Thursday, July 5, 2018

Stillwaters: Waterside Dining on the Grand River





Considered 'the Prettiest Little Town in Canada' by Harrowsmith Magazine, it comes as no surprise that thousands of visitors take in the beautiful, quaint, heartwarming town of Paris all year long. Whether it's covered with lush Carolinian foliage, exploding with the colours of autumn, or a perfect postcard setting complete with church spires dusted in a light covering of snow, time spent in Paris is an experience to be cherished. With sensational views over the Grand River, Stillwaters Plate and Pour has been a popular dining destination since it opened in 2013. Owners Matt Cummings and Chef William Thompson of Food Network’s Top Chef Canada have come together to create a warm and welcoming ambiance with extensive menu of globally inspired Canadian dishes and three levels of fabulous outdoor terraces, each offering breathtaking views of the Grand River. A special treat from my cousin and aunt who gave us a gift card to Stillwaters last Christmas, we finally made it to this charming corner of southern Ontario and enjoyed a lovely lunch on a warm sunny summer afternoon.



The Grand River Street entrance to Stillwaters in Paris, Ontario

Panoramic views over the Grand River from the outside terraces of Stillwater

With an extensive menu focusing on market fresh quality ingredients, Stillwaters serves globally inspired Canadian fare from burgers, steaks and pasta to fresh fish and market fresh salads
Mill Street Brewery Organic Lager

The usual suspects for the Stillwater classic Butcher Grind Burger

Chef William Thompson, Food Network’s Top Chef Canada

The Classic Stillwater Butcher Grind Burger and Frites with seasoned beef topped with lettuce,
tomato, red onion and pickle served with zucchini relish and stone mustard

Ontario YellowLake Perch seasoned and dusted with fresh cut fries, 
creamy apple broccoli slaw and charred lemon aioli

Chef William Thompson with Neapolitan-style Margherita Pizza and glass of wine













White Chocolate Raspberry Shortcake

Serves 8
Recipe courtesy of Chef William Thompson, Stillwaters

1 1/2 cups all purpose flour

4 tbsp sugar
4 tbsp baking powder
1/4 lb cold butter, cubed
1/2 tsp salt
1/2 cup of white chocolate pieces
1 cup buttermilk
1 large egg
1/2 tsp vanilla
extra all purpose flour for dusting
egg wash and sugar to finish
in-season fruit and whipped cream


Preheat oven to 375°F. Using a pastry cutter mix together flour, sugar, baking powder and salt combining until mixture crumbles. Add white chocolate pieces. In a separate bowl mix together buttermilk, egg and vanilla. Add liquid mixture to flour mixture gently, mixing with hands. Flatten dough to 1 inch thickness on a floured table. Cut dough into 3 inch rounds. Place on parchment paper lined baking sheet. Brush with egg wash, sprinkle with sugar and bake for 20 minutes. Cut while warm and fill with your favourite in-season fresh fruit, topping with whipped cream.