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RESTAURANTS & CHEFS

Arbour Restaurant, Schomberg (Rossy Earle)
Moroccan Ratatouille, Lemon Couscous and
Roast Lamb

Belfountain Inn, Belfountain (Jason Perkins)
Pulled Lamb Shank with Creamy Parmesan Polenta
in a Phyllo Cup with Rosemary Jelly

Caledon Inn, Caledon East (Alan Coulter)

Cataract Inn, Alton (Nigel Baks)
Kobe Beef Pastrami on Rye with Mustard Seed
Caviar and a Brie Brûlé

Chef Talk Bistro, Bolton (Fab Natale)
Butter Fish on Herbed Crustini with
Curry Ginger Sauce

Daniel's of Nobleton (Daniel Gilbert)
2 Bite Bison Burgers

Dolcini by Joseph, Kleinburg (Joseph Montinaro)
Lemon Basil Sorbet, Chocolate Mousse with
Orange Rum Brûlé and Tropical Surprise

Glen Eagle Golf Club, Bolton (Ian Thompson)
BBQ Chipotle Marinated Beef Tenderloin

Hiding Inn Hockley, Orangeville (Malcolm Muth)
Braised Baby Back Ribs with Rhubarbeque Sauce

Hogan's Inn at Four Corners, King City (Mike Kelly)
Seared Sea Scallop Medallions with Pancette Saffron
Cream Sauce on Arugula and Oven Dried Tomatoes

Market Hill Cafe, Mono Mills (Eric Kjaer)
Gavad Lax – Swedish Style Cured Lake Salmon

Mono Cliffs Inn, Mono Mills (Jason Reiner)
Dark Chocolate Pâté Filled Dumpling

Rendezvous Greek Cuisine, Bolton (Andreas Zaglis)
Kleftiko (Lamb)

Royal Ambassador Consulate, Caledon East (Suppiah Seluaraj)
Lobster Tail Tempura with Chipotle Honey Mustard Sauce

Taylor'd for Taste Personal Chef Service (Jason Taylor)
Triple Blue Cookie

WINES

Bokke Inc

Carriage Trade Wines & Spirits

Rouge et Blanc

Schiralli Agencies

The Wine Coaches

United Star Corporation