VALENTINE’S DINNER AND DANCE CONTEST (“CONTEST”) ADMINISTERED BY THE WARING HOUSE RESTAURANT, INN, CONFERENCE CENTRE, & COOKERY SCHOOL (“ADMINISTRATOR”). CONTEST BEGINS ON FEBRUARY 11 2017 AT 12:01 AM EST AND ENDS ON FEBRUARY 11 2017 AT 11:59 PM EST (“CONTEST PERIOD”).
ONE NIGHT STAY AT THE WARING HOUSE INN (“PRIZE”)
The prize consists of a 1 (one) night stay at The Waring House Inn. Winner must agree with terms and conditions of the Inn. The prize covers only the cost of the room, is valued at $200, and does not include incidentals, damage, or additional charges incurred outside of the basic room fee.
NO PURCHASE NECESSARY TO ENTER OR WIN. A BALLOT ENTRY IS REQUIRED IN THE BARLEY ROOM PUB AT 395 SANDY HOOK ROAD, PICTON, ONTARIO, K0K 2T0 DURING THE CONTEST PERIOD. TO ENTER BY MAIL, SEND A SELF ADDRESSED STAMPED ENVELOPE WITH YOUR NAME AND PHONE NUMBER TO “‘THE WARING HOUSE VALENTINE’S CONTEST’ 395 SANDY HOOK ROAD, PICTON, ONTARIO, K0K 2T0”. ONE ENTRY PER PERSON DURING THE CONTEST PERIOD.
By participating, entrants agree to be bound by these Official Rules and the decisions of the Administrator. Void where prohibited by law. Contest not open to residents of Quebec.
Contest is open to legal residents of Ontario who have reached the age of majority at the time of entry. Employees or contractors of the Sponsor(s) and immediate family members of, and any persons domiciled with any such employees or contractors, are not eligible to enter.
1 (one) winner will be chosen at random using a random ballot draw. The odds of winning will depend on the number of entries received. The winner will be contacted by telephone and will have 48 (forty-eight) hours to respond. If no response is received within 48 (forty-eight) hours, another winner will be chosen. Administrators are not responsible for prize fulfillment nor for any technical failures. Winning entry will be verified. A list of winner(s) will be available on our website (http://www.waringhouse.com/) in the days following the draw and verification of the winner.
A time-limited, skill-testing question will be required to claim the Prize. The time limited, skill testing question must be performed at the Administrator’s place of business within 1 (one) week of the draw.
Prize has no cash value and is subject to blackout dates.
Administrators and sponsors reserve the right to publish winner’s first name and last initial.
Retail value of prizes is listed in the contest text.
Images included in the giveaway post may not depict the exact prize, and are for illustrative purposes only.
Please contact Guest Services for any questions.
Copies of the written Contest rules and a list of winners (when complete) are available during regular business hours at the reception desk of Administrator’s place of business.
This offer is valid on new bookings between January 30th 2017 and March 31st 2017.
Your booking must be made in the month of February, while your actual travel dates can be anytime in February and/or March.
Blackout dates do apply for certain days and events. Some conditions and restrictions apply. Contact Guest Services for full details and pricing.
Guest Services at The Waring House:
In the news….
The Waring House Inn and its cookery are in the news….
The News Herald, a daily newspaper in suburban Cleveland has just published two Prince Edward County stories based on food and travel editor, Janet Podolak’s recent visit. At least one of the articles is already getting pick up elsewhere. Ms Podolak stayed at the Waring House Inn and spent aweekend touring the County. Besides a cookery lesson with cookery chef, Jordon McGuinnis, Ms Podolak attended this year’s Great Canadian Cheese Festival. Here’s a link to her County story Her Waring House cookery story has links to some incredibly easy cookery recipes including these easy tortillas.
Hotel-Scoop.com has published a recent Waring House review by Vancouver-based writer, Carolyn Heller, Ms Heller who is originally from Boston is also a guidebook author with Moon Travel Guides of Seattle. The second edtion of her Ontario guide by Moon is to be released soon.
Brubeck, Gershwin and Jim Hall Tributes will headline the 2014 Prince Edward County Jazz Festival. From Dixieland to modern classics with a lot of jazz in between, The County’s annual jazz festival is worth traveling for.
The historic Regent Theatre with its big marquee is the fest’s main venue in downtown Picton. Other festival venues include county churches, wineries, restaurants, the Wellington Farmers Market and even our very own Barley Room Pub.
In the spirit of making hay while the sun is shining, The Barley Room and Amelia’s Garden will feature jazz music for the entire week of the Jazz Festival, August 12 – 17. As the official Innkeeper for the festival, The Waring House is taking advantage of all the great jazz musicians hanging out in the county at this time of year.
Jazz at The Waring House, 392 Sandy Hook Road in Picton…
Wednesday, August 13 – Lenni Stewart Jazz Quartet A native of Prince Edward County, Lenni’s rich and velvety voice is reminiscent of Ella Fitzgerald, Maria Muldaur and Bonnie Raitt.
Thursday August 14 – the soulful and great lyrical content of the Jenica Rayne Trio.
Hannah Barstow is going to be a busy lady during the festival. She is a native of Napanee and has been singing and playing jazz since she was twelve years old. As well as headlining the Hannah Barstow Trio on Friday August 15, Hannah will be soloing on piano at Amelia’s Garden August 14-17 from 5-7 pm.
U of T Jazz graduate and award-winning vocalist Angela Turone will hold down the Saturday night spot on August 16th.
On Sunday, August 17, Don Englert, saxophonist & flutist, studio musician and member of the famed Canadian rock band “Lighthouse”, will lead his trio.
PLUS: Live in Amelia’s Garden August 14-17, 5-7 pm: Hannah Barstow (jazz piano).
Live in Amelia’s August 15, 7-10 pm: Robert Keyes (jazz guitar) Now living in the County, he has played with major stars all over North America.
Come and stay with us. Packages from Sunday to Thursday include one night’s accommodation, full breakfast, three-course dinner for two and winery tasting tickets for two starting from $229 per couple. Call 1.800.621.4956 to book.
For ALL the festival shows, check the Official Prince Edward County Jazz Festival website at http://www.pecjazz.org/
Our Cookery Chef, Jordon McGinnis, has a mean rib recipe for dry rub ribs that is easy to follow. This summer bbq favourite is always a big hit at the Waring House Cookery. A Home-Smoking class recently made the lip-smacking ribs along with a non-mayo potato salad, one-pan cornbread and pulled chicken. Cookery classes are generally held twice a week year-round. To find out what’s coming up next, check the Cookery School class schedule on the Waring House site
Dry Rub Rib Recipe
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
Mix all of the ingredients into a bowl. After your ribs are trimmed and peeled, rub them gently down with this spice blend, making sure to get a good even coating. Then let your ribs rest for between 3 and 24 hours. The longer the rest, the better the bark. Save excess rub in a glass bottle.
If baking in an oven, seal the ribs well in tinfoil, and preheat your oven to 400 degrees F. Bake at 400 for 30 minutes then turn down to 300 and bake for 3 more hours.
If smoking, heat your smoker to 230-250 degrees F and smoke the ribs for 6 – 7 hours
Jordon McGuiniss has been surrounded by food all his life. The Waring House Cookery director grew up on a dairy & cattle farm in Prince Edward County. His grandmother was an enthusiastic vegetable gardener and passed on some of her ways around the kitchen. Game hunting was practised in the family so cleaning and preparation of fresh meat was a skill he learned early. Jordon’s work in the produce department of a local store was a natural fit when he was younger.
Many of the Cookery School’s suppliers today are people that Jordon has known for years. This provides a level of trust and reliability that he can rely on – always assured of getting the best quality product. One of his biggest vegetable suppliers, Ed Taylor, is in the field every day. They’ve known each other for years and it’s common to put in a custom order for the Cookery School… “Can you get me 50lb of golf-ball-size potatoes by Thursday?”. No problem.
One of Jordon’s classes consisted of an excursion to Ed’s farm to pick fresh Yukon Golds, then back to class to make poutine with Black River cheese curds and pulled beef. Yum! The freshness of the ingredients makes all the difference.
“I like classes where we take something simple like a burger & fries and deconstruct it. Every aspect of the recipe affects the final product – we grind our own meat, we make our own brioche buns & mayonaise, even ketchup. If tomatoes are not in season, we use canned plum tomatoes. Dark brown russets are good for fries but I also like Yukon Golds and their golden colour. With potatoes you can cut them by hand if you want to work on your knife skills, but I like to get my students using a mandolin,or the french fry press.”
A couple of Jordan’s tricks-of-the trade include seasoning – taste as you cook, and knife skills- keep them sharp.
Themed Waring House Cookery classes are held Wednesday nights and Sunday mornings. (Peter, pls link bold to http://waringhouse.com/cookery-school-c334.php If you want to book a special class for a group of friends or a team-building session for work, contact the Waring House Inn & Cookery (please link bold to http://www.waringhouse.com/
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