Chefs from Niagara Parks restaurants will demonstrate their culinary skills at an event designed to showcase the region’s culinary heritage.
Bill Greenan, head chef at the Queenston Heights Restaurant in Niagara-on-the-Lake, will be among the four chefs taking part in the dinner on Friday, Feb. 2 at the Table Rock House Restaurant overlooking the Horseshoe and American falls.
Before joining Niagara Parks, Greenan filled a similar role at White Oaks Resort and Queen’s Landing Inn.
While he’s trained in classic French cuisine, Greenan’s creative style is characterized by its delicious fusion of Asian flare and Latin influence.
The dinner will feature a six-course, wine-paired menu, highlighting locally-sourced ingredients.
Greenan will kick the meal off with his Ontario sweet potato bisque with lobster cake, paired with a Chardonnay from a Le Clos Jordanne winery in Lincoln.
The remainder of the meal features seared sea scallops matched with a Thirty Bench Winemaker’s Riesling (chef Matt Hemmingsen, Queen Victoria Place Restaurant) and chef Rick Bieber’s (Legends on the Niagara) Niagara winter salad, accompanied by a Hidden Bench Pinot Noir.
Guests will then enjoy an apple cider sorbet palate cleanser before the entree course, chef Matt Krupa’s (Table Rock House Restaurant) Ontario AAA beef ribeye paired with a Cabernet Sauvignon from Lincoln’s Foreign Affair Winery.
Rounding out the meal will be a peanut butter and chocolate praline, paired with Cave Spring’s Riesling icewine, also prepared by Krupa.
The evening promises not only delectable cuisine but also an opportunity to engage with the passionate chefs behind the creations.
Their dedication to sourcing the finest local ingredients and their commitment to culinary innovation will be on full display, as they present a menu that highlights the flavours of Niagara.
Tickets are $150 per person and can be purchased online at niagaraparks.com/chefsdinner. Quantities are limited.