The Chefs

What does a great local feast taste like in the spring in Southern Ontario? Think of the days before we had unripe kiwis from New Zealand and bland tomatoes from Mexico. Imagine that you can eat local year-round, and the imports are selected for sustainability (selectively harvested oysters, fair trade coffee). Artisanal cheeses, fresh country breads,  fresh as smoked local fish, preserved and cold-stored veggies and fruits, sausages and roasts, stews of wild game and root vegetables, local greenhouse produce, pickles and preserves of all kinds, fruit pies, and of course, libations from our great local craft breweries, VQA wineries and  cider cellars.

Brad Long
Lora Kirk
Michael Steh
Mark Cutrara
Marc Breton
Brook Kavanagh
Benjamin Lewis
John Robertson
Michael Abbott and Matthew Dunbar

COMING SOON: Exciting new chefs will be added to this year!