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or wine growing region." said Kennedy. “I am very interest- ed in wine and the idea of a vineyard appealed to me. A friend and a fellow vineyard Geoff Heinricks introduced me to this farm»â€" operator, and that was it.“ From this small cultivated acreage Kennedy points 300 metres in two directions to show the length of this south facing escarpment. “Eventually the entire length ofthis hillside will be produc- ing grapes.“ Kennedy bought the 115 acre farm in 2001 and has endured the trials of starting a vineyard, Pointing to a leafy foot tall plant Kennedy says, “These are our 3rd year vines. They will produce some fruit this year but it has been a pretty steep learning curve. We suffered quite a bit of damage this past winter. So i plan to approach it a bit dif~ ferently this yearâ€"replant the vines that have been killed and delay things a bit. But you learn." “I bought this place in 200i with the idea to work towards living and working here full-time. However. when yoti start something like this it's more of a money pit rather than a revenue produc- cr. Toronto seems to be the place where i can generate revenue. For now anyway. For me ultimately the goal is move here full time and to open a little restaurant and be able to serve wine from the vineyard. using local foods as much as possible. That's the ideaâ€"to celebrate what is local here." On Saturday Kennedy is hosting, his third Fish Fry for the Hillier Recreation Committee at the Hillier Town Hall. According CV8“! to Hillier Rec Committee member .lim Wright. the event is the single largest fundraiser Kennedy ’5 vineyard on a south facing hillside near Hillier. 77 r1 t Cl. /u a /e ,a for the organization. "Every body seems to turn out for it. We've had to turn a lot of people away, because we have run out of food. We are extremely to have someone of Jamie‘s talent and lucky stature helping us with this JK Hillier Celebrated Chef Hosts Hillier Fish Fry On a hillside near Hillier, Toronto’s and possibly Canada’s tnost celebrated chef toils alone in his small vine- yard. Jamie Kennedy shot into prominence in the early 1980‘s when he and another young chef Michael Stadtlander were hired to open Scaramotiehe. Scaramouehe quickly became the city’s ultimate dining expe- rience. Reservations still need to be made several weeks in advance even to enter its door- way. In 1985 he opened his first restaurant Palmerston. He also published a cookbook that year. Along the way Kennedy spent eight and half years at the ROM and during this time event" “The community is very important to me.“ said Kennedy. “When I heard his emerging events and cater» ing business began to thrive. When renovations at the ROM closed the restaurant and forced his hand he decided that a new restaurant would be the public venue for his flourish< ing catering business. Late last year he opened Jamie Kennedy Wine Bar to great enthusiasm front the Toronto restaurant media and fans of Kennedy’s cuisine, Since 2001 Kennedy has begun the slow transition to the County. Kennedy‘s love of wine drew him to Prince Edward County. “I had heard that this area was being looked at as a potential Pinot Nnir b about it three years ago, I asked if I could cater the event. It seems to be very popular and gets bigger eaCh