Sep 3, 2015

Eating is an Art Form at Cobble Beach Resort

I enjoy food just about as much as golfing and when it comes to going to a golf resort great food is important to the whole experience. At Cobble Beach Resort my wife and I were dazzled by the staff for our two day stay. Executive Chef Tim Johnston and Sous Chef Aaron Baker should be commended as we loved everything about how are meals were prepared and tasted. Whether we were outside on the patio at the Sweetwater Restaurant or inside the staff was incredible and made us feel right at home.

Charcuterie - Italian cured meats, artisan cheese, olives, house Dijon mustard, wine jelly, sliced duck, rabbit and blueberry pate. We ended up having this the first night as an appetizer and had it the second night in the afternoon. An amazing platter prepared beautifully. A glass of wine from Sweetwater's Restaurant extensive wine list is a perfect compliment with this appetizer.

Angus Strip Loin - Fondant potato, green beans, creamed horseradish and natural jus. I had it the first night my wife the second. The steaks were cooked to perfection (medium rare).

The special our second night, Barbecue Ribs with fondant potatoes. Amazing!

I love the fact the Cobble Beach kitchen staff have a little garden on site to have the freshest of ingredients for their food creations. Nice touch! The cost of a meal whether it's lunch or dinner is comparable to any restaurant in the big city. Cobble Beach by far gets top marks for amazing preparation and taste. Plus there's the superb view of Georgian Bay. 

The staff at Cobble Beach made our stay special whether it was the way they prepared my specialty coffee after dinner or the care they take with the preparation of the food. Cobble Beach is a perfect place to relax for a few days, play some golf, enjoy their spa and feast on the delights at the Sweetwater Restaurant.

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