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 Morris
360 The Restaurant at the CN Tower
Toronto, Ontario
What’s your favourite seasonal ingredient?
This is like asking a parent who’s their favourite child! I love all the seasons and they all offer so many treasures, it’s impossible to narrow down. Some examples are wild leeks, fraises des bois, rhubarb, beets, squashes, corn, peaches, peas, pumpkins… too many to name!
What’s your drink of choice?
Whilst I would love to say my favourite is an Ontario craft beer, or Pinot Noir, like many chefs, what I drink the most is actually coffee! Preferably a local roast, and ground à la minute.
Most underrated ingredient?
Anyone who knows me will understand when I say tarragon. This herb is subtle yet distinct and I love to continue to find ways to add it to my cooking.
Favourite restaurant?
Another impossible to answer question – too many amazing experiences, provided by such talented people in this industry to choose from! Look for places that truly cook with high quality, local ingredients, where the menus change regularly and the staff are well looked after.
Off-duty, what are you most likely to be cooking at home?
Usually something on the barbeque, and always with hardwood charcoal. Lately more and more vegetables. Best tip for grilling most vegetables is get the grill very hot to start with, stay present and attentive and remove them from the grill at their peak. Also, my technique is to grill them with nothing on them at all, rather add seasonings, oils, or vinaigrettes right as they come off the grill. This way, you avoid a lot of burnt black oil coating your lovely colourful veggies!
What’s the best part of working with Ontario food and drink?
I am so grateful to be in a place where the ingredients have such a high level of quality and diversity. The people producing these ingredients are so passionate about what they do, and are ethically exploring new items and techniques year after year, while being respectful of authentic and time-tested methods.
Why is Feast On important to you and your restaurant?
We feel that it is an honour and our duty to show off the best of Canada, and in particular local Ontario foods, beverages and hospitality. We are proud of these offerings and want to treat our guests to an authentic taste of place when they come to visit us.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”
Charcuterie from Seed to Sausage… they are making some very tasty foods!