Around the Canadian Table

ACT2014The whole notion of regional food got it’s foothold in the Niagara Region of Ontario.  Long before the two words, Canadian and Cuisine were strung together in a sentence, Chefs like Michael Olson and Mark Picone and winemakers lIke Donald Ziraldo were laying the foundation of what was to become the regional cuisine of Niagara.  Growing their own vegetables, harvesting their own grapes , these ideals were light years ahead of their time. 

On August 2nd, Food Day Canada had a celebration at Jackson Triggs Estate Winery with some of the men and women who were and, still are, the pioneers. It was a truly spectacular event, under the stars with a six course feast, great music and the finest wines. Then in a huge tent beside the vineyard, the seventh course was served forth by Anna Olson to be paired with the winery’s ice wine.  

The Menu

Chef Ryan Crawford, Gastrohomestead

ACT Ryan Crawford Proscuitto L_D

36-month, Home-grown, Home-cured Prosciutto

ACT Ryan Crawford L_D~~

Assorted Cheeses, courtesy of Woolwich Dairy


Chef Tim Mackiddie, Jackson-Triggs Estate

Duck Fat Potato Poutine

~2013 Jackson-Triggs Niagara Estate Grand Reserve Pinot Noir~


Chef Mark Picone & Chef Peter Blakeman

Canadian Food & Wine Institute (CFWI) and Mark Picone Culinary Studio

CFWI and Friends

Pickled, Cured and Fermented:

CFWI Housemade Hewitt’s Goatmilk Feta

Grilled Flatbread from T. Neufleld’s Wheat

Cellar Abundance from the CFWI Organic Chefs Garden

~2012 Jackson-Triggs Niagara Estate Grand Reserve Riesling~



Chef John Horne, Canoe

Short Ribs with Tree Syrups

~2012 Jackson-Triggs Niagara Estate Red Meritage~

ACT John Horne L_D


Chef David Watt and Chef Anthony Greco, Garrison House & Zest

Niagara fruit and vegetable salad with a crispy corn fritter, soya bean beer mustard dressing, Kill-a-Watt bacon bits

~2010 Jackson-Triggs Niagara Estate Sparkling Sauvignon Blanc~

ACT Garrison Zest veggies L_D


Chef Erik Peacock, Wellington Court

Seared scallop, smoked eggplant puree, heirloom carrot salad in browned butter vinaigrette

~2011 Le Clos Jordanne Claystone Vineyard Chardonnay~


Chef Andrew McLeod

Dillon’s Gin cured Rainbow Trout. Celery. Fennel. Juniper crackling. Lardo.

~2012 Inniskillin Reserve Sauvignon Blanc~


Chef Anna Olson


Housemade Ice Cream Sundae Bar

Vanilla Ice Cream, Sea Salt Toffee Ice Cream and Raspberry Ice (vegan and gluten-free)

Chocolate Icewine Sauce

Chardonnay Caramel Sauce

Apricot Sauce with Riesling

Berry Cabernet Franc Compote

Butter Tart Crumble

Nanaimo Bar Crumble

Lavender Chantilly Cream


ACT wine pairing L_D

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Author: Anita

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