RIGHT SOME GOOD FOOD ADVENTURE COMES TO ST. PETER'S TUESDAY AUGUST 27TH.
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| Chef Daniele Galmiche |
Join Master Chef Daniel Galmiche from the UK along with Local Chef Craig Leforte of Governor’s Pub in Sydney and Apprentice Chef Carrie Grimes from the NSCC Strait Area Campus Culinary Student as they combine forces to present guests with a dining experience that will be a World Class!!! This Right Some Good Adventure will take place by the St. Peters Marina at 32 Lions Ave., St. Peters Tuesday August 27th (tomorrow). Doors open at 6:30 p.m., Dinner at 7 p.m. Tickets are $85.00 plus taxes and purchasing fee and can be purchased on line at www.rightsomegood.ca
To cap off the evening what could be better than to have entertainment by Canadian fiddler Chrissy Crowley what a perfect pairing to a spectacular dinner at beautiful St.Peter’s. A native to Cape Breton, Crowley's music is a unique combination of a fresh new sound blended together with traditional Celtic roots and is absolutely out-of-this world! Sound Great well your right, come join in ...the celebration.
Check out the menu:
1st Course:
Gaspacho of Heirloom tomatoes, Peppers, Strawberries and Ran-cher Acres Goat Feta Cheese
2nd Course:
Louisbourg Seafood lobster ceviche, with apples, chili and tarragon served with red onion, mango and flat parsley salad
3rd Course:
Veal belli blanquette prepare with veal from Blois Family Farm, with mushrooms and onion pilau rice with lime zest and roasted almond flake
4th Course:
HASKAP marmalade with goat greek yogurt and vanilla crumble
To cap off the evening what could be better than to have entertainment by Canadian fiddler Chrissy Crowley what a perfect pairing to a spectacular dinner at beautiful St.Peter’s. A native to Cape Breton, Crowley's music is a unique combination of a fresh new sound blended together with traditional Celtic roots and is absolutely out-of-this world! Sound Great well your right, come join in ...the celebration.
Check out the menu:
1st Course:
Gaspacho of Heirloom tomatoes, Peppers, Strawberries and Ran-cher Acres Goat Feta Cheese
2nd Course:
Louisbourg Seafood lobster ceviche, with apples, chili and tarragon served with red onion, mango and flat parsley salad
3rd Course:
Veal belli blanquette prepare with veal from Blois Family Farm, with mushrooms and onion pilau rice with lime zest and roasted almond flake
4th Course:
HASKAP marmalade with goat greek yogurt and vanilla crumble
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