Paul and I are quite lucky to live where we do. One of Ontario's premiere agricultural areas is just a short drive away. Niagara is home to Ontario's main wine region, fruit orchards, and vegetable farms. My grandparents lived in the heart of Niagara so whenever I visited their houses I was treated to the freshest of ingredients. Lots of these same ingredients now make their way to our home via farmer's markets and roadside stands.
Anyone who lives near wine regions knows the interesting food dynamic that occurs there as they mature. Where are some of America's finest restaurants that focus on fresh, organic ingredients? Napa and Sonoma. The same is true for Niagara. Over the past 15 years or so many fine restaurants have opened in the area raising the culinary bar considerably. For this I am very pleased.
Tonight we were lucky to attend a cooking class that featured Executive Chef Wolfgang Sterr from Wildflower Market in Fonthill. The Wildflower used to be a fine dining establishment but this winter it underwent a makeover and it is now a market that is designed to connect people with their roots. Organic Groceries, Artisan Crafts and Art, and a casual bistro setting to enjoy the fruits of Mother Nature can all be found there. Given the incredible things he pulled together this evening I can't wait to trek to the market to explore.
The nice thing about classes at the liquor store is that each dish is paired with a wine that matches well. Not only to you receive cooking instruction but you learn more about wines and the wine regions of the world.
The class was three hours long so as he was making the items which would require a long cooking time he started us off with an Asian Tapas (is that allowed?) of a steamed dumpling and spring roll. This was served with his own black bean sauce which was bloody amazing. It was all I could do to NOT lick the plate. This was paired with a wonderful dry rose wine from the Veneto - Bardolino Chiaretto which is a new release, We were lucky to try it before its release date (and to later buy two bottles).
This was followed by Paul's favourite dish of the evening - a chilled strawberry and cucumber soup. I was shocked at how easy this was to make - so much flavour for so little work. Sterr served each bowl of this with a small portion of freshly make melon ice and a mint leaf. Wonderful!
The product consultant paired this with a Jacob's Creek sparkling wine from Australia. I found the wine to be interesting on the palate - it must have been the blend of Pinot Noir and Chardonnay grapes that gave it such a bouncing flavour.
By now we were getting full!
Of course, the main event was yet to appear. Wolfgang grilled some beef tenderloin which he served on a wedge of leek and potato gateau with spears of steamed asparagus on the side. A splash of an incredible mushroom sauce and he was done. It is amazing to watch chefs turn out such amazing meal with so little effort on their part. I'd be working all weekend to produce similar results.
This was paired with a full, robust red from the Veneto - Ripasso Valpolicella. This was a wonderful wine. The very helpful (and most talkative man who sat with us) told us that this was one of his favourite red wines. I had to grudgingly agree that it was amazing (and bought 2 bottles to bring home with us as I left the class).
Then there was dessert. Sterr created magic in front of our eyes. First by making vanilla scented scones, then a fresh custard, followed by a raspberry coulis. The custard and coulis were used for plating. Each scone was cut in half and filled with whipped cream, strawberries and some ginger honey for sweetener). WOW, WOW, WOW!
This treat was paired with a wine we had had before. Made in Chile, Fresita is a sweet pink sparkling wine that is infused with patagonian wild strawberries. Of course it paired with the dessert amazingly well.
It sounds like a wonderful evening of learning and eating. What fun!
Posted by: nancyhol | June 20, 2008 at 11:22 AM
Wow -- that sounds (and looks) like a great class. I'm drooling over the photos. Every dish looks fantastic, but I'm with Paolo on the chilled strawberry and cucumber soup! That sounds so delicious and refreshing for summer.
Posted by: sandrac | June 20, 2008 at 12:36 PM
It all sounds wonderful, but the strawberry and cucumber soup sounds very interesting. Do you have a recipe to share with us?
Posted by: Cindy Ruth | June 20, 2008 at 05:01 PM
Wow Jerry, I think I just gained 10 pounds from reading your post and I'm wiping off my monitor screen right now from accidentally trying to taste the soup.
Did they provide recipes from your wonderful dining experience that you can share?
Buon Appetite
Posted by: Ice Tea For Me | June 20, 2008 at 08:05 PM
The soup was amazing. I'll be making some today and will post the recipe and results on Monday.
Cheers,
J
Posted by: Jerry | June 22, 2008 at 06:33 AM