Kitchen Party: John-David Jacobsen of Borealis Grille

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.




John-David Jacobsen

Borealis Grille & Bar

Check out their Feast On Profile here!


That’s one big fish! In case you’re wondering, that’s Chef Jacobsen on a commercial fishing vessel on lake Erie. Committed to understanding where their food comes from, he was just checking out where their Walleye comes from for their restaurant.

What’s your favourite seasonal ingredient? 

Buttercup squash

What’s your drink of choice? 

Sonoma Valley Chardonnay (Robert Mondavi) & Komboucha spritzer 

Most underrated Ontario ingredient? 

Celery, for sure.

Off-duty, what are you most likely to be cooking at home? 

Anything from Southern B.B.Q. (Braised brisket, flank steak) to home made pasta and Gnocchi .

Favourite restaurant?

Right now? Via Allegro Ristorante in the west (west!) end of Toronto.

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

Going to get my ingredients from local farmers at the St. Jacobs farmers market every Saturday for my dinner feature. Which is only a 10 minute walk from the front door of my home.

If I entered a competitive eating contest, I’d definitely win if the item was…. 

Fresh Mennonite Butter Tarts!


Meet more of our awesome Feast On chef ambassadors — just search Kitchen Party up top!


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