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Please Note: Gourmet meals are not available May-September, we have lovely Bistros, lake front restaurants for your dining pleasure.
Enjoy
a relaxing weekend at Hummingbird Hill while participating in a gourmet
cooking getaway. Learn from an experienced chef how to prepare and serve
a 6 course gourmet dinner, and sit down to this fabulous dinner with your
friends, or make new ones.
Cooking lessons start at approximately one o'clock and dinner is served
around 6 pm on second day of getaway.
The chef will recommend wines for each course, and each couple will be
assigned to purchase a bottle of wine to compliment each course.
Gourmet
cooking getaways will are offered Saturdays and Sundays, make your weekend
a Friday & Saturday, or a Saturday & Sunday. Also available during
the week, if you have your own group of 6 or 7 participants.
$350.
plus GST per person (2 in a
room)
$500.
plus GST per person (1 in a
room)
minimum
6 participants, maximum 7 for getaway
This package will include two nights accommodation, Friday and Saturday. Can be during the week with a minimum of 3 couples.
Included is breakfast daily, lunch on Saturday, and 3 course gourmet dinner on Saturday evening with wines to compliment each course and a little educational explanation of why each wine was chosen. A guest chef will be preparing the gourmet dinner on the second night.
Spa services may be included at an additional cost.
There are 3 menus that they are can be mixed and matched or create your own menu!
Menu #1
Course |
Accompanied By |
| Two Melon Soup |
Grande Cuvee 2002 Pic St. loup |
| Feuillete of Shrimp, Asparagus, & Porcini Mushroom |
Pouilly-Fume 2002 |
| Lemon Grass Sorbet |
|
| Pan-seared Duck with Caramelized Peaches and Onions. Served with carrots, snow peas and mushroom potatoes |
Thomas Hyland Chardonnay 2002 |
| Amaretto Crème Brule with Almond Tuiles |
Vidal Ice Wine 2002 |
Menu #2
Course |
Accompanied By |
| Escargot Vol au Vent |
Pinot Girigio 2002 |
| Spanikopita with Blueberry syrup |
Chateau Iamotheguig-Nard 1999 |
| Blood Orange Sorbet |
|
| Pork Tenderloin with Dijon Camembert Sauce, served over cold melons and accompanied with duchesse potatoes and vegetable tatan |
Cabernet Sauvignon 2001 S Australian Wolf Blais |
| Chocolate soufflé with caramelized bananas |
Cranberry Wine 2002 QC Ontario |
Menu #3
Course |
Accompanied By |
| Brie and Almonds Phyllo Puffs with Raspberry Coulis |
Chardonnay 2002 |
| Cajun Shrimp Nantaise |
Oyster Bay Chardonnay 2002 |
| Sambuca Sorbet |
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| Bacon Wrap Veal Tenderloin with 2 sauces Mushroom Tarragon Crème Dijon Demi-glace served with double stuffed potatoes and sugar snaps, red peppers and yellow zucchini |
Chateauneuf-Du-Pape 1999 |
| Pecan apples with crème Anglaise |
Vidal Ice Wine 2001 |
$899. plus GST per couple (2 in a room) 
This package is priced per couple call to inquire re single pricing (one person per room)
minimum 3 couples for package.
Dates Available:
Call or email to inquire about reservations.
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