Cook's Bay is the southernmost bay of Lake Simcoe in Ontario, Canada. It is about 60 kilometres north of Toronto. The bay has some of the best fishing areas in North America, especially for yellow perch. The town of Keswick is the largest area that the bay has access to. Many marinas and motel accommodations are available. Many cottages are also present on the shores of the Northern half of the bay on both sides.
Cook's Bay was named by John Graves Simcoe, the Lieutenant-Governor of Upper Canada, for James Cook, who had served as Master aboard the HMS Pembroke in 1759 under the command of Captain John Simcoe, the Lieutenant-Governor's father.
Cook's Bay is southern Ontario's year round playground attracting locals and visitors from hundreds of miles away. For an inland lake it has the most consistent winds year round in Ontario and attracts windsurfers and kiters in all four seasons to play on the water and the ice.
Famous quotes containing the words cook and/or bay:
“The Indian remarked as before, “Must have hard wood to cook moose-meat,” as if that were a maxim, and proceeded to get it. My companion cooked some in California fashion, winding a long string of the meat round a stick and slowly turning it in his hand before the fire. It was very good. But the Indian, not approving of the mode, or because he was not allowed to cook it his own way, would not taste it.”
—Henry David Thoreau (1817–1862)
“Baltimore lay very near the immense protein factory of Chesapeake Bay, and out of the bay it ate divinely. I well recall the time when prime hard crabs of the channel species, blue in color, at least eight inches in length along the shell, and with snow-white meat almost as firm as soap, were hawked in Hollins Street of Summer mornings at ten cents a dozen.”
—H.L. (Henry Lewis)