DISH MAGAZINE MARCH 2020
Head Chef Albert Ponzo addresses the 120 attendees at the recent Frozen Falls dinner at Table Rock House Restaurant at the brink of Niagara Falls in Ontario.
Frozen Falls Dinner spotlights Ontario’s local farms, vineyards
WATERSIDE
DINING IN
Winter
BY MICHELE DELUCA
COMMENTARY
W
hen I received an invitation re-
cently to attend the Frozen Falls
Dinner planned at the brink of the falls
in Canada, I knew I had to go for a variety
of reasons.
First, the promise of Ontario foods
and wines presented in a showcase menu
by talented chefs was too good an offer
to pass up.
Second, I’d never been to the leg-
endary Table Rock House Restaurant
overlooking the rim of the Horseshoe
Falls, and the dinner promised visitors
views of the stunning phenomenon of
4
Taylor Newland, right, a writer for Foodism Magazine in Toronto, and her mother, Michelle Newlands, sit at a table with Chris
Giles of Niagara Parks at a table overlooking the falls at Table Rock House Restaurant in Niagara Falls, Ontario.
the frozen layers of snow and ice from
the comfort of a restaurant table.
Third, I always like to see how locally
grown foods and wines can also be used
to lure foodies to the American side of
the world-renowned waterfalls.
Here’s what I didn’t know. The Frozen
Falls Dinner was one of several special