Toronto chefs look ahead to spring’s fresh produce

02/17/2012 10:24:00 AM
Cynthia David

Hunter“Winter is challenging,” said Michael Hunter, chef de cuisine of Toronto’s 125-seat outpost of Scarpetta restaurant in the Thompson Hotel.

“There’s only so much squash, potatoes and turnips you can feed people.”

Hunter and other Toronto chefs rely on foodservice distributor 100Km Foods Inc., which sources and buys food directly from farmers and delivers it to their back door. The roots and spinach are often caked in mud, he said, a far cry from the pre-washed vegetables from California.

“I think we’re all on trend to try and keep it local,” said Hunter, who forages for morels in spring and takes his children to farmers markets in the summer.


Prev 1 2 3 4 5 Next All


Comments (0) Leave a comment 

Name
e-Mail (required)
Location

Comment:

characters left

Join the conversation - sign up for FREE today!
FeedWind
Feedback Form
Leads to Insight