Chef Allan Rebelo’s Dish from Bight, braised pork belly on cornbread topped with spicy kimchee.

ANOTHER weekend has come and gone but the one just past was something a little more smashmouth than your typical Friday and Saturday. The second annual Savour Superior event was here and Keynote Events didn't let any of the foodies in attendance down.

Both days at the CLE Coliseum were jam packed not only with patrons but with a myriad of booths delivering some serious tastitude. Booths like Superior Foods, Beaux Daddy's, Daytona's, Shikah's Kitchen, Tony and Adams, Man vs Meat, Runway 25, Nook and Bight were serving amazingly flavourful appetizer size eats to ravenous crowds that were thoroughly enjoying them. Many of the vendors had to make mad dashes back to their home bases in order to resupply.

There was no shortage of sinfully delicious sugar laden treats for those looking for a nice sweet finish to Savour Superior either. Whether you were looking for baking, cookies, cakes or ice cream there was something for everyone. Sweet Escape, Red Lion, Mik's Ice Cream Shoppe, Pear Tree Bakery, Galo and CommuniTea helped fuel the sugar craving attendees.

Of course what weekend would have been complete without beverages? Designer cocktails, varieties of hot and cold flavored coffees roasted right here at home, regional beers and cocktails and flavored waters helped keep the masses hydrated. Sleeping Giant Brewing, Wolf Head's Coffee, Elua, Rose N Crantz Coffee, Pelee Island, Lake of the Woods Brewing, Rheault Distillery, St. Paul Roastery, Muskoka Lakes, The Wine Rack, Twin City Refreshments and Frape and Sons Bitters all laid out the liquid refreshments.

There were also a number of booths sharing and showcasing specialty products like knives and cutlery from Cutco, seasoning and spices from Sunset Gourmet, EVOT was there with BBQ Sauce, Thunder Bay Olivine was there with flavored Olive Oils, while Bazaar and Novelty had equipment, spices and snacks.

Of course we can't overlook the Roots to Harvest Booth and the Regional Food Distribution Association. Both very worthy charitable organizations who were both in attendance over the weekend.

All in all it was a fabulous weekend of everything culinary and there couldn't have been a much better way to introduce Thunder Bay to some of the best of what the region has to offer in Food and Beverage. With the great live music, culinary demos and more there is no doubt that Savour Superior has become one of Thunder Bay's hottest events and I'm sure the city can't wait for 2016.


Richard Moorey (aka Chef House) can be reached with email to chefhouse@evot.ca, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.

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