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.
Her Father’s Cider Bar
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What’s your favourite seasonal ingredient?
Rhubarb fo’ sho’. I know that strawberries and rhubarb are best friends, but I really like the versatility of rhubarb. It’s so tart that I think it works well in most savory or sweet applications. I think it tastes great raw, and it’s so exciting in February when the first forced rhubarb of the season is ready at Lennox Farms. The indoor stuff is slightly less bitter and is a great snacking fruit. A few months go by and the spring rhubarb hits us and the rhubarb party starts all over again.
What’s your drink of choice?
Tough question… depends on the season or setting really. You really can’t go wrong with a gin and tonic, any traditional method sparkling wine, or an ice cold beer. The Goodlot beer in Caledon is pretty killer. I like bubbles.
Most underrated ingredient?
Sumac hands down. Not only does it look pretty when you see it on your highway driving, but it tastes delicious too! I love using dried sumac on food as it comes out of the fryer, it adds that acidic flavour people look for in a lemon slice on similar dishes. Plus it’s fun to yell “sumac attack” as you’re using it!
The award easily goes to Pizzeria Libretto. Amazing pie, cocktails, wine, and vibes. The ingredients are top notch and the pizza is great the next day, even for breakfast.
Off-duty what are you most likely to be cooking at home?
My favourite thing to make at home is something I grew up eating as well – hard shell tacos. I have an addiction to those things. I like them nice and spicy, with all the usual suspects. Sour cream, salsa, taco spice, cheddar, ground beef, and lots of fresh veggies. Serve them with a side of dirty rice and a nice glass of tequila.
What’s the best part of working with Ontario food and drink?
I really like the relationships that working with local food creates, we get to meet some amazing people and see some amazing places. The most incredible part is how much more I learn about food when I work with the people who are growing or producing it.
Why is Feast On important to you and your restaurant?
We live in a place that’s basically an agricultural paradise. There are so many producers growing and making incredible products that it doesn’t make sense to buy our food elsewhere. I like Feast On because it connects me with more incredible products and the people who make them. It’s also like a badge of honour for local food people.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”
Chili. I love it so much, I don’t even know if there’s such a thing as bad chili.