HomeMy WebLinkAboutThe Lucknow Sentinel, 2014-10-08, Page 22 Lucknow Sentinel • Wednesday, October 8, 2014
"Local chefs have us drooling over the
snacks, appetizers and lunch featured
at the Grey Bruce Fall Conference"
Submitted
Local food and snacks are
what conference attendees
will be raving about during
the annual Grey Bruce Fall
Tourism Conference. This
year's conference is about
"Building the Experience"
and food is central to every-
one's positive experience of
a community.
Local food, craft beer and
local cellars will be featured
as part of the Savour Sau-
geen Shores health break,
100 -mile lunch and Sip &
Savour portion of the
conference.
Local restaurants from
Saugeen Shores will show-
case their specialities during
the morning break and
include Rosina's executive
Chef Randy Felker's famous
pizza's, or try Wismer
House ' s Chef
Steve Wyvill's elk dumpling
with red current Thai sauce
savory appetizers! Pastry
Chef Marjorie Sawyer from
Elk and Finch has baked her
award winning butter tarts to
satisfy your sweet tooth crav-
ings. Other restaurants and
markets involved include the
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Queen's Bar & Grill, Offshore
Bakery and Smith's Apple
Farm and Market.
At lunch, Chef Paul John-
ston will be serving a 100
mile sourced lunch featuring
delicious items such as the
popular Flax Bread made by
Offshore Bakery, Jackson's
smoked Lake Huron white-
fish & Lake Trout, Chou-
crouterie of local Mennonite
smoked meats and Smith's
Farm apple crisp and double
crusted apple pie with Pine
River Cheese. Oh the taste of
local food has never been so
sweet!
In the afternoon, partici-
pants will sip local wines,
ciders, craft beers and nibble
on gourmet cheese during
the Sip & Savour portion of
the Conference.
The Fall Tourism Confer-
ence is a public event and
registration is open to every-
one. To register for the Grey
Bruce Fall Conference visit
http: / /www. explorethe-
bruce. com/2014-grey-
bruce-tourism-conference.
php
Fact: you'll certainly leave
the conference with more
than a full belly!
Because you love your
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Call 1-866-734-9422
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