Hi-Berry Farm provided the backdrop for the September 15 Farm to Table - An Evening at Hi-Berry fundraising event.
Hub Staff
Local food and drink was once again the highlight as guests attended a third annual dining event in Saugeen Shores. Held previously as Farm to Table in downtown Port Elgin's Coulter Parkette, the 2018 event was named Farm to Table - An Evening at Hi-Berry and took place at Hi-Berry Farm on Highway 21, at the north end of Port Elgin September 15.
Hosted by Hi-Berry Farm, The Wismer House and Ristorante Rosina, the Saturday evening event was also a collaboration with Offshore Bakery and Outlaw Brew Co.
Hi-Berry Farm owner and acclaimed mayor of Saugeen Shores Luke Charbonneau addressed the crowd and said the primary reason for the dinner was to celebrate local food. “We are extremely lucky in this town to have a lot of outstanding food and a lot of outstanding local restaurants. Really, it's very unique for a community this size to have so much great food so we should all be very thankful for it," he said.
Previously hosted by - and a fundraiser for - the Port Elgin BIA, Charbonneau said this year also served to raise money for a good cause. “Our hope is to build a playground as part of the new outdoor recreation facility, baseball facility, that is hopefully going to be constructed in the near future in the south end of Port Elgin,” said Charbonneau.
Wismer House owner Jeff Carver offered thanks to the number of businesses who had donated goods and services for the event. “Without the help of many different partners...we couldn't pull this together,” said Carver, also praising the event's volunteers. “The people here tonight, serving and working here, have been here all day setting up and have volunteered their time because they believe what we're trying to do here is just as important as we do," he said.
Honourable mentions were given to Port Elgin's Grey Bruce Airbus and Wark Transport and Rabbit Dash Coffee House, Southampton Olive Oil Company, Hanover's MacLean's Ales Inc., Blyth's Cowbell Brewing Co. and Mildmay's Hoity Toity Cellars.
The sold out event was limited to 100 seats with guests having the option of taking a shuttle from either of the Port Elgin or Southampton libraries. As guests arrived and mingled during cocktail hour, they were treated to charcuterie boards and a cash bar. Hot beverages were also available courtesy of Rabbit Dash's solar powered coffee truck.
Once again, the magic behind the meal was Ristorante Rosina's Executive Chef Randy Felker and his team. Chef Felker said that he and his kitchen mates had been working all week to prepare for the evening's meal. “All the produce that we've used tonight is from [Hi-Berry Farm] and all the meat we've used is from Black Angus in Thornbury," he said, adding that dessert had been provided by Southampton's Offshore Bakery.
Guests were all handed an Amuse-bouche as Chef Felker joined them in raising a spoon toasting the night before dinner was served. The Charlie Bell Quartet providing live Jazz music throughout the night.
The menu consisted of:
Amuse-bouche - Lonza wrapped tomato tartar with chive and olive oil.
Soup – End of summer minestrone with melba toast and whipped goat cheese.
Salad – New potato, grilled scallion and avocado with Hungarian hot pepper red wine vinaigrette.
Palate Cleanser – Cucumber and chamomile sorbet.
Entrée – Ribeye crusted with thyme and pink peppercorn, parsnip and sweet corn puree, oven roasted dried field tomato, smoked cheddar scallion and garlic infused demi-glaze.
Dessert – Cheescake with strawberry coulis.
Executive Chef Randy Felker (right) with members of his culinary team, Brianna Baxter and Sous Chef Jeff Orsztynowicz. Missing from the photo were Michael England and Ristorante Rosina Sous Chef Kean Sagloski.
Guests sit down under cover of a large tent at Hi-Berry Farm ready to be served a variety of mouth watering, local cuisine.
The evening's hosts, from left, Ristorante Rosina's Executive Chef Chef Randy Felker. Hi-Berry Farm's Luke and Alison Charbonneau and The Wismer House's Jeff Carver and Laura McInnes.
During cocktail hour, guests treated themselves to a variety of treats from the charcuterie boards.
On a warm end-of-summer evening, Wismer House owner Jeff Carver served guests as they lined up for a cold beverage.
Jill Roote and Doug Johnston were ready for an evening of fine dining at the Farm to Table fundraising event.
From left, Carolee Fox, Kathy Ross, Ann Harrison, Jenny Harrison, Teresa Trimble, Claudia Wilson and Cathy Crosby were all ready for an evening of culinary delights.
Executive Chef Randy Felker drizzles olive oil over Amuse-bouche before having it served to guests to toast the night.
The Charlie Bell Quartet laid the soundtrack for the evening's festivities. From left, Steve Wood, Jack McFadden, Andy Harasymczuk and Charlie Bell.
Volunteers had been busy all day setting up for the outdoor dining event and were ready to serve the guests.
Two extra long tables were set up to seat guests at the third annual Farm to Table fundraising event.
