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Award winning Executive Chef Boban Kovachevich has crafted an exquisite menu for us to enjoy: SOUP: Roasted Butternut Squash and Cappuccino: Roasted Butternut Squash, Okanagan Granny Smith Apples, Maple-Dijon Cream made with BC Dairy STARTER: Farmers Market Salad: Market Squash,...
  • January 29, 2020
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Once again Executive Chef Jan-Willem Stulp (who is returning for his 7th dinner!) has crafted an extraordinary menu for us to enjoy: SALAD: Early Greens & Red Endives with a Tomato-Steamed Quinoa Timbale and Herbed Tomato Salsa STARTER: Roasted Vineland...
  • January 29, 2020
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Course 1Chowder of Fire-Roasted Local Hot-house Tomatoes, Vidalias and Thyme, with Brie, and Ontario Maple-Candied Pearl Onions. Course 2Oven Crisped Artisan Pancetta on Mustard-Specked Root Vegetable Remoulade, with Niagara Apples and Cres Course 3Demerara Cured Duck Breast, on Sweet Potato...
  • March 7, 2019
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I don’t know how, but Chef Jan always outdoes himself! Check out our awesome menu for March 2nd. Also, I wanted to send a big shout out to our event sponsors, Ontario Turkey and the Dairy Farmers of Ontario for...
  • January 22, 2019
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Course 1: Covington Roasted Sweet Potatoes, with Arugula, Honey, and Toasted Sunflower Seeds (Round Plains Plantation) Course 2: New Limburg Craft Stout and Aged Cheddar Bisque, with a Hounds of Erie Cider/Horseradish Cream (New Limburg Brewery/ Dennis’ Horseradish) Course 3:...
  • August 3, 2018
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We have exciting news!  Executive Chef Jan-Willem Stulp, from the Grand Oak Culinary Market, has just released his menu for the April 14th Van Geest Dinner.  Here is what we will be having: Course 1: Organic Baby Greens, Floral petals,...
  • March 15, 2018
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We are excited to announce that the first Petals and Plates dinner of 2018 has been set! Our hosts will be Bryan and John from Van Geest Bros, one of Ontario’s premier Gerbera Daisy growers. Date: Saturday April 14, 2018...
  • January 10, 2018
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We have exciting news!  Executive Chef Jan-Willem Stulp, from the Grand Oak Culinary Market, has just released his menu for the October 28th CosMic Plants dinner.  Here is what we will be having: Course 1: Vineland Arugula, and Micro Amaranth,...
  • October 11, 2017
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We have exciting news!  Executive Chef Jan-Willem Stulp, from the Grand Oak Culinary Market, has just released his menu for the September 16th Rosa Flora Dinner.  Here is what we will be having: Course 1: Cool Duet of Cucumber and...
  • August 17, 2017
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The three greenhouses that have been chosen to hold the first Petal and Plates Dinners are: Rosa Flora Limited: Established in 1978 by Otto and Corine Bulk, Rosa Flora first grew only fresh cut hybrid tea roses. The business has...
  • July 14, 2017
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