FROM FARM TO FORK

Danu Cellars loves local

By Janis Wallace

When Sue Ann and John Rasenberg established Dark Horse Estate Winery in 2014 it was a bold move. But, as the name implies, the winery has proved to be an unexpected winner. Building on that success, the couple and their daughter and son-in-law, Ashley and Craig Horlor, opened Danu Cellars to showcase their products and the bounty of local farms.

“It’s a cornucopia of local produce and protein,” said Andrew Cieszkowski, hospitality manager. “We offer the best local food, the best local wine available.”

In true field-to-fork fashion, the menu features meat from Van Osch and Cedar Villa farms, Metzger’s Meat Products and Hayter’s turkey; fish from Lake Huron; coffee roasted in Goderich and produce from the area. Cieszkowski says when local diners see the Van Osch Farm’s beef listed on the menu, “Oh, I know the Van Oschs.”

Naturally, the dishes are paired with Dark Horse wines. The estate is planted with six varietals, so Cieszkowski says the wine list is complemented by other Ontario wines. As a sommelier, he hopes to offer a seven- or eight-course tasting menu to highlight pairings in the future.

The restaurant is an elegant setting beside the working barrel cellar. “You can enjoy a glass of wine and the next vintage is aging in a barrel six feet behind you,” says Cieszkowski. “It’s unlike anything else in Grand Bend. There are lots of casual (places), but few fine dining. This is fine dining but comfortable. It’s in the middle – welcoming, good value.”

Dark Horse Estate Winery includes a tasting room, banquet facility and ballroom, VIP lounge, barrel cellar and patios. Cieszkowski says the patio will continue to provide seasonal fare, including the outdoor pizza oven, charcuterie boards, cheese boxes and tasting flights. “This part of Ontario is an emerging wine region. We want to showcase what we can produce in the region, in terms of wine. And now, do the same thing from a culinary point of view.” 