Read "John Chambers" (Sentinel Review Editor) article about Oxfordlicious.

Read "Nicole O’Reilly's" (Sentinel Review Staff Writer) "post" article about Oxfordlicious.

By Nicole O’Reilly STAFF WRITER - SENTINEL-REVIEW

YUM Chef Dave Sims of the Elm Hurst Inn, front, joins Micheline Shea of the Dairy Capital Cheese Shoppe and Eric Boyar of Six Thirty Nine. Photo by Elliot Ferguson.

INGERSOLL — Oxford County residents are invited to nibble their way through 10 local restaurants featuring special locally produced meals.

The first Oxfordlicious kicked off Tuesday night with a reception at the Elm Hurst Inn — one of the 10 featured restaurants. The list includes: Charles Dicken’s Pub, Niko’s Eatery and Bar, Quehl’s, the Walters Dinner Theatre, the Clog Steak and Seafood Grill, Bronsons Steakhouse and Pour Bar and Six Thirty Nine.

Official program passports are available through the Oxfordlicious website and Tourism Oxford. A year and a half was spent planning the Aug. 6 to 17 event, said Cathy Bingham of Tourism Oxford. The Oxford Small Business Support Centre is also a sponsor.

People who collect five stamps or more from the participating restaurants are entered to win prizes that include: Via Rail passes, a spa getaway package and local art.

“My goal is to eat at all of the restaurants,” Bingham said.

The event has two inspirations, she said. The first is the promotion of culinary tourism; the second is the touted 100-mile diet. it also promotes local meats, cheese and produce.

Oxford Tourism also recently joined Foodlink, in partnership with other counties including Perth, Waterloo, Wellington and Huron, for the “Buy Local, Buy Fresh” banner.

More than 80 people attended the kick-off, including local politicians, artists and chefs. Guests were invited to sip wine and sample hors d’oeuvres from the participating restaurants including cream cheese canopies, chocolate-dipped strawberries and roast beef appetizers.

Lynda Keniry, owner of Ody’s restaurant in the Quality Hotel and Suites, said her restaurant jumped at the chance to participate. “I think we were the second restaurant to sign up,” she said. Ody’s featured menu includes 14 ounce T-bone steaks, chicken cordon bleu and a combination plate that samples garlic spare ribs, chicken balls and fried rice. “My hope is that we get some regular customers out of this,” Keniry said, adding because of its location inside the hotel, Ody’s is often overlooked. “People tell me it’s the best secret in Woodstock.”

Red Barn Berries is one of the farms providing produce to the restaurants, including tomatoes, peppers and their salsa, co-owner Sue Hilborn said. “It’s a great idea,” she said of the program. “Many people are interesting in eating local.”

Oxfordlicious also partners with other aspects of local tourism. A local jazz guitarist performed during the kick-off and local art will be featured at the restaurant locations throughout the event.

Cathy Groulx, who paints realistic oils, many of Oxford County landmarks and landscapes, will have her work displayed in the window of the Dairy Capital Cheese Shop. “I love Woodstock and anything to promote Woodstock (and the county) is very important,” she said. There is a lot of symmetry between food and art. “Presentation of a good meal is just as important as a good piece of music or a good painting,” Groulx said.

Looking over the list of restaurants, she added that the event will also be a great opportunity for her to try some restaurants that she has never visited.

For more information and to read chef bios and featured menus visit www.oxfordfresh.com.

Newspaper: Sentinel-Review