Meet Our Presenters

 Jill Wilcox, Owner of Jill's Table, London

Jill Wilcox, founder of Jill's Table, has a passion for food. She has been a food writer for the London Free Press for the past 20 years and has traveled extensively on a quest for exotic ingredients and cooking methods. In 1999, she opened a small kitchen shop that offered visitors a wide range of specialty foods and kitchen products. The concept was a huge success. Located at 115 King Street, London, Ontario, Jill's Table is a business that offers specialty foods, kitchenwares, tablewares and gift baskets. In short - a destination for the food lover.

Deb McCallum, In A Jam, Melbourne

In 1997, Deb was a working farm partner with her husband. Her children were nearly grown up and her thoughts turned to creating a business of her own. Says Deb, “I always had a great big garden, and had done lots of canning.” A graduate from the Consumer and Community Studies program at Centralia College, a jam-making business seemed like a good fit.

By 2005, her home based kitchen was no longer adequate and she bought her current location in Melbourne. An existing building was gutted and equipped with shiny, efficient new equipment. Today, production tops 50,000 jars in a year! Including private label products produced for local businesses like Empire Valley Farm Market, Quai du Vin Estate Winery, Lavender Blue, Salt Creek Farm Market, Great Lakes Farms and McSmith’s Organic Farm.

She and her sister, Sandra Gough manage almost all of the production. It would appear that the teasing, laughter and chat typical of a family “doing preserves” in a home kitchen are in good supply.

 Vicci Coughlin, Telegraph House Bed & Breakfast, Port Stanley

After much work and renovation, Vicci and her husband Jon opened the Telegraph House Bed & Breakfast in 2004. They were recognized by Ontario Heritage Trust in 2005 for their renovations and preservations of the heritage house. It's here that you can enjoy Vicci's wonderful pies.

Vicci has her heart totally dipped in the sweet finishing to any meal. Her desserts are world renowned and bring back those who have enjoyed them year after year. Pies, tarts and cakes combined with any main dish offers an "uncanny" complimentary result. This is no pun because Vicci only uses the very freshest seasonal fruits and berries in her baking. She and her husband Jon are members of the organic CSA farm in Sparta and try to use local ingredients whenever possible. 

Caren Emery, Tasty Sweets Cafe & Bakery

From her grandma's kitchen to yours, this self-taught pro brings years of hands-on learning to the table. Caren's early experiences with baking and cooking go back to her days in Girl Guides and 4-H. Working alongside her mother and grandmother (who decorated wedding cakes for a living), she learned the simple tips and secret ingredients passed down from one generation to the next.

After years of working for other restaurants, Caren opened Tasty Sweets Cafe & Bakery and offers her partons a wide range of sweets and bakery goodies. This homegrown pastry master has honed her skills and her products show that.