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