Taste Tested: Ravine Vineyard’s Roasted Red Pepper Tart

We’re always looking for fresh and delicious recipes to serve to our vegetarian friends. Well, thanks to the team at Ravine Vineyard Restaurant — we’ve found a keeper! This recipe is terrific for veg-heads, and even better, it’s super simple to make.

Extra super bonus? Ontario’s greenhouses make this recipe an all-season show stopper! You can find hydroponically grown peppers and eggplants all year round.

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As of January 5th, Executive Chef Ross Midgley has taken over the kitchen brigade at Ravine Vineyard. Born and raised in Prince Edward Island, Ross attended The Culinary Institute of Canada.

He has held positions in some of Ontario’s most renowned restaurants including The Globe Restaurant, Tiara at Queen’s Landing and four years as Sous Chef for Hillebrand Estates. In 2011, he was hired by Canadian food icon, Jamie Kennedy, to open Windows, continuing his love for Niagara’s seasons in his menus. Ross returned to Niagara-on-the-Lake as Executive Chef for the last busy season at Stone Road Grille.

He shares a common vision with Ravine, which is to create menus with locally sourced and organically inspired ingredients. To that we say — Feast ON Chef Ross, Feast ON!

Roasted Red Pepper Tart

[yumprint-recipe id=’28’]

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