TD Tailgate Party
Featured Niagara Chefs
AG Inspired Cuisine
Executive Chef | Cory Linkson
AG’s menu utilizes seasonal ingredients, brought together by inventive Executive Chef, Cory Linkson. Beautifully designed, delicious dishes are crafted to satisfy the palate while remaining true to the essence of the ingredients. Cory states “My dishes are designed to nourish both the body and the soul and I look forward to sharing them with you.”
Chef & Owner | Vito Guerriero
avellas.ca | 905-719-5034
AVella’s Wood Fired Oven offers a mobile catering experience. We travel with our oven and provide thin crust wood fired pizza. Everything is made fresh and smoking hot out of the oven. Passion and food is what we are all about and AVella’s is taking those two things on the road. Let us share our tradition of old country cooking.
Pig Out Roasters
Owner | Alan Dickson
In 2007, Alan Dickson relocated to Niagara-on-the-Lake from Scotland, working on refining and fabricating his Outdoor Roasting Oven, now sold throughout the world. Using the oven, the Dickson family established Pig Out to service a wide range of events from Weddings to Corporate events.
The Good Earth Food and Wine Co.
Executive Chef | Therese De Grace
Therese has long been a fan of the Niagara region with its the built-in connection to the food and the environment in which it grows. She calls it a wonderland, so close yet worlds away from Toronto's concrete jungle. Hailing from generations of Italian farmers, is it any wonder? Her earliest memories centre around her Nonna's kitchen and her Nonno's fresh produce. "They are the inspiration behind my love of food and my appreciation for simple ingredients that are composed well."
The Restaurant @ Vineland Estates Winery
Executive Chef | Justin Downes
Executive Chef Justin Downes has been a part of the Vineland Estates culinary team since 1999. Trained in Niagara and Colle Di Cal D'Elsa, Italy, he brings an international flair to local cuisine. His focus is now on strengthening his relationships with local farmers and purveyors to create regionally sourced menus that attract the culinary adventurers in all of us.
The Restaurant @ Creekside Estate Winery
Executive Chef | Mark Hand
Executive Chef Mark Hand can be found working his magic on the outdoor grill deck at Creekside Estate Winery. Mark loves featuring local, seasonal fare in his recipes!
Sweetie Pie's Bakery
Owner | Beth McIntee
spbakery.ca | 289-669-0152
After Culinary School and years of experience in bakeries in Niagara and beyond, Beth created Sweetie Pie's Bakery to bring her confections to your table. She shares her passion by creating cakes, pies and desserts for every occasion.
Dairy Farmers of Canada
Presenter | Deborah Levy
Debbie Levy is a graduate of the Chef Training and Baking and Pastry Arts programs at George Brown College. Eager to continue her education, she enrolled in and graduated from the inaugural Cheese Education Guild class in 2006. Since then, Debbie has been working with Dairy Farmers of Canada (DFC) promoting Fine Canadian Cheese in Ontario.
Windows by Jamie Kennedy
Chef de Cuisine | Ross Midgley
windowsbyjamiekennedy.com | 1-866-374-4408
The most relevant dining experience in the Niagara peninsula with a spectacular Falls view, serving a la carte dinner seven nights a week. Jamie Kennedy brings his philosophy of culinary art with a conscience to this beautiful 85 seat, relaxed space – evolving daily features, which compliment the growing seasons of Niagara and a commitment to farm-to-table practises. A winery experience in the truest sense, WINDOWS by Jamie Kennedy has an extensive VQA wine list chosen by noted wineguy, Tony Aspler.
Jamie Kennedy, Executive Chef
For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. He has been executive chef and owner of several acclaimed Toronto restaurants, including Palmerston, Jamie Kennedy at the R.O.M. (aka JK ROM), and the Jamie Kennedy Wine Bar. His company, Jamie Kennedy Kitchens, currently comprises Gilead Café and Bistro, Jamie Kennedy Event Catering, Jamie Kennedy at the Gardiner Café, and Provenance Regional Cuisine. In 2010, Jamie was honoured for his contributions with two major appointments; with Chef Michael Stadtländer, he was awarded for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table, and soon after he was appointed to the rank of Member of the Order of Canada.
Ross Midgley, Chef De Cuisine
A ‘born again’ chef, Ross didn’t begin cooking professionally until he was twenty-six years old when he returned to his P.E.I. home to attend The Culinary Institute of Canada. Upon graduation he moved to Ontario where he has held positions with The Globe Restaurant; Tiara at Queen’s Landing Inn; and as Sous Chef for Hillebrand Estates. Ross was hired as the opening Executive Chef for Zees at the Shaw Club Hotel, and as Executive Chef for Restaurant Oban Inn. For two years Ross and his Sommelier wife, Wendy owned and operated The Kitchen House at Peninsula Ridge Estates. His culinary travels have also carried him to stages in Quebec including L’Eau à la Bouche, and Toqué. In 1999 he spent four months in England at the Relais and Chateaux, Chewton Glen (1 star Michelin). Ross has been on the faculty of The Niagara-on-the-Lake Culinary School, the Canadian Food and Wine Institute at Niagara College and also teaches classes at The Good Earth Cooking School. In September 2011 Ross was hired by Jamie Kennedy as Chef de Cuisine to open Windows by Jamie Kennedy, a fine dining restaurant at The Sheraton-on the Falls Hotel with a decidedly ‘locavoire’, farm to table direction. Rock and roll is Ross’ other passion. 'Ultimately both are about entertainment' he says. The only love more profound for him is for his family. Of his three boys Hunter, Graham, and Luke, he quips ‘they are obviously going to be rock stars who cook well'.