Savour Stratford Perth County Tasting
30 chefs pair with local producers for a unique garden party

The highlight of our festival is the Sunday afternoon tasting held under tents in the heritage garden district complemented by VQA wines and craft brews and accompanied by a soothing jazz trio. This year’s menu is really special. Sunday, September 25 in the Savour Stratford Tasting Tent on York Street Noon - 4:00 pm VIP; 1:00 - 4:00 pm General. Book your tickets here.

Chef - Farmer Culinary Teams

  • Stratford Chefs School with Caveman Crops - The Caveman's Veggie Slider: Lemon Basil Potato Mash, Fire and Ice Crème Fraiche and Green Bean Pickles on a Beet Chip Bun)
  • Aaron Linley, Bijou with Weth Mushrooms - Organic Mushroom Pops with Tomatillo Relish
  • Brad Lomanto, Cambridge Mill with Ontario Harvest - Rising Star Elk Hip, Foie Gras, Yukon Potato and Monforte Dairy Cheese
  • Bryan Steele, The Prune with Northern Woods Mushrooms - Grilled Northern Woods Shiitake Mushroom Cap with a Smoked Red Pepper and Tomato Salsa
  • Chris Walker, Your Local Market Co-op with Stratford Urban Farming Experiment - Trio of Local Salsas Served on a Tortilla Chip and Topped with Sour Cream and Green Onions
  • Darryl Haus, The Church Restaurant with Camperdown Farms - Curried Lamb Roti with Ontario Peach Chutney
  • Dave Lingard, Evergreen Terrace Cafe with Shallot Hill Farm - Stuffed Baby Beets
  • Elizabeth Tracey, The Sun Room with Fins & Feathers - Trout Salsa served in a Bread Basket
  • Greg Hims and David Blower, Foster's Inn with Lassdale Farms - Slow Roasted Lassdale Farms Pork Belly, House Made Crostini, Fosters Asian BBQ Sauce, Quick Pickle Cucumber and Scallions
  • Ian MacArthur, Food At Your Fingertips with Blanbrook Bison Farm - Bobotie Spiced Bison Brisket
  • Jamie Craig, Wildstone Bar & Grill with Miss Fosters Popcorn and Good Luck Farms - Pickled heirloom tomato with garlic and herbed cheese on a fried wonton finished with micro sprouts
  • Jason Love, Backstage Bar & Grill with Harwill Farms
  • Jonathan Gushue, Langdon Hall with Monforte Dairy - A Taste of Cheese
  • Kevin Hallman and Derek Denny, Stratford Country Club with Erbcroft Farms - Smoked Duck with Chocolate Brioche and Berries
  • Lance Edwards, Puddicombe House with Pfennings Organics - Autumn Vegetable Terrine on Brie Shortbread
  • Lee Avigdor, Down the Street Bar & Restaurant with Soiled Reputation - Soiled Reputation Heirloom Tomato Bloody Mary with Pickled Vegetables
  • Mark Brown, Stone Maiden Inn with Koert Organics - Butternut Squash Ice Cream with Black Walnut Shortbread and Dave Koert's Organic Maple Butter
  • Max Holbrook, The Parlour with DeWetering Hill Farms - Thai Inspired Hot Dogs
  • Nick Benninger, Nick & Nat's Uptown 21 with Perth Pork Products - Porkapoluza
  • Patrick Morden, Molly Bloom's Irish Pub with The Best Little Pork Shoppe - Shaved Smoked Pork Loin on a Potato Crisp with a Slice of Organic Brie Cheese and Apple Slaw
  • Paul FInkelstein, Screaming Avocado Cafe with Everspring Farms - Duck Blintz with Condiments
  • Rajesm Misry, Taj Fine Dining with Greg & Helma Luyten - Vegetable Pakoras, A Sampling of Indian Curries and Indian Naan
  • Rene Delafranier, Rene's Bistro with C'est Bon Cheese Limited - C'est Bon Chevre Panna Cotta
  • Sean Collins and Greg Kuepfer, Pazzo Ristorante & Pizzeria with Church Hill Farm - Braised Pork Arancini with Fontina and Smoked Tomato Bacon Jam
  • Shawn Hartwell, Simple.Fish and Chips with August's Harvest - Roasted Garlic, Butternut Squash and Saskatoon Berry Soup
  • Suzanne Turnbull, Pickles Eh! with Neubrand Country Produce - Spiced Okra, Hot Dilled Carrots, Zucchini Relish, Beet & Horseradish Relish, Black Currant Jam and Jelly, Elderberry Jam and Jelly, Gooseberry Jam

VQA Wineries

Craft Beer and Cider

Tea and Coffee

Chocolatiers


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