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.
Check out their Feast On Profile!
What’s your favourite seasonal ingredient?
Pretty generic answer for an Ontario Chef, but I would hands down have to say Corn. There’s nothing better than local corn in the peak of its growing season. Peaches too, local tomatoes, radishes… Darn its too hard to pick one!
What’s your drink of choice?
Old Fashioned… or.. A double Montenegro, on ice, with a lemon twist.
Most underrated ingredient?
Chicken, or the button mushroom.
Han Moto, Peoples Eatery, and Pinky’s Ca Phe,all in Toronto.
Off-duty, what are you most likely to be cooking at home?
Turkey burgers and steamed vegetables
What’s the best part of working with Ontario food and drink?
Contact.. Direct contact to growers, it doesn’t get any better.
Why is Feast On important to you and your restaurant?
Being a part of Feast On is important to us because it means sustainability, usually, and allows us to have that direct contact to both suppliers and farmers. Being able to visit a farm, work there for a day and know what it really takes to put food on a table. There’s only so much we, or our customers, understand about actually putting food on the table. Being able to have that contact allows us to have a better understanding, and therefore respect for the ingredients we use.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”
… CHICKEN WINGS!!! or OYSTERS!!!!