How Cool Is It To Be Served A Seven Course Dinner By The Proud People Who Produced The Ingredients?
To meet farmers, vintners, brewers, and gardeners as they serve you your meal? To share a table with their families, friends, and supporters.
A high energy welcome to Chatham Kent Table 2013 from Mary Jane Smith of Smith and Wilson Winery.
Fruit cup with fresh berry compote.
Gazpacho salsa in cucumber cups.
Kristen and Sue Korpan, Early Acres Estate Winery.
Mike Korpan, Early Acres Estate Winery.
Sausage and roasted pepper skewers.
Quail crostini with blueberry gastrique passed by Moira and Paul Kerr, Kerr Farms.
Murray from Knott’s Nuts tempted everyone with Maple Popcorn.
Tables set with local lavender centrepieces.
Our MC, Marc Gammal, Chairman of the Board of Directors for Growing Chefs of Ontario,
entertained and informed throughout the meal. From the Tomato and Roasted Red Pepper Soup
prepared by Amanda and James from James Street Eatery
and the Pear and Goat Cheese Salad with Balsamic Vinaigrette by Zee’s Bistro
to the dessert by Parks Blueberries.
Food was paired with wines by Early Acres Estate Winery,
wines from Smith and Wilson Winery,
Long Pond Lager by Bayside Brewery,
Harmony Organics chocolate milk, and Sweet Apple Cider from Delhaven Orchards.
When everyone was fed, the servers
and Chef Sonny Rattanasithy and his crew relaxed while…
the man in the kitchen sink just began to warm up.