| FAVOURITE RESTAURANTS
Ancaster Old Mill
Chef Jeff Crump is a longtime active supporter of Slow Food in Ontario, and along with this comes being a longtime supporter of Cookstown Greens.
Auberge du Pommier
This tranquil oasis amongst the highrises creates many memorable innovations with our produce.
Bymark
Brook McDougall has a brilliant formula he and Mark McEwan have developed and adher to. We are pleased to be part of it.
Canoe
The team of chefs at the top of the city stays on top of many of our our new specialties.
Czehoski
Nathan Iseberg's whimsy is an admirable feature at this popular little bistro. No web site
Eigensinn Farm
Michael Stadtlander loves to come to our farm to pick his own vegetables! No web site
Four Seasons Hotel -- Truffles
One of our very first customers, this pre-eminent hotel remains an enthusiastic supporter of everything we do.
Il Mulino
Chef Paul Malito may be young, but is quickly building a very respectable following.
Intercontinental Hotel
Chef Jonathon Lome's Azure kitchen carefully manages the fine food section of this busy hotel.
Jamie Kennedy Kitchens
Long-time supporter of local ingredients, this icon (and part-time farmer) keeps to his roots.
King Edward
Chef Daniel Schick uses as much local food as his hotel chain lets him get away with.
Maple Leaf Sports & Entertainment
Chef Brad Long controls a huge food-service enterprise while making very generous use of Organic foods.
Miller Tavern
Chef Hugh Kerr is now running his dream kitchen the way he has always dreamed.
Noce
Classic fine Italian with many local ingredients is hosts Guido and Elena’s passion.
North 44
Chefs Sash Simpson and Mark McEwan find their regular customers regularly insist on the intense flavours of our vegetables.
Opus
Chef Jason Cox loves being creative with many new local ingredients in very practical ways. Minimal web site
Pangaea
Martin Kouprie is a consummate teacher of the talented young cooks in his brigade; and ardent supporter of the flavours we provide.
Renaissance Downtown (at Skydome)
Executive Chef Micheal Jensen runs his street-level hotel dining room as a fine-food restaurant.
Silver Spoon
In this fine room Chef Rocco Agostino diligently serves simple, honest food. No web site
Splendido Bar & Grill
Chef David Lee and his brigade of eager young geniuses regularly bring out the best.
Terra
Chef Stephen Perrin carefully researches his local ingredients to teach his customers what Ontario has to offer.
Ultra Supper Club
Chef Chris Zielinski creatively serves huge numbers of Toronto’s “in crowd”.
Last updated on Jan. 7, 2007
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