Contributed by Karin Desveaux-Potters, Gastronomy Cluster, Economic Development Office.

Have you ever pictured yourself living the dream in Prince Edward County? I mean really doing it… trading in the fast-paced city life lock-stock and barrel to open a little business in the country among the winemakers, artisan cheese makers, small family farms and chef run field-to-table restaurants emerging across our tiny island?

Life changes demand due diligence, and the Taste event is an annual opportunity for the food-curious to “Taste-drive” the County. It’s an efficient way to experience the gastronomic culture that we have goin’ on here in one easy location.

For those who have pencilled-in a little more time, there is extended programming this year including a pig roast, wine tours, canning and bread making classes and so much more.

So calling all curious..dreamers…and of course the weekend warriors…come and “Taste The County” this weekend!

Contributed by Dan Taylor, Economic Development Office.

Joe Carroll, shares his story. He’s from the county and went away to go to college and univeristy.

He learned how to make and design furniture and sold his creations in Toronto to put himself through school (perhaps his most valuable lesson of all) and then decided he wanted be be back home.

Now he’s here doing his thing here and finding markets for his products.

Back in December I had the opportunity to attend a training course in Kingston, delivered by Ernesto Sirolli (www.sirolli.com), that quite literally changed my life.

Treat Hull, Enterprise Facilitator for Prince Edward County

What I learned that snowy week offered me a completely different perspective on business management, triggering a huge epiphany. It has dramatically affected the way I view my own business as well as the way I help people through my work in the EDO.

Having owned and operated several businesses now, I had always subscribed to the widely accepted notion that an entrepreneur must be good at all areas of business and that the more things you can do yourself, the better your business will be. The part I had overlooked or not recognized was that nobody can be good at everything or have the capacity to address all matters with adequate attention or skill.

The premise of Earnesto Sirolli’s approach to business is that he divides each one into three main sections, which he refers to as “The Trinity of Management”:

product (what your business makes or does)
marketing/sales (getting the word out there, and selling product)
financial management (both book keeping as well as financial planning/road mapping)

He insists that nobody can be equally proficient at all three, and that absolutely no entrepreneur should operate in isolation.

WOW! What freedom this notion offers the small business person who perhaps spends hours and hours trying to catalogue receipts or struggle with invoicing when that time could be far better spent doing the work he/or she is passionate about…maybe making brioche or selling wine. Or the artisan butter maker who is incurably shy and detests sales calls but needs to increase demand and production in order to break even and eventually turn a profit.

For me, my epiphany lay in accepting that I could excel in some areas of business and that delegating the other stuff would mean that I could focus more closely and effectively on what I am GOOD AT and ENJOY which, in turn, would make the business healthier and more profitable. However it has to happen- barter, trade, payment for service: it IS possible to set up a functional business model if our perspective sees it for what it is.

When Alex Hunter realized he’d never be a rock star, he turned to wine instead. And that was a good thing. He’s kidding about the rock star, but serious about the wine. Alex took the first Wine and Viticulture course at Niagara College, got his first vineyard gig at Pelee Island, moved on to Angel’s Gate – but everywhere he went people were talking about Prince Edward County.

“Nobody knew much about the County then,” he says. “My viticulture teacher used to speculate ‘What will they grow up there where it’s so bloody cold!” He read a little history and discovered PEC had been famous as ‘Canada’s Garden County.’

He was intrigued. He packed his gear. He came to the County. “Lanny Huff hired me in 2003 to assist his winemaker Frederic Picard, (who also came to the County from Niagara) at Huff Estates Winery. I learned a lot from Fred, but I’m more a green thumb kind of guy. When the chance came to manage the vineyard, I jumped at it.” Working with the winemaker gave him great insight into exactly what Fred needs from a vintage. “If it’s lots of ripe, fruit-forward, I strip leaves to let more sun at the grapes. That intensifies polyphenols and flavenoids.” Isn’t that desirable for all wines? “Nope,” he says. “Sparkling wine needs more acidity.”

His teacher would be impressed with the success of County growers. So, it’s not too cold? “Nope,” says Alex. “Plus, we’re inventing brand new ways to grow traditional grapes in this climate.” The County won VQA recognition in 2007, produced 23,000 cases in 2009, and is winning high praise from connoisseurs and mortals alike.

In these early springtime pix Alex poses with Frontenac Gris which Picard blends with Vidal to make the intense, sexy sweet wine they call First Frost. Similar to icewine but less sweet, the great name is a Huff trademark. “We pick the Vidal after the first frost, but let the Frontenac Gris freeze to as low as minus 22.”

Huff’s has vineyards in South Bay, too, but Alex works the estate vineyard. Pruning, canopy, irrigation, erosion control, fertilizing, pest control, prevention of uneven ripening, green harvesting and more. He loves it. After long hours in the vineyard he goes home to a little house in Carrying Place, to the lovely girl he met and married here, and he plays that old bass guitar. Alex Hunter, vineyard manager, is a happy green-thumb guy.
Photo of Alex with his Frontenac Gris vines by Graham Davis