Weekend in Jordan, Ontario

Mr VdeT and I got away for the weekend to celebrate our anniversary, and although I suggested numerous options, he wanted to go back to the Inn on the Twenty and Cave Spring Cellars in Jordan, Ontario. We’ve been back several times since we got married there five years ago, and although I worry that something may have drastically changed, and that we won’t love it as much as the last time, it is always excellent. This time, chef Kevin Maniaci gave us yet another memorable meal, and the Farrell suite was a lovely room in which to relax after a hard day of wine tasting!

Every meal that we had this weekend reflected what we love most about the Niagara region – fresh fruit and vegetables, fresh seafood, locally raised meat. Dinner on Friday night was a three course meal with a shared cheese plate before dessert. Mr VdeT had a duck confit salad to start followed by Lamb cooked two ways – lamb tenderloin, and lamb chops that had been pulled apart and put back together. The lamb was served with a roasted pear and peach gallette. I had lobster and tomato terrine, served in a nest of watermelon strips, and my main course was a maple glazed black cod, served with two giant prawns nestled in a bed of potato risotto. This “risotto” was an ingenious way to cook a potato. The potato had been diced into the tiniest little morsels and sauteed with butter. The cheese course included Epoisses, Paradiso, a sheep’s milk cheese from Niagara-on-the-Lake, and a St Benedict blue from Quebec.

It is hard for either of us to resist dessert, it is especially hard for Mr VdeT to resist creme brulee. The Inn’s version of this was a lavender infused custard, served with fresh raspberries and a shortbread cookie. I had a miniature chocolate cake, just a little molten in the centre with maramalade ice cream and fresh mint sauce. With dinner we drank a 2003 Cave Spring Sparkling Brut. This wine is produced in limited quantities and is only available at the winery, so we try and have some whenever we visit.

Breakfast at the Inn is equally noteworthy – a basket of fresh baked goods, fruit and homemade granola and french toast served with lavender infused maple syrup.

If you find yourself in Ontario’s wine region, definitely step in for a meal at the Inn, they are open seven days a week for lunch and dinner; the service is always warm and friendly and you will not be disappointed.

Mr VdeT, thank you for insisting we go back to Jordan to celebrate everything that is important in life.

On the Twenty Dining Room Breakfast at the Inn Cave Spring Riesling

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