Kitchen Party: Joel Gray of the Salt+Sumac

Everyone knows that the best parties always end in the kitchen. With “Kitchen Party”, we sit down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better. KitchenParty_banner

IMG_1518 - CopyJoel Gray

Harvest Dinners

Grey County, Ontario Find his Feast On Profile here!

What’s your favourite seasonal ingredient?

It’s hard to choose a favourite seasonal ingredient. I would say, this summer anyway, my favourite ingredient has been borage. It’s so beautiful and vibrant. My all time favourite seasonal ingredient is definitely the morel. I spend way to much time every spring walking through the woods in hope of finding a new patch!

What’s your drink of choice?

I’m a big Ontario Craft Beer fan, This summer I have been really loving some Side Launch Dry Hopped Sour. So refreshing on a hot day.

Most underrated ingredient?

Going back to spring ingredients, I always felt that Dryad’s saddle mushrooms are so underrated. They are very abundant, easy to identify and when young enough they have a beautiful flavour and texture. Everyone (including me!) is so obsessed over morels, they miss these beauties.

Favourite restaurant?

I have no idea how I could choose a favourite restaurant! That’s a thought question.

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

The main focus behind the Harvest Dinners is to build connections with local farmers/producers and tell their story. That is probably my favourite part of working with Ontario food.

Why is Feast On important to you and your restaurant?

I think one of the best parts about Feast On is the fact that it connects so many people with the same focus and goal of supporting Ontario based food.

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


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