Niagara-on-the-Lake trip

Every year for the past 14 years, Ginny has treated Jeff and me to a Niagara-on-the-Lake trip that includes a play at the Shawfest in Niagara-on-the-Lake. We always stay at the same bed and breakfast, a lovely house with a gorgeous back garden, run by an older couple. Sadly, the husband passed away since our last visit but his wife was just as gracious as hostess as always.



This year we saw "Getting Married" by Bernard Shaw. I enjoyed the play, though not as much as some of the others we've seen in the past. The production has some clever and fast-pasted dialogue, I especially liked a vibrant and fascinating character played by Laurie Paton.

There's something about live plays that can't be duplicated by watching a movie. It's not just the play itself, but intimacy of the whole experience...the sets and costumes (with no help from computer graphics!) and live actors performing right in front of you, knowing there's no chance to re-do a scene or fix a flubbed line after the fact.



I wore the new butterfly top that I made recently, with the beads sewn in by hand. I ended up adding some black bias tape to the neckline and armholes for a neater finish, and was quite pleased with how it turned out. I wish I had remembered to ask Ginny or Jeff to take a photo. :-(

After the play, we strolled down the main street and peeked into some of the shops. I found myself fingering some of the clothes to try to figure out how they were made, examining the seams and stitching. I'm such a sewing nerd.



For dinner, Ginny took us to Peller Estates, where we all decided to have the Red Wine Tasting meal. Six courses, with five of them paired with a different wine. Each course consisted of a small but exquisitely presented portion:



1. Baco Noir Cured Elk Bresaola: Pear, Endive and Chevre Noir Salad. Wine: Baco Noir "Private Reserve" 2006. Really liked this wine!

2. Smoked Char on Rye: Smoked Arctic Char, Cured Bacon, Asparagus Tarar with Toasted Rye. Wine: Gamay Noir "Private Reserve" 2006.

3. Slow Roasted Magret Duck Breast: Grape Mustard, Mushroom Ravioli and Glazed Savagine. Wine: Merlot "Andrew Peller" 2002.

4. Frost (a delicious and refreshing crushed ice flavoured with a type of ice wine whose name I forget plus cardamom -- supposed to clear the palate)

5. Cabernet Braised Beef: Niagara Spring Vegetable Meritage, Bone Marrow Jus. Wine: Cabernet Savignon "Andrew Peller" 2002. My favourite course, though the duck was a close second. The beef was soooooo tender!

6. Chocolate Cherry "Potsticker": Chocolate soup, Pastry Pops. Wine: Cabernet Franc Icewine "Andrew Peller" 2006. The Pastry Pops were actually pop rocks (!) that we were supposed to sprinkle into the small cup of chilled chocolate soup before drinking it. Great fun. :-D We all -loved- the icewine; Jeff and I ended up buying two bottles as well as a bottle of the Baco Noir from the first course, and some Chardonnay.

It was an excellent meal with fantastic service, and Chef Jason Parsons graciously agreed to sign a copy of the menu for me afterward.

Thanks so much for a wonderful trip, Ginny!





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