Kyle Demming isn't necessarily a name you know, but if you venture to the eastend at all there is a likelihood that you might have eaten his food. Kyle was the chef of Ceile Cottage, a place that most of us have been, and if you haven't then I suggest you add it to your list. Ceile was always an island of refuge in the east, and a place I would travel too, especially for their legendary St. Patty’s day fests and some good cheer any time of the year.

For a while I had heard a rumour that Kyle and his wife were opening a sausage shop, and to me this is quite exciting. I had never met Kyle, but did have the pleasure this summer to finally connect after much tweeting back and forth. His much anticipated opening sa a few set backs, but he recently was able to open. Queen St east of the DVP has been seeing lots of new food business pop up, and I am finding myself out there quite often these days, which is nice.  So, recently when Kyle tweeted that he had made the shops first hot dogs I knew it was time to make the trek to visit.

What I found on walking in was not a sausage shop at all, but a store filled with lovingly made fine foods and a one-stop for people of the neighbourhood to get their meats, fish and seafood, preserves, sauces, pickles, baked goods, and more, mostly made by the team at Sausage Partners. Fabulous! I also thought they did some fun things in-store, like their box-o-meat concept and things like the hot dogs and some fun sausages.

The shop is warm and welcoming, and everything was begging to come home with me. Kyle works with only the best local suppliers, an has a strong focus on sustainability. I hope they will be around for generations to come, as we see the regeneration of Leslieville, and its being catapulted to the forefront of food destinations in Toronto.

Here are some examples of his relationships:

White rock chickens. Amish raised by Timothy Stoll, a member of Kawartha Ecological Growers

Dorset - Texell cross lambs.  Raised by Kawartha Ecological growers. Aged 6-7 months at slaughter

Berkshire – Tamworth cross pigs. Berkshire delicious, fatty pigs, Tamworth flavourful. Age at slaughter 6-7 months.  Raised by Kawartha Ecological Growers

Around 24 months at slaughter. Short horn/Angus cross beef from K.E.G. We sell dry aged at 30 day

Nubian goat. Raised by K.E.G. Entirely hand butchered

Have you ever had the sticky toffee pudding at Ceile Cottage, which has been called one of the best in Toronto? This just might be that recipe:

Sticky Toffee Pudding

4 C. chopped dates

5 C. water

1 C. unsalted butter

3 C. sugar

4 C. all purpose flour

4 tsp. baking soda

4 tsp. baking powder

4 eggs

4 tsp vanilla

Boil dates in water and puree.

Cream butter and sugar.

Add eggs one at a time

Add vanilla

Add date puree

Add flour, baking powder, and baking soda

Pour batter into greased tin half full.

Bake at 350 F until a skewer comes out clean.

Poke cake all over with skewer 

Pour sauce over the warm cake.

Serve extra sauce and cream on the side.

Toffee sauce:

1 L heavy cream

2 C. brown sugar.

1 lb butter

Boil all ingredients together.