FOR IMMEDIATE RELEASE Niagara-on-the-Lake, ON June 23, 2009 – Queen’s Landing, a four diamond award recipient for the past 19 years, has developed a recent taste for gold. One of the Niagara-on-the-Lake hotel’s apprentice chefs, Trevor Ritchie, has won his second gold medal in less than two months. Ritchie’s keen culinary skill was awarded first place in The National Junior Culinary Competition held in Kelowna, BC on June 1st.
FOR IMMEDIATE RELEASE Niagara-on-the-Lake, ON June 4, 2008 – Summer at Tiara in Queen’s Landing means abundant fresh produce, waterfront dining on the patio, and a scintillating new menu featuring the best that Niagara and Canada have to offer.
To complement this, Chef James Olberg is celebrating a silver medal win at the recent qualifying competition of Bocuse d’Or held in Montreal. Held biannually, the event challenges chefs nationwide to compete for the chance to represent Canada at the biannual Bocuse d’Or competition in Lyon, France. The Bocuse d’Or is one of the renowned international cooking competitions in the world founded in 1987 by legendary French Chef Paul Bocuse and Albert Romain.
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.
Niagara-on-the Lake’s Queen’s Landing received its 16th consecutive CAA/AAA Four Diamond rating for accommodations. According to CAA/AAA, the four-diamond rating is awarded to “excellent properties displaying a high level of service and hospitality…establishments are upscale in all areas. Accommodations are progressively more refined and stylish. The physical attributes reflect an obvious enhanced level of quality throughout. The fundamental hallmarks at this level include an extensive array of amenities combined with a high degree of hospitality, service, and attention to detail.”