Beyond The Stay
May 27, 2026
Inn On the Twenty’s Daisy Gin Summer Martini
Bright, citrusy, and perfect for summer, the Daisy Gin Martini is a refreshing sip inspired by the Niagara Benchlands.
May 27, 2026
Millcroft Inn & Spa’s Summer Blossom Cocktail
Light, floral, and perfect for warm days, the Summer Blossom cocktail is a refreshing seasonal sip.
May 27, 2026
Vintage Hotels’ Summer Cocktails
Beat the heat with refreshing summer cocktails like a Strawberry Basil Mojito or a Niagara Bubbly Peach Cosmo. Perfect for…
May 27, 2026
Inn On The Twenty’s Strawberry Sablé Breton
This Strawberry Sablé Breton recipes pairs a buttery base with fresh summer fruit.
May 27, 2026
Millcroft Inn & Spa’s Strawberry Yogurt Mousse
Cool, creamy, and made for summer, this Strawberry Yogurt Mousse is a light finish to any meal.
May 27, 2026
Vintage Hotels’ Strawberry Rhubarb Chiffon Cake
Celebrate summer with this delicate Strawberry Rhubarb Chiffon Cake by Pastry Chef Zoë Ellis of Queen’s Landing.
April 2, 2026
Inn On The Twenty’s Chocolate Fudge Cheesecake
Treat the moms in your life to something truly decadent this Mother’s Day: Pastry Chef Jayne Inouye’s Chocolate Fudge Cheesecake.…
April 2, 2026
Millcroft Inn & Spa’s Strawberry Mascarpone Tart
Treat Mom to something special this Mother’s Day with this delightful Strawberry Mascarpone Tart. Inspired by Pastry Chef Karen Souillet,…
April 2, 2026
Vintage Hotels’ Ginger Carrot Cake
Celebrate mom with this vibrant Ginger Carrot Cake. Created courtesy of Pastry Chef Kim Feletar at Prince of Wales, it…
March 23, 2026
Inn On The Twenty’s Braised Lamb Shanks
As the season turns to spring, this Red Wine Braised Lamb Shank offers the perfect balance of comfort and elegance.…
March 23, 2026
Millcroft Inn & Spa’s Artichoke Panaché
This spring‑ready dish pairs tender artichokes with creamy vegetable risotto and a hint of black truffle. Elegant and well‑balanced, it’s…
March 23, 2026
Vintage Hotels’ Rainbow Trout
Spring flavors shine in this Rainbow Trout dish, featuring fresh vegetables, tender potatoes, and bright citrus. The recipe is courtesy…