By Adam Brazeau
CORNWALL, Ontario - After whetting hundreds of hearty appetites last summer, a popular food festival is returning in March with an expanded lineup to give diners a bigger taste of the Cornwall area's culinary scene.
Seaway Winter Food Festival organizer Sebastien Manigat, of Bastion Hospitality, announced four additions to the five-day event, which runs from March Tuesday, Mar. 3 to Saturday, Mar. 7.
Bar Q, Moustache Joe’s, Truffles, Eight Zero Zero, Schnitzels, and Casa Paolo, will be joined by new participants Table 21, Propeller, Sticks Sports Bar & Grill, and Maple Room Steakhouse.
"The festival is a celebration of our community's vibrant culinary scene," said Manigat.
Each restaurant will offer a specially designed three-course menu for $22 or $28.
A virtual addition to the festival also packs plenty of bite. Manigat teamed up with Cornwall photographer Jason McNamara for an online magazine (swff.ca/magazine) promoting the various chefs and eateries in this year's event.
Here's a taste of the festival's fresh faces and restaurants:
Executive Chef Lucas McCabe, who recently participated in 'Chopped Canada,' (read our previous coverage here) will be whipping up gourmet fare. McCabe's diverse daily menu at the Propeller, in the heart of the Nav Centre, is known for its healthy variety of whole foods and freshly cooked meals.
Sticks Sports Bar & Grill and the Maple Room Steakhouse are staples of the Akwesasne Mohawk Casino & Resort.
"Sticks isn’t your average sports bar," said Manigat.
"Boasting dishes unique to the North Country and with 12 specialty beers on tap this lacrosse-themed sports bar is the place to be to watch the game."
The Maple Room's Chef de Cuisine Anthony Warrior uses seasonal and locally harvested foods to reimagine steakhouse favorites. Chef Warrior also offers a weekly four-course tasting menu.
Table 21, owned and operated by Dominique Gilgen and Ahmad Mansorifard, is situated above their other establishment Truffles Burger Bar. The oyster and steak bar features Chef Ahmad's ever-changing culinary treats with menus created every two weeks.