About the Pop-up Dinner Series

This exclusive series of exciting culinary events features flavours of the Niagara River Corridor, as prepared by our talented Niagara Parks Culinary team.

This winter, experience a special edition event set in front of Queen Victoria Place, amidst the incredible light displays and outdoor exhibits of Aura: Let it Glow, part of the Winter Festival of Lights. Or wander inside to warm up for additional tasting stations, all inspired by this festive time of year.

Niagara Parks Pop-up Dinners are licensed, all-inclusive events.

The Venue: Queen Victoria Place

February 1, 2019, 5:30 p.m. to 8 p.m.
Cost: $85

Queen Victoria Place, constructed in 1904, is home to several modernized experiences but still maintains its historic charm. Queen Victoria Place Restaurant, once known as The Refectory, features an outdoor terrace with a panoramic view of the American Falls and Canadian Horseshoe Falls. It draws inspiration back to its namesake with Queen Victoria’s crest, along with her Latin initials or “Victoria Regina”.

Parking

Dinner guests will be provided with complimentary parking at the Falls Parking Lot. Shuttles will comfortably transport guests to the event and back running between 5:00pm – 6:30pm for arrival and 8:30pm – 10pm for departure.

The Menu

Every Pop-up Dinner menu is created to showcase hard-working Ontario growers and producers while demonstrating the inherent connection of Niagara Parks Culinary to the land, its heritage, and our culture. Guests can mingle between food stations and speak with our chefs and providers about the culinary creations and beverages available at this all-inclusive event.

• Gluten-free or modifiable • Vegetarian or modifiable

Outdoor Reception

Inniskillin Cabernet Merlot Mulled Red Wine••
Spicy Spiked Hot Chocolate Feature••Cinnamon, Cardamom, Ancho Chile, Cayenne, Forty Creek Honey Spiked Whisky
Oast House Barnraiser••

Bright’s Cheddar Fondue with Pretzel Bread and French Stick•
Panko Crusted Erie Yellow Perch Skewers with Sun-dried Tomato Tartar
Braised Short Rib Sliders with Forty Creek Whisky BBQ Sauce

Soup and Salad Station

Seed to Sausage White Bean Soup, Drunken Chicken Drumette and Puff Pastry Crust
Sleger’s Butter Greens, Red Oak, Frisee, Woolwich Goat Cheese, Spiral Squash,
Rosewood Honey Mustard Vinaigrette••

Great Lakes Ice Fishing Station

Pan Seared Kolapore Springs Rainbow Trout, Five Brothers Cheddar Scalloped Potatoes,
Green Basil Drizzle, Amaranth Sprouts
Lake Erie Pickerel Fish Cakes, Purple Kale Slaw, Fennel Aioli and Beet Root Drizzle

From the Grill

Char-grilled, Five Spice-rubbed Flank Steak, Warm Udon Noodle and Greens Salad,
Garlic Ginger Soya Glaze
Fire-grilled Thyme-crusted Venison Loin, Herb Spätzle, Pan Roasted Shallots,
Niagara Vinegars Blueberry Baco Noir Jus•

Carving Station

Savory Yukon Potato Stuffed Roasted Suckling Pig on Mini Ciabatta,
Kozliks Mustard Mayonnaise, Spy Apple Cranberry Chutney
Bacon Wrapped Cornish Game Hen, Dried Cherry Wild Rice Stuffing, Tarragon Glaze•

Pasta and Garden Vegetable Station

House Made Gnocchi, King Oyster Mushrooms, Garlic, Chives, Oven Dried Tomato, Shaved Pecorino, Baby Arugula Pesto Cream
Braised Red Cabbage••
Roasted Root Vegetables••

Dessert

Cinnamon Sugar Dusted Churros with Inniskillin Ice Wine Custard••
Cranberry Bread Pudding, Wayne Gretzky 99 Whisky Caramel Raisin Sauce Flambé••
Hot Chocolate Cream Pie Jars with Toasted Marshmallows, Snowball Shortbread Cookies••
Warm toasted Mixed Nuts••
Inniskillin Ice Wine

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