Riverbend Inn & Vineyard

#Fabulicious First Dish: Spinach Salad with Blue Cheese Dressing & Candied Beats

riverbendinn — Fri, 27 Nov 2009 22:42:16 +0000

Tonight we are featuring one of our 3 Fabulicious first dishes:

Spinach Salad with Blue Cheese Dressing & Candied Beats

Coffee with Prince Edward County “Ambassadors”

riverbendinn — Thu, 26 Nov 2009 15:46:10 +0000

Just finished having coffee with “Ontario Food Hero” Rebecca Leheup from Ontario Culinary Tourism and Andrew from Budda Dog. Not much better in the morning than coffee, good people, great stories, and a knowledge of outstanding things to come for Niagara’s local culinary industy.

“Rossini” Papardelle, #Fabulicious 2009

riverbendinn — Sat, 21 Nov 2009 00:34:03 +0000

Fabulicious 2009 is in full swing at Riverbend Inn. Here’s one of 3 principal dishes that you can choose from on our Winterglow Fabulicious menu:

“Rossini” Papardelle, Chantrelle Mushrooms, Roasted Shallots & Beef Tenderloin with Foie & Sage Crouton (prix fix $35.00, includes 3 courses)

Pork Pate Recipe

riverbendinn — Thu, 12 Nov 2009 20:59:09 +0000

I thought that I would share a Riverbend favourite with you. Winter is coming and nothing is better than Artisan cheese, Fine Niagara Wines and Homemade Terrines and Pates. This is a recipe for a Simple Pork Pate, I hope you enjoy it.

5 lbs ground pork
1 lb Spanish onions ( small dice)
1 lb rendered pork fat
1 cup heavy cream
6 egg yolks
1lb unsalted butter
3 cloves garlic
4 oz brandy
1 tsp ground coriander seed
1 tsp ground Fennel Seed
Pinch of White Pepper
1/2 bunch fresh thyme
Salt to taste.

Sweat of onions and garlic without adding any colour in 3 oz off butter.
In a double boiler add remaining butter, spices, brandy, rendered pork fat, ground pork and cream.
Cook mixture over double boiler until pork is done and the mixture reaches a tempature of 170 degrees.
allow to cool slightly
In a food Processor mix until smooth, slowly add one egg yolk at a time, (may have to temper the egg yolks slightly)
add seasoning until you are happy with the taste.
pour into mold of your choice and enjoy.

Executive Chef
Collin Goodine

Mushroom & Plum Tart, Fall Menu Appetizer

riverbendinn — Sat, 07 Nov 2009 01:24:48 +0000

Tonight’s featured appetizer from the kitchen of Chef Collin Goodine:

Mushroom & Plum Tart with Creamy Blue Veined Cheese and Truffle Chiraz Reduction:

Isabella Pomme Ravioli, Fall Menu Entree

riverbendinn — Thu, 05 Nov 2009 00:42:16 +0000

Tonight’s featured dinner entree from Chef Collin Goodine:

Isabella Pomme Ravioli with Peppered Prawns and Smoked Vegetable Ratatouille ($23.00)

Fabulicious 2009

riverbendinn — Mon, 02 Nov 2009 22:39:41 +0000

The Riverbend Inn & Vineyard is excited to be participating in another great year of celebrating wine country with all of Niagara-on-the Lake in Fabulicious 2009! (November 19-23)

Enjoy a fabulous fall menu put together by Chef Collin Goodine. The Fabulicious menus cater to both Lunch ($25) and Dinner ($35) appetites; each option includes 3 courses. Reservations can be made beginning on November 2nd, so book your Fabulicious experience with Riverbend now; reservations will fill up fast!

2009 Fabulicious Menu

Make your reservation by phone:

Riverbend Inn & Vineyard
16104 Niagara River Parkway,
Niagara-on-the-Lake, ON
L0S 1JO
Phone: 888-955-5553

Oatmeal Crusted Capon, Fall Menu Feature

riverbendinn — Sat, 31 Oct 2009 22:38:23 +0000

Tonight, we would like to share another entree from our new fall menu.

Oatmeal Crusted Capon with Young Cabbage and Chou-Fleur with Apple Cider Jus ($24.00)

Marinated Lake Erie Perch, Fall Menu Appetizer

riverbendinn — Fri, 30 Oct 2009 22:45:55 +0000

Tonight, we would like to showcase one of the delicious appetizers from our new fall menu.

Marinated Lake Erie Perch with New Potato and Preserved Lemon Mayonnaise ($12.00)

Skillet “French Onion” Lamb

riverbendinn — Thu, 29 Oct 2009 22:50:30 +0000

Tonight’s featured fall menu entree:

Cognac Braised Lamb Shank with Roasted Cipollini Onions and Geai Bleu ($24.00)