September 3, 2025
Another sold out Chef’s Table event. And the highlight – the peach. Every dish incorporates this exquisite fruit.
Great menu presentation – tantalizing creations. Kyle, of course, was the centre of the action. But a toast to Hannah for her super service, Emily for the wine offerings and the centrepieces and Alex for assisting in the plating.
Emily and Hannah
The peaches were sourced from Niagara – Lakelee Orchards in Jordan Station. One is the Golden Peach. It holds its shape better when cooking. The centrepieces used the same peach varietals.
Kyle graciously introduced the Wining at the Bend website that includes summaries of Chef’s Tables back to 2017. A link will be sent out with an email for those not yet subscribing.
Also, Kyle mentioned that he is exploring offering cooking classes from the Dorchester arena. Look forward to this taking shape.
It was also noted that the dining room was chosen rather than the library because the space allowed plating to be front and centre for anyone who wanted to go and watch.
A final demonstration was the pitting of the peaches using a CLEAN pair of needle nose pliers – a lot faster and impresses the guests.
Bread and Butter
This has become a great start to the dinners. This bread was particularly unique. Kyle explained that he was experimenting with “inclusions”. In this case it was peach incorporated in the bread dough using a kind of a spiral. What better to up the ante than a peach basil compound butter.
Amuse Bouche
Peach raspberry shooter with chili marinated cucumber. Exotic flavours. Fresh peach, a little honey, little salt. And creative “plating”. Miniature Mason jars from the Dollar Store.
Wine Pairing
Rinaldi Martini d’Asti Pimonte, Italy
The wine had a pleasant sparkle and really worked with the spicy sweetness of the dish.
Appetizer
The appetizer salad was made with frisee greens, lightly pickled peaches, ricotta cheese. The dressing was 18 year old balsamic vinegar, olive oil, smoked sea salt, black peppercorn and pecan praline.
Wine Pairing
Te Mania Sauvignon Blanc Nelson, New Zealand.
A nice complement to the richness of the ricotta and the dressing.
Entree
Sous-vide pork loin roast with sweet and sour dried cherry peach chutney, caramelized peach au jus, herbed Israeli couscous, orange glazed golden beets.
The sous-vide process is similar to poaching. The pork was then put in the oven for 15 minutes or so to brown the outside a little. The au jus also had roasted peached blended in, thickening it.
Wine Pairing
Chateau La Fleur Merlot Bordeaux, France
Tasting notes on this wine – lush, black currant and black cherry.
Dessert
Cobbler – peach, brown butter. Chinese 5 spice streusel, butter pecan ice cream (from the Kawartha dairy) and Biscoff (Belgian cinnamon cookies added to sauce) caramel sauce
Pairing
Tawse Chardonnay Bellini cocktail
And the rest of the event…
Just chatting and packing up leftovers. Can’t waste any of these delicious offerings. Looking forward to the next dinner.