Testimonials

"Dear Stefan -
This weekend I went with Neal B to Port Greville to the Ghost in the Kitchen "Tribute to Fall" dinner. It was a fund raiser for the community, and what a *memorable experience* it was! The location until the last minute was kept a secret. We arrived at Destination Art Gallery in Parrsboro at noon, and were told to proceed to Fox Point Lookoff for 2pm. We arrived at the parking lot and were met by Charles (from the Gallery, acting as Maitre d') who directed us to a rush carpet, lined on both sides with candles in glass jars. At the end of the carpet was a doorway, hung in the clearing of the wood, surrounded by a swag of white gossamer. Surrounding the clearing window frames of assorted sizes were strung at appropriate places on wires. Here and there, hanging from wires, were glass chandeliers from various periods. There was a bar set up near the edge of the bank facing the Fox River emptying into Greville Bay. Perrier and two kinds of cocktails were offered. Four large tables, each seating ten comfortably, were dressed with burlap. The centre pieces were arrangements of spagnum moss, goldenrod and fireweed pods. Trees and shrubs had been transplanted around the area. Each place was set with heavy flatware, fine white china and three clear goblets. Each large linen napkin was topped with a long stemmed yellow rose. Our table of nine was made up of Terry and Gayle Shaw (Vancouver and Port Greville); Margaret Ferns and Isabel Tepley from New Jersey; Ulricke and Johannes from Austria ( now innkeepers of Maple Inn, Parrsboro); Jim Slemp ( Spencer's Island and Belize); and Neal ( Australia) and me. We were a lively table! The four young women on the serving staff were dressed in black. They were both pleasant and efficient. The "kitchen" was set back a bit in the woods, and I'll tell about that later.

Let me tell you about the wonderful meal. The dipping oil with balsamic and freshly homemade herb bread were brought to table, then came an amuse bouche, served on a white china plate, prepared by chef Darcy Snell ( Cape D'or Lighthouse) of three large grilled scallops, a small ramekin of sweet potato and ginger soup, and spinach & arugula salad. The first wine was a well chilled Riesling. Chef Andrew Aiken (Beach Cafe in Spencer's Island ) next did Salmon in rice paper with local wild mushrooms. Interesting coincidence. Neal asked where Andrew was from in Australia, and it happens to be a small rural area only 100 miles or so from Neal's childhood home. They had a great chat after the meal. I passed on the sorbet as it was Gin and Tonic Granita ( presented on flat serving spoons). The main course was cooked by Chef Glenn Wheaton (George and Judy's son from Port Greville.). He speaks highly of you, Stefan, and of his experience working with you on a special dinner, and you can be proud of what he is achieving. His positive energy and high creativity remind me of you! He did grilled Buffalo striploin with maple demi-glace and wild blueberry compote. Excellent flavours! Water was served throughout the meal. The red wine was a Dancing Bull Shiraz. The meal ended with pastry chef Sarah Griebel (Beach Cafe) presenting a Blueberry soup with wafers and cream custard topping. Everything was absolutely wonderful. We arrived in fog, then the sun came out and it was quite hot, then a breeze came up and clouds moved in by the time the bar became a coffee bar. I visited the* *kitchen - how could I stay out?- and it was amazing. Four large barbeques, a sheet covered picnic table for service, a large portable dish cupboard, many coolers, and pots and pans. Everyone seemed to be having a wonderful time. Imagine all of this happening in Port Greville! I have already put my name in for next year. I'll send some pictures....more... "
~Joan Czapalay

"In November we had the pleasure of dinning at Glenns home,and had the most incredible meal of our lives. We were so impressed that we want to hire him to cater our wedding in July/08. We want to share his flavourful and creative cuisine with our family and close friends.
Thank you again Glenn,"
~Nikki Tanner and Paul Murphy

"I have had the pleasure of working with Glenn at the Halliburton House Inn. I found him to be a very enthusiastic and keen apprentice, with high standards and an excellent eye for detail. He respects and strives for quality and has a solid understanding of the components necessary in fine dining; all of which reflect in his work."
~Antoine Harding
Sous Chef - Haliburton House Inn

"Once again thank-you very much for catering to the Parrsboro Community Dialogue and Nova Scotia Rural Team Meeting. Team members and community participants were very happy with the food and high quality of your service. The food was delicious and plentiful and the menu and presentation demonstrated a creative flair. The Destination Gallery was a perfect venue for dinner. I would not hesitate to use your services again and to recommend them highly to others."
~Keith Cossey
Regional Advisor for Nova Scotia
Rural Secretariat, Agriculture and Agrifood Canada

"I really loved the meal the other night. I can't stop thinking about the fish with the watermelon salsa. A wonderful combination I would have never thought of."
~Jennifer Harrison

"Bravo, Glenn! A spectacular meal. I thank you for your kind invitation. I will speak well of your fine work, with pleasure. "
~Rena Kossatz

"Fabulous from start to finish!"
"Absolutely wonderful!"
"Amazing night, cannot wait until next time!"
"A wonderful experience from start to finish!"
"When do we do this again?? Loved every minute of it! Just Lovely!"
"Simply loved everything about the evening!"
~Comments from the various staff of CIBC Parrsboro Branch

"Thank you very much for everything. The decorations looked great: the flowers were just enough. Thank you. I can't wait to take a bite of this cake!"
~Ghada Amoud

"I was particularly impressed with the consistent effort and willingness to add 'that little extra' to make this event successful and personal to over one thousand (1000) participants. The food display was highly symbolic in its presentation and was a center piece for discussion."
~Larry Bergeron to the group of people including Chef Glenn, who volunteered their time to the Titz'n Glitz Breast Cancer Fund Raiser.