brisket that is cured in a mixture of salt, sugar, and spices (including black pepper, coriander, and garlic) for up to 10 days. The meat is then smoked slowly over hardwood (usually hickory or maple) to infuse it with a rich, smoky flavor, and finally steamed to make it tender.
Over time, Montreal smoked meat became a staple of the city’s food scene, loved by people of all backgrounds. It also became intertwined with French-Canadian culture, as Montreal’s large French-speaking population embraced the dish and added their own twists, such as serving it with poutine (more on that later). Today, Montreal smoked meat is considered a national treasure, and delis like Schwartz’s have become iconic landmarks, attracting locals and tourists alike.
2.2 Schwartz’s Deli: The Iconic Spot for Smoked Meat
No discussion of Montreal smoked meat is complete without mentioning Schwartz’s Deli, which has been serving up delicious sandwiches since 1928. Located on Boulevard Saint-Laurent (known as “The Main”), Schwartz’s is a no-frills spot with a long history and a loyal following—celebrities like Céline Dion and Justin Trudeau have been spotted there, and it’s not uncommon to see lines out the door, even on weekdays.
What makes Schwartz’s smoked meat so special? It’s all about the process. The deli uses a secret blend of spices for curing the meat, and the smoking and steaming process is done with care to ensure the meat is tender and full of flavor. When you order a smoked meat sandwich at Schwartz’s, you can choose from three sizes: small, medium, or large (the “large” is generously portioned, so be prepared!). The sandwich is served on rye bread with yellow mustard—no mayo, no lettuce, no tomatoes—just pure, unadulterated smoked meat goodness.
If you’re visiting Schwartz’s, here are a few tips to make the most of your experience:
- Go Early or Late: The line at Schwartz’s can get long, especially during lunch and dinner hours. To avoid waiting too long, try visiting before 11 a.m. or after 7 p.m.
- Order Like a Local: Ask for your sandwich “lean,” “medium,” or “fat” (referring to the amount of fat in the meat). Most locals prefer “medium” for a balance of flavor and tenderness.
- Try the Fries: Schwartz’s serves crispy, golden fries that pair perfectly with the smoked meat sandwich. For an extra treat, order a side of coleslaw to add a fresh, tangy contrast.
2.3 Comparing Smoked Meat to Poutine: Two Quebec Classics
While in Montreal, you can’t miss the opportunity to compare two of Quebec’s most famous dishes: smoked meat sandwiches and poutine. Poutine is a simple yet delicious dish made with crispy French fries, cheese curds, and hot gravy. Like smoked meat, poutine has French-Canadian roots, and it’s a staple of Quebec’s comfort food scene.
The best way to experience both dishes is to have a smoked meat sandwich for lunch and poutine for a late-afternoon snack or dinner. For poutine, head to spots like La Banquise (which offers over 30 different flavors of poutine, from classic to creative options like poutine with smoked meat or pulled pork) or Chez Claudette (a local favorite for classic poutine and other Quebecois dishes).
What’s the difference between the two? Smoked meat is a savory, protein-packed sandwich with deep, smoky flavors, while poutine is a hearty, indulgent dish with crispy fries, melty cheese curds, and rich gravy. Together, they represent the best of Quebec’s culinary heritage—one rooted in Jewish traditions, the other in French-Canadian culture—both beloved by locals and visitors alike.
3. Quebec Maple Sugar Shacks: Springtime Sweetness and Folk Traditions in Quebec
Spring in Quebec brings with it a special culinary tradition: maple sugar shacks (or “cabanes à sucre” in French). These traditional wooden huts are where Quebec’s famous maple syrup is produced, and they offer visitors a chance to experience the process of making maple syrup, taste delicious maple-inspired dishes, and immerse themselves in Quebec’s folk culture. Maple sugar shacks are a springtime staple in Quebec, and visiting one is a must for anyone traveling to the province between late February and early April.
3.1 The Maple Syrup Making Process: From Tree to Table
Maple syrup is made from the sap of sugar maple trees, which are abundant in Quebec’s forests. The process begins in late winter, when the days start to warm up (to around 5°C or 41°F) and the nights remain cold (below freezing). This temperature fluctuation causes the sap to flow from the trees—during the day, the warm air expands the sap, pushing it out of the tree, and at night, the cold air contracts it, drawing more sap up from the roots.
To collect the sap, maple sugar shack operators drill small holes into the trunks of sugar maple trees and insert spouts (called “taps”). The sap drips from the spouts into buckets or is collected through a network of tubes that carry it directly to the sugar shack. Once the sap is collected, it’s boiled in large, shallow pans over a wood fire to evaporate the water and concentrate the sugars. It takes about 40 liters of sap to make just 1 liter of maple syrup—this labor-intensive process is what makes maple syrup so precious.
Visitors to maple sugar shacks can watch every step of the process, from tapping the trees to boiling the sap. Many shacks also offer hands-on experiences, such as helping to tap a tree or stirring the sap in the boiling pans. It’s a great way to learn about the science and history of maple syrup making, which has been a part of Indigenous and French-Canadian culture for centuries.
3.2 Tasting Maple-Inspired Delights
The highlight of any visit to a maple sugar shack is the food—every dish is infused with the sweet, rich flavor of maple syrup. Here are some of the must-try dishes:
- Hot Maple Syrup on Snow (“Tire sur la Neige”): This is a classic Quebecois treat and a favorite among kids and adults alike. Hot maple syrup is poured over fresh snow, where it cools and hardens into a chewy, taffy-like candy. You can roll it around a popsicle stick and eat it like a lollipop—it’s sweet, sticky, and absolutely delicious.
- Maple-Glazed Ham: Slow-roasted ham is coated in a thick, sweet maple glaze, giving it a caramelized crust and tender, juicy meat. It’s often served with roasted potatoes and vegetables, making it a hearty main dish.
- Maple Whiskey: For adult visitors, many maple sugar shacks offer maple whiskey—a smooth, sweet spirit made by infusing whiskey with maple syrup. It’s perfect for sipping by the fire after a meal, and it makes a great souvenir to take home.
- Maple Desserts: From maple pie (a rich, creamy pie with a flaky crust) to maple cookies and maple fudge, there’s no shortage of sweet treats to enjoy. Some shacks even serve maple ice cream, which pairs perfectly with a drizzle of warm maple syrup.
Most maple sugar shacks offer a “sugar shack meal” (or “repas de cabane à sucre”)—a all-you-can-eat feast that includes all of the above dishes and more. It’s a great way to sample a variety of maple-inspired foods and fill up before exploring the surrounding forest.
3.3 Folk Music and Dance: Embracing Quebec’s Culture
In addition to food and syrup making, maple sugar shacks are also a hub for Quebec’s folk culture. Many shacks host live folk music performances, featuring instruments like the fiddle, accordion, and spoons. Visitors are encouraged to join in the dancing—traditional Quebecois dances like the “gigue” (a lively dance similar to a jig) and the “contredanse” (a partner dance) are fun for all ages, even if you’ve never danced them before.
The atmosphere at a maple sugar shack is warm and welcoming, with wooden interiors, crackling fires, and the sweet smell of maple syrup in the air. It’s a chance to slow down, connect with nature, and experience a tradition that has been passed down through generations. Some of the most popular maple sugar shacks in Quebec include Cabane à Sucre du Mont-Tremblant (located near Mont-Tremblant, with stunning mountain views) and Cabane à Sucre Au Pied de Cochon (known for its creative maple dishes and lively folk music).
4. Toronto’s St. Lawrence Market: A Culinary Hub in Ontario’s Capital
Toronto’s St. Lawrence Market is more than just a market—it’s a culinary institution, named one of the best food markets in the world by National Geographic. Located in the heart of downtown Toronto, the market has been serving locals and visitors for over 200 years, offering a wide range of fresh produce, meats, cheeses, baked goods, and prepared foods. For food lovers, a visit to St. Lawrence Market is a must, as it’s the perfect place to sample Toronto’s diverse food scene, learn about local ingredients, and even take a hands-on cooking or mixology class.
4.1 Why St. Lawrence Market Is a Food Lover’s Paradise
What makes St. Lawrence Market so special is its diversity and focus on local, high-quality ingredients. The market is divided into two main buildings: the South Market (open Tuesday to Saturday) and the North Market (open on weekends for farmers’ markets and special events). The South Market is home to over 120 vendors, selling everything from fresh fruits and vegetables (sourced from Ontario’s farms) to artisanal cheeses, cured meats, fresh seafood, and baked goods. The North Market, meanwhile, features local farmers selling seasonal produce, as well as vendors offering prepared foods like empanadas, sushi, and tacos.
One of the best things about St. Lawrence Market is that you can eat your way through it—many vendors offer samples, and there are plenty of places to sit and enjoy a meal. Whether you’re looking for a quick breakfast, a leisurely lunch, or a snack to take on the go, the market has something for every taste and budget.
4.2 The Must-Try: Peameal Bacon Sandwich
No visit to St. Lawrence Market is complete without trying the peameal bacon sandwich—Toronto’s iconic street food and a favorite among locals. Peameal bacon (also known as “Canadian bacon” in some parts of the world) is made from pork loin that is brined, rolled in ground yellow peas (hence the name), and then sliced thin. Unlike the crispy bacon you might be used to, peameal bacon is tender and slightly sweet, with a subtle pea flavor.
The classic peameal bacon sandwich is simple but delicious: thick slices of peameal bacon are grilled until warm and slightly crispy, then served on a soft white bun with yellow mustard. Some vendors also add lettuce, tomato, or pickles, but purists prefer it plain to let the flavor of the peameal bacon shine. The best place to get a peameal bacon sandwich at St. Lawrence Market is Carousel Bakery, a family-owned vendor that has been serving the sandwich for over 40 years. The line at Carousel Bakery can be long, but it’s well worth the wait—their peameal bacon is perfectly grilled, and the bun is soft and fresh.
4.3 Canadian Whiskey Blending Masterclasses: A Hands-On Experience
For adult visitors who want to take their culinary experience to the next level, St. Lawrence Market offers Canadian whiskey blending masterclasses—a unique opportunity to learn about the art of whiskey blending and create your own custom bottle of whiskey. Canadian whiskey is known for its smooth, balanced flavor, and it’s often blended using a variety of grains (such as corn, rye, and barley) and aged in oak barrels.
The masterclasses are led by experienced whiskey experts who teach participants about the history of Canadian whiskey, the different types of grains and aging processes used, and the techniques for blending whiskey to create a unique flavor profile. Participants get to sample a variety of whiskeys, then experiment with blending different ratios of grains to create their own custom blend. At the end of the class, you’ll bottle your blend, label it with your own name, and take it home as a souvenir.
The masterclasses are held on weekends at the North Market, and they typically last 1.5 to 2 hours. It’s a great activity for groups of friends, couples, or anyone who wants to learn more about Canadian whiskey. To book a spot, visit the St. Lawrence Market website or stop by the information desk at the North Market.
4.4 Exploring the Market: Tips for a Great Visit
To make the most of your visit to St. Lawrence Market, here are some practical tips:
- Best Time to Go: The market is busiest on weekends, especially Saturdays. If you prefer a quieter experience, visit on a weekday (Tuesday to Friday). For fresh produce, visit the North Market on Saturday mornings, when local farmers bring their latest harvests.
- What to Bring: Bring a reusable bag to carry your purchases (many vendors sell delicate items like baked goods and cheeses that need to be handled carefully). If you’re planning to take the subway, the market is a short walk from the King Station and Queen Station.
- Other Highlights: In addition to food, the market also features vendors selling handmade crafts, jewelry, and souvenirs. Don’t miss the St. Lawrence Hall, a historic building adjacent to the market that hosts art exhibitions, concerts, and other events.
Conclusion: Discovering Central Canada’s Food & Drink Treasures
From the rolling vineyards of the Niagara Wine Route to the iconic smoked meat sandwiches of Montreal, from the sweet traditions of Quebec’s maple sugar shacks to the bustling stalls of Toronto’s St. Lawrence Market, central Canada’s “Food & Drink” tourism projects offer a diverse and delicious journey through the region’s culture and history. Each project tells a unique story—of immigrants who brought their culinary traditions to a new home, of farmers who work the land to produce high-quality ingredients, and of artisans who craft exceptional wines, syrups, and spirits.
Whether you’re cycling through wineries, savoring a smoked meat sandwich at a historic deli, tapping a maple tree in spring, or blending your own whiskey at a market, these experiences are more than just meals—they’re opportunities to connect with the people and places that make central Canada so special. So pack your appetite, grab your bike (or your walking shoes), and get ready to discover the delicious treasures of Ontario and Quebec. Your taste buds will thank you.
