For a decidedly different farm-to-table experience, head to cabin at Hockley Valley Resort where chefs are taking inspiration from their 2-acre kitchen garden to create beautiful, handmade pastas and more. Don’t skip on the artisanal charcuterie made by Mario Adamo himself from locally-raised Tamworth pigs. It’s paired with house-made mustardas and garden pickles. The menu changes seasonally, so plan to visit often.
In York Region, get a refined taste of contemporary fresh cuisine at Terre Rouge. Chef Forrest Lui and his team are constantly learning and bringing new techniques and ingredients from across the globe into their kitchen.
You won’t want to miss their signature miso-glazed black cod with silky, spinach risotto or the molten dark chocolate cake with black sesame liquid nitrogen ice cream. If you’re feeling adventurous, let the kitchen flex their muscles for you with a creative, seven course tasting menu, complete with wine pairings.
Meanwhile, plan to linger over brunch at KB Foods in Whitby where Chef Kevin Brown creates indulgent dishes like his not-so-classic Croque Madame – a grilled sandwich piled high with house made pork paté, prosciutto, fior de latte mozzarella and pickled red onions before being topped with a perfectly runny, sunny side up egg and creamy bechamel sauce. Come dinnertime, dig into creative riffs on classics like steak tartare with pickled shemiji mushrooms or grilled Ontario veal scallopini with truffles and potato pavé.
When it comes to road trip worthy food experiences, I think you should go big or go home. In York, Durham, Headwaters, I like to stop at Adamo Estate Winery, Spirit Tree Estate Cidery, Heatherlea Farm Market and 5 Paddles Brewing Co to stock up on goodies for when I’m back home.
Written by: Agatha Podgorski, Culinary Tourism Alliance
Agatha believes in local food, responsible purchasing practices and the health benefits of a glass of good pinot.
She once considered law school, but after completing a degree at the University of Toronto, she realized she would much rather eat than be eaten. She’s since gotten a diploma in Culinary Management from George Brown College after which she spent time in Toronto kitchens. In 2010, she traded in her spoons to spread the word about Ontario’s amazing food experiences at the Culinary Tourism Alliance. In 2011, she was recognized by the OHI as one of Ontario’s Top 30 Under 30 in the hospitality industry.
She has contributed to numerous food and drink publications including The Huffington Post, The Globe & Mail, Westjet Magazine and The Toronto Star. She was also the managing editor of The Ontario Culinary Adventure Guide.