Aug. 10th Dinner Concert
April 4th was the private viewing of David Fadden's tunningly beautiful
paintings. These paintings adorned the café; for the first Month and a
half. Next will be Encaustic works by a local artist) If you wish to attend any of the pre-showing vernissages we hold for each new artist, please contact us.
On August 31, 2019 we had a full day of Voyageur Canoeing and a Rendezvous.
The Book of the Writings from the
Writing in 150 Competition is
Judges and competitors pose at the event’s conclusion.
In front (left to right): Amanda Burger, Harmony Koiter. Second row, Taylor White, Tony Glen, Patrick Burger, Rick Ventrella and judge John Jordan. Back, Jennifer Pretty, judge Murray Barkley, Marnie Fossit, Paul Stockton, Sabrina Ventrella, Frances Ilgunas and judges Jane Wheeler, Alexandria Haber, Rachelle Eves; and Suzanne Millaire-Steele. Zandbergen photo, Nation Valley News
December 2018 - An Evening and Afternoon of Christmas Music and a
Staged Reading of this Timeless Christmas Classic
The McCloskey Project is a collective endeavour, the aim of which is to foster, support, and promote music, art, and culture within our Stormont, Dundas and Glengarry and surrounding communities. Our home base, and creative hub is the historic and unique McCloskey Hotel in Chesterville, Ontario
It is here that we host events of all sorts; nights that include food, drink, and wonderful live music, and days filled with drawing, painting and relevant discourse!
Please join us, and allow this project to evolve, providing cadence to our collective voice!
What a great turn out! Thank you to all who came to our sold out dinner theatre nights at McCloskey's Hotel and to the Show Only at the Old Town Hall in Winchester. This show was a great success and we are happy to say we collected $300 for a local charity!!
Four Course Meal $30+tax (Dec. 13th & 14th)
First Course: Soup or Salad
Butternut Squash Soup
Stracciatella Soup (beef broth with meatballs, spinach, egg & mushroom)
Mixed Greens Salad with balsamic & lemon vinaigrette
Second Course: Pasta
Pappardelle in a white wine reduced sauce with Pancetta AND Penne in a bolognese rosé sauce (both can be made vegetarian if desired)
Vegan Choice: Gluten Free Linguini in a white wine, garlic, olive oil reduction with spinach & basil
AND Gluten Free Penne in a tomato, basil sauce.
Third Course: Entreé
Chicken Parmigiana with roast potatoes, mixed mushrooms & asparagus
Turkey with garlic mashed potatoes, roast carrots, stuffing & cranberry sauce
Vegan Option: Eggplant with vegan Parmigiana, roast potatoes, mixed mushroom & asparagus
Fourth Course: Dessert
House Dessert with Coffee or Tea