We had the chance to attend the Taste of Burlington Launch Party last week at the Burlington Performing Arts Centre — alongside hundreds of hungry diners!
There were 18 restaurants there, including Feast ON Certified players like Spencers at the Waterfront — serving a beautiful foie gras mousse with pickled apples — and The Royal Botanical Gardens’ Garden Cafe who brought their homegrown pickled peppers and served them on top of panko crusted salmon.
Bonus: Our friends from Cameron�s Brewing Co. sampled their award winning craft beers — including the seasonal Resurrection Ale available in growlers at the Brewery!
All guests were given the opportunity to vote for their favourite restaurant to be crowned ?People�s Choice?. The competition, as always, was fierce. From sousvide pies to braised beef beef mac n cheese balls (amazing, by the way!) everyone brought their a-game.
Alas, there can only be one winner. Chef Mitchell Lamb from Stone House Restaurant took home the award for his Maple & Bourbon Glazed Beef Ribs with a loaded Yukon Potato foam, bacon jam & chives.
Alongside Andrew Gerrior, Colleen Rusholme & Samantha Payne (95.3 Fresh FM), and Jaclyn Colville & Elise Copps (CHCH TV), I was asked to sample the fare of the 18 restaurants and score them based on taste, creativity and presentation. It’s a hard gig. A really hard gig.
The race was incredibly close. It almost came to blows! Ultimately, it was a tie. Ivy Bar & Kitchen with their Grilled Grouper Gyros with tomato and red pepper martini relish and spicy herbed tzatziki, alongside (my favorite!) SB Prime for their Butternut Squash Gnocchi with Rabbit Confit. Chef Sidney and Christina sourced rabbit from St. Mary’s, Ontario — slow braised it and served it alongside butternut squash gnocchi and heirloom carrots. It was exactly what the doctor ordered for this cold weather!
If you want to experience all the great tastes of Burlington be sure to visit tasteofburlington.ca for all restaurants, prix fixe menus and pricing. ?A Taste of Burlington? will be running again this winter from February 22 – March 15, 2015.