Saturday, September 28, 2013

Report from ... Reif Mid-Summer Lunch - August 3, 2013

On approach to our lunch at the Grand Victorian ... next door to Reif
Fresh Niagara fruit is on display, and plays a feature part in today's lunch ...
opening wine is a fresh Reif Rose
Today's lunch will be served on the wrap-around veranda ...
and each table features a different fruit as its centerpiece ...
thus the tables are named after their centerpiece - we're at the APRICOT table
As our menu indicates.
Notice the bag under the napkin ...
the purpose is that after lunch you can go from
table to table to fill your bag with fresh Niagara fruit
People arrive and enjoy their rose on this sunny August afternoon
Then we sit, ready for lunch.  But first ...
Klaus Reif gives an opening address to talk about the wines and the location
The Lunch ...
First Course: "Beer Can Quail"
made with local Silversmith Lager with a honey plum glaze
on Baby Spinach Salad with Bacon Mustard Vinaigrette
Second Course: "Ontario Corn Fed Beef"
with potato corn hash and creamed horseradish
Today's guest chef is David House,
executive chef for the Niagara-on-the-Lake golf club
... he comes out to explain his inspiration for each dish.
We finish today's light lunch on a high with this:
Apricot Almond Clafoutis with Fresh Cream and Mint
A Bonus Stop and a Surprise ...

After lunch at Reif we stop in at Lailey on the way home and look what we see ...
 ... my name in chalk

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