Food
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Ghost Pepper salsa
Praill's Greenhouse shares a vegan Ghost Pepper salsa recipe using ghost peppers, tomato, white onion, lime juice, and cilantro, blended then simmered for at least 15 minutes. The recipe includes a safety tip to wear gloves when handling superhot peppers and suggests refrigerating overnight for stronger flavor.
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Kombucha Hound
On Thirsty Thursday at Greens Organic Café, Kombucha Hound is one dollar off across draught pours, cocktails, and cans. Stop by to try a probiotic forward pour, a kombucha cocktail, or pick up a can to go; tag a friend and make an evening of it.
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Cookies in a jar
Great Lakes Refill Company is offering Cookies in a jar, pre layered and measured so you only add the wet ingredients, mix, and bake for fresh cookies. Stop by GLRC in Sarnia to pick one up for an easy dessert, a simple gift, or a fun weekend bake.
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Rock & Raw Oyster Night
The Cheese Wedge is hosting Rock & Raw Oyster Night at its Chef's Table on Saturday, May 23, featuring freshly shucked oysters, a chef prepared arrival appetizer, and two Oysters Rockefeller preparations for $120 per person. Tickets are limited and the post directs guests to the venue's link in bio and Chef Events Calendar to reserve a seat.
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Sweet Meets Savoury brunch
Chef Nat of Bien Home Catering presents the Sweet Meets Savoury brunch at The Cheese Wedge on Sunday, May 24 from 11 AM to 1 PM. Expect a curated mix of parfaits, berry topped waffles, breakfast poutine, BBQ pulled chicken sliders, and a Biscoff tres leches finale; seats are limited and reservations are $70 per person.
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Sweet Meets Savoury brunch event
Sweet Meets Savoury is a chef curated brunch at The Cheese Wedge Chef’s Table on May 24 at 11:00 AM featuring fluffy waffles with wild berry compote, loaded breakfast poutine, BBQ pulled chicken sliders, creamy mac and cheese cups, and a Biscoff Tres Leches finale. Tickets are $70 per person and seats are limited, reserve by calling 519-491-1199 or via The Cheese Wedge Chef Events Calendar.
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Jalapeño Mozza Bombs
BrownStones is adding Jalapeño Mozza Bombs to its summer menu on Monday, May 25, 2026. Hand rolled with mozzarella, cream cheese, pickled red onions, and fresh jalapeños, then fried in panko and served with a poblano avocado ranch, the appetizer is a Brownstones take on a local Brittany Arms classic.
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Summer Feature Menu
Brownstones is rolling out a Summer Feature Menu on Monday, May 25, 2026, featuring the Chocolate Banana Colada and a Spicy Pineapple Whiskey Mule. The seasonal lineup pairs tropical dessert style flavors with bright, spicy cocktails crafted for patio weather, game nights, and after work drinks.
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Electric Honey Wings
BrownStones adds Electric Honey Wings to its Summer Preview Menu, available starting May 25, 2026. The wings are glossy, boldly sweet with a little spice, and will be included in the $12 Apps After 8PM lineup during the summer launch.
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Summer Feature Drinks
BrownStones rolls out its Summer Feature Menu on May 25, 2026, introducing two specialty cocktails crafted for patio nights and post work outings. Try the creamy Chocolate Banana Colada or the spicy Spicy Pineapple Whiskey Mule served in a classic copper mug, both designed to pair with the season's social moments.
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The Cheesecake Factory Bakery® desserts at Oven 360
Oven 360 has partnered with The Cheesecake Factory Bakery® to offer five dessert flavours now available at all Oven 360 locations as of May 21, 2026. Stop by or check Oven 360 channels to try Cheesecake Factory Bakery desserts alongside Neapolitan style pizzas.
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Pecan delights
Daisy Fox Bakery is offering Pecan delights with pre-orders open at www.daisyfoxbakery.ca and weekly drop offs at the Nut Bar. Order ahead online to reserve your batch or stop by the Nut Bar on a weekly drop day to pick one up.
