SEARING HOT START FOR NEW GRAVENHURST OUTDOOR EVENT CENTRE TODAY
Mark Clairmont | MuskokaTODAY.com
GRAVENHURST — A “Smash and Sear” burger competition today was as much about the searing heat as the beef.
Hale Muskoka’s all-you-can-eat opening was the hottest ticket in town as hundreds lined up in the heat to sample and vote.
Five chefs and five judges were on the hot seat as they sampled the ingredients, which all shared the same 3.5 oz. Rowe meat paddies from the Rowe meats farms in Guelph and Wellington County.
So what’s secret to cooking up a winner?
“The feel,” says Lucas Rowe, a vp sweating under a searing hot pop-up tent.
Chef Melanie Robinson, of Orillia’s Eclectic Café submitted a bahn mi, “a cross between a Vietnamese and French sandwich. When the French invaded Vietnam they gave them their baguette and they made their sandwich.”
Lisa Kean was keen to come up to the new “Marketplace Flavours Venue.”
Her hubby, Mark, is a serious “foodie” who was there looking for backyard tips.
They still use a charcoal grill and are serious “carnivores” who eschew the fruits and vegetable in favour of the chew and flavour of red meat.
The Gravenhurst couple who live nearby the Bethune Drive North and Hwy. 11 intersection location drove by the construction site were glad to see it finally open and plan to make it a regular stop.
She’s glad it’s one more local business opening up.
“Keep the food festivals coming,” said Mark as he brought over another two burgers to try.
Owner Eric Abugov, a developer, was high-fiving creative director Manny Neubacher as they took a quick break in the Simpson Barn to talk about the big day and some of their plans.
“I think we’ve done pretty well,” said Abugov who has lived in Gravenhurst for three years.
He says he’s got a five-acre property and there’s going to be a replacement building where the barn is when it’s taken down.
As soon as they get the permit approvals to put up a new event centre on the same footprint to accommodate future plans with two event spaces and a commercial kitchen.
“Unfortunately the building can’t handle the capacity to do a proper events space. We will break ground as soon as we get approvals.”
They’re already entitled 15 pop-ups and five (107-square-foot) buildings with doors and electricity along with a couple other larger tents and sheds.
“It’s an event centre. Anything pretty much. Weddings a 100 per cent. Corporate promotional events, local community events.”
Abugov says this summer is soft opening with only a handful of events into the fall.
But “next year we’re going to have full program” and be open year-round.
Neubacher added it’s about meeting all the vendors right now and building a collaboration with what they have to offer and developing a “best in class” reputation whether it’s chefs or makers.”
The best burger winners were to be announced later today.
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