Chef Eric Boyer
Chef says: “Our approach is simple- local, seasonal and shaped by our partnerships with producers and farmers, many of whom grow and raise products specifically for the restaurant.”
Most underrated Ontario ingredient? Salsify. There are a few small farms growing it, including Benton. Favorite Ontario protein? All sorts of pig. I love doing pig roasts. At the restaurant we use all Berkshire pork, from both stone croft Farm and Black Bow Park. Favourite seasonal ingredient? Wild leeks. I love not just eating them, but the process of going out and getting them. There is something nostalgic about it and special. You also have to be very careful about harvesting them sustainably, it takes time and care and creates a real story behind the food. Any guilty pleasures? Sushi. What’s in your glass at the end of the night? Ontario VQA wines, but Stonehammer Pilsner is our after-work drink. Best part of working with Ontario food? Freshness. Sense of pride, satisfaction, accomplishment and achieving a goal. Relationship building, beyond networking. We come from a farming background and right from the beginning knew that we wanted to give back to our community of farmers – we are staying true to our roots. There is productive farmland all around you.
What we’re dying to eat? Those infamous pulled pork croquettes – apple butter, mustard greens, pickled pearl onions, maple vidal mustard. We know you are too.
From a young age, Chef Eric Boyer has had a knack for cooking. Honing and enhancing his skills Chef Eric attended Humber College and jump started his career as a chef. Having had many different positions at several prestigious Toronto restaurants Eric decided he wanted to pursue opening his own. Since then he has been recognized with winning the OHI Top 30 Under 30 and attending the premieres Agri-Food Summit.