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.
The Breakfast Pig
What’s your favourite seasonal ingredient?
Asparagus is one of my favourite vegetables all year round, but it is so much better when it is the Ontario asparagus season! The difference in taste and quality is undeniable.
Most underrated breakfast ingredient?
The small things can be the difference between good breakfast and GREAT breakfast. The ingredient that makes the biggest difference in breakfast dishes is using quality butter! Here at The Pig, we make our own browned butter for our pancakes, waffles and French toast. The nutty taste and amazing aroma completely elevate the dishes, and it gives us the advantage of ridding ourselves of single use plastics used in butter pods.
If you could make one breakfast dish for the rest of your life, what would it be?
The Angela – A dish that originated out of my own personal breakfast concoction. When customers see me walking through the restaurant, about to eat it, they have always marvelled over its beauty. Customers began asking for “The Angela” so much, that we had to put it on the menu. It is a dish of grilled potatoes, asparagus, spinach, mushroom, onion, goat cheese, and two poached eggs, finished with balsamic drizzle. It has an elegant look, delicious taste, and is a true crowd pleaser.
This is difficult question to answer. I have been so fortunate to travel and eat all around the world, but the one place that stands out in my mind is Mallard Cottage in Quidi Vidi Village, NL. The restaurant itself is such a quaint and inviting spot, but the thing I loved the most is the commitment Mallard had to local food.
Mallard is doing everything from scratch: from breads and soups, to working with fresh caught and butchered product. Wild meats are a specialty, and locals and tourists alike get to enjoy Mallard’s creative take when using an animal, nose to tail. The kitchen staff even head out to forage mushrooms and berries! I was inspired to see how nationally welcomed such a small space with local flare could be. If you’re in Newfoundland, it’s a must!
What’s the best part of working with Ontario food and drink?
For me, being able to identify the source of my food for my customers is absolutely the best part of everything we are doing. The quality is undeniable but knowing that the money being spent in product is staying in our communities is truly priceless for me. Another major thing for me is knowing that my pigs are being raised in a humane environment where they are free to roam. I wouldn’t trade that for anything. I am so lucky to love what I’m doing, and I majorly attribute that to being able to say that my little Pig supports our community and the fair treatment of our animals.
Why is Feast On important to you and your restaurant?
Feast On is so important to me and to The Breakfast Pig!! We are obsessed with the fact that this certification was created to showcase and encourage restaurants to be local! Getting back to our roots when it comes to food and farming, is something I fiercely believe in. Also, knowing that there is an entire organization dedicated to promoting the work that we are all doing, gives me hope that more businesses and people will jump on the local food bandwagon.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.
What does your ‘Perfect Weekend’ in Sault Ste. Marie look like?
My perfect weekend in town is a simple one. Wake up to a sunny day by eating a killer local breakfast at The Pig. This is followed by taking a drive out to harmony beach with some friends and my dog, Tytus (with the top off on The Jeep). Then swimming in Lake Superior, followed by spending the evening checking out the sunset on our boardwalk downtown! Add in a nice hike on one of our amazing trails and I am one happy girl!