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.
Paul Pennock
Director, Culinary Services
Niagara Parks Commission
Check out their Feast On Profile!What’s your favourite seasonal ingredient?
My favourite seasonal ingredient is the tender fruit in Niagara but specifically peaches. They are delicious in so many ways. Salads, Salsa for fish dishes, can be made into a chilled soup, for drinks or juices. Cooked obviously for desserts and simplest and maybe best of all just fresh.
What’s your drink of choice?
While I love a cold beer prepared as a Michelada (with lemon and salted rim) on a hot summer day, I do also appreciate a Bloody Caesar or Bloody Mary to start off a meal and open up the palate with the spicy flavour explosions. It really gets the palate working.
Most underrated ingredient?
Fresh Ontario Perch and Pickerel is delicious and underused as it is not easy to get. But with determination, there are lots around, you just have to go look for it around the shores of Lake Erie and Huron.
Favourite restaurant?
Queenston Heights Restaurant for its overlooking view of the Niagara River and Niagara on the Lake wine country as well as the award-winning Sunday brunch or just a nice casual lunch on the patio in the summer.
Off-duty, what are you most likely to be cooking at home?
I do love to BBQ and not just the proteins but fresh vegetable seasoned with olive oil, balsamic, garlic soya and spicy Szechuan sauce and serve with your favourite meat or fish and can go with any salad or starch.
What’s the best part of working with Ontario food and drink?
The taste, the taste and the taste.
Why is Feast On important to you and your restaurant?
It provides us with a platform to truly showcase what we believe in by supporting local foods and the economy, but as well being true to our visitors from around the world by sourcing local we are indeed offering the best in products we can and this helps to inspire the cooking and service staff to bed proud of what they are preparing.
