Read "Geoff Dale's" other article about Oxfordlicious. By Geoff Dale Ingersoll Times, 2008

Two of Ingersoll’s finest culinary establishments – the Elm Hurst Inn and the Clog Steak and Seafood Grille – are front and centre in Tourism Oxford’s innovative tribute to local produce – Oxfordlicious (Aug. 6 - 17).

Kicked off yesterday at the Elm Hurst Inn, the event is being billed as a first-hand taste treat of “Oxford’s bountiful harvests of fresh seasonal and local ingredients from land and water.”

Elm Hurst's Executive Chef Michael Davies, proudly displays some of the fine dishes he has prepared for Oxfordlicious.

“Economically and nutritionally, this is great idea to get local chefs and producers together and something of an education for me,” said Elm Hurst’s executive chef Michael Davies. “This is an excellent way to educate the customer on local produce and quite frankly is a key to our main focus of serving high quality food.

“I’ve been in the business for 30 years and at the Elm Hurst for 13 years. I was involved in a similar project years ago when I worked at the Benmiller Inn, Goderich in Huron County, so for me this is not new. But those experiencing this for the first time will really enjoy it.

“Local is very important to me and my 24-member kitchen staff, even when it comes to V.Q.A. wines and local beers. In fact, my supplier lives in Ingersoll.”

Servers at The Clog & Thistle displaying some of the delicious entrees available for Oxfordlicious.

Hilda Dean, the Clog’s new co-owner with business partner Len Ryerse, is equally enthusiastic about the eat-local project. “We already try to do as much as we can in terms of serving local food,” she said. “It’s easier getting the produce from our supplier during the summer but we make an effort year round.

“As well as introducing our customers to even more Oxford-grown produce, the project is good for the environment. After all, if you order locally, then you’re cutting down on transportation costs and ultimately reducing emissions into the air. So all around, Oxfordlicious is an excellent idea.”

Cathy Bingham, a tourism specialist with Tourism Oxford, said the process began with discussions between the tourism organization, local restaurateurs and agriculture officials focusing on culinary tourism and the 100-mile diet, a one-year experiment on local eating started in 2005 by Alisa Smith and J. B. MacKinnon.

“What we’ve come up with is a concept that should suit all tastes,” she said. “From fine dining to country style cooking and everything in between, this is a very unique cross-section of every eating style you could imagine.

“It’s also interesting from another viewpoint because local artists – visual and performing – will be participating at the 10 Oxford eateries. In Ingersoll, Hilda is a member of the Creative Arts Centre and Heather MacIntosh, the centre’s administrator, is very involved.”

At the Elm Hurst, customers will be treated to a feast of local produce: appetizers like roasted garlic and butternut squash bisque, entrées of either skillet roast chicken breast fromage, pan-roast pork tenderloin au Poivre, Cajun Salmon Supreme or Elm Hurst Prime Rib, topped off with an assortment of sweets.

Newspaper: Ingersoll Times