Thursday, June 24th 2010, Vineland, Ontario - The Niagara region has turned into a leading culinary destination thanks to a bounty of fragrant ingredients, award-winning wineries, a picturesque setting and passionate chefs. As local fare gains popularity, Canadians are turning to Niagara, which yields an abundant harvest throughout the summer, for fresh and flavourful food.

Inarguably among the region’s favourites are Ontario’s much anticipated crops of peaches, pears, nectarines, plums and Coronation table grapes, “which are happily slated to arrive at least one week ahead of schedule due to unseasonably warm weather conditions,” says Adrian Huisman, manager of Ontario Tender Fruit Producers (OTFP). 

Chef Mark Picone, an acclaimed chef who operates a culinary studio in Vineland, Ontario in the heart of the Niagara Peninsula, credits his success to a combination of good mentors and a focus on fresh, seasonal ingredients. “In the summertime, I always incorporate Ontario’s fresh tender fruit which thrive in this area,” says Picone who was executive chef at Vineland Estates for more than 10 years. "The rich mineral soil of the region combined with a unique microclimate created by the lakes and the escarpment, impart a sweet, sun-kissed aroma to Ontario’s tender fruit which enhances the flavour of my dishes."

Eat local and get inspired with Chef Picone’s summer recipes

Chef Mark Picone has employed Ontario tender fruit to create six memorable dishes that guests will relish.  “My fresh Nectarine Salad with Minted Chili Dressing is a sumptuous appetizer, perfectly balanced in sweet and spicy flavours. The dish can also be served as a main when paired with a protein, such as strips of grilled chicken or steak.”

To entertain larger crowds, Chef Picone recommends serving his delectable duo of
Buttered Crepes with Caramel Ontario Peaches.  ”You can prepare the crepes before your company arrives and place them in the oven at low heat to keep them warm while you dine.  Once your guests have completed the main course, the caramel peach sauce can be prepared in under five minutes and drizzled over the warm crepes for a sumptuous and stress-free dessert.”

Bring Niagara’s unique flavours and desirable cachet to your home

While one of the best ways to savour the Niagara region’s culinary delights may be to experience Chef Mark Picone’s culinary studio set among his vineyards, a similar journey can be recreated by following these simple tips

• Al fresco setting; a peaceful outdoor setting is the perfect backdrop to recreate the Niagara experience. If a backyard setting is not accessible, pack the meal into a picnic basket and head to a tranquil park among the trees.
• Fresh and seasonal ingredients; the flavours of a summer dish can be elevated simply by choosing fresh, seasonal ingredients such as Ontario peaches, pears, plums and Coronation table grapes. For recipe ideas, please visit: www.ontariotenderfruit.ca.
• Niagara-esque décor; a plain picnic table can be transformed by dressing it with linen, a few vine branches sourced from a local nursery and freshly cut flowers.
• Niagara wines; to recreate a true Niagara experience, experiment with pairing various Ontario wines with seasonal dishes. Chef Mark Picone recommends pairing a vintage ice wine from the Niagara Peninsula with pear and peach desserts.
• Basket or bowl of fresh Ontario tender fruit; not only do they add a splash of colour to the table, but they make for a refreshing and light dessert after a delectable meal.

Add wow factor to summer potluck parties

The resurgence of potluck parties has been embraced by Canadians, providing a stress-free solution to group entertaining. The Wheat Berry Salad with Coronation grapes is full of savoury Mediterranean-inspired flavours, which are perfectly complemented by the sweet contrast of Niagara’s Coronation grapes. This hearty and healthy salad can be prepared in less than 45 minutes and is easily transported to your party destination. To showcase the beauty of this recipe’s vivid colours, try serving in a glass bowl.

Enjoy Ontario tender fruit at its best

To fully savour the essence of the Niagara region, it is best to ensure that the tender fruit is fully ripe prior to consumption. “This year, in select retail stores across Ontario and Quebec, peach and nectarine ripening bags will be offered to hasten the ripening process,” says Adrian Huisman, manager of OTFP. “If the fruit is ripe when returning from the store, it can either be consumed right away or stored in the refrigerator for two to three days. If not yet fully ripe, the fruit should be placed in a loosely closed paper bag, at room temperature, away from the sunlight for a day or two,” he adds.

How to eat Ontario tender fruit in season (approximate dates)

• The first baskets of Ontario peaches are available from July 10 to mid-August
• Freestone peaches soon follow from August 1 to September 30
• Nectarines can be enjoyed July 19 to September 17
• Ontario plums, depending on the variety, are available from July 5 to mid-September
• Coronation table grapes from August 12 to September 24
• Pears, depending on variety, from August 9 to December 31

About the Ontario Tender Fruit Producers
The Ontario Tender Fruit Producers’ Marketing Board operates under the Farm Products Marketing Act and represents all producers of tender fruit who market to either the fresh or processing market. The Board has more than 360 grower-members. Over 90 per cent of all tender fruit crop production is generated from the Niagara Peninsula. The remainder is located in Norfolk County and in southwestern Ontario.

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For more information about Ontario Tender Fruit or to arrange an interview with Chef Mark Picone, please contact:
Jennifer Potvin or Sonya Franceschini
Faye Clack Communications Inc.
Tel: 905.206.0577 ext. 223 / ext. 249
Email: jpotvin@fayeclack.com / sfranceschini@fayeclack.com