Oh My

Our newspaper runs a programme called Go Cooking. They bring in chefs from local restaurants and feature different meals from their menu. You get to watch the meal being prepared, ask questions and yes...sample. When I read the write-up for the first in the summer offering I jumped. Yes please, I'd like to reserve 2 seats. $50.00 apiece, sure sounds a bargain.

This is the write-up. The reality follows.

Celebrate some of finest local ingredients from the Niagara region, presented with creativity and flair by Chefs Paul and Elbert. Begin with an assortment of local Niagara greens complemented by cherry vinaigrette. Enjoy sweet Georges Bank scallops on a bed of wild rice, drizzled with chardonnay saffron sauce. Sink your teeth into pan-seared Ontario veal medallion on red onion compote and wild mushroom spaeztle, with a medley of mini-vegetables, served with a merlot balsamic reduction. Finish with a delightful dessert that partners a Peninsula ice wine fruit tartlet with a light and refreshing rose-water sorbet.

Lovely merlot wine in the dressing along with a touch of maple syrup for sweetness and not a touch of oil was needed. Those are broccoli sprouts on top with full size cherries tucked along the side. The scallops were beyond superb. The greens they rest on....sea asparagus. A new one for me. Wine: Angels Gate Chardonnay

Pan-seared Ontario grain fed veal from a local farm, cooked to medium rare and topped it with some exotic mushroom that grows locally. The mini vegetables were: red and green zucchini snap peas, carrot and rutabaga. Wine: Cave Springs Gamay Reserve 2004
Niagara Fruit Tart with Ice Wine Custard and rose water sorbet. Wine: Inniskillin Late Harvest Riesling.
At the end of the evening I asked the organizer if the servings were this size for each outing. Apparently not. We got the best of the best.

Not only was I well fed but I was reminded that the drive to Niagara Falls has lots to offer other than a fast trip down the highway to the casinos.