Advertisement 1

ON CAMPUS: The Art of the Flavour

Article content

There’s a certain kind of magic that happens when Loyalist College culinary students partner with some of the best chefs in Toronto and the Bay of Quinte region.
The students glean from the chefs’ trade secrets, become inspired when infusing a blend of unique flavours into each course and learn how to artistically plate their creations in such a way that guests, themselves, are moved to respectfully Snap or Instagram their dining experience.
Hosted at the college in Resto 213, The Art of Flavour dinner series is comprised of a special three-course menu designed and curated by a guest chef and created by Loyalist’s chefs-in-training with assistance from faculty. Each meal is expertly paired with a beverage from a Prince Edward County winemaker or brewmaster. This one-of-a-kind experience is an opportunity for residents in the Bay of Quinte region to try innovative gastronomy at its finest.
On January 19, The Art of Flavour presents executive chef Albert Ponzo of Picton’s The Royal Hotel and Victoria Rose and James Lahti of Long Dog Vineyard and Winery. For the past 10 years, Ponzo has been the executive chef at Toronto’s iconic Le Sélect Bistro.
“Ponzo’s background is in Italian and French cooking,” said Scott Royce, culinary lab technician at Loyalist. “As this is the first time he has partnered with the college, we’re really excited about the menu and culinary challenges he’s bringing to our kitchen and the exquisite experience he’s presenting to our guests.”
Chef Carl Heinrich, the owner of Richmond Station, a farm-to-table restaurant in downtown Toronto, and Dan Sullivan of Rosehall Run, will be in house on February 9. In 2012, Heinrich won Top Chef Canada. His enthusiasm and passion for the culinary arts is infectious.
“Great food is at the heart of this series, but what takes it one step further are the stories the guest chefs, winemakers and brewmasters tell,” said Royce. “Before each dish, our guests learn about what the chef hopes to achieve, and where the idea came from. Sometimes the recipe is from the chef’s childhood, prepared by his or her mother, and then refined by the chef. And then you get to hear about the pairing and why it’s a perfect fit. You can’t go wrong with good food, great people and an unforgettable story.”
At Rosehall Run, sustainable winemaking starts in the vineyard. Sullivan’s hands-on approach has produced many award-winning wines. Its 2014 Pinot Noir received gold at the 2016 National Wine Awards of Canada and its 2013 Chardonnay received silver at the 2016 Chardonnay du Monde international wine competition in France.
On March 23, County Road Beer Company takes over The Art of Flavour. Chef Neil Dowson, champion of Chopped Canada in 2014, will bring County Road’s traditional European beer garden fair to Resto 213. His dishes will be paired with County Road’s brew.
Interested in experiencing The Art of Flavour? Visit resto213.com/events. Tickets are $50 (including tax) and include two pairings. There is also an option to purchase an additional glass or bottle. Dinner begins at 6 p.m.

Article content
Advertisement 2
Advertisement
Article content
Article content
Latest National Stories
    News Near Belleville
      This Week in Flyers