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.
The Green Wood
Check out their Feast On Profile here!
What’s your favourite seasonal ingredient?
Every year I look forward to tomato season. I grew up in the country, and my mom is an accomplished gardener. She has these massive raised garden beds dedicated to tomatoes. The smell when you snap one off the vine, and it’s still warm from the sun – that’s the moment I look forward to. I eat tomato sandwiches on German style rye bread all season, with just a little mayo, salt and pepper.
What’s your drink of choice?
Anyone who’s ever worked with me knows my after work drink of choice is simple, Jameson on the rocks. That being said, lately I’ve been loving Georgian Bay Spirit Co.’s gin, and especially the new Gin Smash. I’m not normally a fan of premixed drinks, but it’s summer in a can! Light, refreshing, but not too sweet. They are dangerously delicious!
Most under-rated ingredient?
This is a hard one, but the one ingredient I couldn’t operate without is vinegar. I use vinegar in everything, all varieties. I use it in the usual type of things – salad dressing, marinades, pickles, etc, but I am a fan of using it in everything. I put a dash of it in my chocolate cake, to create lightness in richness, I put it in fruit glazes to brighten up the sweet. I even use it to clean my fryer (diluted with water 1:10, boil out, rinse!). It’s definitely the powerhouse of the kitchen, but never gets the spotlight.
Another hard one! I love all types of food, and definitely have my favourite go tos. That being said, the one that I can always go back to and get a great meal is L’Amelia in Cabbagetown. They make all their salumi in house (they have a whole walk in fridge dedicated to it), as well as classic pizza and pasta. It’s so cozy, and the food is delicious.
Off-duty, what are you most likely to be cooking at home?
At home, I keep it pretty simple. On my days off I always make chicken stock and marinara sauce. I know that whatever the week throws at me, I can go home and make a quick soup, stir fry or pasta since all the hard work is already done. And eggs – always eggs.
What’s the best part of working with Ontario food and drink?
What I love about working with Ontario food and drink is that you can offer your customers the best and freshest food available. If I can tell you that these tomatoes (so to speak) were delivered this morning, and picked up fresh from the farm yesterday, you are still tasting that freshness. You are not tasting the refrigerated trucks, and time spent in transit. I sometimes make my staff smell produce as it comes in – you want to capture that freshness.
Why is Feast On important to you and your restaurant?
Feast On is so important to me and my restaurant because I believe in offering my guests the best Ontario has to offer. It’s always been my mantra to keep it local, keep it fresh. I feel like sourcing product from Ontario, and local sustainable suppliers should be standard. We are so lucky to call such a diverse environment home.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”