Queen’s Landing Goes for Second Culinary Gold

Junior chef to represent Ontario at National Apprentice of the Year Competition
FOR IMMEDIATE RELEASE Niagara-on-the-Lake, ON May 28, 2009 – Vintage Hotels, a proud supporter and nurturer of local culinary talent, is pleased to announce the success of Apprentice Chef Trevor Ritchie. Ritchie was recently chosen to participate in the Ontario Junior Culinary Challenge held in Toronto, and placed first, bringing back a gold medal to Queen’s Landing. He is currently preparing for the National Apprentice of the Year Competition, being held in Kelowna, BC in June.

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Exclusive Bordeaux Collection Comes to Niagara-on-the-Lake

FOR IMMEDIATE RELEASE Niagara-on-the-Lake, ON April 2, 2009 – Weekend foodies and wine aficionados alike have a new temptation awaiting their refined palates. A recent purchase of French wines by Niagara-on-the-Lake based Vintage Hotels brings a taste of the renowned Bordeaux region to Niagara.

Thirty-one of the finest wines from the Left and Right Banks of Bordeaux have been hand selected and brought to Canada. The limited collection will be offered by the bottle in all the four-diamond restaurants of Vintage Hotels in Niagara-on-the-Lake including Escabèche Restaurant at Prince of Wales, Tiara Restaurant at Queen’s Landing and Cannery Restaurant at Pillar and Post. A selection of the Bordeaux will also be available at Vintage Hotels’ newest hotel, The Millcroft Inn & Spa, in the Village of Alton-Caledon, just northwest of Toronto. All 4 restaurants specialize in pairing wines with their cuisine to deliver an extraordinary dining experience.

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New Summer Menu Hot off the Line at Pillar and Post’s Cannery

FOR IMMEDIATE RELEASE Niagara-on-the-Lake, ON July 8, 2008 – The beloved Pillar and Post, a mainstay of Niagara-on-the-Lake in the heart of wine country, is living up to its reputation for pleasing guests near and far. The former canning factory turned luxury hotel resort announces a new menu and yet another award on its growing list of accolades.

The hotel’s Cannery Restaurant, named after its former life as a peach and tomato canning factory in the early 1900s, continues to churn out some of Niagara’s finest food today. Chef Randy Dupuis’s new summer menu highlights the freshest products of the region and beyond. Diners of four-diamond Cannery Restaurant, surrounded by the rich agricultural land of Niagara, are in the prime location for a superb wine and dining experience.

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Prince of Wales’ Good Taste Shines in New Summer Menu

FOR IMMEDIATE RELEASE Niagara-on-the-Lake, ON June 20, 2008 – Summer in Niagara-on-the-Lake is marked by hordes of people gathering on the most popular corner in town where the historic Prince of Wales stands in all its stately glory. A refreshing new summer menu gives travelers another delicious reason to venture into the landmark property.

At the hotel’s Escabèche Restaurant, Chef Andrew Dymond has created yet another dynamic selection of wine country cuisine in his new summer menu. His longstanding relationship with local growers and producers ensures his guests are eating the freshest and finest artisan ingredients available.

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