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Getting Here

Conveniently located in the heart of Ontario’s Golden Horseshoe (one hour each way to either Niagara Falls or Toronto), Hamilton is easy to access from major highways and several international airports.

Discounted airfare and transportation options are available through the Tourism Hamilton team.  Just ask us – we know people.

Learn more >>

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After a $53 million expansion completed in 2015, the Saskatoon International Airport has been named Best Airport in North America in 2016 and the Most Improved Airport in North America (2015) by Airports Council International (ACI). The airport can accommodate over 2.0 million passengers annually. It is located only 15 minutes from the city centre. Saskatoon International Airport provides direct or one-stop service to over 240 global destinations.

Existing air service levels are generally sufficient to handle most mid-sized conferences such as yours.  In cases where increased capacity is needed, we are happy to work with Air Canada and West Jet to meet demand.

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One City: Outdoor, Food and Culture 

by Canadian Geographic

“Exclusive, amazing travel experiences galore. That’s one of the benefits of being the editor of Canadian Geographic. In 2016, I visited Churchill, Man., Banff and Jasper national parks, and Hamilton, Bermuda, but my favourite trip was to…Saskatoon.”

Aaron Kylie, Editor Canadian Geographic

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8 ways to enjoy Saskatoon’s culinary boom

Entrepreneurs serve up everything from coffee to cider, beer and spirits, and meals made with local ingredients.

By Jenn Smith Nelson, Special to the Toronto Star

Thurs., Oct. 27, 2016

SASKATOON, SASK. – There’s an undeniable vibrancy abuzz in Saskatchewan’s largest city. A food and drink revolution is well underway in Saskatoon, thanks in part to the revitalized Riversdale neighbourhood, which has become a catalyst in encouraging entrepreneurs to set up shop.

The Hollows:

When chefs and co-owners Christie Peters and Kyle Michael took over the former Golden Dragon restaurant space in 2011, they left it as is, only adding minimal touches. The result is The Hollows, with its eclectic, nostalgic and warm environment. With a sustainable approach, both Peters and Michaels forage seasonally for the best local ingredients, using everything they take in. “We have a snout-to-tail philosophy,” says Peters. Even the most overlooked sources — such as (edible) dandelions — are used to create contemporary and delightful dishes.

Ayden Kitchen & Wine Bar:

Chef Dale MacKay and his team have been instrumental in transforming the city’s food scene. The first Top Chef Canada winner returned home with colleagues (chefs Nathan Guggenheimer and Jesse Zuber, and GM/mixologist, Christopher Cho) to open Ayden Kitchen & Wine Bar in 2013. “It’s a very exciting place to be,” says MacKay. “The never-ending support (Saskatoon) has shown lets us continue to grow and change year after year.” Expect home-styled comfort dishes, such as fried chicken and waffles and house-made charcuterie.

Little Grouse on the Prairie:

Former Ayden head chef Jesse Zuber is leading the way in Ayden’s recent off-shoot venture, Little Grouse on the Prairie. Offering authentic Italian food based (mainly) on prairie ingredients, meals are a la famiglia-style and served on mix and matched china in an intimate space. The à la carte menu says Zuber, “has an interplay that is more modern and casual.” Expect beautifully plated delectable dishes that set this Italian restaurant apart in the city — and province. Try the beef carpaccio with “a grotesque amount of black truffles.”

Drift Sidewalk Café and Vista Lounge:

By day, enjoy a beachy, west-coast vibe at Drift Sidewalk Café. It’s the ideal place to satiate caffeine fixes and snack cravings (OMG, the crêpes). Airy breezes from a garage door-styled window roll in as you sip your latte, lounging in a cosy blue hammock. At night, head upstairs to Vista Lounge for shareable small and large plates, while you take in vibrant pops of colour in the funky, Moroccan-Mediterranean-styled interior.

9 Mile Legacy Brewing Co.:

The story of Western Canada’s smallest nano-brewery, 9 Mile Legacy Brewing Co., is a tale worth telling. It was founded by Shawn Moen and Garrett Pederson. Moen describes their venture as a “longstanding legacy of working together, approaching community in the same way.” For more than a century, the pair’s families lived and worked alongside each other on farms nine miles (14 kilometres) apart. Tradition continues with craft beer that is delicious and tugs at the heartstrings. Try Angus Stout and Stand-Up Brown brews, named as tribute to their grandfathers.

Lucky Bastard Distillers:

When Michael Goldney and Cary Bowman of Lucky Bastard Distillers set out in 2012, their goal was to create traditional high quality, low quantity, handcrafted spirits. Four years later, the micro-distillery produces a large variety of playful and artistic spirits, liqueurs and bitters. Try popular Gambit Gin with floral and citrus notes, or Lucky Bastard Horlika, a.k.a., “the kiss and the slap.” This Ukrainian honey peppered vodka starts out sweet but finishes with a warm kick, thanks to Mexican chili peppers.

Black Fox Farm & Distillery:

Opened in 2015 and located just outside the city in the scenic river valley is family-run, boutique distillery and U-pick flower site, Black Fox Farm & Distillery. “We grow booze and flowers,” says co-owner Barb Stefanyshyn-Côte. Quick gaining attention for their gin, production has expanded to include vodka, whisky and liqueurs, such as haskap, raspberry, honey ginger, and Crème de Cassis. Ninety-five per cent of the ingredients are grown onsite, where the family farms more than 32 hectares.

The Glen at Crossmount Cidery:

Saskatoon’s first hard cidery, Crossmount Cider Co., has a vision for growth. With 1,500 trees already planted in the six-hectare orchard, plans are in place to develop an additional 32.3 hectares to expand production from 15,000 litres to 45,000 litres. Using hybrids trees (bred at the University of Saskatchewan), head cidermaker Tyler Kaban is growing hardy apple varieties that can survive temperatures of up to -45C. The Glen at Crossmount’s tasting room currently offers three varieties of cider: crisp, dry and gold.

Jenn Smith Nelson was a guest of Tourism Saskatoon, which did not review or approve this article. Link to article

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Convention Services

Tourism Saskatoon established the Conventions Saskatoon! committee in 1999 to further develop the city’s convention industry; working together as a team to better serve its growing client base. Starting with only six partners, Conventions Saskatoon! is a committee of hotels, convention centres, attractions, suppliers and transportation companies  all working together to ensure the success of your event. The efforts of this team have created a buzz in the industry, making Saskatoon the hottest new convention destination in Canada.

Available Convention Services:

• Airport Welcome
• Saskatoon Convention & Event Planning Guide
• List of suppliers
• Site Inspections – of facilities and attractions
• Facility Information – on facilities, accommodations, attractions, services and suppliers
• Community Listing – to promote your event.
• Civic Hospitality Fund Applications
• Promotional Materials:
  • Lure brochures
  • Shells for customized promotional pieces
  • Images (available upon request from Tourism Saskatoon website)
• Programming:
  • Referrals/Suggestions for Tour/Event Planning
  • Partner Programs suggestions/referrals
• Registration Information:
  • Visitor Guides
  • Mini Maps
• Publicity / Media Contacts

For more information on how Conventions Saskatoon! can assist your event, please contact:

Shannon Davies
National Convention Sales Coordinator
sdavies@tourismsaskatoon.com
Toll Free: 1-800-567-2444
Direct: 306-931-7579

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Reward your employees!

Learn more about how Meetings & Events by ClubMed can help you plan the perfect incentive program >>

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Organic is our Middle Name

Our farm provides 80% of the fruit and vegetables for the kitchen in the summer months. Spanning four acres, the farm helps to reduce our carbon footprint, increases our guests’ experience and enriches the resort’s natural beauty and charm. What’s new on the farm this year?

Well seed: We’ve been working hard to develop our own seedling program in the last couple of years. How? Using our seeds from successful crops year over year, we dry them out in a cool, dark place and then we store them over the winter. We then start seedlings indoor and transplant them into the garden over the May long weekend. This is a benefit to us in a few ways: we know where our seeds come from and how they’ve been treated, we can get an early start on our plantings and we maximize our crop year after year by using seeds we already know are successful in our climate and region.

Fruits of our Labour: We are planning to add a raised garden in the near future, dedicated to selected fruit. This will be an area where we plant blackberries, strawberries and blueberries.

Give it a Try: We’ll also be experimenting! Every year, about 5% of our planting is devoted to experimentation. Last year we tried out lemon cucumbers, which were a great success, and we will be planting them again this year. For this season, we will be adding brussel sprouts to be planted in the summer, for harvesting in the fall. We will also be trying eggplant, which really like the heat, so we will be planting them towards the centre of the farm. They will be planted in early June for harvest in July.

 

See more here >>