With less than two weeks to go, we’re excited to introduce you to the stellar chefs cooking at Feast On the Farm in Heart of Ontario!
First up, we’ll be joined by industry legend chef Fraser MacFarlane, co-owner of Quatrefoil Restaurant in Dundas, Ontario.
Macfarlane has been collecting praise for his refined cooking for decades. In fact, back in 2010, enRoute magazine named Quatrefoil one of the Top 10 new restaurants in Canada. He runs the much lauded spot with his wife and partner, Georgina Mitropoulos, whom he met while cooking at Scaramouche in Toronto – an influence you can see in Macfarlane’s knack for turning luxury ingredients into approachable dishes.
Quatrefoil has been serving the community and hungry Torontonians for over a decade. The kitchen team focused on local, seasonal ingredients from Southern Ontario. For Feast On the Farm, they’ll be serving dishes with that signature Quatrefoil flare.
To start, there’ll be Fried Ontario Smelts with a wild ramp and borage flower tartare sauce – made with wild ramps (or leeks) foraged and preserved this spring. Also on offer will be Greengreens Pressed Lamb Shoulder with crispy sweetbreads, broad beans, radishes, goat curd and a Saskatoon berry chutney.
Want to join us? Tickets now on sale here!
