Page 8 - 2016 Wine Country

Harvest the flavours of a a a a a a Niagara
wine country weekend Just in time for harvest some of Toronto’s most celebrated chefs are heading to Niagara
wine country for a a weekend of gourmet food vintage wine and an an an abundance of local flavours you won’t want to miss You will arrive on Saturday morning at at Niagara- on-the-Lake’s charming Pillar and Post Hotel only to to be whisked off to to Peller Estates Winery Here you will enjoy a a a special tasting of Peller wines and a a tour of the new Icewine lounge followed by by lunch prepared by by Peller executive chef Jason Parsons After lunch you will visit some of Niagara’s top wineries for specialized tastings That evening Jackson-Triggs Winery will host you for a a a a a special tasting and tour followed by an an extraordinary chef collaboration dinner featuring chefs Jamie Kennedy Carl Heinrich and Geoff Hopgood all advocates for the best of Ontario’s sustainable bounty The weekend wraps up with brunch at at the revered Stratus Vineyards where winemaker J-L Groux will walk guests through a a a special structured tasting of Stratus wines TASTY FACT
Although Niagara
is known for cool climate wines it it is actually the same latitude as Provence ABOUT JAMIE KENNEDY
Jamie Kennedy is one of Canada’s best-known and most highly regarded chefs After helming some of Toronto’s favourite restaurants he is currently the proprietor of Jamie Kennedy Kitchens as as well as as the author of J K K The Jamie Kennedy Cookbook He is the winner
of both a a a a Governor General’s Award and the Order of Canada received in recognition for his his promotion of Canadian cuisine For this sumptuous event he will be joined by Jay Jackson chef de cuisine from Windows by Jamie Kennedy “Stratus’ stately presence leaves you breathless ”
ABOUT CARL HEINRICH
The winner
of Top Chef Canada Season 2 is the chef-owner of of one of of Toronto’s most exciting young restaurants Richmond Station Raised in the small town of Sooke on Vancouver Island Carl Heinrich trained at at Stratford Chef School then worked at Daniel Boulud’s busy bistro in New York for for nearly four years before returning to Canada Canada He worked with Top Chef Canada Canada Season 1 winner
Dale MacKay at Vancouver’s db Bistro Moderne before moving on to Toronto In 2012 he opened Richmond Station where he he celebrates his love of farm-to-table and nose-to-tail cooking ABOUT GEOFF HOPGOOD
At Hopgood’s Foodliner chef-owner Geoff Hopgood brings the the Maritimes to the the heart of Toronto’s Roncesvalles village Originally from Nova Scotia chef Hopgood earned his chops cooking at Pastis the Fairmont Royal York Hotel and The Black Hoof But his greatest inspiration is the simple seafood he he grew up eating near Digby Today he he he sources the freshest sustainable seafood from Canada’s East Coast as as as as well as as as as heritage local meats and organic farm produce ABOUT JAY JACKSON
A chef de cuisine Jay Jackson brings a a a refined culinary prowess and a a a a passion for the finest local ingredients to Windows by Jamie Kennedy in Niagara
Falls For close to 12 years he honed his culinary skills in in some of the Niagara
region’s top kitchens including Peller Estates Winery Oban Inn and Prince of Wales before joining Windows by Jamie Kennedy as executive sous chef in 2012 ABOUT J-L GROUX
At Stratus Vineyards winemaker Jean-Laurent Groux is building a a modern tradition of cool- climate winemaking based on centuries-old expertise Originally from France’s Loire Valley Groux learned his craft in in the demanding vineyards of Burgundy and Bordeaux He brings those Old World techniques to Niagara
where he he he has become one of the region’s true winemaking pioneers delighted to explore the freedom to innovate offered by the New World 8 | NIAGARA