DISH MAGAZINE MARCH 2020
Clockwise from top left:
A charcuterie display of local flavors at the Frozen Falls dinner.
The first course at the Frozen Falls Dinner was Fennel battered Erie pickerel and
cured Atlantic salmon, quinta quinoa and edamame salad, dill grapeseed oil drizzle.
The Frozen Falls Dinner soup was Yukon gold potato, leek and white bean soup,
truffle shoestring fries, spinach drizzle.
Chefs at Table Rock House Restaurant prepare the 1918 shipwreck apple filo barge
with warm cinnamon-scented Niagara spy apples, raisins, vanilla gelato, filo pastry
basket, chantilly cream and Ennis Farms mini-maple crème brûlée.
A chef stands at the charcuterie display of local flavors at the Frozen Falls dinner.
Rock Cellars Pinot Noir.
Entre: Char-grilled AAA beef tender-
loin Benedict with potato rosti, Home-
stead Farm poached quail egg, Hollan-
daise sauce and roasted root vegetable,
paired with Ravine Vineyards Cabernet
Franc.
Dessert: 1918 shipwreck apple filo
barge with warm cinnamon-scented
Niagara spy apples, raisins, vanilla gelato,
filo pastry basket, chantilly cream and
8
Ennis Farms mini-maple crème brûlée,
paired with Reif Estates Vidal Icewine.
It seems to me that the idea of dining
events presenting locally grown foods
and wines is something that can be
expanded on the American side of the
Niagara region.
There are some restaurants produc-
ing wonderful foods with locally grown
produce – Carmelo’s in Lewiston comes
to mind – but there should be more
artfully created menus featuring the best
that local farmers grow with a showcase
of Niagara Wine Trail wines and spirits.
The experiences provided by the
Niagara Parks dinner that evening served
up exquisite food-for-thought regarding
businesses and organizations eagerly
seeking tourist dollars.
For more information about the Niagara Parks
dinners, follow online on Facebook or at
åwww.niagaraparks.com.