100km Dinner Menu Revealed
The crew over at Three…A Tasting Bar have been hard at work the last little while coming up with a menu for our 100km Dinner being held on April 1, 2009. Last night, they were able to hammer it out. Here is the much anticipated release of the 100km Dinner menu:
- Local Antipasto
- Mushroom Soup
- Blackened Perch Salad
- Rack-O-Lamb
- Bread Pudding and Ice Cream
From the response we’ve been getting via email and in person, it seems that the excitement for this dinner is growing.
Just to add a tidbit of information about the menu, Three has people who come to Festival Epicure every year just to have their Bread Pudding.
I can’t wait!
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OK……
I was really excited for this event, but after seeing the menu…. not so much.
Rack-O-Lamb????
I make it a point to avoid any restaurant or menu item with the big “O” in the name. What’s wrong with “local rack of lamb”?
Mike, rest assured that the item is a local rack of lamb.
Three…A Tasting Bar is also a restaurant that exudes quality. A play on words is no need to judge and avoid an entire restaurant.
We hope you are still excited enough to come out and enjoy a great way to promote the tastes Essex County has to offer.
Now why can’t they do this for every course, every night?
When will someone in the area take this very small task upon themselves and do all local, all the time?
It’s there, everything you need in a restaurant to cook local, seasonally. Meat, produce and wine can be secured from the area, anytime.
just to be clear Jimsy……it is no “small task” to use local all the time. in fact it is very hard. i will assert from the statement that you don’t work in a restaurant and have never had to source food out for more than a dinner for two. the time and energy is immense because many of these local suppliers are so small themselves that they can’t afford a major promo push so local chefs don’t even know if they exist. as well using local year round would obviously prove difficult with our seasons and people’s expectations when dining.
hey rino…it would be a mistake to assert anything. i was at one point sourcing local for a meat program in Techumseh. all the product we sold was from Southern Ontario. that’s protein. we have an abundance of produce here, weather permitting in the winter. there’s the veg. i think it’s a cheap cop out to assume that this is a big task. a little effort goes a long way in most other metropolitan areas.
but when an outsider like myself can’t find a local glass of wine in Windsor, i suppose the city has got a long way to go.
cross your fingers, it may happen.
windsor definitely has a long way to go. but it’s certainly not impossible. I would love to see more local wines on restaurant wine lists or indicating on the menu whether the pork, beef, whatever is local. in ireland, they are crazy proud of anything that is produced in their country and go above and beyond to promote it. in so many restaurants, they indicate on the menu if it is “Kerry County” pork or “Wicklow” cheese. Why can’t we do the same here? I know that as part of WindsorEats we are always talking to restaurant owners and encouraging them to do the same here. But it always seems like a long and difficult road. Not impossible though.
My suggestion to people who are dining out is asking the chef where the products come from or suggesting to include that it’s local on the menu or just to use local products. At a time when everyone is looking locally for their food sources, it would be a great promotion tool on the restaurant’s part.
totally agree Pina.
Jimsy to let you know, if you didn’t read the paper last week, Three a Tasting Bar tries their hardest to use as much locally grown food as possible. http://www.windsorstar.com/Life/Local+flavour/1400856/story.html
We thought making an event out of it would help the city just a little more.