On Monday July 29th, COMPASS partnered up with Vineland Wineries to create a special dining experience.

Guests were invited to sit communal style and enjoy 5 unique courses created by our Chef Scott Bailey. The only requirement of the evening was to come hungry! Each course was paired with a summer wine featuring all local wines from the Niagara region. While we love us some California Merlots, there is nothing quite like keeping it local! We finished off the night with a Poached White peace, caramel chiboust, hazelnut streusel with ginger meringue that was home made by our pastry chef- Shelby Brown.

Click through the gallery to see some of the courses!

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