By Jamie Drummond

This Sunday past Scaramouche restaurant partnered with The Stop to present an exquisite fund-raising dinner. Chefs Keith Froggett, Chris Brown, Scott MacNeil, and Bertrand Alépée presented an exceptional four course menu which was paired with wines from Henry of Pelham (NV Cuvée Catharine), Stratus (2006 Wild Ass White and 2007 Stratus Red), Charles Baker (2009 Picone Vineyard Riseling), and Cave Spring Cellars (2007 Indian Summer Riesling) .

Co-Proprietor Carl Korte gave the assembled guests a warm welcome and then introduced The Stop’s Nick Saul, who spoke of some of the successes of the Community Food Centre where he acts as Executive Director. Stratus’ Charles Baker then led the diners through a selection of some of Ontario’s best bottlings, including an exclusive preview of his soon-to-be-released 2009 Riesling… more on that particular wine coming up in next week’s issue.

Dungeness Crab Tian with Avocado, Valentine Radish, Blood Orange, Coriander, and Potato Wafer

Lightly Smoked Trout with Braised Cabbage and Chestnuts with Horseradish Parsley Aioli, Garlic Chips, and Pickled Fennel

Rabbit Loin Ballotine With Smoked Bacon, Caramelised Shallot Gnocci, Mushrooms, Brussels Sprout Leaves, and Mushrooms.

Dark Chocolate Cake with Pine Scented White Chocolate Mousse With Cognac Drenched Raisins, and Pumpkin Seed Brittle.

The men of the evening: Charles Baker, Nick Saul, and Carl Korte

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and that was a superb dinner, with delicious food, splendid wines, great company, and all for a excellent cause.