- welcome to new day cleveland, i'm david moss and look at this special show on niagara on the lake just three hours and 45 minutes from cleveland and i gotta tell ya this is great in the winter and in the summer but right now it's in the middle of the ice wine festival. they got this snow last night, they are excited as i was at christmas

well i gotta tell you, this is gonna be great. don't confuse niagara on the lake with niagara falls, it's a totally different place, it's a little closer to toronto and this is the place, you when we had that revolutionary war, well the colonists who wanted to be with the brits, they came across the border to canada and they settled in niagara on the lake. a lot a history here, if you're like a 1812, war of 1812 kinda person, a lot a that history is here too but whats more important is, great beautiful restaurants. great beautiful stores. we've got some hotels you're just gonna love. hotels that come from the 18 century, bed and breakfasts, a lot a great stuff and better than that, in niagara on the lake. so we're gonna get this party started and you're gonna love it. you're gonna love this hotel. (upbeat posh music) so you open up the story book and you're looking

and you see the prince of wales hotel. i mean it is so beautiful, situated in the beautiful snow around the park it is magnificent and i get chance to talk to the general manager kelly, kelly, - you're almost as - you're so kind. - i gotta tell ya, it is breathtaking just to see this on the corner. of the most photographed corners in all of niagara. - absolutely, it's incredible the people that come by and you just look out and their snapping pictures and we'll help with that too so. - yeah, when you walk up to the place you don't walk right in, you gotta stand and it's almost a block long isn't it? - [kelly] it is absolutely. we get quite a few guest coming in just to take photographs of the lobby and look around, it's pretty. - [david] and people who stay here obviously go to the tea room, but i image people who live here go check out the tea room too huh? - [kelly] we have quite a few locals, it's a traditional high tea and you don't have that in very many spots, so yes it's very popular. - [david] this is called escab che. - [kelly] escab che. - [david] this is the a four diamond restaurant. - [kelly] restaurant, yes. - [david] look at this, this is the kind a stuff you see here, look at this little thing you see on the door here, everywhere you look there's a little treasure huh?

fine details. - [david] well we're gonna go in there and talk to chris the chef a little bit later and check out the tea room, but this is the lobby, this is the first place i encounter when i came in and i just thought that this laser cut floor was magnificent. who painted this thing, they said no it's just all little pieces. - [kelly] it's all little pieces, it's like a big puzzle. it's made of brazilian cherry and white oak, it's beautiful, it's a full inlay, it's like a big puzzle. it took the gentlemen almost eight months to finish. - now look at this, talk about a beautiful puzzle. - yes, athena. - that's fantastic. there's over 10,000 it took him a year to finish that. - it's magnificent. and who are the naked kids dancing down there? (kellys laughs) - it's a beautiful sculpture, they were actually made in italy by the saravedi family. - i like this too, like okay, what's the significance hanging around here, what's going on? - it's ice wine. - ice wine week. ice wine two weeks right? it was in jordan last weekend

in niagara on the lake this weekend. the canadian festival celebrating what we do best here in canada, icewine. very popular, forward to it, yes. - well i gotta tell you another thing too, when i got my room, i went to my room ole beautiful hotels and sometimes the big ole beautiful hotels have rooms that maybe they need a little help but the rooms here are magnificent i mean they're like, they're ahead a the curve aren't they? - [kelly] yes, during the renovation process and every room is completely different. the colors in the fabrics, the wallpaper, the carpeting, every room is unique. very fitting to the style of the property. - and how is the spa? - [kelly] spa, beautiful, secret garden spa. - [david] secret garden? - [kelly] secret garden it's - [david] well it's not a secret anymore. - [kelly] it's not a secret. it's beautiful. we offer tea treatments to fit with the high tea so the product is all natural organic, you could almost eat it believe it or not, but it's lovely. - you know that's an interesting thing, i'm really looking forward to doing this show because there's sort of a, the food culture has evolved so much here

the whole region and this hotel really is of that isn't it? i think a hotel restaurant especially you kind of sometimes, it's not somewhere you'd think to go but the dining is exquisite, the chef is wonderful, you'll get to meet him and the food, the sommelier, it's such a great experience. - and we're right on lake ontario right? - are those freshwater pearls? - no. wish they were. - you're beautiful, - thank you for coming. and i'm gonna go run into chris here and find out what's going on in the kitchen over here. - absolutely, thanks for coming. - thank you. thank you. (soothing jazz music) such a beautiful hotel you expect beautiful food

how do you do? - very nice to meet you. - nice to meet you, a beautiful place indeed here. when you get into the kitchen and start firing up, how many people are you firing up for like for this room? - for this room we do approximately anywhere from 90 to 120 comfortably. - so you're knocking it out. and where talking what, how do they do it here, is it five diamonds, five stars? - it's actually a four diamond property. we strive for a nice high level of four diamonds and with the french background it's a great environment for sure. - okay we said french, say the name of the room for me, the hotel. escabeche. - yes, that's after actually a preservation of fish and it's either french or it actually has a spanish influence as well too. - we got a big lake out there, so do you get your fish from that lake? - [chris] there is actually fish that we get from the great lakes but not specifically from lake ontario. we do get some from lake erie, so we have some good locality there. - [david] okay so what's the philosophy behind your kitchen, your cooking?

local seasonal as much as possible because of the four seasons with our location it's not always the easiest to do but we steer towards that as much as possible. - it's a great looking room i'll tell you that. so you got this room here, so you got that out there you get sunlight and moonlight and that sort a thing in that area. - absolutely. - what do you call this area here? - this is just our central dining room. it's more of a, the most desirable area would be the solarium where we do have all the open glass and it looks onto the street, but this whole area is preferred. - it is beautiful. all the cut glass in here and leads right into to lounge with the fireplace. terrific. okay so, so you're gonna get on the phone and brag to your buddies about your best dishes, what are they? - so what we have starting here we've got a actual bison tenderloin, so it's a very lean cut of meat, high protein, but it's becoming

the game meats, it's not too gamey so it works very well. you can see it's extremely lean so there's not a lot a marbling but there is that nice wild flavor to it. - and this must be a... - we have some of local preserve bermuda onions, they're a red style onion but they're pickled in a red wine vinegar, so we have some nice pickled produce that we got from the local farms in the summer and we preserve them a little bit. we do a little bit of that here and there. focusing on some of our produce, we have king oyster mushrooms, we have, these are chioggia beets, these are little baby beets, they're candy striped so if you break them open they have a nice little ring attached to them so they take on the name of candy striped beets. - is that a sweet item? - it is, it's definitely sweeter beets. we have a the little cipollini onions, hedgehog mushrooms and some baby carrots. so we're just gonna

of some of the vegetable fare that we have here. and ah, it's a very quick dish, a seared bison tenderloin and a quick little plating, a little bit of reduction of red wine and (mumbles) bones, and then that's it. - [david] big draw for me is the bar, i want to check that out and if i want to talk to somebody about wine that would be fred right? - [chris] that would be fred absolutely. he's our chief sommelier and he does a great job for us. - [david] soon, we're on to fred. okay fred i caught up to you and i gotta tell you something, took me three hours and 45 minutes to drive here from cleveland. - i hope this is worth your while. - well i heard everyone talks about fred. fred this, fred that, fred this, fred that. what do they call you the sommelier? - sommelier, yup. - well tell me, what's going on down here that everyone's talking about you, is it just because you're such a good guy or you got great wine too? - we got great wine. we have a great selection of ontario wines,

here in ontario, part of the wine region. - i saw vines and vineyards all over the place on the way here, so you're represented down here. - yeah we, it's amazing how much has changed in the last even ten years when we first, years ago there was more peach trees and apples and all that sort of stuff. - yeah, it used to be called fruitland. - yeah, exactly, so it's evolved crazily over - some of those german rieslings you get a hold of over in europe, like bone dry, and totally different than anything you see around states. - our rieslings here are from, you run from bone dry all the way up to the ice ones. back here come on over. so it's just more storage. - oh this is great. - the cellar holds about 5,000 bottles, it was built to hold about 5,000 bottles, our total inventory is over 8,000, around 8,000 bottles pardon me and 20% of what we, of our wine list actually is on terroir list, but 70, 75% is actually on terroir ones.

been working here? - i started here in the late 70s as a dishwasher. - wait, so how old are you? a million? - 54. - oh my goodness, you look like a kid. - thank you sir. - it's unbelievable. so is it the good wine, the canadian living, the food, - i like to eat well, i like to work out and i like to, yeah that's it. i'm lucky i guess, good genetics. - you wife still love ya? - i dunno, you'll have to ask her. - i think everyone else does. like i said, when i came to the prince of wales, (inaudible) fred this, fred that, fred this, so find fred when you come to the place and check it out. - thank you very much david. appreciate it. - thanks a lot. hey we have a whole lot more of new day cleveland, our very special show from niagara on the lake right after the break.

welcome back to new day cleveland a very special show, niagara on the lake. chateau des charmes, what a beautiful place, i mean, it looks like some you'd see in france somewhere. - it is actually based on a chateau, the design is based on a chateau from the lorraine region of france. it also has a little bit of the canadian railway hotels mixed in, they were to canada. - you bring up paul's name, where does paul fit in the family and history of this? - paul bosc sr. is our

he's still very active he's in every single day. paul jr, his son, is our president. - so you talk about, chateau looking place, how many acres are we talking about? - a total of 280 acres under vine, 350 acres of property in total. - and this vineyard has been in operation a long time, the winery making wine for a long time so where did that begin brought you today? - well it began for us in 1974 when paul... - this is paul right here? - yes this would be paul, with one of his horses. paul raises egyptian arabian horses in his spare time. - it's a good business. - it's a good business. - and the stables are right across the street beside the house. - okay i keep hearing about ice wine because we're here during the ice wine festival, how do you guys fit into that? - okay, we produce four different types of ice wine, vidal which is pretty much the one that everyone makes, riesling which is the one you just looked at. that's from paul bosc's estate right across the street. this wine has won numerous awards for us.

called cabernet franc we also make ice wine from a grape called sauvignon. we're the only winery in the world using that for ice wine. - oh that's something. so these are all shot glasses? - yeah, well depending on your drinking habits, yes. - also they're made by a company called s-c-h-o-t-t... - schott zweisel. - i knew it, see i know my wineglasses. i know em glen i'm telling ya. this is telling me that this place is one of the best, it's not only big, it's good. - it's good. we've won so many awards we actually have some of them posted on the way into the basement. now these are very special wines here. - oh they are. most special, at least in my heart and many others is this one which is our equuleus. - it's got the horses head on it. - it's got the horses head. of the mare over there. equuleus is made again from paul's property right across the street, only in the best possible years,

2010 was before that, before that we skipped to 2007. - okay glen, so how many different wines do you make here? - about 31. - 31. so if somebody comes here, and outside is a big parking lot out there, i saw some buses and there's a lot to do here. i went down in the cellars folks and i tell you, you get lost down there if glen or somebody is not with ya. how much time should you plan on spending here? - oh you can easily spend an hour here. if you're taking one of our special programs it could be longer, an hour and a half to two hours. - and how bout if you do the picnic. they pack a beautiful picnic basket, you go out in the vineyards and if it's snowing like it is now during the ice wine festival, you can have your picnic indoors in the rotunda looking... - overlooking the vines yes. that can extend, especially during the summer, to two and a half, three hours. because we take you on a full tour, do a bit of a wine tasting, you have lunch over under the trees, take as long as you want. - this place will take your breath away. it is beautiful, thank you very much. - thank you, my pleasure. - i want to head out of chateau des charmes and head into the downtown area and do a little shopping now.

kurtz is a family business, like many businesses in niagara on the lake, and it is a fabulous, hopefully tradition that i am carrying on and comes from a passion that i have from the land. but that's where i learned to bring the fruits of our land to the consumer in a different package. we're more foodies than anything and so we've packed our foods and what we grow into jars and that's sort of the basis of our story. this is our customer favorite. it was invented to be just with your bread, picking up a crusty baguette and putting it on that bread in lieu of butter on the side of your plate or dipping oils on the

first invented for, but honestly, it has become so much more. our customers tell us what to do with it now. they insist that it should be added to their hot cooked pasta. they insist that, you know what, you should put it on your seafood and then grill it on the oven. they insist that you should put it on your baked potato or put it in your mashed potatoes. we started with jams and jellies. we started with converting the peach into a peach jam, or the grape into a grape jelly. we have vineyards, we take it to the wineries and mix it into a wine and then it comes back to us as ice wine jelly. this is a customer favorite, grape paired with your favorite cheeses, so great with entertaining or quite frankly, just eat it with a cracker, it's great by itself. and again we're fans of specialty foods so we pair our best that we consider being made by our family

foods that we find primarily in the states. you have to understand that food trends come from west to east or a little bit slower in to pick up on some of these things. this is a company called lacero, it's one of my favorite products in the store. we don't make the products because of course we don't make balsamics too much here in the niagara area but with that said, this is the product line that you will have if you're a trendy foodie. you want to know what this is the company that you should try and if you come here balsamic experience. by giving them samples and giving them suggestions about what they can do in their own homes, we provide that or encouragement to something different at home. - welcome back to

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and our very special show from niagara on the lake and we're at a place called the pillar and post, it is a four star country inn, a beautiful place and paul macintyre is here, general manager? - correct. - the guy in charge that's who he is. well anyway, this is one of those places where we need somebody to show us around

big place. - absolutely. it's got 122 rooms and it's got a 13,000 square foot spa that we're very proud of. - yeah i've heard a little bit about the spa. you know i had a chance to, when i walked in the front door, i saw this christmas tree. now it's not christmas anymore, what's going on? well we still got a little bit of 2012 holidays left to take down but we're excited about 2013. christmas is a wonderful place at pillar and post, it's absolutely spectacular and it takes about two months to set up and it takes about three weeks to take down so it's a big tradition. - and also, what paul isn't giving up is he's got a guest that's coming, a big group and they still like christmas so much and they don't care if it's in april right? - they don't care if it's in april and they've requested for it to be up for the entire week that they are here. - okay, so a lot of fireplaces. i went up into the casual dining area and behind that what a beautiful formal dining area, it's just a fantastic place. you know something that really speaks to your hospitality too is you know we're talking about a four diamond place, four diamond country inn, but a lot of locals come here also don't they to enjoy your hospitality? - yeah, absolutely. you know what,

has become almost an iconic place for quality and tradition. the tradition is local, the tradition is americans and canadians alike. it's wonderful. - so when it was created as a cannery how many years ago, nobody ever thought it would become this. - absolutely not. - and who thought it would become canada's number one spa, that's amazing. - i always hoped. - let's go find out why. - [paul] wonderful. it's a great spa and the one thing that's very unique about it is it actually has 24 treatment rooms and we can put a party of eight and what's really exciting about that is that they could have lunch together then they could have their massages together separately, they could go into the - [david] this is pretty amazing. - this is absolutely amazing. - it looks like a movie theater. how many seats are in there? - you have to sit in one of these chairs at some point, but there are six. and we could do six people in the chairs or we could do our pedicures six at a time so a group a twelve can sit here and relax, sip a glass of wine from a niagara on the lake's local vineyards and enjoy both spaing

all at the same time. - talk about girls day out. and we do a lot of that. we do a lot of girls getaways, we do a lot of couples retreats really quiet feeling of spa with a lot of people in our establishment. that never had a pedicure before, you get six tough guys in here after a night with cigars and booze? - well you know what, six guys sitting in the chairs with a beer, they'll do it. - it's starting to appeal to me. - yeah me too. - [david] so this is the lounge area. - you can be in this lounge anytime during the day. the one thing i think that is the most important to being the number one spa is that you do not want to leave and you want to stay for the whole day. - really. - so you have a treatment, come back and relax, read, have something to eat, have another treatment, go to the hot springs, go to our saltwater pool, come back, you don't want to go, - [david] well this is really something i mean all that and now you offer something a little different. what do you call this kind a treatment? - [paul] this is our

this is actually quite iconic for the pillar and post, it's absolutely amazing. it's been here for over 15 years and people line up to spend time in here, and it is open year round. it's an incredible part of the pillar and post and people just, they really enjoy it. it's couples getaway, it's romantic. it's wonderful to sit out here when the snow is coming down and snowflakes are dropping off your tongue. it's wonderful. - you come out, you go right down the steps, come out that little like almost like a doggy door but it's a people door and boom this beautiful... - you can come out in here have to get cold. you just stay on the inside and then slide into this hot springs. - everything and anything about that you can get at a spa is here and more. - absolutely. - name of the place? - 100 fountain spa. - beautiful place. at the pillar and post, right? - correct. how bout that. okay folks, a whole lot more coming after the break. it's our special show from niagara on the lake.

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cable's out. no friday night rom-com? that's a shame. we at time warner cable need to apologize to you. we no longer offer you an excuse to get out of friday romantic comedy night. we're making a bunch of changes at time warner cable. if you experience an outage, we're committed to getting to your home within 24 hours. and before we leave, we'll do a free whole-home check to make sure that all your connections and equipment are working great. [doorbell] sorry, buddy. welcome back to new day cleveland, our special trip to niagara on the lake and you know this is about tasting wine too right, so when i go out in the wine country and i want to go out to a place to taste some great wine, i try to find that winemaker who does like the special things, the smaller guy.

"open 11am to 5pm, welcome, come on in." saying to you guys, come on in and let's try derek's wine it's called lailey. hey i gotta tell you something, i saw this label in a restaurant at the hotel where i'm staying and it's a beautiful simple little label, how'd you figure on that? - well you would just, something simple, i mean the rose if very synonymous with grape growing, you see it at every vineyard around the world and we just wanted you to know two things, three things really, we wanted you to know where you were, when it was made and what you was drinking. - terrific. - simple as that. - okay so, i heard that you're a smaller winery, let's open up this one and get a taste of it and you get a chance to experiment more than some guys. - i do, we being small, everything is sold through the front door of the property. we get to make wine, and we hand sell it, and it's sort of a nice thing, we can make a lot of

just a few, few hundred cases of a lot of different things. - how many different kinds of wine do you make? - most years around 30. - 30? - yeah. - this is a beautiful place too i gotta tell the folks at home when you pull in this place if you can look across the street and see all the way out there, which you can't really today, the river is right there, the niagara river, and boy that is one big river. and i suppose that river has some environment effect on you growing your grapes here. - it does, there's a little bit of airflow all the while as the river runs down, it moves the air, it doesn't let us get quite so cold as it does a little bit further away and in the summertime, it keeps the nighttime a little bit cooler and allows us to make what we call cool climate wines. - cool climate wines. so this is one of your favorites here, or how do you pick a favorite? - i you know, they're all my favorites. you get to like certain wines at times of the year and this is one of those we made some years ago for the first time in 2006. this is a unique blend to us here at lailey vineyard,

and petit verdot and malbec, great varieties that you don't see often in this part of the world. - yeah. - it'll smell a litter peppery. - it smells peppery yes. it smells delicious. you should pour one. - i should. - now that is big. - it's a big wine. - yeah. - and a good vintage you know, 2010 a vintage that was pretty special here, maybe the best vintage that we have had as long as i've been making wine. - you know what i like, it's cool too, you know talking about small winemaker, he's got a small stash but the stash is all, it's a good stash. - good stash. - i wanna show em, let's check out your stash, let's go in here. i know you use the word delicious for wine once in a while don't ya? - just a little bit. - this is delicious. i've been here a couple days, this is the best red wine i've had and did you say there's a little malbec in here also?

and they're both great varieties that grow well in europe and obviously in south america where they grow a fair bit of malbec as well. yeah, we've grown it for, (inaudible) eight years now. - hey so when you like your talking about blending wines right there, you're like a chef that says should i put more pepper, should i put more salt in it, should i put more herb in it, it's sorta like that huh? - a little bit, wines here that are strictly one variety. so chardonnay is chardonnay and cabernet sauvignon is just cabernet sauvignon. but there are vintages where you do some blending and you add cabernet sauvignon to merlot to carbernet funk and maybe a little malbec and petit verdot and you're making wines a little bit softer or a little bit sweeter feeling and sometimes you're making wines that give you a little more consistency in this climate where it's cool and sometimes not quite as nice as we'd like it. you know you can change the percentages of what goes into, into that bottle of wine and you can make it very

- and that is why you come to a small winery, you talk to the winemaker, so if you want to learn something about wine, you just learned a lot right there. just in a little second there. - just in a little while. - you smartened me up. - hey. - and i tell you what, you threw me some delicious wine. i'd like to buy some of that from you too. okay folks, guest what, we're gonna find out what foods to pair with this beautiful wine. - [voiceover] this evening we're at winemakers dinner and we're at lailey winery. it's part of our winemaker experience at vintage hotels where we have our hotel team come out to the winery, our executive chef comes out and he does the food and it pairs with the wines from our local winemaker. - what we're fixing tonight is a ontario goat cheese which is unpasteurized going with a quebec foie gras. the flavors really (mumble) well off together, the fattiness and everything else together. we've got heirloom beets, which have been pickled sous vide,

- i just introduce the first wine, this is a select late harvest vidal, maybe some of you are not used to drinking sweet wines with your first course. - this is a wine that is picked just before ice wine time and it is just a little less sweet than ice wine, balances super well with the dish that is being paired with more for the acidity level in the wine which is helping bring the rich flavors of the dish out, and also that little bit a sweetness will balance off just really really well. - [mark] so the second dish we have tonight is an heirloom carrot and chestnut salad. so we've taken some heirloom carrots, we've cooked em sous vide, we have the three different colors that are on there. for a different texture we have some purees of the carrots themselves. going with texture as well we have the walnuts that have been poached as well as the puree made up out of it, and now we have a vidal ice wine gel and an ice wine jelly.

with a sauvignon blanc 2011, this is a wine that is completely dry quite a lot of acidity but no residual sugar. this is a wine that will bring out the flavors of the salad and balance with the little late harvest reduction, little bit of acidity, little bit of sweetness, they go so well together. - [voiceover] this actual experience is an exclusive experience where you would book in for the winemakers dinner because we try to (mumble) experiences and part of the experience is staying with us at queens landing, pillar and post or the prince of wales. - now is that a

it's called queens landing, one of the beautiful hotels in niagara on the lake and it sorta looks like a big ole georgia mansion with a hotel surrounding it on the lake and i'm with lily kszan right now who is the general manager. and this is a grand place and it's not as old as it looks is it? - it's not as old as it looks. it's a 20 year old building and of course you were talking about the front entrance which is the front of 142 rooms that we have here at queens landing

which is the tiara restaurant. - well on the way to getting to this restaurant i noticed a room that was very inviting. dark, full a books, comfy seats, a lot a comfy seats around here. i walk around this hotel all day going like this check it out, oh, that's a nice chair. - i do that too. - i love the building in that it has a lot a light. you know i been in a lot, visited a lot a places in niagara on the lake and the tight cozy places, not too many windows and that sorta thing, but this has a great openness to it doesn't it? - queens landing is the modern hotel in our collection and it is know for being very open and airy and of course we overlook the water. - sailboats, water, this has gotta be a beautiful view in the summertime also. we're looking at the harbor front here. this is the niagara river that we're looking at. - oh this is the niagara river. - it is the niagara river yes. it's nice to be this close to the water and also just be a few minutes away

and many many wineries. - you know this is probably a good time to bring up the fact that i think a lot of folks in cleveland they drive here they probably think i talk about niagara on the lake, they think about niagara falls. we're a long way from niagara falls aren't we? there's no association other than the name of the river here. - it's just an experience. we're a long way from niagara falls. of an adult experience and truly is an absolute getaway when you come here you feel like you are in the muskokas or somewhere along those lines where it's just comfortable and casual, it's a beautiful, beautiful atmosphere. - walking around from here, i could walk right into the main village then from here. - absolutely, in about a minute and a half. minutes for me right? - two minutes for you, no problem. or we could shuttle you. available at all our hotels. it takes you anywhere in town. - queens landing right? and at the pillar and at the prince. so if you want to go to a winery, you don't have to worry about anything, just park your car and go. - check it out. well you know what i'm gonna do is, i think i might take the shuttle today because it snowing a little bit,

time a year and all that because i'm gonna go do some shopping. good idea? - i could drive you. i'll come with you. - maybe i'll do that. thank you. you're lovely. - yes, yes thank you. - saw the sign it said, beau chapeau on it, and i came in and i met kimberly, how do you do? - i'm very well. - you know when i think about the canadians i always think about hunting moose, maple syrup, freezing, sargent preston, all this kind of stuff, so you know you get down to all that stuff, it's about keeping warm right? - that's right. - and they say you're - that's right. - okay, so what do we do to stay warm? is there a hat in here that's particularly canadian to keep your head warm? - ah for sure, just right over this way. - what do we got? oh, they got the maple leaf on it. - yeah so trapper hats, they keep you nice and warm, they're all wool on the outside and nice rabbit fur on the inside. - let me see one a these. - yeah try that on. should try this on? - yeah why not let's see. they all come sized. show you're dead. "dad why did you

i just did it for tv. okay so there is that. - yeah and if they're not warm too, they're actually quite soundproof when you're wearing fur. so that's kinda neat. - these are the hats that most guys wear right? but these are all like sports hats. - that's right. - okay so look at all the hats down here folks, this is just amazing. all kinds, colors, fabrics, that sorta thing. so are these beaver hats? they are wool felts. - wool felts, they used to make these outta beavers right? - yeah we did, we did, there's silk ones too. - pretty good? no not really. what's the most popular styles? - most popular styles i would say are the fedoras just right here. so we have beautiful biltmores and they're fur felts, they're rabbit fur. - show me the ladies hats, we've had enough clowning around over here with me. let's get down to business for the ladies at home. - well lots of one of a kinds. we've got a designer in toronto that makes hats for us so... - this ones wacky huh? oh that's pretty too. - different finishes. yeah, so it just depends on your body type

- how bout you, what do you call that thing? - this is a beret. - that's a beret and it got like a big flower on it kinda thing. - yeah, so it's pretty close fitting one, yeah. the end of my trip niagara on the lake, i'm starting to feel bad feel good about it adrie them something sweet, i'm in greaves right now, we've got what, all kinds of sweet stuff right? sweet stuff for sure. - and they're little stuff something for everyone and i noticed this cause i this is called jalapeno chardonnay drizzle. what is that? - another local manufacturer too. that is sweet and savory because of the jalapenos drizzle. - it's got jalapeno in it huh? - you can put it on ice cream. had anything spicy but it's great. - is that good? you can put it on chicken or pork, use it as a glaze. - that is great, okay i might get one a these.

everything here is a, this is our company greaves, it's made right up the street, five minutes down the road that's where we produce. the big favorite is, what's your favorite? - you're right in front of all four of them. - really? - yeah, black current, raspberry, peach and strawberry. i've been here almost 25 years and everything's been my favorite at one time but i have to tell you in my fridge. as boring as that sounds. - do you get em with seeds or without seeds, what's the best? - jam has seeds in it. it has the whole fruit and large pieces of the fruit, and that's what makes it a jam. a jelly is made with the juice of the fruit, so it's clear and if you like it without the seeds we have the option too. - you took me to school. thank you. - i did. - who knew cheese secrets, i never knew cheese had secrets but the big cheese is gonna tell us about that. this is called cheese secrets right eugene? - that's the name of this place yes. - and somebody said you know everything there is to know about cheese and you're fun to talk to.

and try to serve my customers - okay, so i'm looking for a little cheese, i don't know what i like, to choose from, i know i like blues, i know i like creamy kinda cheeses, i know i like some mild sheep kinda cheeses. what do you recommend i try? - what are you drinking? - what am i drinking, think about it like that. how bout starting off with like a crisp chardonnay. - a crisp chardonnay? - yeah. - nice and not too over the top oakey? - yeah not too oakey. something like this which is a two year old raw milk cheddar from prince edward island. - okay so i like that. what if i was gonna have, i move on and maybe i had myself a red wine, like a cabernet. - if you have a really really strong cabernet then what you need to do is either compliment the wine and lift it up or go head to head with it, and i'll give you two choices there. - are these local also. - these are ontario cheeses. this cheese here,

this one is from ontario from the lake huron area, it's a seven year old cheddar, now it'll stand up to the strongest red that you could throw at it. - what make the canadian cheese so good? - just years and years of practice. it's the influence of the french and the influence - that is great. - of the english. this one here it's sort of a foil for your red wine. it's called 1608 and it's a very in that 1608 has been proven to be the cows that this milk comes from are the genetic offspring of the cows that samuel de champlain brought to the new world in the 1600s. - wow. hey i want to show you guys something else too. you know you go in these stores and you see some cool ideas, this is a cool idea, he's got these in all different sizes too. these are from barrels right? - and these barrels here

that was used to make wine right here in ontario and makes a board that won't split and dry out. - there ya go. so this is how you serve it to your folks at home? - that's how you do it to your folks at home. - and it is beautiful. (upbeat party music) meet the moore's! we're the moore family, and we're always looking for ways to enjoy more.

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- this is the 18th annual ice wine festival here in niagara on the lake and it's an annual celebration of the finest of the ice wines from the area, but over the years it's really taken on a life of it's own to reflect also the wonderful cuisine and right here in the great shopping district in the heritage district of niagara on the lake. it has a great tone to it. our area restaurants, the signature kitchens have gotten together and each of the chefs has created a signature martini, cocktail, incorporates ice wine and shows it off to its best advantage. - so we have here (mumbles) popping sherry, it's (inaudible) which is an elderflower liqueur,

cabernet franc ice wine little bit of lime squeezed in there. - [janice] so you have the opportunity to taste those great cocktails and then to taste some that they pair with the ice wine as well. - i a wild game stew. it has wild boar, venison, a little bit of oxtail to take away from the game a bottle of (mumbles) ice wine, (inaudible) fingerling potatoes, honey beech mushrooms and some braised cabbage. - [janice] we're able to close the street and really turn it into a dramatic ice wine village, something that really is dedicated solely to the celebration of ice wine and great niagara on the lake culinary delights. - yes i love the venison. - it's the gamey stuff, it's kind of wild boar... - [janice] so here this evening you'll see we have tents, from each of the tents we have restaurants as well, we're all outdoors. this is canada in january. - liquid campfire with

i can't even do it straight. - liquid campfire with white chocolate ice wine, vodka, roasted marshmallows and a white chocolate straw. i'm the brains, she's the looks. - i built that campfire down there though. - i'm going for the cotton candy ice wine martini. - everything about wine calls for a great time. - [janice] but it's glorious out here this evening. and it's a wonderful time and there's always something different. - it's worth being cold. it's awesome out here, we're having a great time and it's awesome. they've got great tastes out here they've got different mixologies, they've got different kinds of ice wines, it's awesome. it's just a great time. - yeah the (mumble) wine i was hearing great things about. - [janice] now even if you don't come on this particular celebration of the weekend, there are other ice wine

at the various wineries everyday throughout the month of january and in our shops, they're also celebrating ice wine by having tastings right in the shops themselves. so really you need to look ahead, look at the website niagaraonthelake.com, find out what's happening and please come and visit. - we are making the swedish berry ice wine martini, so what's in that is we have a 50, 50 mixture of banana liqueur and our cab franc ice wine available at peller and then we also have our ice cuv\e, we top it with a world famous swedish berry. - [janice] it's a celebration of locals really. a lot of the people here know one another and those who don't are perhaps new to ice wine product, they're visitors from the united states, from other provinces and they want to learn more about the product, so they're talking with the winemakers, with the chefs. - the magic of ice wine? well you'll have to drink some and find out.

- listen to that music come out of the hotel, they're still having a good time here in niagara on the lake. and i gotta tell ya, the ice wine festival started off as a one weekend celebration a long time ago then it went to a whole week then two weeks then three weeks, and i tell you i think niagara on the lake is a good time year round. you when you come down here, we talked about the 32 different wineries, that's just niagara on the lake that's not just ontario, there's hundreds of em. so if you like wine and going to wineries there's all kinds from the derek size one, the small one lailey, all the way up to the biggest thing you can imagine. and of course food where they paired up that local food here in niagara on the lake like nowhere else, just terrific food, i just loved the restaurants here and plenty of shopping and don't forget if you're a history buff, this is a great place too because it goes way back in time with plenty of great stories to tell. and like i said, just three hours and 45 minutes from cleveland, a nice easy drive, a nice drive and you're gonna love it. and don't forget, this is not niagara falls, this is niagara on the lake, a beautiful spot.

and i'll see you on the next new day cleveland. - this is where it's at, all the ice wines here. - it's bringing all these people together in january, it's snowin, blowin normally, and it's like just celebrate the region. - ice wine is very tasty. very tasty. flavorful, sweet and what else can you ask for. put it in, put it with vodka

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