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Chef Events at The Cheese Wedge
The Cheese Wedge is hosting a series of chef curated multi course events in September through November with Chef Doug Wong and Chef Joe Paquette. Highlights include Zanzibar Spice Island, Canadian Bounty, That’s Amore Italian evening, The Coastal Table seafood night, Dim Sum Lunch, An Evening of French Elegance, and Truffle Tenderloin on November 5. Tickets are limited, view menus and reserve at thecheesewedge.ca/events-calendar.
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Zanzibar: Spice Island
Chef Doug Wong hosts two limited-seat events at The Cheese Wedge Chef's Table: Zanzibar: Spice Island on September 11 at 6:00 p.m. for $135 per person, and an elevated Sunday Brunch on September 13 from 11:30 a.m. to 1:30 p.m. for $55 per person. Both experiences are BYOB/Wine, include chef commentary, and require reservations via phone or the Cheese Wedge events page.
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Powdered Lemon Donut & September BreakFEAST Combo
Global Donuts & Deli is featuring the POWDERED LEMON as Donut of the Day and running a September long BreakFEAST Sammy Combo, all day for $4.50. The combo includes a toasted bagel or English muffin, bacon or sausage, and coffee or tea, plus a like and share giveaway for a chance to win a dozen donuts.
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September Chef’s Table lineup
The Cheese Wedge hosts a curated September Chef's Table series with Chef Doug Wong, running September 11 to September 27 and featuring themed nights like Zanzibar Spice Island, Canadian Bounty, Louisiana, Mexican Fusion, Sunday Brunch, and Dim Sum Lunch. Seats are limited, call 519-491-1199 or visit the event calendar to reserve your spot.
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Sourdough & Monster Cookies
The Nut Bar is carrying Baked by Barb's new sourdough cookies in Maple pecan and Chocolate chip, and Monster cookies were freshly restocked this morning. Stop by before 5:00 PM to pick up morning fresh cookies ideal for an after school treat.
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Powdered Lemon Donut
Global Donuts & Deli is featuring the Powdered Lemon Donut as Donut of the Day, promoted throughout September 2026 with a like and share giveaway to win a dozen. Pair it with the BreakFEAST Sammy Combo for $4.50 any time, all day and night, on any toasted bagel or English muffin with bacon or sausage and coffee or tea.
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Baked goods availability notice
The Nut Bar notes that lots of bread from Baked by Barb remain available today, and the shop is open until 5:00 PM. If you want freshly baked loaves, swing by The Nut Bar before closing to grab what's left.
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Harvest pear brew
Kombucha Hound is offering Harvest pear brew, a slightly sweet and tart kombucha finished with a ginger kick, using locally grown pears from the farm. Try a can at their booth at Mike Weir Park during Rotary Art In The Park Sarnia on Saturday, September 12, 2026.
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Rotary Art in the Park Sarnia appearance
The Nut Bar will be at Rotary Art in the Park Sarnia on 2026-09-12 with cotton candy, bagged nuts, and other snacks, and their store at 487 East St N is open today from 11:00 AM to 5:00 PM. Check the event map to see other participating vendors and plan whether to stop by the park booth or the storefront.
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Rotary Art In The Park appearance
Kombucha Hound will be at Rotary Art In The Park in Mike Weir Park, Sarnia on September 12, offering a seasonal canned brew made with locally grown pears and farm ingredients. The kombucha is slightly sweet, tart, and finished with a ginger kick; stop by to grab a can and say hello.
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Chef Doug’s Sunday Brunch
Chef Doug's intimate Sunday Brunch at The Cheese Wedge in Point Edward serves gourmet Eggs Benedict and fresh fruit with meringue on Sunday, September 13 from 11:30 AM to 1:30 PM for $55 per person. Seating is limited and the event is BYOB/Wine, reserve a remaining seat now via the Cheese Wedge booking link.
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Sunday Brunch
Enjoy Chef Doug Wong’s elevated Sunday Brunch at The Cheese Wedge Chef’s Table on Sunday, September 13 from 11:30 AM to 1:30 PM for $55 per person. Expect gourmet Eggs Benedict, fresh fruit with meringue, a BYOB/Wine policy, and an intimate dining experience with very limited seats. Call 519-491-1199 or book online to reserve your place.
