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.
What’s your favourite seasonal ingredient?
Tomatoes for sure! Any kind of tomatoes…
What’s your drink of choice?
Dirty Vodka Martini with Olives, lotsa olives.
Most underrated ingredient?
Duck Gelatin – the remnants of a good duck confit, you can put that *!#@ in anything!
Bhima Wrung in Waterloo.
What’s the best part of working with Ontario food and drink?
When you are the cook, people are counting on you to do your best. I recognize that my efforts are guided by the opportunity to use the best ingredients, so my guests have the chance to experience what foods are supposed to taste like. When the guests decide that Craft Farmacy is where they want to spend their free time, I want them to rest assured that they are being treated to the best and freshest product that is available to them.
Why is Feast On important to you and your restaurant?
Food inspires passion, but not just in the manner of aphrodisiacs. Cooking also takes commitment AND flavour is at the heart of the matter. Using the seasonal bounty featured by the local farmers and craftsman around us is a fantastic way to keep myself and my team involved in what is being showcased that is new and exciting in the community of farmers around us. We invest our time with the ingredients, we think about them and learn to understand them and this practice can be quite meditative. To me, the most important meal in anyone’s life is the one sitting right in from of them!
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.
Lake Erie Beer Batter smelts!
What does your ‘perfect weekend’ in London look like?
Local craft beer, charcoal cheeseburgers, elderberry pie with sour cream ice cream…repeat…..