May 23, 2019

Top Chef: KillarneyOn Wednesday, May 29 the Lodge will host the second Top Chef Killarney Challenge among five chefs from the Sportsman’s Inn and Killarney Mountain Lodge. The event starts with signature cocktails at 5:30pm followed by a five-course dinner at 6:30pm (menu below).

Each property will have chefs who are challenged to create their best dish, which will be “blind” to the guests. Diners will vote for their favorite creation on score sheets placed at each table. Killarney General Manager, Kelly McAree will introduce each dish, and the winning chef will present themselves after the scoring for the trophy for Destination Killarney’s Top Chef. Guests will experience small plates, quick intervals, and orchestrated service The culinary crew consists of these Killarney and Sportsman’s Inn chefs: Hanna Jo Clemens, Nicholas Tellifer, Nolan Dawe, Evan Frewin and Lauren Francis.

“This is an opportunity to stretch beyond our menus and introduce our guests to everyone’s capabilities,” notes McAree. “Although we will have a winner, there will be no losers at this event.”

Price $65 per person with a portion of the proceeds from the dinners going to the Broder Dill snowmobile club. For reservations call 705-287-2242 or 1-800-461-1117 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it.
 
Killarney Mountain LodgeAbout Killarney Mountain Lodge:

Killarney Mountain Lodge is the “Gateway to the North Channel” - #3 Commissioner Street, Killarney, ON, Canada P0M2A0 Latitude: 45.9694 - Longitude: 81.508775 For more information, visit www.killarney.com.



First Course

Amuse Bouche


Fresh tropical ceviche

Crab, sole, bay scallops, prawns with dragon-fruit, pomegranate, passionfruit, lemon and lime zest to taste. Topped with watermelon/mango and red onion slaw garnished with gladiolus edible flowers served on a toasted crostini.

Second Course

Soup

Wild fiddlehead bisque, roasted red pepper puree, beet puree, topped with tempura parmesan tuile

Third Course

First entree

Red wine braised beef short ribs, maple chili essence, goat cheese polenta and roasted golden beets

Fourth Course

Third entree

Bacon crusted halibut, wild rice risotto, red cabbage slaw

Fifth Course

Dessert

Traditional bread pudding with Crème Anglais and miso Earl Grey ice cream

Sportsmans Inn

Grand Banks 60 SkyloungeThe Canadian market has always been a tough nut for yacht designers to figure out. Summer days get really hot; other days are downright cold. There is always the chance things could change in the blink of an eye and let’s be honest, who among us hasn’t stepped off the boat wearing shorts, flip flops and a warm jacket? Canadian yachting has always been a world of contradictions, which is why designing cruising yachts for this market has never been easy. It’s not like Florida or the Med, where weather is dependable throughout the year.

 

 

Read more about the Grand Banks 60 Skylounge............

 

ILCA DinghyAustin, Texas, USA (25 April 2019) – In the wake of last month’s termination of its contract with its European builder, the International Laser Class Association (ILCA) announced today that, from 25 April 2019, all new, class-approved boats will be sold and raced under the “ILCA Dinghy” name. This change will have no impact on existing ILCA-authorized boats and equipment, which will be able to race alongside ILCA Dinghies in all class sanctioned events.


“It’s a big change for a racing class that hasn’t seen anything like this in our almost 50- year history,” said Class President Tracy Usher.

Read More about the ILCA Dinghy............


The DocksBy Katherine Stone

Docks are well-lit and wide to accommodate dock carts.

Steeped in tradition that goes back to one of the oldest towns in Canada west of Quebec City, is Penetanguishene. This bilingual community of 9,000 is located in the middle of Huronia on the southeasterly tip of Georgian Bay in Simcoe Country, Ontario. The name is believed to have been derived from Algonquin (also believed to have come from the Wendat, Abenaki and Ojibwe tribes) meaning “place of the white rolling sands”. 

Read more about the Hindson Marina..........