About Restaurant: Harvest days were long, hot, and busy. During the heyday of tobacco production in the mid-to late-twentieth century, women were expected to prepare meals for upwards of two dozen people, thrice daily, for several weeks. They woke bright and early to begin the day’s food preparations. The time between meals was takenup with dishes and planning the next meal. Nighttime was often spent baking, canning, or tending gardens.Many farmhouses contained what was often referred to as the “back-kitchen” or “harvest kitchen” and was separate from the main kitchen. This space was outfitted to accommodate the cooking, feeding, andcleaning up for the hungry workers.1. Rebecca Beausaert, “From Kitchen to Kiln: Women’s Culinary Labour on Ontario Tobacco Farms, 1950s-1970s,” NiCHE (Network in Canadian History AND ENVIRONMENT)
Positive Review Count: 52 Reviews
Price Range: CAN$31 to CAN$50
Restaurant Type: Winery
Keywords: Great for outdoor dining, Charming, Great for fine wines
Review Info: Menu
Review Titles: Overall ratings and reviews
Review Descriptions: Reviews can only be made by diners who have eaten at this restaurant
Details: 3.6Food , 3.6Service , 3.9Ambience , 3.6Value
Google Maps: Click to See Location on Map
Dining style: Casual Dining
Price: CAN$31 to CAN$50
Cuisines: Winery
Hours of operation: Daily 12:00 pm–8:00 pm
Phone number: (519) 427-6934
Website: http://www.burningkilnwinery.ca/
Dress code: Casual Dress
Location: 1709 Front Rd, St. Williams, ON N0E 1P0
Neighborhood: Port Dover
Parking details: Private Lot
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