Everyone knows that the best parties always end in the kitchen. With the Kitchen Party Series, we’re sitting down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better.
Chef Donald Williams
Hawthorne Food & Drink
Check out their Feast On profile here!
In 10 words or less, what’s your restaurant all about?
I love having Sangria because it’s fruity and not too strong.
In your opinion, what is the most underrated ingredient?
Sweet potatoes, because of their versatility. They are good as an appetizer, breakfast item and also in baking.
Joey because the mix of food and drink options are very diverse.
What’s the best part of working with Ontario food and drink?
Just knowing that through my job we are supporting local farmers. It’s great when you know where your ingredients are coming from.
What’s your favourite seasonal ingredient?
I love using fresh herbs, they increase the taste profile of any dish.
Why is Feast On important to you and your restaurant?
When I joined Hawthorne Food & Drink we were already certified by the Feast On program, so this [offering taste of place] is a part of our mantra. I have been working to continue sourcing ingredients that are fresh, seasonal and local.
We heard that you were competing in the Culinary World Cup — what did this experience mean to you?
It was a dream for me as a chef to showcase my talent to the world and to represent Canada.
What does your perfect weekend in Toronto look like?
I volunteer on the weekends serving food to the homeless.