FoodTop Stories

Niagara’s Ravine Vineyard Restaurant — bringing the farm to your fork

SONY DSC

By Mike Lowe

I remember touring the Ravine Vineyard Winery about eight years ago while it was still under construction, when much of what it has come to stand for today was still a vision.

The vision has become reality, and continues to grow – in addition to crafting fine wine, Ravine is also a farm that raises its own pigs, grows much of its own produce and bakes fresh bread daily. There is an emphasis on using local ingredients while becoming as self-supporting and sustainable as possible. It also means that they can combine these ingredients into purely delicious dishes for the restaurant.

I enjoyed a leisurely lunch at the restaurant recently, which kicked off with a glass of sparkling and some charcuterie (below photo) while chatting with Chef Proprietor and Brand Manager, Paul Harber.

SONY DSC

Harber’s enthusiasm is infectious, and is likely responsible for the level of customer service witnessed during my visit.

Everyone here is smiling, eager to please and genuinely engaged in their job. When asked how he would describe this place, Harber sums it up simply. “We are a farm with a winery, we are a farm with a restaurant,” he says. That about says it all, and why the flavours speak of the fields from which they come.

Pickled veal tongue, smoked duck breast, fresh bread with velvety chicken parfait, kimchi and pickled vegetables get the taste buds primed for the following courses: smoked, marinated mushroom salad with kale, toasted sunflower seeds, diced carrot and cucumber, and red pepper dressing (below photo) pairs beautifully with Ravine’s 2013 Sand and Gravel Redcoat.

SONY DSC

A variation on the classic sandwich, croque-monsieur, is next up. Ravine’s version features their own smoked ham, airy and slightly sweet house-made brioche, béchamel sauce and Swiss cheese.

The addition of a fried egg, with its vibrant yellow yolk, turns the creation into what is called a croque-madame. Dessert is in the form of an unusual layer cake comprised of carrot, parsnip and beets, layered with goat cheese icing (below photos).

SONY DSC

SONY DSC

Ravine has plans for a garden expansion up to 5 acres ensuring no shortage of fresh, organic vegetables to grace their plates.

The kitchen at Ravine is below the restaurant, a place that executive chef Ross Midgley referred to as “the belly of the beast” during a post-lunch tour. Underground passages link the wine production area and barrel cellar dining room (below photo) and winery tasting room located in the 200 year old William Woodruff house.

SONY DSC

The ever changing menus are posted on their website but do expect substitutions based on availability. Already an enchanting wine and food destination, Ravine continues to evolve while holding true to the vision established in the very beginning. It is one of the region’s bright spots, a place with a purpose and passion, a place with a sense of pride.

NOTE: Rick VanSickle recently reviewed the new wine releases from Ravine. You can read his report here.

Ravine Vineyard Estate Winery
1366 York Road,
St. Davids, ON.
www.ravinevineyard.com