Tableside Caesar Salad with Station 87 Dressing

Fired Up

By Robert Saunders, Aragon Restaurants Corporate Chef | Photography by Clay Dolan

Station 87, a charming reminder of Meaford’s firefighting history, was originally designed in 1887 by architect James A. Ellis. Recognized as a heritage site in 1991, its 2024 restoration blends its historic character with modern touches, ensuring it remains a lively spot where history, flavour, and community converge.

Now, Station 87 serves up hospitality and delicious food rather than fire alarms. Its cozy dining rooms and panoramic rooftop patio offer a welcoming atmosphere, while the Market side features fresh bread, cured meats, fine cheeses, and a cozy espresso bar. The private wine cellar below provides an intimate setting for special occasions.

As spring arrives, the chefs at Station 87 share their favourite seasonal recipes, offering a taste of the season and a peek into the culinary heart of this unique venue.

Tableside Caesar Salad with Station 87 Dressing

Tableside presentations are an essential part of the Station 87 experience— reflecting our belief in community, interaction, and shared moments around the table. Alongside our signature Tableside Caesar salad, we offer Prosciutto di Toscano served from a custom-built cart thoughtfully crafted by local artisans Skot Lawrence of Desiron and Jason Holman of JTI Design. These interactive culinary experiences foster connection, keeping our guests delighted and our team inspired.

(yields 2.5 litres)

DRESSING INGREDIENTS:
• 2 tbsp capucine capers
• 6 cloves peeled garlic
• 1 small Spanish onion
• 1 freshly juiced lemon
• dash of tabasco
• 1 tsp Worcestershire sauce
• 4 anchovy fillets (available in our market)
• 5 cups mayonnaise
• 1/2 tbsp Dijon mustard
• black pepper to taste

DRESSING INSTRUCTIONS:
1. Combine all ingredients (except mayonnaise) in a food processor or blender and blend until smooth.
2. Transfer the mixture to a bowl and fold in mayonnaise.
3. Chill in refrigerator until serving (for best results, let sit overnight).

SALAD INGREDIENTS:
• 1/2 cup croutons
• 1/4 cup fried capers
• 2/3 cup Station 87 Caesar dressing
• 1/4 cup parmesan
• 1/3 cup bacon bits
• pinch kosher salt
• drizzle olive oil
• 1 romaine heart
• lemon wedge

CAESAR SALAD ASSEMBLY INSTRUCTIONS:
1. Cut romaine heart in half lengthwise.
2. Drizzle the cut sides with olive oil and sprinkle with kosher salt.
3. In separate 2-ounce ramekins, assemble croutons, capers, bacon, parmesan, and dressing.

4. Grill the romaine halves (on a grill or in a frying pan) until lightly charred.
5. Place the grilled romaine flat side up on a long plate.
6. Spread dressing over romaine, then top with capers, bacon, and parmesan.
7. Gently melt parmesan with butane torch.
8. Top with croutons and finish with a squeeze of lemon.
9. Optionally, add more parmesan and freshly ground pepper.
10. Serve and enjoy!

Backdraft Cocktail

“Our cocktail list playfully embraces Meaford’s fire hall heritage, featuring creative drinks named after firefighting terms like Rosenbauer (a nod to the iconic fire truck brand), Backdraft, and Hook & Ladder. Others honour our local roots, such as Peggy’s Landing—a tribute to Meaford’s original name—and Euphrasia, celebrating our neighbouring township. Each sip connects guests to the spirit and history of the community.”

INGREDIENTS:
• 1 oz mezcal
• 1/2 oz Cointreau Noir
• 1/2 oz St. Germain elderflower
• 2 oz lime juice

INSTRUCTIONS:
1. Add all ingredients to a shaker.
2. Add ice and shake vigorously until well chilled.
3. Strain into a martini or small coupe glass.
4. Garnish with an orange slice.

Lox, Stock & Bagel

“With Lox Stock and Bagel, we had some fun crafting a playful twist for our breakfast menu. Not only does it bring a smile with its clever name, but it also provides a lighter, healthier option to start your day—perfectly balancing freshness, flavour, and a bit of culinary wit.”

CURED SALMON INGREDIENTS:
• 1 kg sushi-grade salmon (bones removed, skin on)
• 1 cup freshly chopped dill
• 20 g kosher salt
• 20 g fine white sugar

CURED SALMON INSTRUCTIONS:
1. Combine dill, salt, and sugar in a bowl.
2. Line a baking pan with cling-wrap.
3. Spread dill-salt-sugar mixture on clingwrap, saving some for the top.
4. Place the salmon fillet skin side down on the mixture.
5. Cover the top of the salmon with the remaining dill-salt-sugar mixture.
6. Cover with cling-wrap.
7. Place a small, flat object (like a cutting board) on top to add weight.
8. Refrigerate for 12 hours.
9. Remove salmon, flip it over, and repeat steps 6-8.
10. After the second refrigeration, scrape off any residue from the salmon (this residue is the salt drawing out moisture).
11. Rinse the salmon under cold water and place back in the fridge uncovered for 2-4 hours to allow the salt to fully permeate.

LOX, STOCK & BAGEL INGREDIENTS:
• cured salmon
• 2 bagels (we prefer everything bagels)
• cream cheese
• fresh dill
• red onion, sliced thin
• fried capers
• 4 slices cucumber
• lemon slices and fresh dill for garnish

ASSEMBLY INSTRUCTIONS:
1. Toast bagels to your desired level of crispness.
2. Spread cream cheese evenly on each bagel.
3. Place fried capers on top of cream cheese.
4. Layer thin slices of cured salmon on each bagel.
5. Garnish with fresh dill, red onion, cucumber, and lemon slices.

Chef Robert Saunders (left) pictured with Station 87 owner John Garbe.