Last Tuesday the Greenbelt Fund celebrated the third annual Queen’s Park Plate. Presented by the Honourable Steve Peters, Speaker of the Legislative Assembly of Ontario, the Queen’s Park Plate served up Ontario food with a twist – all of the dishes were from chefs from public institutions.
Guest Story From Julienne Spence, Communications Manager, Greenbelt Fund
From colleges to hospitals, delicious bites were served alongside Ontario wines and craft beers. A highlight for me was the maple-glazed Lake Huron smoked whitefish with pea sprouts served on a crostini prepared by Jean Huneault from Collège Boréal in Sudbury. The smoky flavours of the fish were balanced with the sweetness from the Séguin Sugarbush maple syrup. I washed these tasty bites down with the earthy, hoppy goodness of Beau’s Beaver River I.P.A.
Appealing to my sweet tooth were three different types of homemade ice cream from Niagara College. I couldn’t help but have an ice cream cone before I tried any of the other dishes. Ice cream is an excellent palate cleanser. My favourite flavour was the rhubarb honey “crumble” ice cream and the thai basil & cherry ice with pinot noir came in second. Yes I had two ice cream cones and yes they were delicious!
Another highlight for me was the maple syrup carrot cake from St. Joseph’s Health Centre in Guelph. This cake was absolute perfection moist, tasty and not too sweet. If I was a patient at St. Joseph’s I would ask for this cake every day.
It is exciting to see more Ontario food on the plates of public institutions and we look forward to seeing more tasty options made available with the help of grants from the Broader Public Sector Investment Fund.