From This Rock Culinary Tour

Frank Murphy was posthumously inducted into the RANL Restaurant Hall of Fame. The award was accepted by his daughter Doreen Tancock at the From This Rock Grand Finale. Frank's family attended the event

One of the most incredible dinners ever. Featured Chefs in our kitchen for the FROM THIS ROCK Culinary Tour by RANL, Restaurant Association Newfoundland Labrador.

A little background on tonight’s winner!

CONGRATULATIONS to Chef Daniel Butler of Gypsy Tearoom.... 2018 recipient of the award for Best Promotion and Integration of NL food.

RANL, Restaurant Association Newfoundland Labrador From This Rock Culinary Tour at Spirit of Newfoundland Productions LTD tonight. This is RanL Spokesperson Crystal Anderson-Baggs

We will be going live from this page as well as from the Spirit of Newfoundland Productions LTD so keep an eye out if you are not able to dine with us this evening but want to be a part of it!

The beauty talent of Shelley Neville, Peter Halley and Rosemary Lawton starting us out!

Hey everyone!! Great News!! Here is the menu for the FTR Grand Finale tomorrow night at Spirit of Newfoundland. This is going to awesome!! Spirit of Newfundland's own Shelley Neville and Peter Halley will perform for the evening.... Start the evening in the Screech Room with canapes and Five Brothers Cheese and Prosecco at 6:30 Sit for dinner at 7 pm - 6 courses of all local food: Here is the menu.... Welcome Canapés: Smoked cod, fresh herbs Beet with hazelnut granola, fresh cheese and Five Brothers cheese, assorted Saucy and Sweet jellies From This Rock Dinner Menu: Roasted squash soup, candied pumpkin, farm fresh cheese, squash oil, crispy sage, lamb bacon - by Chef Daniel Butler of The Gypsy Tearoom Newfoundland Labrador cold water shrimp, remoulade , fresh salad - by Chef Daniel Butler of The Gypsy Tearoom Braised beef and winter chanterelle & mascarpone stuffed tortelli, brown butter parsnip sauce, pickled white beet gastrique - by Chef Bernie-Ann Ezekiel of Academy Canada Stuffed chicken thigh, winter chanterelles, blue potato, chermoula sauce - by Chef Alexander Pierson of Spirit of Newfoundland Lamb loin and smoked eggplant with consomme - by Chef Chris Mercer of Adelaide Oyster House Tea at Nan’s - deconstructed five cup dessert Coconut cake with fresh mandarins and pineapple, seabuckthorn marshmallow, seabuckthorn coulis, whipped sour cream - by Andrea Maunder of Bacalao Call Spirit to Book the limited seats remaining. 579 3023 This is a not to miss dinner.

We are picking up ingredients from amazing farmers in the area and dropping them off to our amazing chefs such amazing beautiful products being used in Saturday nights meal. Full menu to be released today!

Article about our stop in Port aux Basques.

Our chefs are working on an amazing menu that we hope to release in next day or so. Limited tickets are available. If you want to try some of the best ingredients this province has to offer and have a meal cooked by some of the provinces best chefs, then make sure you join us on Saturday!

One dinner left! Make sure if you are gonna be in St. John’s for the long weekend and can’t choose between all the amazing restaurants - then don’t. Come dine with us and have courses prepared by six of the provinces best chefs representing restaurants like EVOO and Adelaide and more!