As you can imagine, searching out and celebrating Ontario’s unique tastes of place is a full time job. It’s not for the faint of heart. Last year, we spent a significant portion of our waking hours eating.
So, with 2018 upon us, we thought we’d reflect on the best things we ate last year. There were so many amazing, locally-sourced dishes — all a little different, all celebrating the many wonderful things grown and raised in our big, BIG province. Feel free to follow in our footsteps — and on instagram! You won’t be disappointed.
This Ontario beetroot hummus with fresh baked cider bread from Spirit Tree Estate Cidery in Headwaters.
This pulled Ontario goat crostini with chevre andforaged ramp pesto by the team at The Berlin in Kitchener for the #FeastOn Picnic in Toronto.
This Ontario burrata with crispy onions, Ontario apples and brussel sprouts from the restaurant at Redstone Winery.
This amazing, coal roasted King Cole Ducks Ontario duck breast with wild pea shoots and evergreens by Chef Jason Bangerter of Langdon Hall and Chef Albert Ponzo at the 2017 Rural Retreat.
This King Cole Duck paella (and every other one for that matter!) from the team at Pimenton at the Evergreen Brick Works farmers’ market in Toronto.
These extra crispy, jumbo onion rings from Leaping Deer Farm in Oxford County.
This solid gold sausage and gritz number from The Wickson Social in Toronto.
This absolutely perfect piece of crumble pie from Black Bird Pie Company along the Apple Pie Trail.
This giant Ontario rib eye we picked up at Sanagan’s Meat Locker in Toronto and grilled in Prince Edward County — honourable mentions to the Haggerman Farms butter braised radishes and Green Ridge Farms asparagus we made too!
This sustainable seafood bite (and all the others!) at the 11th Annual Terroir Symposium in Toronto. HINT: tickets for 2018 are now on sale and our friend Suresh Doss is curating lunch!
This downright near perfect BLT from Heatherlea Farm Market in Headwaters. The secret? Housemade pickled onions!
This rustic take on huevos rancheros from Chef Kevin McKenna at South Pond Farms in Pontypool at the U-Feast Feast On Brunch at the Farm.
This champion black currant butter tart from Doo Doos Bakery along the Butter Tart Tour in Kawarthas-Northumberland.
This tortilla soup with smoked pork bone broth, poured table side by the team at Taco Farm in Waterloo.