Susan Benson of Ontario, Canada

We share a family cottage near Fenelon Falls and, for Civic Holiday, we never miss getting our two families together. The Anita Stewart bug bit and this year and we are going for it. Our menu will have an Ontario focus and will evolve depending upon who brings what/forgot what but in general this is the plan.

To drink:

Fielding Cabernet Franc – Reserve 2005 from Niagara on the Lake
Archibald Sparking Cider from north of Bowmanville
Fresh Ontario Milk

Starters:

Red Pepper Jelly from Big Ass Garlic in Muskoka – on crackers and cream cheese
Guacamoli Salad and chips from Costco (hey a little cost conscious fusion never hurts!)

Salad:
Hearty Ontario potato salad, made with Yukon Gold (University of Guelph invented) potatoes, Ontario bacon from the Rosseau General Store (cut to order), and boiled Ontario eggs (we hope as I have a hard time figuring this out at the grocery store).

Main:
On the BBQ….
Cabernet Lamb Rissole –for this Mark Walpole recipe (former Exec Chef of Vintage Inns and TV personality) made with flour that he mills from grape skins that are available from the Niagara region wine making process. Check out www.viniferaforlife.com It’s loaded with iron and fibre and a great Canadian innovation story. I will be using the Carbernet powder in this recipe as well as mint, chive, and parsley from my Ufford, Ontario garden. .
Auntie Wilkie Chicken Thighs made with Ontario chicken
Ontario Corn on the Cob and Green Beans
Fenelon Falls Field Tomatoes
Manitoulin Chokecherry Jelly made by Charles and Linda Wilson just because it’s soooo tasty.

Dessert:

Vanilla Kawartha Dairy Icecream from Bobcaygen and fresh Niagara peaches. We may also opt for the Moose Paws flavour icecream– very decadent brownie bits and such.

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Author: Anita

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