Don’t miss the fun due to construction delays!

Come to Stratford early and stay late! Construction delays may be significant in summer 2019 so be sure not to miss out on any fun!

Hwy 7: Adding a round-about at Line 26 between Stratford and St. Marys/London/401 W

Exits from this roundabout to Line 26 are now closed. This first phase of construction should not significantly affect through traffic on Hwy 7; however, from July 2nd until October, the roundabout will be closed to all traffic. Detours will be signposted, and drivers should allow extra time to follow them.

Hwy 6 to Embro/401: Replacement of large culvert Aug-Nov

Expect delays but road will not be closed. Hwy 7 detour is suggested as above, if there is an overlap.

Hwy 8 between Stratford and Shakespeare: In progress

Beginning in early June, stretches of this road between the west end of Shakespeare and the east end of Stratford will be reduced on weekdays to a single lane, with flag people controlling traffic in both directions. Delays may be lengthy, so please allow additional time for your trip. (Both lanes are expected to be open on evenings and weekends.)






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Meaghan Evely - Saucier, Pazzo Taverna

Posted under STRATFORD'S #NEXTGEN CHEFS on Apr 5, 2019


Pazzo Taverna

Meet Meaghan Evely, Saucier at Pazzo Taverna. Meaghan grew up in Tillsonburg and Woodstock, Ontario, where she perused her culinary career at an Italian franchise restaurant. She had the opportunity every Friday night to test out random ingredients that the kitchen manager would bring in -  comparable to a mini “chopped” episode - where she was able to cook her own creation for her manager. As a Stratford Chefs School grad, Meaghan explains how “the close-knit community of chefs is something to pay attention to. We’re all here to learn from each other and continuously grow, and that’s pretty inspiring.”

Age: 27

Question Where did you grow up?

I grew up in Tillsonburg and Woodstock.

Question What or whom inspired you to pursue a culinary career?

When I worked at the Italian Franchise Restaurant, I had a kitchen manager who previously went to culinary school. Every Friday one of the bartenders would bring in random ingredients (similar to the TV show Chopped) and have them make her lunch. I also craved the pressure and stress of high volume, but wanted to be more creative and learn new techniques.

Question How has the culinary landscape of Stratford and area influenced your cooking?

Having such a locally-source-driven community, I have really focused on how to respectfully bring the best out of what our farmers and producers provide. The close-knit community of chefs we have is also something to pay attention to. We’re all here to learn from each other and continuously grow, and that’s pretty inspiring.

Question What dish are you most proud of creating?

I have to give credit to Yva (Santini, Executive Chef) as well, as we feed each off of other. The dish I’m most proud of is our bacon wrapped stuffed rabbit saddle (braised leg, salsify, pickled cherries, carrots and sage) with king oyster and shitake mushrooms finished with a mushroom broth.

Question What celebrity would you like to dine with and why?

Celebrities are too hard to choose from. If I were to have a special dining experience, I would want to dine first class on the Titanic on the day it sank. There has been no record of a menu found from that night. And, (minus the sinking, of course) it would be pretty incredible to enjoy what could have been. Also, I am obsessed with the theatrics of fine dining, especially dating that far back.