Eatdrink #77 May/June 2019

22 | May/June 2019
eatdrink.ca |@eatdrinkmag
gnocchi that melts in your mouth, and is topped with
a light salad. Don’t put it past Sandwith to play it up
with jumbo shrimp, lobster and other ocean fishes for
his fish-of-the-day or his crostini-of-the-day. “Ben has
just gotten better and better,” says Shephard.
Both chefs were trained in the US. Shephard
attended the Greenbrier Apprentice program in
West Virgina as well as programs in Dallas and Ohio.
Sandwith grew his talents in New York City before
returning home to Grand Bend, where he and Shephard
connected at the Oakwood Inn. They are strongly
customer-centric while remaining true to “cooking
what we love to cook” and what the customers love to
eat. Front-of-house is managed by Susan Tebrugge.
A visit to F.I.N.E. simply must include dessert.
Shephard’s cheesecakes are deep, creamy and not
overly-sweet despite being double-chocolate or peanut
butter with additions of fudge sauce, whip cream,
cookies and candies. She is playful with offerings
such as hot bananas in deep-friend wontons with
spiced honey, cinnamon sugar and vanilla ice cream.
“People are more open to trying things, trusting us,”
says Shephard. As well, they get summer customers
on vacation who are looking for a special experience.
The customer base has grown from Grand Bend
locals to regulars from London, Sarnia and beyond.
The restaurant is open ten months a year, closing
in January and February (although it opens for
Valentine’s Day). F.I.N.E. also has a busy catering
business serving up to 200 at off-site weddings,
custom private dining and even beach parties. The
restaurant itself has two sections for about 40 people,
a seasonal patio for 24 and a private room upstairs for
12. Think elegant cabin with stunning artwork and
funky seasonal decorations. F.I.N.E. offers some special
occasion events such as Mother’s Day brunch, Father’s
Day dinner, wine-tastings and tapas with Michael Buck
of Lifford Wines. And an interesting experience that
combines dinner with psychic readings.
Still, Shephard is strongly hinting she wants more.
“I love the feeling of yeast, dough in my hands,”
she says. For example, locals pop by on Fridays
for Cinnamon Friday Fries — a tribute to a longago
Grand Bend bakery which sold iced cinnamon
deep-fried dough strips. “I was taught by such great
chefs in the US so I like the classical stuff and how
it’s applied here. Sometimes I think I’d like to offer
the food of your parents: cool, old-school and still
really good.” She gets sentimental reminiscing about
Oysters Rockefeller and Surf ’n’ Turf. Clearly, with
14 solid years in the bank, the loyal clients of F.I.N.E.
Right, from top: Cream of Celery Root Soup with apple slaw ;
Crostini-of-the-Day: jumbo shrimp, garlic chilis and
homemade hot sauce; Chocolate cheesecake with Skor bits,
chocolate fudge sauce, cream and berries.