Elmhirst’s Resort in Keene has launched a passion project devoted to making Ontario wines more approachable. Combining expert viticulture knowledge, food that celebrates local agriculture, and the joy of connecting over seasonal tastes, the free-to-join North Shore Wine Society celebrates the bounty of the land.
Sitting on the shores of Rice Lake, Elmhirst’s Resort is a family owned and operated cottage resort featuring farm-to-table lakeside dining that’s open to the public for three meals per day year-round. The resort is now managed by fourth-generation owner Greg Elmhirst, who has a deep passion for wine and has developed VQA wine tastings for both beginner and experienced wine enthusiasts for more than 20 years.
“One of my most important goals when I conduct wine tastings at Elmhirst’s Resort is to break down wine barriers and help participants find wine joy,” Greg says. “The North Shore Wine Society is an extension of that goal, opening our ongoing wine conversation beyond our resort guests to the broader community around us.”
By registering for free, members of the North Shore Wine Society will receive a quarterly e-newsletter delivered straight to their inbox. Each edition features a wine review from Leah Spooner, a wine writer who has become a leading advocate for the Canadian wine revolution, as well as an accessible wine education column written by Greg. The newsletters also include farm-to-table food features from the chefs at Elmhirst’s Resort, as well as Ontario winery and craft producer profiles.
In addition to the e-newsletter, North Shore Wine Society members will also have exclusive ticket access to limited-seating curated dinners at Elmhirst’s Resort throughout the year.
Following the success of the inaugural Summer Fresh Dinner in June, the next North Shore Wine Society event is The Hunter Dinner on Saturday, November 1 at 6 p.m. Led by Chef Amber Bissonnette, who uses her visual art experience to add a flair that makes her dishes look as appealing as they taste, the Hunter Dinner will highlight the best of the fall season and explore Ontario’s history of fish and game.
After hors d’oeuvres, a spiced plum and walnut salad will begin the four-course meal, and will be followed by quail torchon, a dish stuffed with figs, wrapped in prosciutto, and served in a nest of linguine. Then, a Frenched venison chop served au jus with sautéed mushrooms, roasted sweet potatoes, and bacon-roasted Brussel sprouts will be served before a dessert of pumpkin pie.
As with all North Shore Wine Society dinners held throughout the year, the November 1st dinner will be hosted by Greg and will include a wine pairing selected by Leah. Registration is now open to the public and will include sign-up for the North Shore Wine Society. Future dinner events include Cozy by Fire on Saturday, March 7 and The Elevated BBQ on Friday, May 8.
To become a member of the North Shore Wine Society, visit www.elmhirst.ca/wine-cellar/.
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