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.
Brianna Humphrey and Steve McIntosh
Check out their Feast On profile here!
What’s your favourite seasonal ingredient?
That’s a tough one! Every time the season changes I get super excited about a new ingredient. I would say my two super favorites are spruce tips and garlic scapes.
What’s your drink of choice?
Some really delicious vodka with rhubarb soda and a slice of lemon. It’s perfectly refreshing.
Most underrated ingredient?
Onions, they are like the fabric of life. So many kinds and flavors, they make everything better.
Verdicchio in Sudbury and Holy Cow in Timmins. Just delicious!
What’s the best part of working with Ontario food and drink?
It’s so interesting! I am always on the hunt for new and interesting things up here in Northern Ontario. It’s great to find new producers that are as excited as I am.
Why is Feast On important to you and your restaurant?
It’s about authenticity and transparency. We started as farmers and we want to make sure that people know that we are true to our word.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was….
What does your ‘Perfect Week-end’ in Timmins look like?
Middle of nowhere, couple of friends, a canoe, and drinks on and also a campfire.