January 18 Menu

Chef Wade Fitzgerald from garlic's Restaurant has come up with an excellent and challenging menu for our January 18 event and we are going to be a large group. We've got 25 registered plus our students and chefs. Here is the menu;

Fresh Shucked Malpeque Oyster on an Ice Pedestal

Celery Root Puree With Sweet and Sour Lobster Sausage, Crisp Bacon and Salmon Caviar

Lime and Mint Granite

Everspring Farms Slow Roasted Duck Breast, Parmesan, Truffle and parsnip Gnocchi, Roasted Pearl Onions, Peas n" Carrots with an Orange, Apple Toasted Chutney

Cinnamon Sugar Coated Brandy Charroswith Chipotle Chocolate Dip and Sweet Whipped Cream

It's Official!

After completing our third event on November 16, we became eligible for full status as a Les Marmitons Chapter. I informed the International President, Scott Kingsland of our progress and in a special meeting of the Board, we were granted a charter to operate Les Marmitons - London on Wednesday, Nov. 19, 2009.

I will act as President of the chapter. Dr. George Aiello and Bill Rockwood have both agreed to act as Vice Presidents and we are actively searching for a Secretary/Treasurer.

The involvement of Les Marmitons and particularly of the Niagara Chapter and its President, Ross Macfarlane have made our group and our relationship with Fansahawe College possible. We thank them for their effort and confidence and look forward to many years of culinary fun and friendship.

Photos and Menu From November 16

Guest Chef Kyle Fee - J.J's Bistro

Artisan Smoked Salmon from Imant Malins and the Fat Chance Hand Sliced Cold Smoked Salmon Co. - Reavenswood Vintners Blend Zinfandel California 359257

Artichoke and Asiago Soup - Cooper's Creek Sauvignon Blanc New Zealand 957407

Goat Cheese Tart - Malivoire Chardonnay VQA, Beamsville Bench, Niagara 573147

Prosciutto-wrapped Wild Boar Tenderloin, Pearl Onion Chutney, Parsnip Puree- Rocco Dela Macie Chianto Classico, Italy 741769

Phyllo Wrapped Atlantic Salmon, Saffron Vanilla Cream, Potato Latke, Flat Rock Pinot Noir, Jordan Bench, Niagara 1545

Chocolate Espresso Souffle, Calamus Vidal Ice Wine 2007, Jordan, Niagara

Fanshawe College Support Chef - Jay Macbride

Artichoke and Asiago Soup

Bill Rockwood ready for serious business

Chef Macbride demonstrates wild boar preperation

Dung Tiet working on the wild boar course

Chef Fee demonstrates how to butcher a whole salmon

Salmon prepped and ready for phyllo pastry

Photos and Menu from the October 19 Event

Guest Chef Alan Kerr - Chef/Professor at Niagara College

Bangkok Lobster Broth, Cilantro Crème Fraiche
Wild Ass White, Stratus, Niagara Peninsula 2006
Marinated Charred Scallop, Lemon Grass Aioli, Beans, Rocket and Fennel.
Tawse Sketches Chardonnay 2007
Risotto, Butternut Squash, Chanterelle, Mascarpone, Parmesan Reggiano
Volpia Citto Tuscany Italy 2007
Asian Roasted Strip loin of Beef, Fall Vegetable, Shallot Puree, Parsnip and Cardamom Coulis, Honey Mustard Spätzle, Aromatic Thyme Reduction
Luigi Bosca Malbec Mendoza Argentina
Caramelized Pair Charlotte with Cinnamon Crème Anglaise
Chateau Suau Sauternes 2005

Fanshawe Student Josh & Dr. Dave Turineck (Niagara)

Niagara Chapter President Ross Macfarlane & Rob Arcese

Lobster Broth, Cilantro Creme Fraiche (a bit sloppy in the service)

Asian Roasted Strip Loin of Beef

Apple Charlotte

Chefs Alan Kerr & Patrick Hersey (Fanshawe College)

after a great evening of cooking, eating and enjoying.

Volunteer Development Committee Meets

The Development Committee met on Tuesday, September 29 at Fred's home to discuss membership, guest chefs, the roster of events for 2009 - 10 and the steps we need to take to become a full-fledged chapter of the Les Marmitons organization. This is the core team doing the work to get our chapter off the ground.

From left to right, Dr. George Aiello, Andre Meyer, Fred Bush and Bill Rockwood.

More Photos from June 15

A few food shots of the Ostrich main course thanks to Dave Turineck, visiting Marmiton from our sponsoring chapter in Niagara.

Photos From Our First Event on June 15, 2009

Guest Chef Patrick Hersey and his assistant

Fred Bush (on right) with visiting Niagara Marmiton Dr. Dave Turineck

Check out the great kitchen we get to use!

At work in the kitchen

A few new participants enjoy a glass of wine at the opening reception

Menu From Our First Event

Our first event was held on June 15, 2009 at Fanshawe College in London, Ontario. We had a fabulous evening under the guidance of Chef Patrick Hersey (Fanshawe College). Here is the locally-inspired menu we produced.

Spring Mushroom and Leek Bisque with Ricotta Cheese Gnocchi

Crispy Shredded Pork Belly

Lake Erie Yellow Perch, Fingerling Potatoes and Asparagus Salad

Pea Shoots & lemon Vinaigrette

Grilled Ostrich Medallions with Fiddlehead Pearl Barley Risotto

Madeira Infused Reduction & Sauteed Butternut Squash

Strawberry Shortcake with Local Rhubarb Compote

Mint Oil