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.
Chef David Vinoya
Tulip Restaurant at the Hilton Garden Inn & Homewood Suites
What’s your favourite seasonal ingredient?
Cherries, Beans, Blueberries and Asparagus.
What’s your drink of choice?
Cabernet Sauvignon, Sauvignon Blanc, Ale and Lager Beer
Most underrated ingredient?
For me the most underrated ingredient out there is the flat-leaf parsley. I used to be very aloof of parsley; I thought it was just a silly garnish. Over time I’ve realized that [it’s as important as] salt is to any dish.
I always use Gremolata, which is pesto parsley. It’s a great flavor enhancer that adds a blast of bright, green and distinct flavor to a dish and brings out the best in vegetables and meats.
Joe Beef [in Montreal]
What’s the best part of working with Ontario food and drink?
The best part is to help the [local food] community grow and getting to know the people behind the product. When you personally know the people behind the business where you’re buying local products and services, you enjoy a connection you would not otherwise have.
Why is Feast On important to you and your restaurant?
Feast On is helping all local producers to grow, and educate the consumer by promoting local restaurants in their own uniqueness.
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 Ottawa look like?
Going out with your special someone to drink local beers and enjoy a great burger.