Celebrated Newfoundland Chef "Rocks" Niagara-on-the-Lake

Elena Galey-Pride

By Elena Galey-Pride

Niagara-on-the-Lake, October 30, 2012 – Stratus Vineyards celebrates Canada’s culinary diversity with their innovative dinner series called “Coast to Coast @ Stratus.” On Saturday, November 3, 2012 the celebrated team of Chef Jeremy Charles and Sommelier Jeremy Bonia, co-owners of Raymonds in St. John’s, Newfoundland, will bring the best of reinvented East Coast cuisine to an eager, food-loving audience.

Fresh from their “Canada’s Top Chefs” appearance at the James Beard House in New York City on October 25, 2012, Stratus is pleased that Charles and Bonia are also making this road trip to bring their ‘nouveau’ Newfoundland style to the heart of Ontario wine country.

While Charles and Bonia usually work in a stunning example of Newfoundland classical architecture overlooking St. John’s harbour, this meal will be delivered in a different striking setting – Stratus Vineyards’ LEED™ winery in Niagara-on-the-Lake, Ontario.

“The idea for this dinner series grew out of our love of food and wine, and the memorable moments that come from sharing with friends around the dining table,” said Charles Baker, Director of Marketing and Sales for Stratus. “Some of our best friends are celebrated and ingenious chefs, and we have found a way to give our winery fans the chance to join the fun.”

“Charles Baker really helped open our eyes to the quality of Canadian wine and we were honoured when he invited us to come to Niagara to do a dinner,” said Bonia. “We’re excited to showcase Newfoundland cuisine and what we’ve got going on right now,” added Chef Charles.

Raymonds is one of Maclean’s “Canada’s Best Restaurants” this year and was also named Best New Restaurant by enRoute Magazine in 2011, with the judges calling Chef Charles’ cuisine, “fresh, bright and ultimately thoughtful.”

In this inaugural year for Coast to Coast @ Stratus two dinners were planned, with each dinner revealing the individuality of a noted guest chef. The first dinner in the series was May 26, 2012 and celebrated the cuisine of Vikram Vij of Vij’s Restaurant in Vancouver, British Columbia. The New York Times called Vij’s “…easily among the finest Indian restaurants in the world.” “Closing the year with this dinner with Raymonds perfectly fulfills the promise of the series’ title,” added Baker.

“This dinner series has been conceived in the true spirit of assemblage,” said Suzanne Janke, Director of Hospitality and Retail. “The synergy of interesting people, inspired food, and complex wines, against our amazing winery backdrop – the whole will truly be greater than the sum of its parts.”

Reservations for the November 3 dinner with Raymonds were quickly booked, primarily by clients on the winery’s email list, and the dinner is at capacity.

Stratus Vineyards, established in 2000, is a sustainable, innovative winery located in the heart of Niagara, Ontario wine country. Stratus is dedicated to growing and producing limited quantities of premium wine.


PHOTO OP (SATURDAY, NOVEMBER 3, 2012:
As the visiting chef will be travelling to prepare this meals away from the comfort of his own kitchen, Stratus has arranged with the Canadian Food & Wine Institute, in Niagara-on-the-Lake, for kitchen facilities for preparing the dinner. A lasting benefit of this arrangement is for the culinary students who will have the privilege to work alongside, and learn from, the visiting chef.

Each chef in the series brings with him the special flavours and ingredients of his signature cuisine, and will receive the valuable assistance of Chef Ryan Crawford of The Stone Road Grille, also in Niagara-on-the-Lake, in sourcing the local ingredients needed to complete the meal.

For more information, please contact:

Elena Galey-Pride
Winestains.ca
elena@winestains.ca
905.327.4021

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