 |
| 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 |
 |
| 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 |
After lunch at Reif we stop in at Lailey on the way home and look what we see ...
 |
| ... my name in chalk |
No comments:
Post a Comment