Summer Table
As it turned out, this dinner was in honour of a number of things. First, Sarah’s mother and aunt were visiting from England and were due to fly out the following morning so it was sort of their last supper. Also, we were celebrating the birthdays of Jay and Sarah’s aunt, Christine. And we celebrated the fact that we had never had so many mothers present at table with Sarah’s, Pam’s and Margaret’s mothers all in attendance for a total of 9 at table.
A few weeks before this dinner, Pam and I had been talking about how any food can be made better with the addition of bacon, and so we schemed an entire dinner devoted to pork.
PRE-DINNER
-Niagara Gold and Cape Vesey cheeses from Upper Canada Cheese Company
-Babybel cheese
-Black olives
-Oscar’s special recipe green olives from Savoia
-Classic, home-made Pate Maison [Patrick]
-Home-made crab apple jelly [Michael]
(There was also a Wild Boar Pate which arrived after the photo below was taken)
Pam was very pleased with her new basket, making it the centre of pre-dinner activity.
Nibbles
Starter wines
Wines offered before dinner:
–Reif Estate Pinot Grigio and Gamay Rose
Also offered during the meal were:
–Caroline Cellars Meritage
-Reif Estate Sowhilo Rose from their Jera Collection
-XOXO Sauvignon Blanc/Chenin
-Pam’s home-made honey/vanilla iced tea
Fresh Ontario peaches, grilled
THE MENU
-Pork belly confit w/ grilled peach & Ontario maple syrup [Patrick]
-Brined pork tenderloin, marinated in soy sauce & maple syrup [pam]
-BLT salad [Sarah]
-Potato salad [Kay]
-Mediterranean Feta salad [Jay]
-Ontario sweet corn w/ garlic & Swiss chard [Margaret]
-Zesty garlic bread [Jay]
Peach 'n' pork belly
The main event
Perfect Porkfest Plate
Toasting
And for dessert…
-Triple-layer peach cake with blackberry cream filling [Margaret]
Happy Birthday!
Margaret's Masterpiece
Cake geology
Supper at Summerfield 