Everyone knows that the best parties always end in the kitchen. With our series, Kitchen Party, we’re sitting down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better.
THE SOCIAL BAR + TABLE
Port Hope, ON
What’s your favourite seasonal ingredient?
My favourite seasonal ingredient right now has to be Ontario peaches. They are so versatile from raw, smoked, pickled or baked. So juicy and delicious!
Describe Holt’s Cafe in three words:
Local, friendly, community.
Most underrated ingredient?
That is a tough one, I think I’d have to say nutmeg. Just a pinch can add some serious depth to a sauce or dessert. Enough to have people wondering what the secret ingredient is, but not in your face aromatic.
What’s your drink of choice?
A local wheat beer or a hot cup of coffee. Hands down.
What’s your favourite dish to cook at home?
Honestly, I make a lot of tacos at home. Quick and easy enough with the kids running around, but there are so many different spins you can put on a taco.
What’s the best part about working with Ontario food and drink?
The feeling of togetherness and overwhelming support for local farmers and artisans. It just makes so much sense to appreciate those close to us, especially when they are the ones most likely to come into our restaurant and enjoy a meal or conversation.
Why is Feast On important to you?
I kind of touched on this one with my last answer. But I can’t stress enough the importance of supporting the little guy. Knowing where your food or drink comes from is important. So many people just purchase things without giving it any thought. Spending within the community knowing that might help someone pay a bill, or take their family out for an enjoyable night. We have such a variety of products available in Ontario and I feel they should be utilized. Why import if we don’t have to?
You guys a doing a really great thing here. Bringing together a community of like-minded individuals who share a passion for local artisans. I think it’s amazing that we can bring awareness and insight to the general public through food and drink. Ontario has so much to offer.
Outside of your chef life, how would you describe yourself?
Honestly, I am a family man through and through. For the most part, if I’m not working I am at home spending time with my wife and daughters. On the side of that, I like to keep reading everything I can get my hands on, learning new techniques or flavour profiles or just trying to find inspiration. Right now I’m almost finished with “Six Seasons” a vegetable-forward book relating to harvest times. As far as hobbies go I try and get out and golf when I have the time although it was hard this year with the distancing.
What’s your perfect weekend in Toronto?
I would start by taking my family to the farmers market, see the vendors and grab some fresh local produce. Then I’d stop by The Social for a quick refreshment. Lastly, I’d have to stop off at Rey Rey’s. Like I said I’m a sucker for a good taco and Rey Rey’s has some of the best around here! His Polenta fries are insane too.