Everyone knows that the best parties always end in the kitchen. With our series, Kitchen Party, we’re sitting down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better.
Toronto, OntarioCheck out their Feast On Profile!
What’s your favourite seasonal ingredient?
For the fall I love to work with various squashes and pumpkins. Currently I am working on a Harvest salad that incorporates a lot of these squashes in different ways.
What’s your drink of choice?
I have a mix of fennel, cardamon and black pepper that I throw in a cup of water. It is my go-to drink after a long day in the kitchen.
Most underrated ingredient?
Ghee. There is a lot of misinformation about it. In the right quantity it can make or break any dish.
Big Bowl in Chicago. As authentic as my meal experiences in the Far East. Great vegetarian selections.
Something with potatoes. I add them to almost everything. My favourite use for them is a butter chicken with small diced potatoes.
What’s the best part of working with Ontario food and drink?
A plethora of choices, heirloom varieties and pride in our region.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”
South Indian Masala Dosa