Northern Delights - Fall Harvest - October 2020

Northern Delights is Thunder Bay’s fall and winter culinary festival. Established in 2015 by local Restauranteurs, this event is now in its fifth year and is now being led by Tourism Thunder Bay. It offers the perfect opportunity for patrons to discover delicious cuisine and celebrate our local restaurant and food scene.

During the month long festival, participating restaurants offer prix fixe menus using local ingredients. Northern Delights gives locals and visitors alike the opportunity to sample Thunder Bay’s burgeoning culinary scene. 

Contest Information

Share a photo of your northern delights meal on Facebook or Instagram for a chance to win prizes!

Use #NorthernDelights

 

Show us your #NorthernDelights for a chance to win prizes

Each week, for the month of October 2020, Tourism Thunder Bay is giving away amazing local prizes. Tag participating NORTHERN DELIGHTS - FALL HARVEST restaurants in your post for a chance to win!

 

The #NorthernDelights Contest

Help us showcase participating NORTHERN DELIGHTS - FALL HARVEST restaurants and we'll enter you into weekly draws to win PRIZES throughout October.

 

HOW TO ENTER

  1. Take a photo enjoying your NORTHERN DELIGHTS - FALL HARVEST meal
  2. Post to Facebook and/or Instagram
  3. Tag all local restaurants featured.
  4. Use #NorthernDelights to be entered.

Important Info

  1. Winners will be notified through Facebook or Instagram
  2. By entering the contest and using the #NorthernDelights hashtag on photos posted during the contest period, you give permission for Tourism Thunder Bay to use the photos with credit in future promotion of the contest.
  3. The contest will reset each week and a new photo will need to be submitted to be entered into each week’s draw. There is no limit to the number of unique photos you can submit each week or during the contest period.
  4. Weekly winners can only win a prize once but all submissions will be included in the grand prize draw.
  5. All qualifying photos received during the contest period will be entered in the grand prize draw which will be drawn on Monday November 2, 2020.

Prize Draws:

Contest for October 1 to 9 drawn on Oct 13
Contest for October 10 to 16 drawn on Oct 19
Contest for October 17 to 23 drawn on Oct 26
Contest for October 24 to 31 drawn on Nov 02

 

Grand Prize Draw: Monday November 2

Restaurant Participants Menu

During the month-long festival, participating restaurants offer prix fixe menus, most featuring local ingredients.
Northern Delights gives locals and visitors alike the opportunity to sample Thunder Bay’s burgeoning culinary scene.
View our participants menu to plan your next meal!

Northern Delights Hotel Discounts

The Courthouse Hotel Thunder Bay - (10% Discount)
Website: www.courthousehotel.ca 
Book by Phone: (833) 681-6688
Book Online: www.courthousehotel.ca

Days Inn (10% off rate of the day)
Book by Phone:
Days Inn & Suites
645 Sibley Drive
807-622-3297
Website: dayinnandsuitesthunderbay.com

Days Inn Thunder Bay North
1250 Golf Links Rd
807-344-3297
Website: daysinnthunderbaynorth.com

Prince Arthur Waterfront Hotel & Suites - ($117 tax included)
Website: princearthurwaterfront.com
Book by Phone: (800) 267-2675
Book by Email: info@princearthurhotel.com
Book Online: princearthurwaterfront.com

Valhalla Inn Hotel - ($99 plus tax)
Website: valhallainn.com
Book by Phone: (800) 964-1121

Victoria Inn Hotel and Convention Centre ($125 plus taxes: standard 2 queen room)
Website: thunderbay.vicinn.com
Book by Phone: 1-800-387-3331
Book Online: thunderbay.vicinn.com

 Restaurant participants information and application
 

The cost for each participating restaurant is two $25 gift certificate from your establishment. These gift certificates will be for advertising in radio contests. Tourism Thunder Bay will pay the full amount to advertise locally and to visitors in the Thunder Bay surrounding area.


Please fill out the online application to participate in this promotion.

 

Our Stats from the 2020 winter– Cabin Fever promotion:

  • 14 Participating Restaurants
  • 8 Sponsors
  • Average of 102 meals purchased at each restaurant (based on survey respondents)
  • Social media
    • Reach 60,816
    • Event responses 285
    • 1083 link clicks
    • Facebook followers: 1,444
  • Website page views: 38,137
 Northern Delights - Winter 2020 - January 26 – February 8, 2020

Northern Delights is Thunder Bay’s fall and winter culinary festival. Established in 2015 by local Restauranteurs, this event is now in its fifth year and is now being led by Tourism Thunder Bay. It offers the perfect opportunity for patrons to discover delicious cuisine and celebrate our local restaurant and food scene.

During the two week festival, participating restaurants offer prix fixe menus, many featuring local ingredients, at $25 or $35. Northern Delights gives locals and visitors alike the opportunity to sample Thunder Bay’s burgeoning culinary scene.

Sponsors logo

 Participants information
 

The cost for each participating restaurant is $250. This amount will be applied fully to marketing/advertising the event. Tourism Thunder Bay will match the accumulated amount from participants to advertise locally and to visitors in the Thunder Bay surrounding area.


Please fill out the online applicationprint the applicant and email it to kmartin@thunderbay.ca.

Cabin Fever participants
Thank you to our Sponsors

 

Cabin Fever menus

 Anchor & Ore

$35

appetizer

BUTTERNUT SQUASH WITH CANADIAN MAPLE CRÈME
- OR -
CHEF’S SALAD
torn lettuce with kale, charred corn, spiced pumpkin seeds, edamame, mandarin and Sortilege maple dressing

mains

PENNE CHICKEN GORGONZOLA
slivers of grilled chicken breast, portabella and sundried tomato in a white wine gorgonzola cream sauce
- OR -
CAJUN TILAPIA
served with roasted vegetables and mini red potato
- OR -
GLAZED PORK LOIN
served with winter vegetables and potato wedges

dessert

CRÈME BRÛLÉE WITH MIXED BERRIES
- OR -
WARM APPLE CRUMBLE WITH VANILLA ICE CREAM

Apple Chipotle’s

$25 

appetizer

CHEESEBOMBS
two breaded and fried balls of a variety of Thunder Oak cheeses and herbs, with our house ranch and marinara sauce.

main

BRISKET DINNER
6oz piece of our signature brisket coated in secret rub and braised for 20 hours. Served with Thunder Oak gouda mash potatoes, steamed buttered broccoli florets, and a side of rich brisket jus.

$35

appetizer

CHEESEBOMBS
two breaded and fried balls of a variety of Thunder Oak cheeses and herbs, with our house ranch and marinara sauce.

main

BRISKET DINNER
8oz piece of our signature brisket coated in secret rub and braised for 20 hours. Served with Thunder Oak gouda mash potatoes, steamed buttered broccoli florets, and a side of rich brisket jus.

dessert

CRÈME BRÛLÉE
sweet, decadent and silky smooth chocolate-peach crème brûlée

 Beaux Daddy's Grill House

$25 

appetizer

THREE CHEESE CRAB STUFFED MUSHROOMS
wild Pacific crab, asiago, Thunder Oak gouda, cream cheese, bay seasoning, peppers, stuffed ‘n baked herb mushrooms 

main

CHICKEN PONTALBA

Beaux’s crispy breaded chicken, herb mushrooms, smoked ham, Spanish onions, peppered hollandaise, fresh tarragon, whipped potatoes and seasonal vegetables

 

$35

appetizer

CAULIFLOWER WINGS
cornmeal, seasoning, chickpea flour. Dry spice toss choices: cajun, BBQ, maple bacon, lemon pepper and salt & pepper

main

SALMON CASQUETTE
baked Atlantic salmon, lemon or cajun aioli cap, aromatic rice and seasonal vegetables 


dessert

BEAUX’S SIGNATURE CHEESECAKE
baked in house, rich, dense, smooth & creamy. Choose from chocolate fudge and caramel praline or seasonal selection.

 Bight Restaurant

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer

TROUT FRITTERS
two Eat the Fish trout fritters, frisée lettuce and herbed caper aioli

main

GNOCCHI BOLOGNESE
ricotta gnocchi, ground dry aged beef tenderloin, ground Charkuu 102 pork belly, cured egg yolk, grana padano and pangrattato 

dessert

CHOCOLATE CHEESECAKE
sous vide mini chocolate cheesecake, chantilly cream and cocoa

 Daytona's

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer

WILD RICE AND MUSHROOM SOUP

main

ESPRESSO RUBBED TOP SIRLOIN
served with confit garlic mashed potato, roasted mushroom caps and red wine demi glace.

Espresso rub from Beefcakes and Rose n Crantz coffee. Potatoes from B&B Farms

dessert

CHOCOLATE POT DE CREME

 El Tres

$25

appetizer

BAKED JALAPEÑO
stuffed with a cheese blend & veggies and cilantro pesto

main

MEXICAN “BANGERS & MASH”
local Charkuu 102 pork, sweet potato mash and red chile gravy

 

 Giorg Cucina E Barra

$35

main

WILD RICE ARANCINI
local wild rice with pesto
- AND -
BRAISED VEAL
My Pride Farms veal ragu on polenta


add 2 Cannoli for $5

 InCommon

drink

Both options include beer on tap or house wine

 

$25

appetizer

KALE CAESAR SALAD

main

2 PULLED JACK FRUIT
with Sleeping Giant stout bbq sauce, slaw, cream, hot sauce and local sprouts
- AND -
2 PULLED BBQ CHICKEN TACOS
with greens, cheddar, pickled onions, crema, hot sauce and local sprouts

 

$35

appetizer

KALE CAESAR SALAD

main

2 PULLED JACK FRUIT
with Sleeping Giant stout bbq sauce, slaw, cream, hot sauce and local sprouts
- AND -
2 PULLED BBQ CHICKEN TACOS
with greens, cheddar, pickled onions, crema, hot sauce and local sprouts

dessert

NOT SO COMMON BROWNIE SUNDAE
Prime Gelato , dark chocolate brownie fingers, toffee bites, whip cream and bourbon cherries

 Nook

$25

appetizer

MIXED GREENS
with roasted beets and fresh Cheese Encounter Ontario goat cheese

main

BEER BRAISED HOUSE SAUSAGE
with mushrooms and polenta. Made with Sleeping Giant beer.

$35

appetizer

TUSCAN WHITE BEAN AND BREAD SOUP
riboletta bread from Brule Creek flour

main

PAPPERDELLE WITH LAMB RAGU
locally sourced lamb

dessert

ST PAUL ROASTERY TIRAMISU

 Portside Restaurant

$25

appetizer

HOUSE MADE CAESAR SALAD
with fresh bread from Nucci’s

main

HOMESTYLE MEATLOAF
with fried onions & sauced up in our own house made BBQ sauce. Choice of chef’s vegetable of the day, B&B Farms mashed potato with butter & chive


dessert

TIA MARIA CRÈME BRÛLÉE & CREAM WITH BERRIES

 

$35

appetizer


ONION & LEEK SOUP WITH SWISS TOAST
sauteed onions & leeks caramelized golden; splashed with whiskey, slow simmered & finished with melted Swiss on a slice of French loaf

main

RIBEYE STEAK
8oz seasoned ribeye steak prepared to your preference, brushed with garlic butter and finished with sautéed peppers & onions. Choice of chef’s vegetable of the day and side.

dessert

STRAWBERRY-RHUBARB CRISP
served warm with vanilla ice cream

 Red Lion Smokehouse

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer


SMOKED BEEF & BARLEY BUNS
smoked beef shin and barley buns with pear and blue cheese
- OR -
ANGLETERRE ONION SOUP (V)
caramelized onion, montgomery’s cheddar, toasted bap and horseradish croquette

mains

CRISPY DUCK & CASSOULET
confit duck leg, smoked bacon cassoulet, root vegetable crisps, Jerusalem artichoke, Puy lentil sauce and oyster mushroom ragout
- OR -
ROOT VEGETABLE NOODLES (V)
Big Lake Pasta bucatini, pecorino, smoked tomato, portobello bacon with turnip, crispy shallot and hazelnut

dessert

TREACLE SPONGE
steamed treacle sponge, honeycomb and caramelized banana ice cream
- OR -
PERSIANS
cranberry filled doughnuts, vanilla custard, cranberry jelly and cinnamon crumble

 

(V) Vegetarian

 Silver Birch Restaurant

$25

main

BISON TOURTIÈRE
phyllo pastry filled with tender rosemary braised bison and potatoes with root vegetables

dessert

BLUEBERRY PIE CRÈME BRÛLÉE
baked vanilla custard, caramelized sugar and warm blueberry compote

 

$35

appetizer

SMOKED CAESAR SALAD
romaine, bacon, parmesan and bannock croutons

main

BISON TOURTIÈRE
phyllo pastry filled with tender rosemary braised bison and potatoes with root vegetables

dessert

BLUEBERRY PIE CRÈME BRÛLÉE
baked vanilla custard, caramelized sugar and warm blueberry compote

 The Foundry

Your Choice: 2 Courses for $25 or all 3 Courses for $35

appetizer

TOMATO VELVET SOUP

main

GRILLED HALLOUMI CHEESE AND VEGETABLE PRESS
focaccia, grilled zucchini, eggplant, roasted red peppers, pesto and black garlic aioli

dessert

TIRAMISU CHEESECAKE

 Tomlin Restaurant

$25

appetizer

FRIED CAULIFLOWER
tomato, rapini gremolata and parmesan

main

TUBETTINI PASTA
pork belly, dill, café butter, cream, anchovy, stracciatella cheese and dill pesto

$35

appetizer

FRIED CAULIFLOWER
tomato, rapini gremolata and parmesan

main

PORK CHOP AU POIVRE
potato and rutabaga puree, maple, brown butter and fried brussels sprouts

dessert

CHOCOLATE AND OLIVE OIL CAKE
clementine gelato, candied walnuts, orange powder and vanilla olive oil

 

For more information on Northern Delights please contact:

Karen Martin
Partnership Marketing Officer
Tourism Thunder Bay
karen.martin@thunderbay.ca
807-625-3969

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