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.
The Mill Restaurant & Pub
990 Ontario St, Cobourg
What’s your favourite seasonal ingredient?
Morels, ramps, fiddleheads. Northumberland County has so many wonderful spring ingredients, it’s hard to choose.
What’s your drink of choice?
In the summer, there’s nothing better than a session IPA. I like Detour from Muskoka Brewery.
Most under-rated ingredient?
Shallots! A lot of people will substitute onions in a recipe if they don’t have shallots and it just doesn’t work – they’re the base of a lot of great sauces and dishes!
Beer Bistro. The beer, food and ambiance are always up to par.
What’s the best part of working with Ontario food and drink?
Variety. We’re blessed to have so much produce grown in our province, it’s great as a chef.
Why is Feast On important to you and your restaurant?
For us, it’s about accountability for restaurants. Anyone can say they’re using local ingredients, Feast On is the seal of approval. Customers know that anyone endorsed by the designation is for real.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.
What does your a�?Perfect Weekenda�� in Cobourg look like?
Playing outside with my kids, enjoying wonderful food & drink!