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.
Check out their Feast On Profile!
Describe your Taste of Place.
Pure, fresh, simple Italian cuisine has always been like this. Local. Food speaks for itself. Very little manipulation of ingredients.
What dishes help you capture the bounty of each season in Ontario?
There’s so many! In winter, it’s classic osso bucco with roasted root vegetable risotto – hearty and rich! In spring, asparagus, arugula salad with shaved parmesan… in the fall, it’s sweet potato gnocchi with double smoked bacon, maple syrup, and of course, local apples.
Most underrated ingredient?
What are your favourite Ontario fruits and vegetables and what do you like to make with them?
Apples to make pies or chutney; Cherries to make cherry pie; Onions because they go with everything!
Favourite lake fish?
Pickerel – it’s dense and rich.
Norm Hardie’s Chardonnay…or any wine by Norm!
Frank’s Kitchen in Toronto and Madeline’s in Hamilton.
What’s the best part of working with Ontario food and drink?
It’s in our backyard! My parents are farmers and I’m supporting my people…circle of love!