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12 Nelson St. E., Meaford ON
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MIFF Dinners

Thursday August 29, 2019 - Sunday September 1, 2019 4:30pm

MIFF Dinners

Dinners are in the Festival Tent at Meaford Hall
4:30pm Cocktails, 5:15pm Dinner, Cash Bar
Coffee provided by Ashanti Coffee - From Farm to Cup

1 MIFF Dinner  $50 per person
All 4 Dinners $180 per person


THE KITCHEN Catering & Cafe
Chef Christa Dennis

Salad:  Farm fresh greens with apples, shaved fennel, and toasted pumpkin seeds with a maple mustard Vinaigrette.
Main:  Oven baked local market fresh fish with lemon and fresh dill. Seven grain wild rice pilaf Oil roasted seasonal vegetables.
Dessert:  Strawberry shortcake with buttercream icing.


Roadrunner Foods Ltd. - The Grill at Lora Bay Golf Club
Executive Chef Robert Saunders

Salad:  Arugula Salad with strawberries, candied walnuts, radish, apple, Bermuda onion in a dijon vinaigrette.
Main:  Classic Chicken Provencal with fresh herbs, heirloom cherry tomatoes and olives Cilantro and kale quinoa Seasonal roasted vegetables.
Dessert:  Peach Strudel with praline crumble.


Andrew's Roots Restaurant
Head Chef Christina Sheardown

Salad:  New Farm Spicy Mustard mix greens with candied pecans, fig and toasted sunflower seeds Finished with a Niagara peach and sparkling wine vinaigrette.
Main:  Huber's Wildwood Farms Pork with Meaford's own Apples, glazed with Maple and Confit garlic Tri-coloured mini crispy potato with Rosemary and Grainy Mustard. Roasted local squash medley with a lemon ricotta crumble.
Dessert:  Traditional Apple Crisp with a vanilla whip cream.


Auberge Gilles B&B / Chef at Home Catering
Executive Chef Gilles Haché

Salad:  Mixed Green Salad & Artisan Romaine, with orange segments, blueberries, strawberries, avocado & red onion in the chef’s fruit dressing.
Main:  Surf & Turf: 7oz Angus filet in a pepper & herb crust, with Black Tiger Shrimp & Scallops topped with crumbled blue cheese & a Porto peppercorn sauce Potatoes Gratin Dauphinoise with smoked Gouda & Herbes de Provence.  Roasted seasonal vegetables, sautéed with honey & fine herbs.
Dessert:  Creme Brulée a la mode, infused with chocolate liquor.

Presented by Meaford Culture Foundation