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The Dining Room
Unforgettable food is central to the Arowhon experience. Savour every last bite in our hand-hewn log dining room.
In-house guests enjoy morning coffee by the pink glow of the sunrise on the wrap-around porch. Impromptu summer barbecue lunches by the lake, hearty packed picnic lunches for exploring the Park, afternoon tea and scones and weekend lunch buffets are all part of the dining experience when you stay.
Bring along your favourite wine and we will uncork it at no charge.
Open for breakfast, lunch and dinner, the dining room welcomes cottagers and visitors as well. Dress is casual and meal bookings for visitors are limited. Please call our office to reserve your place- during busy times, space is limited. To guarantee your table, we will request a credit card number at the time of booking. You may reach us at 1-866-633-5661 or 705-633-5661. As a courtesy, please give us 24-48 hours notice for cancellations. Larger groups - ask about our pontoon boat ride of the lakes.
- Breakfast is served from 8-10AM and costs $25.00 per person.
- Weekday lunch is from 12:30-2PM and costs $35.00 per person (might be a barbecue outdoors on hot, sunny days).
- On weekends, we serve a lunch buffet from 12:30-2PM at $50.00 per person.
- Dinner is served at 6:30PM (one seating only for outside guests) at a cost of $75.00 per person.
Please add 15% service charge in lieu of tipping, then 13% HST.
We look forward to feeding you!
FROM THE KITCHEN
Recently, I participated in a Chocolate Programme through Ecole Chocolat Professional School of Chocolate Arts, which took place in Northern Italy.
Many people believe that Italy is not known for its chocolates, however, the Piemonte region is Italy's chocolate capital and is coined as the place where Gianduja Chocolate was created. Also prevalent here are hazelnuts and pistachios which are used frequently in the chocolates throughout the region. There is also a big French influence which means that there are many classic forms of truffles; I sampled pistachio, dark chocolate, and milk chocolate truffles to name a few!
My journey started in Torino - this part of the programme was spent tasting and touring Guido Gobino’s chocolate factory and retail stores. Here we tasted different types of Gianduja, as well as a bonbon called the Cremini which is made up of three layers of ganache. The Cremini is also said to have originated in the Piemonte region.
After eating way too much chocolate, we hit the road heading towards Lecco which is located on the other side of Lake Como. Here we Toured ICAM Chocolate factory, and the chocolate tasting continued. ICAM is a company which is family owned and focuses on building relationships with the cacao farmers which helps with quality, but more importantly means that the farmer is being treated fair.
Next, we hit the classroom. Here we learned how to create centres, enrobe, temper and garnish chocolates from Chef Riccardo Magni and his brother Chef Mario Magni. This part of the programme was a lot of fun, and a great learning experience. We made many different types of chocolates from tiramisu to espresso.
This season at Arowhon Pines I am hoping to introduce some chocolates such as Truffles and the Cremini, which will be able to withstand the warmer temperatures during the summer. Overall, I had a great experience and learned a lot about chocolate production from the farm to the factory. Most importantly this course increased my love for everything chocolate, and I am looking forward to experimenting with some new chocolate recipes this season!
See you soon! Heather Mordue, Baker, Arowhon Pines