Local Food and VQA Wine at the Royal Winter Fair

It's more than just big pumpkins and horse shows: the Royal Agricultural Winter Fair (November 6 to 15) seems to be aligning itself with the growing interest in local food and especially local wine. For the first time, organizers are promising that all foods served at the event's five restaurants (except coffee and spices) will be sourced locally. VQA wines and Ontario beers will also be available.

The "Friends of the Greenbelt" Wine Competition returns for a second year, with VQA wines being assessed by Mark Cutura (Cowbell), Brad Long (Veritas), Tawfik Shehata (Vertical), John Maxwell (Allen’s), John Lee (Chippy’s); sommeliers Jonathan Gonsenhauser and Lorie O’Sullivan (ACC), Mark Moffat (Wine n’ Dine), Peter Boyd (Scaramouche), Taylor Thompson (Reds), Zoltan Szabo (Eight Wine Bar), April Kilpatrick, Anton Potvin (Niagara Street Café), Jamie Drummond and Bernard Stramwasser (Le Sommelier Agency), plus winemaker Norman Hardie and media types Matt Galloway (CBC), Malcolm Jolley (Good Food Media) and Dick Snyder (City Bites).

The Vintners' Terrace Restaurant will be offering complete local meals with local wines, under the direction of Resident Chef Robert Campbell. Also, top local guest chefs present their own menus for seatings at 5:30 and 7:30 p.m. on certain dates (reservations are required: 416-263-3979).

November 6, 7 and 12: Corbin Tomaszeski (Holt’s Café & Food Network – pictured)

• Starters: Kabocha Squash Potage with seared scallop & shrimp, pumpkin seed oil and chives – Prosciutto, Rockett and Baby Spinach Salad with tomato, fresh pear, candied walnuts and aged Ontario cheese – Duck Confit Ravioli on parsnip and celery root puree with wild mushroom cream
• Mains: Fennel and Cumin Crusted Maple Lamb Rack with truffle potato mash, striped beetroot, au jus and pomegranate – Medallion of Ontario Beef with braised beef short ribs, brussel sprout & bacon hash and scented de puy lentils – Potato Crusted Salmon Filet with pearl vegetables, garlic shrimp and vanilla cognac bisque – Eight Vegetable Pot Pie with truffle potato chips, sea salt and chives
• Desserts: Orchard Fruit Cobbler with vanilla bean and almond ice cream – Classic Apple Fritters with warmed cinnamon rice pudding – Warm Gingerbread Cake with classic caramel sauce

November 10: Ryo Ozawa (EDO)
Salade Nihonçoise: seared red sashimi tuna with mustard miso sauce, balsamic vinegar red wine reduction spring mix, quail egg, green beans, cherry tomato, yuzu vinaigrette – Sushi Course with seasonal vegetables – Choice of Saikyo Yakimiso marinated black cod or Angus Striploin (Steak or Teriyaki style) or Kobe Washu-Gyu US Wagyu (Kobe beef) rib-eye – Chocolate Fondue: fresh fruit with luscious melted Belgian dark chocolate

November 11: Jamie Kennedy (Gilead)
Hot Smoked Whitefish with Pickled Succotash Salad – Braise and Roast of Venison with Cabbage Roll and Currant Glazes – Apple and Cheddar Strudel with Black Walnut and Maple Ice Cream – Coffee or tea

November 13: Steffan Howard (Palais Royale Ballroom)
Farm Fresh Soft Boiled Egg, Little Toast and House Flatbread Points – Grilled Celeriac in Mustard Sauce and Fresh Watercress Salad – Butter Seared Beef Tenderloin and Oxtail Decker, Spiced Parsnips and Potato, Parsley and Porcini Demi Glace – Vegetarian option: Butternut, Acorn and Spaghetti Squash Pave, White Bean and Rosemary Paste, Heirloom Tomato Fume – Sarah’s Ontario Apple, Cranberry and Pear Brown Betty, Vanilla Bean Chantilly

November 14: David Chrystian (Victor Restaurant, Hotel le Germain)
Dungeness Crab and Albacore Tuna Press with crispy bacon, semolina pudding, grape leaf and chard salad, cloudberry vinaigrette – Ontario Lamb and Mario Paz Merguez Sausage with confit potato, squash gratin, organic turnips, Ontario ver jus and pecan sauce – Ice Wine Poached Pear with white chocolate mousse, bay and lime sponge cake