Simply Exquisite Dinner at Edgewater Manor

Simply Exquisite Dinner at Edgewater Manor

Simply Exquisite – a multi-course multi-chef fundraiser recently held at acclaimed Edgewater Manor restaurant in Stoney Creek. Held as a fundraiser for United Way, chef Andrew Mcleod invited local chefs to come and cook an extravagant dinner for 120 guests. Here are some of my highlights from the evening..

Shortly after sunset, guests started to arrive at the historic lake-front mansion, making their way up to one of the private dining rooms with glasses of Vineland Estates sparkling brut in hand. A series of canapés entered the room, courtesy of chefs Jason Rosso and Eric Pless (Distillery District Restaurants). Among these, cured salmon and quail eggs stuffed in mini cones, dry aged beef carpaccio wrapped around focaccia fingers, scallop tartar with dried cranberry, and fluffy eclairs stuffed with foie gras parfait.

Downstairs, chef Chris Haworth and his team from (Spencer’s on the waterfront) put the finishing touches on the first course while chefs Erik Peacock (Wellington Court), Matteo Paonessa (Blacktree Restaurant) and Jeff Crump (Ancaster Mill) pitched in to plate the course — a tower of pressed terrine layered with duck breast and foie gras. The chefs explained the genesis of the event, they all received a call from chef Mcleod and director of operations Peter Trajkovski asking to participate in the fundraiser.

“I think something like this is awesome, not just from a culinary perspective because you have all these amazing guys cooking dinner for you, but it also allows us to interact and get to know each other better. Some of these guys, I haven’t really had the opportunity to work with” chef Crump said. 

The terrine started a gastronomic onslaught, each course represented by the guest chefs (and their teams). While plates of terrine quickly left for a hungry dining, chef Jason Parsons (Peller Estates) was busy in the kitchen prepping his tortellini course. Chef re-created the dish from his days at Millcroft Inn, infusing a block of Blue Benedictin from Abbaye Saint-Benoît-du-Lac in Montreal with Riesling Icewine.

“We took this block of cheese, and cut out of a shot-glass sized hole off the top. Then we kept topping it with Riesling Icewine, going through a whole bottle in a week. We repeated the process for five weeks, emptying two bottles of wine into the block. It doesn’t sweeten the cheese, but sharpens the finish and makes the wine truly wine friendly”  chef Parsons elaborated.

And so on it went, course after course, a rare evening where all the guest chefs pitched in on each course. Judging by the rumble in the packed dining room when each course and chef were introduced, I’d say that the evening was an incredible success. Nearly $30,000 was raised for United Way and their efforts. 

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For upcoming events, visit the Edgewater Manor website.

Edgewater Manor
518 Fruitland Road
Hamilton, ON
(905) 643-9332

Written by Suresh Doss

Suresh Doss

Suresh Doss is the publisher of and Rickshawmag. Founder of the Food Truck Eats festival, Suresh has been a pioneer for the Street food movement in Toronto. In 2011, He was awarded the VQA Promoter’s Award for outstanding achievement in the Media category in the promotion of Ontario VQA Wines. Suresh is also the Global Editor for Whitecap’s StreetEats series of travel guides, which focuses on the best street food across North America. Suresh also runs the newly launched Zagat Toronto site.

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