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.