Meaford has a new venue for discerning diners. On Wednesday, the Meaford Diner’s Club gathered in Meaford Hall’s North Gallery for the first of what will be many more delightful repasts. In the high-ceilinged room hung with paintings from the Changing Colours exhibition, the diners were treated to roasted beet and apple salad with goat cheese, Grey County beef tenderloin with gnocchi and local mushrooms, and molten chocolate cake with organic pumpkin ice cream from Mapleton Organic Dairy.
The Club is the brainchild of Jesse Reed and Rachel Frisby, who recently launched Reeds Catering. Jesse was the acclaimed chef at Reeds, which was quickly becoming a destination for diners in the Georgian Bay area before a major fire gutted the interior of the 1850s building that housed it two years ago. His original and creative takes on traditional hearty meals made with fresh local ingredients won rave reviews from residents, tourists and weekenders during the year and a half that Reeds was open. Rachel grew up with great food – her mom’s a pastry chef and her dad has an organic apple orchard in Duncan; she ran the supper club for Christine Collins Catering, and has attended Stratford Chef School.
“We love this area,” says Jesse. “We think it’s just such a great area for food and agriculture. And we knew that there’s a great group of foodies in the community. There are so many great local products, and we think there’s so much potential and possibility here. We really want to use the products that we have available to us here, and provide the people of Meaford with a great food experience at a reasonable price.”
Jesse and Rachel
The Diner’s Club has booked the Hall for next three Fridays, starting on the 14th, and the next menu is billed “Fish Friday”, featuring PEI mussels with aromatic vegetables, light curry cream, saffron aioli, and Flesherton rye toasts; Kolapore Springs rainbow trout – a roulade of trout with arugula pesto, pepper squash risotto, and green bean almondine; and Tansy Farms apple galette with spiced whipped cream and a cider reduction. The prix fixe meal is a real bargain at $35. And you can purchase local Ontario wine and beer from the Meaford Hall bar.
To reserve, call 226-668-4673 or email reedscateringmeaford@gmail.com by Wednesday, October 12.
