Log Cabin Heaven

Elegant Bed & Breakfast Gourmet Dining Menu

Chef Cober, the Food Editor of Step Up Magazine, has over 30 years of training and experience in multicultural cuisine including Sicilian, Italian, Greek, North African, French, Mexican, Canadian-American, Vegetarian, Raw/Vegan and Special Diets, such as IBS, Crohn's, UC, Celiac, HeartSmart and Diabetic.

She delights in tempting and tantalizing your tastebuds. Only local, organically grown fruit, vegetables and meats are found in this kitchen. Foodstuffs which are not produced locally are imported. All dishes are made from scratch.

Gourmet dinners prepared by our resident Blue Ribbon California chef, the Food Editor of Step Up Magazine, await you at Log Cabin Heaven. Dinners are served in the Great Room with floor to ceiling stone fireplace, on a 7 foot marble table by candlelight. The table setting is accented by silver candelabra with marble, teak and maple serving trays, crystal and linen. Private reservations for up to 8 adult guests are available. We have ample parking on site. Please reserve early!

Chef Cober is the Food Editor of Step Up Magazine, and the Grand Prize Winner in Homemakers' 40th Anniversary Recipe Contest!! Chef Cober was awarded Certo's Best Jams and Jellies of 2005, 2006, 2007, 2008 AND 2009! Chef Cober was featured at A Grand Taste of the Culinary Arts Event in Centre Wellington in 2006 - 2010! Chef Cober has served as celebrity judge at the Real Men Can Cook event hosted by the City of Waterloo and Waterloo Fire Rescue in 2007-2010. Chef Cober has over 30 years of training and experience in multicultural cuisine including Sicilian, Italian, Greek, North African, French, Mexican, Canadian-American, Vegetarian, Raw/Vegan and Special Diets, such as IBS, Crohn's, UC, Celiac, HeartSmart and Diabetic. She delights in tempting and tantalizing your tastebuds. Only local, organically grown fruit, vegetables and meats are found in this kitchen. Foodstuffs which are not produced locally are imported. All dishes are made from scratch.

Dinners can take an eclectic approach or center around a theme. All menus are prepared in concert with guests’ preferences with special care taken to cater to allergies, sensitivities and favorites. All menu options are subject to availability. Menus must be finalized with the chef two weeks in advance of guests' booking date. The chef reserves the right to plan guests' menu if guests do not finalize their dinner choices two weeks in advance.

FALL/WINTER

Our candlelit, gourmet dinners are prepared from scratch and consist of five courses. Your entree choices are vegetarian, vegan, pork, chicken, seafood or exotic meats.

***Fall/Winter Five Course Gourmet Dinners*** consist of a Heavenly Tray, Soup du Jour, Appetizer, Entree and Dessert. In order to ensure your satisfaction, please call to custom create your menu with the chef. All guests in your party will be served the same meal for the evening.