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 Jason Parsons
Peller Estate Winery and Restaurant
In 10 words or less, what’s your restaurant all about?
Wine inspired, locally sourced cuisine in an elegant Chateaux setting.
Why is Feast ON/ creating a taste of place important for you and your food?
Feast ON helps us showcase our dedication to local suppliers throughout our wine and culinary menus. We are proud to source 50% of our ingredients from within Ontario, and 96% from within Canada.
What is the most underrated ON wine?
Cabernet Franc! Red wine lovers tend to go for Cabernet Sauvignon, but here in Niagara’s cool climate it’s Cabernet Franc that showcases what a full-bodied red is all about. We are incredibly proud of Winemaker Katie Dickieson’s Signature Series Cabernet Franc 2015, which was awarded the Best Red Wine at the 2018 Intervin International Wine Awards.
What is your favourite pairing with this wine and why?
Venison Loin with Cauliflower, Mini Peppers, Pearl Onions, Ash Goat Cheese, La Esmeralda Chocolate Sauce. This was a dish we first showcased at The James Beard House in 2010.
What foraged ingredient couldn’t you live without?
It may sound boring, but I can’t cook without fresh herbs. Not only are they fresh, they’re aromatic and really bring food to life. This year we expanded our Estate Garden and we’re growing more than 20 different herbs. My favourites are lemon thyme, curry thyme, and any basil.
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 Niagara-on-the-Lake look like?
I’m fortunate to call Niagara-on-the-Lake home, and there is a lot to do here if you are a wine and food lover. When friends and family visit we head to a patio overlooking the vineyards, get hands-on with a fun tour or seminar at a winery, distillery or brewery, and pick up local fruits and vegetables from the roadside stands to take home. Evenings are definitely for discovering the seasonal menus at our local restaurants… and I try to keep my chef hat off (figuratively speaking of course) to be fully immersed in the experience.