Insider’s Tips - Oct.31

HAPPY HALLOWEEN!

With our recent burst of good weather, the chef continues to use mostly Ontario produce on his menus. But the end is coming. The chef reported that a whole section of the Ontario Food Terminal containing Ontario farmers has closed down for the year.

He was still able to buy late and cold-growing field crops like rapini, kale, Swiss chard, broccolini, and squash. Of course, the root vegetables are also available, including baby carrots from his usual supplier. Ontario hothouse vegetables like peppers, eggplant, and cucumbers were also on sale.

In the import section of the Terminal, the chef bought red Italian plums, Mexican avocados, and American citrus fruit. He found romaine lettuce and raspberries from California.

Sustainable calamari from British Columbia has arrived in the GEORGE kitchen. The chef recommends it. He marinates the calamari in garlic, ginger, and lemongrass, and then grills it. There has been more dining interest in the delicious turbots supplied from Nunavut.

Game, including venison, bison, and (soon, possibly) elk, is being featured alongside Ontario beef short ribs.

The chef is introducing three new desserts featuring apples, lemons, and a chocolate crème brûlée.