Getting the Cure - Ketch Harbour House

The Sommeliers were graduating and I was invited. Mark DeWolf, one of the instructors of the CAPS program (www.atlanticsommeliers.ca) had aranged for dinner at Ketch Harbour House, an "at home restaurant" outside of town.

Piled into the Valley Wine Tours van, we headed out for dinner and festivities.

This place is so worth your patronage. The food, served to our party of about 18, was wonderful. Meats slow cooked, cured and thrice cooked. Salamis and pepperonis curing behind a glass window, prosciutto and ultra thin cured beef.

So many great tastes.....

Here is the menu:


CAPS Graduation Dinner
A selection of Ketch Harbour House charcuterie

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Steam-smoked Atlantic salmon with poached asparagus,
tesa lardons and saffron orange butter

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72 hour sous-vide beef shortribs with corn and poblano ragout
and crispy tobacco onions

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Raisin apple French toast with grilled Ontario peach,
crème anglaise and Sugar Moon maple syrup



Those short ribs haunt me.....