Food
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Weekly kitchen menu
The Cheese Wedge has a weekly kitchen menu with Cheeseballs and Dips ready on Wednesdays, Chef Meals ready on Thursdays, and Grilled Cheeses available for walk in service from 11:00 AM to 2:00 PM Tuesday to Saturday. Items are made in limited quantities, so call 519 491 1199 or use the online pre order link to reserve yours.
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Donuts-o-the-Day: Blueberry & Lemon Powdered
Global Donuts & Deli is offering two powdered jelly filled varieties today only, BLUEBERRY POWDERED and LEMON POWDERED, with a like and share promotion to win a dozen. The post highlights classic jelly filled flavors and encourages immediate visits or engagement because the offer runs for one day.
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Late-night limited-time appetizer
BrownStones offers all 14 appetizers for $12 each every night after 8 PM, making it a great late night spot for groups or solo bites. For a limited time Mozzarella Bombs remain on the menu through the end of August, spotlighting a crowd favorite alongside the full late night lineup.
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Kid Food Nation
Kid Food Nation runs an eight week kids cooking program in Grand Bend starting September 9, 2026, meeting 6:30 PM to 8:30 PM at 69 Main Street East for children ages 7 to 12. The program costs $75 with all supplies included, and registration inquiries can be directed to Sarah at skiernan@bgcsarnia.com or 519-337-3651.
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Chef Joe fall events
Chef Joe Paquette hosts four ticketed chef table evenings at The Cheese Wedge starting September 10, featuring Truffle, Tenderloin and Toast followed by Italian, seafood and French themed menus. Each dinner begins at 6 PM, seating is limited, tickets are priced from $95 to $110 and reservations are available at the linked event page. Bring your own wine and book early to secure a seat.
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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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Vietnamese Beef Noodle Bowl - Seasonal Menu Item
Alternate Grounds Café & Dockside is serving a seasonal Vietnamese Beef Noodle Bowl with rice noodles, shaved beef, ginger spinach, bean sprouts, fresh herbs, crunchy peanuts, and lime. The cafe says there are five weeks left in the season from the August 14 post, making this a perfect patio lunch while it lasts. Head to Dockside for a bright, savory bowl built for sunny afternoons.
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Chicken Florentine Sandwich
Alternate Grounds Café & Dockside is featuring a Chicken Florentine Sandwich today, a baked garlic hoagie filled with roasted chicken, sautéed spinach, caramelized onions, creamy Alfredo and Swiss cheese, served with a side. The cafe is closing its season in three weeks on 2026-09-18, so now is a great time to grab this summer lunch on the patio by the water.
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Dockside season closing notice
Alternate Grounds Café & Dockside announced on August 18, 2026 that the Dockside season has one month left, inviting guests to enjoy tacos, cocktails, and the waterfront atmosphere before service ends around September 18. Stop by during the final month to catch the seasonal menu and dockside seating while it is still available.
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(almost) ultimate pumpkin pie
The Ice Creamery is releasing an (almost) ultimate pumpkin pie for sale on Sunday, with a note that adding a caramel ribbon would be the ultimate version. This limited seasonal offering is timed for early fall dessert cravings, and it is available at The Ice Creamery starting 2026-08-30.
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Butter Chicken Eggs Benedict
Sitara Indian Cuisine is featuring a seasonal Butter Chicken Eggs Benedict, promoted as saucy, crispy, and absolutely worth waking up for. This fusion brunch item blends the rich butter chicken sauce with eggs Benedict for a flavorful, textural brunch choice at the restaurant.
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Red Cabbage Tart with Goat Cheese
The Dutch Market shares a Dutch inspired Red Cabbage Tart with Goat Cheese featuring red cabbage, apple, raisins, walnuts, and creamy goat cheese, published with a how to video on 2026-08-30. Expect a savory tart with sweet fruity notes and crunchy walnuts, presented as a recipe collaboration with Dutch Allerhande.
