Food
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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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Weekly limited-availability menu
The Cheese Wedge is running a limited availability menu for the week of Sept 9 to Sept 12, 2026 featuring cheese balls and dips ready for pickup Wednesday, Chef Meals for Thursday pickup, and a walk in only gourmet grilled cheese served Wednesday through Saturday from 11 AM to 2 PM. Quantities are limited, so pre-order online or call 519 491-1199 to secure your order.
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Cinnamon Sugar Cinnamon Rolls
Global Donuts & Deli is featuring Cinnamon Sugar Cinnamon Rolls as today s Donut of the Day, available as part of a dozen. The shop is running a like and share giveaway with winners posted on their channel, making it a perfect quick treat or group order opportunity.
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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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Gourmet Grilled Cheese Pop-up at Point Brewing Co.
The Cheese Wedge is hosting a gourmet grilled cheese pop up at Point Brewing Co. on September 10, 2026 from 3:00 PM to 8:00 PM to mark World Suicide Prevention Day. Stop by for elevated comfort food and craft beer while joining the community in showing support.
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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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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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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 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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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.
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Season 15 — Final Weeks & Labour Day Weekend at Dockside
Alternate Grounds Café & Dockside is packing its final weeks of Season 15 with Labour Day Weekend programming: Saturday live music with Weezy, Sunday oysters with Shucker Daddy, and a Tuesday Mimosa Brunch that marks the last breakfast service of the season. The kitchen is bringing back Chicken Tenders and Freezer Meals, and the season closes with a blow out party on September 18, the last day of Season 15.
