Farm To Fork August 18, 2013

THE CULINARY GUILD OF WINDSOR

Proudly Presents

FARM TO FORK - A Culinary Tour of Windsor Essex
August 18th, 2013 ~ 11:00a.m.- 3:00 p.m.

 

 - The Canadian farmlands and prairies symbolize our ideals of hearth and home. It's where independent family farms, especially those right here in Essex County, remain the fabric of our Canadiana heritage and continue to produce the best of everything from vegetables, fruits and legumes to grains and rice to purveyors of pork, poultry, game, beef, lamb and even perch and pickerel.

And, it's through the dedication of our local farmers, that families gather daily during mealtime for nourishment and the sharing of stories and laughter.

The Culinary Guild of Windsor is proud to help support the efforts of our Essex County farmers and purveyors by bringing their bright, fresh flavours to you with FARM TO FORK  - A Culinary Tour of Windsor Essex


The Farm to Fork Culinary Feast will take place at the Riverside Sportsman Club on Sunday, August 18th, 2013  between 11 a.m. - 3 p.m.   Wine tasting available by Coopers Hawk Vineyards.  Tickets are $45 and includes tastings at all 10 food stations.  Tickets can be purchased at The Walkerville, 1840 Wyandotte St. ; Colonial Coffee, 3110 Marentette Ave; or by calling 226-344-6415.

All food stations at the Farm to Fork event will be created by esteemed Chefs of the Culinary Guild of Windsor utilizing  produce and meats from local purveyors and farmers within Windsor Essex County:

Rabbit Station prepared by Chef Helmut Merket: Rabbit Hasenpfeffer, accompanied with Red Cabbage and Potato Rosti

Duck Station prepared by Chef  Dave Dimoglu: Confit  of Duck on a Scallion Pancake with 3 Sauces 

Chicken Station prepared by Jr. Chef Dana Miller: Shredded Chicken Tacos in Mole with Local Corn Salsa and Queso Fresco.

Goat Station prepared by Chef Cristina Pedraza:: Filipino-Style Goat

Pork Station: prepared by Jr. Chefs Angelko P & Adelina Sisti: Pork 3 Ways

Beef Station prepared by Chef Mike Delmore: Smoked Beef Brisket on Brioche Bun served with Coleslaw

Vegetarian Station prepared by Chef Dave Nugent: Lentil Rice with Caramelized Onions.  Baby Red Potato Salad with Dill,  Horseradish                                                                                                  and Balsamic Dressing. Spelt Salad in Orange Dressing

Fish Station prepared by Chef Ron Hart: Local, Fresh-Caught perch & Pickeral

Lamb Station prepared by Chef Catherine Davies and Chef Vincenzo DelDuca: Lamb Spedini Wrapped in Warm Pita

Dessert Station prepared by Jr. Chef Veronica Mancini: Mini Dark Chocolate Cakes infused with Raspberry Essence, iced with Raspberry  Buttercream, drizzled in Chocolate Glaze and topped with Sugared Raspberries. Mini Lemon Blueberry Cakes iced with Lemon Curd Buttercream and topped with Sugared Blueberries

Wine: provided by Cooper's Hawk Vineyards

by Deborah Jones Publisher Biz X Magazine

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