Here's what we have in store for you!
Nestled between two of the Great Lakes, the Niagara region offers cyclists beautiful views, exquisite food and exceptional wine and spirits.
Meet at Stratus Vineyards to roll out for a casual ride through the vines. Ride will be led by Cristan or Paul and will end in time for guests to freshen up before the reception and dinner.
Join us for the Ride the Vine official welcome reception at Stratus Vineyards. Meet new friends, swirl and sip delicious regional wine and indulge in a few tasty bites!
Exclusive Dinner at Stratus Vineyards, benefitting Second Harvest. Enjoy a 4-course experience with Chef Stephen Treadwell, of Treadwell Cuisine in Niagara-on-the-Lake, and enjoy perfectly paired wines with each course, featuring James Treadwell, Master Sommelier.
Treadwell Cuisine is Niagara’s most critically acclaimed restaurant. Since opening their doors in May 2006, they have always been fascinated and driven by the “farm-to-table” concept, emphasizing the best artisan producers from the Niagara region and surrounding areas. Treadwell uses the restaurant to not only showcase their team’s talent, but also showcase the individuals behind the ingredients."
Breakfast begins for riders and guests at The Market @ The Village (across from Stratus Vineyards). Come early and indulge in a healthy breakfast by Staff Meal Niagara as well as enjoy hot espresso and tea.
Long Ride (100km) cyclists roll out & Fitness Ride (50km) cyclists roll out.
Cyclists will travel from Niagara-on-the-Lake, through St. Catherines, Jordan, and up onto the Beamsville Bench.
Ride the Vine is a no drop ride, meaning no one will ever have to ride alone. If something happens, our support vehicles will be available to help you get back up and running quickly. If necessary, the support vehicles will be available to give you a lift to the finish line. On the day of the ride we'll break into at least two groups for the 100km Loop.
The first will find a comfortable average pace for the group between 25-28km/h on the flats. The second group will find a an average between 27-33km/h on the flats. All riders should be comfortable riding in a group and understand that the ride is unsanctioned. Meaning roads won't be closed, no one is required to purchase insurance, and everyone rides at their own risk.
Riders will stop at at 3 - 4 gourmet food and wine locations along the way to refuel! (More details to come!)
Yoga among the vines and walkabout begins!
Staff Meal Niagara is a nutrition-focused, plant-based meal delivery program for busy, health conscious individuals who do not want to compromise on quality or deliciousness.
Staff Meal was co-founded by Tania Ganassini and Amanda Ali, two friends who share a love for food and food puns.
Tania, a plant-based chef who has worked in top restaurants in Toronto and Italy, now leverages her fine dining background to change perceptions around what healthy food can taste and look like.
Amanda, trained in global health and nutrition, has brought her international project management experience in Kenya and India home to Niagara to promote health and wellness through food.
Staff Meal aims to shift cultural paradigms around nutritious eating and workplace wellness, while being leaders in quality plant-based food. Lettuce nourish you!
After rolling out, you will be treated to multiple stops along the ride to refuel and refresh you!
13th Street Winery, St. Catherines, ON - At this stop, riders will indulge in some fresh confections from the 13th Street Bakery, paired along with one of 13th Street's refreshing local wines.
The Good Earth Food and Wine Company, Beamsville, ON - At the halfway point, riders will indulge in a farm-to-fork fresh summer salad, paired with the Good Earth's crisp and well rounded 2017 Rosé.
Small Talk Winery & Shiny Apple Cider, Niagara-on-the-Lake - As you get to the end, Small Talk Winery and Shiny Apple Cider will pair up with Bakewell - Treadwell Cuisine's exceptional bakery - to give you the last little boost you need to complete the ride! Pro Tip: Shiny Apple Peach Cider is a MUST taste if you can spare a few extra minutes here.
BBQ Lunch at the Market by Backhouse restaurant with pairing from Dillon's Distillery, BENCH Brewing and Couldsley Cellars.
- Handmade beef and falafel sliders on brioche buns, with housemade pickles and aioli
- Daily dug potatoe frites, with sea salt and aioli
- Delicious fresh Peach Tarts provided by The Pie Plate
- Snacks provided by Staff Meal Niagara include: Chocolate, cherry energy balls, Sunflower seed granola bars, watermelon, molasses spelt muffins and more!
The staff tends to our garden and delivers vegetables daily, still warm from the sun. We cook them fresh every day and preserve those which we can’t, for those long winter months. We source ethically raised meat, do all of our butchery in-house, and cook over an open fire. Our sourdough breads are hand crafted and baked fresh in our wood-fired oven every day.
Each day our team works together in writing the menus that tell the story of backhouse and our community through food and drink, offering tasting menus with optional beverage pairings. These pages from our continually evolving story are a taste of time and place. On Saturday, August 18 you will be invited to sit back, relax and enjoy a beautifully crafted lunch to refuel your bodies and mind after a great ride!