Drawing inspiration from several favourite West Coast wine bars, Jennifer and partner Steven of Kingpost Builders set out to recreate a similar venue in downtown Thornbury. The end result, Bruce Wine Bar and Kitchen, is far from your average wine bar. Marrying her love of wine with Steven’s passion for food and sound carpentry skills, proved to be a winning combination. What started out as a small plates wine bar has now grown into a one-of-a-kind, 2-level wining and dining experience.
Clearly, the woman knows her wine. After attending several Tofino Food and Wine festivals, Jennifer followed her heart, studying and completing her advanced certificate with the internationally recognized Wine and Spirit Educational Trust (WSET). A true wine aficionado, she attended Niagara College for her CAPS certification (Canadian Association of Professional Sommeliers). From the moment she greets you at the door, to the time she takes to share her vast knowledge of every featured wine, Jennifer’s passion is beyond doubt. And highly contagious too!
Bruce Wine Bar and Kitchen is delighted to have Thornbury native Shaun Edmonstone back in town, wowing patrons with his culinary creations. A 2005 Red Seal graduate of the School of Hospitality and Culinary Arts at George Brown College, Shaun honed his skills at Toronto’s acclaimed Pangaea Restaurant, and at the historic Windsor Arms Hotel.
Jennifer and Steven first met Shaun at the Feast of Fields, a gourmet harvest festival celebrating the best of Ontario organic food. Realizing that they shared a similar passion for food, the following year Chef Shaun proudly represented Bruce Wine Bar at the annual outdoor event.
With 15 plus years of culinary experience under his belt, Shaun’s natural instincts spark him to create unique and delicious dishes that are as pleasing to the palate as they are to the eye. Inspired by nature’s regional ingredients, this accomplished Chef is committed to excellence, ensuring that each and every item on the menu is a distinctive taste experience.
To do so, Chef Shaun forges relationships with local farmers, and goes the distance to source out the freshest seasonal produce and organic ingredients. Shaun’s passion for food is evident in his flavourful fare: from house made salumis, terrines and pâtés to charcuterie boards that feature a variety of select cheeses, garlic scapes and pickled wild leeks.
Feed your curiosity!