BEST FOOD IN ONTARIO

Many years ago, Lou and I were given a wonderful gift. We had an opportunity to attend a special tasting session at DISH café and cooking school. The evening featured a multi-course meal prepared by the young executive chef David Chrystian. Chrystian was something of a wunderkind in the culinary world of Toronto in those days. He had, in his twenties, become the executive chef at Accolade Restaurant, in the old L'Hotel on Front Street. From there, he went on to cook at the Drake Hotel, Victor Restaurant and was a contestant on Top Chef Canada. When we attended his evening at DISH, he was just starting out.

It was a fun evening, as I recall. Chrystian was accompanied by a sommelier from Accolade, and the two of them provided an amusing and informative running commentary all the way through the event. There may have been 10 of us sitting around a circular countertop, overlooking the cooking area and we watched intently as a master craftsman went about his task. There were about 5 courses in all, and we not only watched and interacted intently with him, but we devoured the food that was presented to us. It was absolutely delicious and we had so much fun. But what I remember most of all was this.

At the height of the main course, which was a delicious rack of Ontario lamb, wonderfully garnished and roasted to absolute perfection, Chrystian was asked a question as to what he considered to be the best food experience and value in Toronto. We were visiting in mid summer, with ingredients and choice at their height, so we listened intently for his answer. He thought about it for a moment and then said, "The best value and the best food for flavour right now is an Ontario barbeque." We were a little amazed and surprised by this answer …. I guess we were hoping for some miraculous pearl of wisdom, some inside information on a new restaurant or dish, some brand new cuisine to be shared. But a barbeque ?

In the years since that visit, I've thought about Chrystian's words carefully and have come to the conclusion that he's absolutely right. In the height of summer, why would anyone pack themselves off to a restaurant to enjoy someone else's cooking and food when the bounty of our rich province is literally at our fingertips? Take a little drive to any local farmers' market and just look at the variety and seemingly endless supply of fresh, colourful, absolutely delicious food. Buy some. Take it home, prepare it carefully and then do your best at the barby.

I've taken Chrystian's words to heart. I love to cook and consider myself to be a pretty good amateur. A few years ago, I got rid of my gas grille ( I refuse to call it a "barbeque" ) and got a simple Weber pot charcoal barby. And the results, if I say so myself, have been pretty good. I always barbeque on Sundays in the summer, and we invite my mom over. Last night's menu was simple, but pretty darn good: barbequed pork chops, pureed sweet potato, roasted heirloom carrots ( oiled and herbed ) and fresh steamed green beans. That was followed by wonderful Ontario sweet yellow corn. Strawberries ( from an "ever-bearing" bush ) with maple walnut ice cream and some whipped cream was our dessert.

We're lucky to live where we do. Ontario is blessed with some of the best farmland to be found anywhere in the world. The only problem is that our growing season is relatively short. But that makes it more worthwhile when it's available.

Do yourselves a favour: forget the restaurants until the fall, winter or spring, or unless you're travelling. If you're home, get to the farmers' markets, and dust off the barby ….. and get cookin' !!