Local restaurants and suppliers involved

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Read another article by The Tillsonburg News, 2008

By Nancy Boutin Staff Writer – The Tillsonburg News

Hurry up! Your passport to great taste is waiting.
Oxfordlicious was launched at the Elm Hurst August 5.

The event features restaurants from throughout Oxford County, whose chefs have developed special dishes highlighting locally-grown ingredients. Cathy Bingham, tourism specialist with Tourism Oxford, said the concept of Oxfordlicious originated just over a year ago when local chefs were contacted about tapping into two areas of burgeoning interest: culinary tourism, and the 100-mile diet.

Not surprisingly, she said, the chefs jumped at the chance to showcase their creativity, while utilizing all the good things being grown and produced close to home. Oxfordlicious was born.

Oxfordlicious runs from Aug. 6 through the 17th, and there are 10 Oxford restaurants taking part including Charles Dicken’s Pub, the Clog Steak and Seafood Grille, the Dairy Capital Cheese Shop, the Elm Hurst Inn, Ody’s, Quehl’s of Tavistock, Six Thirty Nine Casual Fine Dining, the Walters Dinner Theatre, and Bronson’s Steakhouse and Pour Bar. Niko’s Bar and Eatery in Tillsonburg is also taking part, and executive chef Brian Rocco has produced three mouthwatering entrée selections, two appetizers and even desserts featuring meats and produce from suppliers including Goossens Trout Farm in Otterville, Renecker Bison Farms in St. Mary’s, Poultry Specialists in Tillsonburg and Fresh Start Foods – a London company specializing in marketing fresh produce grown with the 100-mile diet in mind.

Rocco’s prix fixe menu features appetizer choices such as a daily soup creation, a salad of bocconcini cheese and roma tomatoes on spinach dressed with fresh basil and a balsamic reduction, or pan-seared scallops with a leek and tarragon-infused cream dipping sauce.

After you’ve whet your appetite with one of those choices, choose from bacon-wrapped bison tenderloin with a smoky lime-chipotle barbecue sauce – the chef’s personal favourite - mango glazed trout with a limoncello cream drizzle, or a charcoal-blackened chicken supreme with mashed sweet potatoes, sautéed vegetables and a citrus-jalapeno salsa.

Round out your meal with a glass of Ontario wine, and dessert – either cheesecake or tiramisu. As an added bonus, Bingham said many of the restaurants taking part – including Niko’s - will also be featuring art by local artisans, music and other related activities. Rocco said he welcomes the chance to be part of Oxfordlicious. “There are always new ideas floating around,” he said. “This gives you a chance to show your creativity.”

Since Niko’s already uses locally-grown produce provided through Fresh Start Foods, Rocco said taking part in Oxfordlicious just makes sense. “It’s good exposure for the local suppliers,” he said. “It’s a good way to draw in new people, and it’s a good way to try something different.”

Since many diners come to Niko’s expecting a unique dining experience, Rocco said his biggest challenge wasn’t in creating the menu, but on how to present it. “Ninety per cent of appetite is visual,” he said. “So if the food looks just awesome, you’re going to enjoy it even more.” That being the case, Rocco’s selections are a perfect melding of not just flavours, but textures, colours and aromas.

When you visit any of the participating Oxfordlicious restaurants between now and Aug. 17, be sure to pick up your passport and get it stamped. When you’ve collected stamps from at least five of the different restaurants, you can enter to win exciting prizes such as spa getaways, VIA Rail passes, local art or dinner, catered in your home by a local chef.

“The idea is to introduce people to more restaurants that are local,” said Bingham, adding that with the price of gas giving rise to a new industry called “staycationing,” Oxfordlicious is perfectly timed.

In the long run, Bingham said she’s hoping more restaurants will sign on to be part of Oxfordlicious. “We want to attract more people to the concept of buying local,” she said. “That means more money in Oxford County.”

She’s also hoping that perhaps local restaurants will band together in some kind of formal association designed to promote buying locally.

For an Oxfordlicious passport, see any of the participating restaurants. For more information, contact Cathy Bingham at 519-539-9800.

Newspaper: The Tillsonburg News