Chef Cober, the Food Editor of Step Up Magazine, has over 35 years of training and experience in multicultural cuisine including Mediterranean, 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 Bernardin's Best Home Canner for 2015 and Certo's Best Jams and Jellies of 2005, 2006, 2007, 2008, 2009, 2011, 2012 AND 2013! Chef Cober was featured at A Grand Taste of the Culinary Arts Event in Centre Wellington in 2006 - 2013! 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 2007-2013. Chef Cober has over 35 years of training and experience in multicultural cuisine including Mediterranean, Italian, Greek, North African, French, Mexican, Canadian-American, Vegetarian, Raw/Vegan and Special Diets, such as Celiac/Gluten Free, Dairy Free, Multiple Sensitivities, 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 guestsí preferences with special care taken to cater to allergies, sensitivities and favorites. All menu options are subject to availability. Menus must be finalized at the time of booking.

FALL/WINTER

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

All guests in your party will be served the same meal for the evening.

Menu Items

Heavenly Tray - Assortment of Cheese and Fruit

Soup du Jour

Appetizers
Baked Brie w/Champagne Jelly and Slivered Almonds en Croute
Roasted Red Pepper Hummus and Pita
Tuscan Cannellini Spread and Pita
Mango and Brie Quesadillas
Pesto Bruschetta
Spanokopita Bundles
Tuna Tapas
Marinated Mushrooms
Vegetarian Antipasto Tray
Olive Tapenade

Entrees
Herb Crusted Pork
New Orleans Bourbon Pork
Hot Caribbean Jerk Chicken
Chicken Marengo en Croute
Chicken Parmagiana
Morrocan Chicken Tagine
Salmon Marengo en Croute
Mexican Pork Chile Verde
Mexican Enchiladas
Veggie Quiche
Fettucine Alfredo w/Mushrooms
Veggie Crepes
Pesto Fettucine w/Mushrooms and Sundried Tomatoes
Mediterranean Pasta
Mushroom, Asparagus and Gruyere Strudel
Moroccan Vegetable Tagine
Mediterranean Phyllo Pie
Linguine w/Pine Nuts and Bleu Cheese

Desserts
Poached Pears Amaretto
Chocolate Tiara Cake
Crystallized Melon Granita
Carmelized Fruit in a Phyllo Nest
Chocolate Brandy Walnut Torte