Rising Tide x Neighbourhood Group Recipes

September 15, 2020

The Neighbourhood Group x Welly’s Rising Tide Mix Pack Beer Recipes


wellington x neighbourhood group recipe collab

We challenged the chefs from each Neighbourhood Group establishment to create a recipe using one of the Rising Tide Mix Pack brews.  Chefs from miijidaa, The Wooly, Park Grocery and Borealis created a four course meal that can be served together, or broken up to enjoy. We are happy to have a long-standing relationship with these fine establishments, and were thrilled to collaborate with them on this project, with proceeds from the Rising Tide Mix Pack donated to savehospitality.ca which supports independent Canadian restaurateurs and suppliers who have been negatively impacted by Covid-19. 

Come and Float Poached Pear Salad

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By Neil Dubois of Park Grocery
Featuring Wellington x Nickel Brook - Dry-Hopped Sour with Blueberry and Pear


pear salad 2



Poached Pears
2 Bartlett pear, cut into quarters and cored
1 can Welly x Nickel Brook  Dry-Hopped Sour with Blueberry & Pear
2 Tbsp  white sugar
½ cup poaching liquid
1 tsp dijon mustard
1 fl oz cider vinegar
1 pinch Kosher salt
1 pinch ground black pepper
½ cup canola oil
8 oz salad greens
1 pinch Kosher salt
1 pinch ground black pepper
4 oz goat cheese, crumbled
2 oz dried cranberries
2 oz toasted walnuts



Poached Pears
1. Pour beer into a small saucepan and add sugar and bring to a boil, then lower heat to a simmer.
2. Place cored pear quarters skin side up in the poaching liquid and simmer for 15 minutes or until the flesh can be pierced easily with a tip of a knife. The riper, and softer the pear, the less time it will take.
3. Once poached, take the pears out of the liquid and cool in the fridge. Reserve ½ cup of the poaching liquid for the dressing.
1. Add reserved poaching liquid, Dijon mustard, cider vinegar, Kosher salt, and ground black pepper to a container and mix with an immersion blender. While mixing with the blender slowly add canola oil until the dressing emulsifies.
Assembling the Salad
1. In a large mixing bowl toss greens, dressing, and salt and pepper.
2. Divide the dressed greens evenly between four plates and top the salad with crumbled goat cheese, toasted walnuts, and dried cranberries evenly.
3. Slice each poached pear quarted into long, thin strips and fan out over the salad.

Bacon Cheddar Ale Soup

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By Kyle Duffield of Borealis Grille & Bar
Featuring Wellington x Great Lakes West Coast Pale Ale

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½  pound bacon, small dice
2 celery stalks, small dice 
1 large Spanish onion, small dice
1 jalapeno, seeded and small diced 
4 cloves garlic, minced 
¼ bunch parsley, finely chopped
355 ml Wellington x Great Lakes – West coast Pale Ale
4 cups, water
4 cups, 35% cream
1/4 cup, all purpose Flour
4 Tbsp, unsalted butter
12 oz, shredded cheddar cheese
2 tbsp, salt
1 tbsp, pepper
1 tbsp, apple cider vinegar 


1. In a large pot, cook the bacon on medium heat until crisp.
2. Remove the bacon leaving some of the fat in the pot.
3. Add the onions, celery, jalapeno and garlic and cook on medium heat until soft making sure to stir constantly to remove the brown bits on the bottom of the pot left from the bacon.
4. Add only half the amount of beer and reduce by half.
5. Add the cream, water and remaining beer and bring up to a simmer.
6. In a separate smaller pot while waiting for the other ingredients to come up to a simmer, make the roux, first by melting the butter on medium heat, once the butter is melted add the flour and stir constantly to be sure it does not burn. While cooking the flour, the roux will start to change colour, you are looking for a light brown colour and it smells a little nutty.
7. Whisk the roux into the simmering pot of soup.
8. Add the cider vinegar, bacon, cheese and parsley.
9. Continue to cook the soup on medium heat until desired thickness, the soup should coat the back of a spoon.
10. Season with the salt and pepper, or to taste

Fall Bison Brew Stew

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By Vita Saelzer of miijidaa café + bistro
Featuring Wellington x Cameron's Kveik IPA

Bison stew 2Ingredients:

2 Tbsp oil
2 lb bison stewing meat cut into 1 inch cubes
1⁄2 tsp finely chopped rosemary
1⁄4 tsp ground allspice
1⁄4 tsp ground nutmeg
1⁄4 cup butter
1⁄4 cup flour
2 Tbsp tomato paste
1 cup red wine
1 bay leaf
1 white onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 stalk celery, washed and diced
1 parsnip, peeled and diced
2 Russet potatoes, washed and diced
1L vegetable  stock
1 tall can Wellington x Cameron's Kveik IPA
Salt and ground black pepper, to taste
2 Tbsp maple syrup
1 Tbsp fresh parsley, chiffonade


1. Wash and prepare all of your vegetables. Measure out other ingredients. Season the
cubed bison with salt, pepper and flour.
2. Heat the oil in a large saucepan over medium-high heat. Brown the bison meat until
golden brown, then remove from the pan and set aside.
3. In the same pan, add the butter, onion, carrots, celery, parsnip and saute for about 5
minutes, stirring frequently.
4. Add the garlic, rosemary and spices and saute for another minute. Then add the
tomato paste and continue stirring. Cook for 2 minutes.
5. Add in the red wine to deglaze and stir so there are no clumps. Then add in the vegetable
stock, can of Wellington x Cameron’s - Kveik IPA, maple syrup and bay leaf. Season with
salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer.
6. Cook for about a half hour, stirring occasionally, then add in diced potatoes.
Continue to cook for another half hour or until the meat is tender and all the
vegetables are cooked.
8. To finish, stir in the fresh parsley. Transfer the stew to serving bowls and
serve immediately. 

Black Cherry Bread Pudding with a Coffee Cream Ale Salted Caramel

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By Jess Augustine of The Wooly Pub
Featuring Wellington x Muskoka Coffee Cream Ale


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½ cup yellow sugar lightly packed
2/3 cup unsalted butter
10 cups lightly packed sourdough bread, cubed
2.5 cups 2% milk
1 Tbsp cinnamon
½  Tbsp vanilla extract
4 eggs
3 cups frozen cherries, pitted
½  can Wellington x Muskoka Coffee Cream Ale
Caramel Sauce
¾ cup unsalted butter
1 cup lightly packed yellow sugar
1 cup 35% cream 
1.5 Tbsp salt
½  can ofWellington x Muskoka Coffee Cream Ale



1. Rip apart bread and place in a large bowl.
2. Gently heat milk with sugar, butter, cinnamon, and vanilla. Mix with bread and let sit for 20 minutes to allow bread to absorb mixture.
3. Whisk eggs together and add to the bread mixture.
4. Add cherries.
5. Line the container with parchment paper, put mixture in a 9x13 baking dish and press to form. You want it to be about 2 inches in height.
6. Cook for 40 mins at 350 and low fan.
Caramel Sauce
1. Cube butter and melt with sugar on medium heat.
2. Add cream and whisk until incorporated.
3. Whisk in salt then slowly add the coffee cream ale.
4. Simmer on low heat for 1 minute.
5. Serve bread pudding warm with warm salted caramel on top of it. Add a scoop of ice cream. 

park chefPark Grocery Deli & Bar

Park Grocery Deli & Bar, Guelph's newest restaurant creation is a neighbourhood deli, bar and small grocery offering applewood smoked chicken, smoked meat sandwiches, salads and soups all made from scratch, the way they used to be. The bar offers a quaint but beautiful selection of local beers, ciders and wines and is home to a barista driven cafe program showcasing organic fair-trade coffee & teas alongside artisan sodas and milkshakes.

Neil Dubois Kitchen Manager - Park Grocery Deli & Bar

Neil Dubois is the Kitchen Manager at Park Grocery, a deli and bar focused on sustainable, made-from-scratch food, located in downtown Guelph. With almost 20 years of experience, Neil has worked at many of Guelph’s favorite establishments including The Wooly Pub, miijidaa café + bistro, and Wellington Country Market. Neil attended Conestoga College where he graduated with honours from the Culinary Management Program and received the Garland Canada-Manatowoc Award from the Canadian Hospitality Foundation. Currently Neil lives in New Hamburg Ontario where he spends his free time reading and hiking along the Nith River with his wife Kerry. 


Borealis chefBorealis Grille & Bar

In 1990 the Core Values of our parent company, The Neighbourhood Group, evolved into 3 key areas; to promote and serve locally sourced Ontario quality foods and beverages, to respect and restore our local natural heritage in the building plans, and a dedication to continually reduce our carbon footprint. Our goal is to be the food service industry leader in sustainability. Simply put, Borealis Grille & Bar is a restaurant that serves the very best of locally crafted foods and beverages at everyday prices. We bring the “Taste of Ontario,” the highest quality of fresh products from Ontario farmers, breweries and wineries to our guests each and every day.

Kyle Duffield Sous Chef - Borealis Grille & Bar (Guelph)

With twenty years of culinary experience and kitchen management, Kyle has worked at Borealis Grille & Bar for the past seven years. He started his journey with Borealis as a line cook, learning the importance of locally sourced ingredients and finessing his culinary skills, while working with many talented chefs. With these experiences he became a natural leader in the kitchen. Kyle is passionate about food preparation, working collaboratively with a team, and keeping a clean and safe work space. His favourite part of the job is the adrenaline rush from the fast pace execution of a busy service at Borealis.


miji chefmiijidaa cafe + bistro 

There are many influences in what has come to define Canadian cuisine. Starting with the First Nations, followed by the influences of the French, English, there are many ideas and traditions that have motivated us to create something special. In a way, we’ve gone ‘back to the future’ – our menu is a very modern take on our northern gastronomic history. We’ve even given a nod to the Vikings and the Portuguese who visited our shores before the early explorers. 

Vita Saelzer Chef de Cuisine - miijidaa café + bistro

Classically trained, Vita has continued to hone her skills at establishments throughout the Waterloo region and Guelph. She is certainly no stranger to the kitchen, her passion and fascination with food was ignited early on working in her mother’s bakery from a young age. After years of working her way through the ranks, she made the move to join The Neighbourhood Group in 2015 as their ethics and principles surrounding social and environmental sustainability lined up with her own. With multiple Food Day Canada Gold awards under her belt, she delights in the honest, simple and delicious foods she is able to create that express the diversity and superior quality of seasonal local ingredients.

wolly chefThe Wooly Pub

The Wooly was inspired by the Ontario craft beer "explosion” that occurred in the late 1980’s. The brewery industry was dominated by 3 large companies for over 40 years until the start of the craft brewery phenomenon. When an opportunity to open a pub in downtown Guelph emerged, Wooly owner Bob Desautels decided to feature only craft beers on tap. The Wooly’s goal has always been to treat our guests as if they were coming into our own homes. Along with our sustainable operational practices including a focus on locally crafted foods & beverages the ‘guest in our home’ philosophy has resulted in a parade of individuals and groups that continues to increase year over year.

Jess Augustine Chef de Cuisine - The Wooly Pub

Born on mother’s day 38 years ago, Jess Augustine was told she was a handful from the start.  To keep from getting into trouble her mother would keep her in the kitchen to help cook and bake. Jess’s favourite thing to bake as a child was peanut butter and M&M’s cookies, and was always put in charge of adding the M&M’s. Graduating with a Bachelor’s of Science in Psychology and a minor in Neuroanatomy from Guelph University, Jess started working in the restaurant industry to put herself through school. She enjoyed it so much that she continues to do it to this day and has spent over half her life in the industry, studying every aspect of the kitchen. Beginning as a cook 4 years ago and working her way up, Jess is now the Chef de Cuisine at the Wooly.