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.
Chef Jason Parsons
Peller Estates Winery RestaurantCheck out their Feast ON Profile here!
What we�re dying to try? We’re suckers for smoked trout and the one on Chef Jason’s dinner menu — Candied Apple, Celeriac, Spruce Tips, Triple Crunch Mustard — has us hooked!
What’s your favourite seasonal ingredient?
We’re so seasonally driven that you fall in love with what’s coming out of the ground at that season. I love garlic scapes in the summer, garden peas in the summer. Maybe I would say heirloom tomatoes – we don’t really do anything with them when we get them. Just take them off the vine and put them directly onto the plate.
What’s your drink of choice?
Our Sauvignon Blanc. We have a wild fermented option and it blows me away every time. You can put it with some pretty aggressive flavours because of the wild ferment.
Most underrated ingredient?
Parsnips. I’m a proud Canadian but I was born in the UK, where parsnips are big. It’s such a great vegetable – add them into a stew for flavour or do a beautiful silky parsnip puree. They add so much character to the plate.
Langdon Hall. I love Jason’s food – it’s so clean and so real. It’s similar to what I do that idea of, let’s show the ingredients for what they are and still have fun with them.
Off-duty, what are you most likely to be cooking at home?
I love BBQ. When I first became a chef, I couldn’t BBQ to save my life because you don’t use a lot of grills in the restaurant. I finally bought myself a nice BBQ and do steaks or ribs. I love giving the meat a charred smoky flavour.
What’s the best part of working with Ontario food and drink?
I feel like it’s the only way to work. It’s so inspiring to work with the season. When you taste your first strawberry of the season, your mind goes to so many places of what you can do with that berry. The discovery of the ingredients every year is something I love so much.
What are you most looking forward to doing in 2016?
This year is exciting because I’ve been at Peller for 11 years. Last year I was focused on opening our outside restaurant and this year I’m putting my attention back into the main a la carte restaurant and pushing everything back to working close to our winery. We’re going to have our own farm this year, by working with Scott Epp at Epp Family Farms. We’re talking to him about what to plant and what we’d like to have – beautiful eggplant, red and green cabbages for example. This year we’re going to be doing more and more local than ever before.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”
I could eat bacon all day long!
At the heart of the winery lies the Peller Estates Winery Restaurant, where sweeping vineyard views and a warm ambiance make it easy to relax and enjoy life�s simple pleasures. Don’t believe us? Check it out!