Niagara-on-the-Lake

I was headed home to visit the the new Executive, Chef Robyn Little, at the Prince of Wales Hotel on the weekend. We'd made arrangements a few days before that and I was very excited to show him my new mini jar packages I'd spoken of over the phone. Unfortunately, it was just not meant to be. Turned out Robyn was ill and did not come in. While it was disappointing I did get a chance to visit with his Sous Chef Steven McCreadie. Steve and I go way back (hee, hee)...well as way back to the previous Executive Chef Andy Dymond anyway. As we were chatting about the renos. happening at the Prince of Wales he took a look at my mini jar packages and seemed genuinely WOW'd by them. Steven is a Brit., and not only knows chutney but has always commented on how "lovely" my products were, particularly the green tomato chutney. As we were touring he promised me, prior to my departure, that he'd pass the chutney collection to Robyn. Of course he inquired whether I'd been in touch with Andy, who is now Executive Chef at Taboo Resort and Spa in Gravenhurst. I told him that I tried but to no avail. There must have been something in the stars that day, because he also promised to get in touch with Andy, who has always been a fan of my chutneys as well, and Chef Jill St. Amour, former Sous Chef with Steven and now Executive Chef at the Mill Croft Resort and Spa in Caledon Hills.

In retrospect, I may have missed on the the intended target, but I managed to leave Niagara-on-the-Lake with a smile on my face and pocket full of potential.

Amazing what can happen when you take the time to chat!!!

chris