DISH MAGAZINE MARCH 2020
An appetizer of carved lamb loin seasoned with celery root puree, rhubarb and Jordan cherry chutney and rosemary jus.
events and “pop-up” meals the Niagara
Parks chefs produce every year. And call-
ing the meals “special” is no exaggeration.
As soon as we arrived at the second
floor foyer of the Table Rock Centre
where the appetizers were being served,
with tall windows overlooking the glit-
tering ice-bedecked waterfalls, I knew
it was going to be an amazing night.
Admission was pricey at $125 a head, but
the view, to me, was already worth the
price of admission.
On three long tables was an extensive
and extravagant offering of charcuterie
with beautifully displayed Ontario-cured
meats from a simple prosciutto to a more
exotic smoked muscovy duck breast,
which paired with an impressive line of
Ontario produced cheeses like Thornloe
Devil’s Rock blue.
Around us, servers offered gleaming
glasses of sparkling Cuvee, a bubbly
drink made by Inniskillen Winery at
Niagara-on-the-Lake. Roaming servers
also offered intricately made appetizers,
such as white ceramic spoons holding
carved lamb loin seasoned with celery
root puree, rhubarb and Jordan cherry
chutney, and rosemary jus. There were
also maple-marinated chicken lollipops
made from chicken wings as well as some
other delights passing by that I didn’t
have a chance to try.
While sitting on a bench waiting to
go into the restaurant for dinner, my
husband and I chatted with Alex and Joe
Kucharski, a retired couple from St. Cath-
arines, who follow the events presented
by the Niagara Parks chefs like others
might follow rock bands. They estimated
they’d attended at least ten of the “pop-
up” dinners offered by the Niagara Parks
Department – gourmet meals served
throughout the year at locations like the
Butterfly Conservatory, or, as occurred
in February, at the new Canadian Winter
Lodge.
Within the hour, we were seated in
the beautiful Table Rock House Restau-
rant, which has recently undergone
renovations, and, with its icy blue design,
looks upscale and inviting, with vast
windows presenting the miracle that is
Niagara Falls from the closest vantage
point available to diners in the region.
It’s right there in all its amazing splen-
dor, just outside the window.
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