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.
Chef Shawn Studholme
Check out their Feast ON Profile here!
Chef says: “Fresh Ontario products remind me of my childhood, some 40 years ago, growing up in a rural Ontario community. Every family I knew had a garden or a small farm. As I remember it then fresh from the garden just before meal time, as it is again now, fresh quality products with a multitude of flavours, aromas, textures and colours have brought back the joy and passion of cooking”.
What seasonal dishes capture the fall? Sweet potato, pumpkin and butternut squash soup. Delicata squash stuffed with ratatouille. Maple roasted chicken with local potatoes.
Name a few of your favourite Ontario producers, farmers and/or artisans.
100KM Foods, Fresh City Farms, Black Creek Community Farms and Pristine Gourmet — lots of Feast ON Purveyors!
Most underrated Ontario ingredient? Kohlrabi and delicata squash.
Favourite seasonal ingredient? Root vegetables in general.
Favourite lakefish? Ontario Pickerel.
Guilty food pleasures? Chocolate cake and cheesecake.
What we’re dying to try? We’re all about the roti. Chef Shawn and his team make a killer roti.
Chef Shawn Studholme has been with the Terrace Cafe at Sick Kids Hospital for eight years. As the executive chef and manager of nutrition and food services he is revolutionizing hospital food by creating fresh, seasonal menus that are made with local ingredients. Having worked for airlines and corporate food conglomerates in the past Studholme used his expertise in large scale kitchen production to transform the Terrace Cafe into the first public institution to receive Feast ON certification.