Meet Alex Molitz of Waupoos Estate Winery and Restaurant

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.
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Alex Molitz

Waupoos Estate Winery & Restaurant

Prince Edward County, ON

Check out their Feast On Profile here!
What’s your favourite seasonal ingredient? For spring I love asparagas, summer for berries, tomatoes, all night shades really; fall for parsley root, celery root, all squashes and great salad greens; winter for cold storage vegetables, winter carrots, all roots and bulbs! There’s so much here. What’s your drink of choice? Normally it’s a Negroni if I’m taking it slow, or a nice Old-Fashioned… Parisian Milk Punch is my favorite if bartenders are making it :) Most under-rated ingredient? Gotta be parsley root or kohlrabi. Favourite restaurant? I still need to eat at Edulis and have a good feeling that would be my favorite once I get there. But right now, it’s a toss up between Bar Isabel and the newly revamped Chanteclar — the new chef is super solid. Off-duty, what are you most likely to be cooking at home? Pasta, Kraft Dinner, Hamburger Helper, Grilled Cheese. What’s the best part of working with Ontario food and drink? Working with products all grown within the same terroir, doing menu development, pairings, and collaborating are easy because the veg, fish, meat, cheese (etc.) all match and contrast, in harmony with ease. Why is Feast On important to you and your restaurant? Feast On is important, not only for promotion and support of our restaurant, but for the municipal and provincial expression of what Ontario growers, producers, and chefs can showcase from our beautiful and bountiful land. Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______” Steak Tartare!

 

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