In his quest to explore terroir, Moray Tawse leaves no stone unturned. First came his namesake winery in Vineland. For his second major project he went further afield to found Marchand-Tawse and Domaine Tawse in Burgundy. And now, back on home turf, he has created Redstone Winery, in Beamsville, Ontario, with a restaurant to match the quality of his wines. With its huge patio and large 80 seat restaurant, it’s a perfect playground for Chef David Sider, pictured here at the left.
A Vineland native, Chef Sider traveled a lot as a boy and he credits that experience for spurring his interest in food. Like many chefs, he took his first job as a restaurant dishwasher in 2004 and a passion for all things culinary took over.
In 2007, David left Niagara to train in the great kitchen of Langdon Hall then further honing his skills with stages at Michelin-starred restaurants In De Wulf and Le Gavroche. The experience gained under the mentorship of notorious chefs like David Lee (Nota Bene) and Jonathan Gushue (Fogo Island Inn), earned him the title of Restaurant Chef at the Wickaninnish Inn in Tofino, British Columbia.
Contact The Restaurant at Redstone at the number below to reserve a Food Day Canada table.
Contactez The Restaurant at Redstone directement, au numéro ci-dessous, afin de faire votreJournée des terroirs réservation
The Restaurant at Redstone
4245 King Street,
Beamsville, Ontario L0R 1B1
Toll Free: 1-844-563-9463