Kitchen Party: Jason and Nicole Sawatsky of The Yellow Pear | Ontario Culinary
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Meet Jason and Nicole Sawatsky of The Yellow Pear

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.

Nicole&Jason Sawatsky - The Yellow Pear

Jason and Nicole Sawatsky

The Yellow Pear

Twenty Valley, Ontario

Check out their Feast On profile here!

What’s your favourite seasonal ingredient?

Nicole: Both of us agree Corn.

Jay: It’s a love/hate relationship. We sell so much corn that by the middle of September we can’t stand it. I usually shuck it. It’s a great work out and meditation but annoying after a few thousand. There’s nothing better though than your first bite of buttery corn on the cob!

What’s your drink of choice?

Jay: Right now we’re digging Bench Brewery Citra Groove, really anything from them.

Nicole: Any thing white and crisp from Twenty Valley.

Most under-rated ingredient?

Nicole: Kohlrabi –I grew up with it. One of my family’s favorite ingredients. It’s an ingredient that most people haven’t had and ask us “what is that”. It’s great raw, cooked, added to a soup or as a snack.

Jason: Butter. Gluten. All the bad things. What’s not to love about Butter.

Favourite restaurant?

Jason: That’s easy! Coppollas in St. Catharines. It’s our go to. Whether we’re celebrating or fighting. This is our happy place. Just a good bowl of pasta and amazing service. I’ts our home away from home.

Nicole: Well, Coppollas is my happy place, but I also want to mention The Merchant Ale House in St. Catharines. From making there own craft beer to every item on their menu being homemade and AMAZING. This place is a must visit.

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

Jason: The people. We’ve met and continue to work with the best people. From farmers to restaurateurs, winery owners, etc. We continue to meet people that are creative, kind and making a difference. They constantly make our business better by providing us with cool ingredients, ideas and support.

Nicole: Could not have said it better myself. It feels good that I know the farmers name where we get our food from!

Why is Feast On important to you and your restaurant?

Nicole: Feast On is important because it supports our local economy, our farmers and lets customers know that there money is going back to the community.

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

Jason: Dave’s Doubles. I’d crush that.

Nicole: I would win a crab eating contest hands down.

What does your ‘Perfect Week-end’ in St. Catharines look like?

Nicole: Well, we aren’t off on most weekends… but when we are, we like to go to multiple wineries and breweries, drive around and see the vines; go to farms along the way. We do some tastings, see our friends working at the wineries. We’ll usually have people over and have a fire. Cook and drink some more. Here in Niagara, we are blessed to have so many things to do and places to go to.

Jay: What she said. It usually includes wine, beer, great friends and food!