Kitchen Party: Chris Waye

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.

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Screen Shot 2016-05-05 at 10.17.46 AMChris Waye

The Smokery

Check out their Feast ON Profile here!

 


What’s your favourite seasonal ingredient?

Wild leeks. It’s the first produce of the season and it’s always so exciting to see, smell and taste after a long winter. 

What’s your drink of choice? 

Craft beer and scotch seem to be my greatest vices. 

Most underrated ingredient? 

Cauliflower.

Off-duty, what are you most likely to be cooking at home? 

One of my favourite things to cook for the family is a whole roasted chicken with lemon and thyme stuffing and potatoes. It’s a mini turkey dinner. 

What’s the best part of working with Ontario food and drink?

It’s quality. We have so much excellent produce and drink in Ontario that we feel its our duty to bring it to the people. 

What are you most looking forward to doing in 2016? 

I’m looking forward to growing our small business and establishing a standard of quality in my hometown.  

If I entered a competitive eating contest, I’d definitely win if the item was…. 

Ramen. I am ruthless when it comes to ramen consumption. 

Favourite road trip in Ontario?

Niagara on the Lake. Great golf and interesting food destinations! 


 What we�re dying to try?   

Anything from Chris’ bangin’ BBQ menu – pulled pork with maple baked beans, chorizo sausage with potato salad and cornbread, spiced coffee rub brisket, smoked lamb shoulder with dirty rice. Putting the South in Southern Ontario! 

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