What’s your favourite seasonal ingredient?Cherry or heirloom tomatoes or strawberries or blueberries or peaches or ground cherries or eggplant… I can’t decide. Do I need to pick one? 🙂
What’s Your Drink of Choice?Ice-cold City of Toronto water? Tawse Quarry Road Noir (organic, biodynamic and full of Niagara Bench love)? I guess truth be told it is wine over water.
Most underrated ingredient that you use in your catering?Eggs! We source ours from 100 km foods. The preparation methods available for eggs are so diverse. They are a beautiful, nourishing gift.
Hmm…my mom’s house?
Actinolite is one of the most moving and exciting meals I’ve had in a long time – they’re definitely at the pinnacle of contemporary Canadian cuisine.
What’s the best part of working with Ontario food and drink?It creates an opportunity for conversation with our clients. The ingredients sourced for their meals are picked within hours, not weeks of use. The fruits and vegetables smell and taste different – they sometimes even have their soil still intact!
Why is Feast On important to you and your restaurant?
Our Feast On certification helps us communicate the values of terroir and sustainability to our clients.
We also get to meet other chefs and producers contributing to the good food scene in our community.
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 the GTA look like?
A visit to the Evergreen Brickworks on a Saturday morning with my son. Eat breakfast while we shop and catch up with our favourite vendors, followed by a hike through the property. Warm up with some ChocoSol drinking chocolate and wool socks back at home. Read, putter, listen to great music.