Meet Chef Dorset Mitchell of Elmhirst’s Resort

Everyone knows that the best parties always end in the kitchen. With our new 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. Meet them here!


Chef Dorset Mitchell

Elmhirst’s Resort

Keene, ON

Best seasonal Ontario dishes?  Duck Cassoulet in winter, Cajun lamb rack in spring, beet poached salmon in summer and organic chicken supreme stuffed with goat cheese, spinach and sun-dried tomato in the autumn. Favourite Ontario producers?  Crosswind Farms, Nelson’s Berry Farm, Lynwood Acres Trout, Yorkshire Farms Chicken and Millar’s Eggs. Favourite local ingredients?  Fresh seasonal peaches!  And Ontario apple stuffed pork loin, fresh tomato basil caprese salad, olive oil poached cherry tomato and goat cheese stuffed zucchini flowers. Most-loved Ontario protein?  Elmhirst’s Angus beef. Guilty food pleasure?  Oxtail. Favourite Ontario restaurant?  Muddy’s Pit BBQ in Keene, ON. What do you cook for yourself at home?  Caribbean-inspired dishes such as curries, stews and fried fish. Best thing of working with Ontario food and drink? Flavour, quality and low food miles. Favourite holiday to cook for? Mother’s Day! Making moms happy is very important to me. Chef collaboration dream team?  Rob Rainford, Anthony Bourdain and Zab Vanderhyden! Untitled design (5)
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