Kitchen Party: Chef Lee Wilcock

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.

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CaptureChef Lee Wilcock

Enver’s Of Morriston
Morriston, ON

Check out their Feast ON Profile here!

Name a few of your favorite farmers?Chassarne Farms for their birds, Keystone Farms for their pork for sure — and Beverly Creek Farms lamb.
Most under rated Ontario ingredient? Turnips and rutabagas 
Favorite seasonal ingredients? Lobster mushrooms and morels. I love spring mushrooms.
Favorite Ontario restaurant? Lee’s in Toronto
Best part of Ontario food & drink? Diversification! Things changes from season to season so you’re always doing something different.
What are you cooking for yourself at home? Barbecue, think sausage, chicken and corn on the cob.
Your chef collaboration dream team? Thomas Keller, Marcus Samulson, and Susur Lee


What we’re dying to try: The crispy fried quail with cheddar and scallion biscuit, sweet potato-chili sauce and a whole lot of smoked maple syrup.


Enver�s is going into their 31st year as a restaurant, started in 1982 by Enver Bismillah. The food styling has changed but the spirit of good food and wine has continued. Since 2000, they have created an experience based on a strong belief in utilizing the best quality product and focused on fresh seasonal ingredients. With this philosophy they now have their own garden, growing heirloom tomatoes, fresh herbs and vegetables over seen by Chef Wilcock.


 

 

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