Watermelon salad
Brews & Bites
By Kennedy Deneau, Thornbury Craft Co. | Photography by Clay Dolan
Tucked inside a 1930s-era apple storage building, Thornbury Craft Co. offers a warm, easygoing atmosphere with light industrial charm and a dash of local heritage. This summer marks the one-year anniversary of their new kitchen, an addition that has elevated the experience to match the quality of their award-winning ciders, seltzers, and the newly launched Blue Mountain Brewing Co. beer lineup.
With 12 dedicated beer taps now complementing their cider and seltzer offerings, Chef Kennedy Deneau has crafted a seasonal menu that elevates the entire Thornbury Craft Co. experience. Whether you’re enjoying lunch on the patio or unwinding in the reimagined taproom, you’re invited to linger, sip slowly, and savour each bite.
Here, Chef Kennedy shares three of her summer favourites—fresh, vibrant, and perfectly paired with a craft beer.
Watermelon Salad
“Fresh, bright, and light, this salad is perfect for a warm summer day—especially if you’re dining al fresco.” Serves 2
INGREDIENTS:
• 4–5 cubes fresh watermelon
• 4 mint sprigs arugula, handful
• 4 lemons
• 2 tbsp Dijon mustard
• 1 cup canola oil
• pinch salt
• pinch pepper
• 4 tbsp thyme
• 4 garlic cloves, diced
• 1 red onion, sliced
• ½ cucumber, sliced
• small block of feta cheese
INSTRUCTIONS:
1. Cut lemons in half and squeeze juice into a small bowl.
2. Add garlic, thyme, mustard, salt, and pepper.
3. Whisk in oil until thickened to preference.
4. Dice watermelon and place in a large bowl.
5. Add arugula, onion, cucumber, mint, and dressing. Toss gently.
6. Plate and crumble feta on top.
BEER PAIRING:
Blue Mountain Light Lager
Easy-drinking and crisp with a soft malt aroma and light floral hop note. The lower alcohol content and minimal bitterness let the salad’s fresh flavours shine.
Derek Hammond, Retail and Hospitality Manager, and Chef Kennedy Deneau of Thornbury Craft Co.
Seared Tuna Tataki
“One of my favourite dishes on the summer menu—vibrant, rich, and beautifully balanced.” Serves 3-6
INGREDIENTS:
• 1 block fresh tuna
• ¼ cup pickled red onions
• 1 jalapeño
• 1 orange
• 1 grapefruit
• 3 tbsp ponzu sauce (see below for optional homemade recipe)
• 1 cup turmeric
• 3 tbsp white sesame seeds
• 3 tbsp black sesame seeds
• 1 tbsp ground ginger
• pinch salt
• pinch pepper
BEER PAIRING:
Blue Mountain Brewing Co. Ridgeline Pilsner
A two-time World’s Best Pilsner award winner, this Czech-style brew delivers a crisp, clean balance of malt sweetness and hop bitterness—perfect with tuna and citrus.
INSTRUCTIONS:
1. In a bowl, combine turmeric, ginger, garlic powder (optional), sesame seeds, salt, and pepper to make a rub.
2. Coat the tuna block on the top, bottom, and long sides—leave short ends bare.
3. Heat a cast-iron pan until smoking. Sear tuna 2–3 minutes per side. Chill to stop cooking.
4. Thinly slice jalapeño, orange, and grapefruit. Set aside.
5. Slice tuna into thin strips and arrange over a base of ponzu sauce.
6. Top with citrus, jalapeño, and pickled red onions.
Optional Homemade Ponzu Sauce:
INGREDIENTS:
• 2 tbsp mirin
• 1 strip kombu (kelp)
• 2 tbsp rice vinegar
• ½ cup katsuobushi (bonito flakes)
• ½ cup soy sauce (or tamari)
• ½ cup mixed citrus juice
INSTRUCTIONS:
1. Combine all ingredients in a jar.
2. Let sit overnight in fridge.
3. Strain and discard solids.
Poached Pears & Ice Cream
“An easy but elegant dessert to cool down a summer evening.” Serves 4
INGREDIENTS:
• 4 pears
• 1 can Thornbury Spiced Apple Cider
• 1 cinnamon stick
• 1 cup sugar
• 1 L water
• 1 lemon
• 1 vanilla bean
• 2–3 whole star anise
• 6 slices ginger
INSTRUCTIONS:
1. Split vanilla bean and slice lemon.
2. Peel, core, and quarter pears.
3. In a large saucepan, combine water and sugar. Heat until sugar dissolves.
4. Add pears and remaining ingredients. Poach over medium heat for 8–10 minutes.
5. Remove pears and place on a tray in the fridge to stop cooking.
6. Reduce half of the poaching liquid. Add 2 cubes of butter to thicken into a sauce.
7. Plate pears with a scoop of vanilla ice cream in the centre. Drizzle with sauce and garnish with mint.
BEER PAIRING:
Blue Mountain Brewing Co. Belgian Witbier
This summer seasonal is bursting with orange zest, coriander, and chamomile. Creamy and citrus-forward, it complements the pears’ spice and the ice cream’s sweetness beautifully.
