A look at the 6 Barrels for 6 Chefs event in pictures ... to read the full review see OntarioWineReview Newsletter #209 (published July 25, 2013) ...
The Prep ...
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| 4:52pm ... activity is already underway under the big top in preparation for the guests' arrival - let's take a look: |
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| There's chefs comparing notes with winery principals |
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| The chairs and tables are set - it's all quiet now but soon the throng will come and the tent will be packed |
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| The chef's stations are at their most immaculate |
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| Chris McDonald makes last minute adjustments in the shadow of the vineyard |
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| Marc Lepine adds lobster to bowls before the soup and yogurt are added later |
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| Ryan Crawford's pot is heating up |
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| WTF!!! ... Looks like something you'd find in the haunted house during Halloween |
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| All's quiet on the patio (for now) |
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| Northern Voodoo will arrive soon to get the party started |
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| Micheal Hoy get his Rhubarb custard tart with county grown strawberries ready ... |
The Event Begins ...
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| Let the Games Begin |
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| 5:35pm ... The band kicks off the party |
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| People arrive ready to line up for the deliciousness to follow |
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| Chef Bryan Steele furiously stirs his Risotto readying to plate the dish |
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| Risotto with crab, gaspe shrimp, chevril and fresh peas |
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| Chef Carl Heinrich posts what's gonna be on his plate |
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| and here is it in all its splendor and glory: pierogi with oxtail ragu |
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| The two faces of Carl: Smooth & Suave |
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| Passionate & Demonstrative: here he talks about the way the wine and food pair in the mouth |
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| Chef Sean Collins prepares to present his first plate |
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| Smoked scallop with poblano pesto |
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| Chef Ryan Crawford shows off his dish |
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| Oeuf en meurette with chicken and Pinot ragu |
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| Chef Marc Lepine final product: Chilled pea soup with lobster and yogurt |
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| But that's no ordinary dob of yogurt |
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| It's frozen |
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| Here's another look - same dish, but notice it has floated a little to the right |
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| The making of Chef Chris McDonald's "tamal" |
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| the unwrapping of the charred octopus tamal |
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| the adding of the tomatillo salsa |
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| and the finishing touches of the chicharrones |
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| Earlier we saw the prep, now here is Micheal Hoy's finished dessert - and it's even better than advertised |
And it Continues ...
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| As the evening progresses Chef Steele's Risotto looks more and more tasty (and it is) |
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| while Chef Crawford eyes his line-up to gauge how many more he needs |
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| Then it's time for the all-chefs / all-winemakers photo op ... they amass slowly |
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| Then it is determined it is too nice to be stuck inside the tent ... |
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| and so they move out to the vineyard |
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| some move during the shoot |
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| and some don't ... but they are all here |
Winding Down / The Aftermath ...
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| Tables are cleared, congratulatory drinks are poured and another 6 Barrels has come to an end |
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| it's a beautiful sunset in the County - to end another beauty of an event |
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| Can't wait for next year as we bid adieu to 6 Barrels for 6 Chefs for another year. |
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