Kitchen Party: Danae Humber from Belfast Love

Everyone knows that the best parties always end in the kitchen. With our series, Kitchen Party, wea��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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Danae Humber

 

Danae Humber

Belfast Love

548 King St. West

Toronto, Ontario

See their Feast On profile here!

What’s your favourite seasonal ingredient?

Summer strawberries and Brussels sprouts in fall.

What’s your drink of choice?

Cold beer, love trying different ones. But love a good margarita. Salty rim, sweet, zingy lime, frothy and dangerous. 

Most underrated ingredient? 

Bay leaves.

Favourite restaurant? 

Bar Isabel. Black hoof. Kanpai for Taiwanese craves and 90s hip hop. Currently loving Monga Fried Chicken.

What does your a�?Perfect Week-enda�� in Toronto look like?

Early morning bike, with the intention to get lost, and hopefully finding an antique shop along the way – always looking for cool rare finds.

I seem to always end up at St Lawrence market. Going in for a specific item or just to walk around and obviously never leave empty handed. This is kind of an expensive habit, but I cook a lot at home and really appreciate my Sunday night meal.

Late afternoon in a secluded park with friends. Frisbee, then chill out with a cheese board picnic.

Once the sun is starting to set Ia��m cooking dinner, whatever has inspired me from the market purchases while music is on in the background. I set the table and reap the rewards with a cold brew.

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

I love talking about how something grows when rolling out menu items to the front of house. I think anyone can put together items to make a plate. But when you choose local and fresh, you can inspire people with items they have taken for granted because everything that is imported and processed is readily available (all year round). When you invite nature back into the process of a developed menu item, it’s intriguing and these days, people want to know where their food has come from.

Why is Feast On important to you and your restaurant?

It clusters us with others who believe in supporting local and eating seasonally. It represents us as people who will pay for better and seasonal product because we care, and it introduces us to people who find this an important quality. Being part of Feast On is a badge that we use local Ontario product.

Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.

Nuts, any kind!


Want to meet more awesome Feast On chefs like Danae? Check out our Kitchen Party Series!

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