Foodie Favourite – 5 courses paired with 5 Ontario Wines

13 Aug

By: Diva Jenna Ujiye

I’m sure you have checked out the Taste of Huron website, but I thought I should tell you more about the Gala!

The Gala dinner is my all time favourite part of the 2 week long event. 5 courses, paired with 5 Pelee Island wines, plus an Amuse Bouche (One perfect bite appetizer) plus there is a shuttle from both Goderich and Bayfield, so you don’t need a designated driver from those two towns! This year the menu sounds absolutely scrumptious! Of course almost all of the food is locally sourced and prepared by local chefs. This is a one time per year opportunity to have a few local chefs working together to prepare a meal for you! On top of everything, we have great music playing during the evening. Andy McGuire is going to be performing in between courses. Andy just released his second album “Body of Work”, take a listen to his music at Check out the Gala menu below!

$100 for one meal probably does sound like quite a bit of money, but they way I look at it is that it would cost much more to order 5 courses and wine at a regular fine dining restaurant. If you really don’t think that this dinner is affordable for you, of course there are other opportunities! We have 7 Food For Thought Dinners (3 courses for $40), 2 Locavore Lunch and Learns (2 courses for $20), the Locavore Brunch N’Blues ($20 for a local fare breakfast and a blues concert) and the Tasty Blues Cafe ($10), oh and you might get a bit of food for free if you head to the Chef Challenge, where local chefs and Top Chef Canada chefs Rob Rossi and Andrea Nicholson will be participating!

I know… I am a relentless promoter, but its not because it is part of my job… I really believe in the things that I write about and I always speak the truth about the experiences! If you get the chance, head out to the Taste of Huron!

Amuse Bouche
Local corn gelato with charcoal cone & butter powder
Pelee Island Wine: Blanc de Blanc

1st Course
Lake huron smoked white fish chowder
Pelee Island Wine: Lighthouse Reisling

2nd Course
Heirloom tomato”blt” with maple cured pork belly & foraged leaves
Pelee Island Wine: Lighthouse Reisling

3rd Course
Farro risotto with weth maitake mushrooms & garlic confit miso
Pelee Island Wine: Pinot Noir

4th Course
24 hour braised coleman farm black angus short ribs with celeriac aligot & bourguignon jus
Pelee Island Wine: Alvar Cab/Merlot

5th Course
Modernist local peach melba
Pelee Island Wine: Late Harvest Vidal


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