There has never been anything quite like the 20th Anniversary Celebration of Langdon Hall Country House Hotel and Spa. After all, where else can you get an introduction to the Manic Organic, dine on a perfectly cooked slice of Berkshire & Kurobuta pig (fresh off the spit), sip on a specially crafted 20th anniversary wine from Tawse winery and enjoy a spoonful of decently tasty Kobe Beef Tartare? All that and much more were part of the three-day celebration, held July 24-26.
July 24
Friday Evening – Hot Stuff
Dark clouds and showers parted in time for the evening barbeque by the pool, attended by more than 100 guests. Everyone was welcomed with a 100-mile rhubarb cocktail and locally made Burrata, offered by Afrim from the Cheese boutique.
The barbeque fare was Berkshire & Kurobuta pigs, expertly cooked on a spit by Guest Chef Jamie Kennedy. Dinner was served under candle lit canopies, creating just the right atmosphere for what would be an extraordinary evening of merriment and reminiscing.
July 25
Saturday Morning – The Tour Must Go On
With (more) rain clouds looming, a full bus load of guests headed towards Sebringville for a tour and barn lunch at Antony John’s Soiled Reputation Farm. Rain drops began to fall as the bus arrived, but the tour went on and the guests were given the inside story on the unique farming practices of The Manic Organic. The following barn lunch featured Organic Chickens, Organic Beet Salad, organic greens and Ontario Strawberries. The wine pairing? Wildass Wines, courtesy of Charles Baker from Stratus wines
Saturday Afternoon – Chardonnay Tasting
Yes, there was more rain, which was great for Langdon Hall’s English-style gardens, but less than ideal for the healthy turnout of guests for the Chardonnary tasting. With nary a hitch, the event was quickly moved indoors, where our guests spent a leisurely afternoon tasting a variety of outstanding chardonnays and discussing winemaking practices and terroir with local wine makers, Charles Baker, Paul Pender (Tawse), Norman Hardie and Rob Groh, who brought along an international Chardonnay.
Saturday Evening – Tasting Dinner
Hosts Mary Beaton & Bill Bennett and Guest Host Michael Bonacini of Oliver Bonacini Restaurants welcomed our dining guests to an extraordinary four-course tasting menu (see below) prepared by Langdon Hall Executive Chef Jonathan Gushue, Grand Chef Relais Châteaux, Guest Chef Anthony Walsh and Langdon Hall Chefs. Impeccable wine pairings were provided by Sommelier Kathleen Moore.
Later, our guests enjoyed the perfect finishing touch – two ice wines and cheese paired by Afrim Prisitine from the Cheese Boutique.
Sunday – More storms, more extraordinary food
Another day, another thunderstorm, and another quick move indoors, where the entire main floor of the main house was filled with the current and past culinary treats that have made Langdon Hall a favored stop for food lovers. Sampling the extraordinary fare was like taking a time trip back to the very first days of Langdon Hall.
A uniquely Canadian Tasting Dinner Menu
Amuse-Bouche
Garden Lettuce Bavarois
Turnip Jelly, Hudson Bay Caviar
Charles Farm Rabbit & Foie Gras Pressé
Carrot Purée, Carrot Vinaigrette, Shaved Carrot Crudités
2007 Alsace, Pinot Blanc, Paul Zinck
Qualicum Beach Scallop
& Yarmouth Lobster “A La King”
Tarragon, Triple Crunch Spätzel & Crème Fraîche
2008 Barossa Valley, Albarino “Girl Talk” Tscharke
Roast Hind of Nunavut Caribou
Allspice Tourtière
Soma Walnuts & Cookstown Fuseau Artichokes
2005 Côte Rôtie, Domaine Jamet
Ontario Raspberry & Riesling Dacquoise
Raspberry & Vanilla Milkshake, Confit Rhubarb
N/V Niagara Peninsula, Rosé Brut, Cuvée Catharine,
Henry of Pelham
Ice Wine & Cheese Tasting
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