Some of the best chefs in and around Elgin County will be at FreshFest, preparing scrumptious tasters from fresh, local ingredients. We welcome the chefs below. Visit closer to the date to see the full line-up.
Kim Saunders, The Windjammer Inn
Kim grew up on a farm near Orangeville, went to school and developed her culinary skills in Toronto and is now at the helm of the Windjammer Inn Bed, Breakfast and Bistro in Port Stanley. She brings to the table a Bachelor of Commerce in Hospitality and Tourism, several years experience operating well-known Toronto eateries, and a strong focus on "Fresh, Local, Organic, Seasonal and Sustainable." The results are an ever-changing and inspired menu and flavour-packed dishes that were recognized by “Where to Eat in Canada” 2008/2009/2010.When she isn’t in the kitchen, you can often find Kim soaking up rural inspirations as she visits her network of local food purveyors. For more information: phone 519.782.4173; go to www.thewindjammerinn.com; visit The Windjammer Inn Bed, Breakfast & Bistro, 324 Smith St, Port Stanley.
Wade Fitzgerald, Garlic's of London
Wade Fitzgerald gained an appreciation for the cycles of nature and a passion for cooking from relatives and neighbours in Cape Breton, in an area rich in agriculture and fisheries. He trained as a Chef at Prince Edward Island’s Holland College. From there, Wade honed his skills at fine dining establishments in Ottawa, Halifax and Banff. He moved to St. Thomas in 2006 and worked in the London Hunt Club before coming to Garlic’s of London in August 2007. He revamped the Garlic’s menu to reflect his philosophy of using traditional methods and seasonal, sustainable, and naturally grown foods. That means the menu is dynamic, changing to reflect what’s available from local suppliers, and the grower’s products are often promoted on the menu. For more information: phone 519.432.4092; go to www.garlicsoflondon.com; visit Garlic's of London, 481 Richmond St, London.
Mike Robbins, Kettle Creek Inn
Mike has been at the Inn for 4 years. He completed Culinary Management Training at Canador College in Barrie and enjoyed stints as chef in Barrie, Collingwood and Wasaga Beach. Born and raised in St. Thomas he was happy to move back to the area near family. The slant toward local foods was already well-established before Mike came to the Inn and it's a focus that meshes well with his own cooking style. Several local suppliers are a mainstay. He frequently stops at farmer's markets and tries as often as possible to buy Ontario product. The core menu is well thought out and offers something for everyone while seasonal products are used to advantage with creative potato, veg and sauce options. For more information: phone 519.782.3388; go to www.kettlecreekinn.com; visit Kettle Creek Inn, 216 Joseph St, Port Stanley.
John Mairleitner, Tall Tales Cafe / The Arts & Cookery Bank
As co-owner of a popular Wallacetown diner surrounded by farm country, John Mairleitner is ever-conscious of including local product in his menu selections. Growing up, he had helped out at the Tall Tales since his Mom took it over in 1982. Following high school, he set out to become an accountant but took a detour when he discovered Fanshawe’s Hotel and Restaurant Program. He went on to apprentice at the Kettle Creek Inn and to obtain chef’s certification from George Brown in Toronto. The Tall Tales Café is known for good home cooking and always a bevy of seasonal pies on display. John gets to stretch his creative wings in preparing fancier fare for catering events. For more information: phone 519.762.2605; visit 29634 Talbot Line, Wallacetown.
The Arts & Cookery Bank
The Bank is a regional cultural destination, specializing in the unusual. "Food & Fotos" are paired in a stunning venue with the goal of reviving the home-grown heritage of West Elgin, Dutton-Dunwich, Newbury and Southwest Middlesex. The Bank's Cookery is a heritage barn transformed into a chef's dream kitchen - the perfect place to "cook on all burners." John Mairleitner is one of several local chefs who have brought their talents and enthusisam to The Bank to offer hands-on culinary experiences. Visit The Bank's website to find out about upcoming classses and events that will stir your passion for cooking. For more information: phone 519.768-9986; go to www.theartsandcookerybank.com; visit 242 Graham Rd, West Lorne.
Christie Masse, Crust Catering & Bakery
Christie was accepted to the Stratford Chefs School in 2007 following her graduation from The University of Western Ontario's Psychology, Art, and Philosophy programs. Her overwhelming passion for food dominated her initial career choice, which landed her as an apprentice in Stratford. Learning all aspects of the industry one-on-one from the best in Canada such as Chef Jonathan Gushue of Langdon Hall in Cambridge and Chef James Walt of Araxi in Whistler, B.C. (Hell's Kitchen, Season 6) as well as many acclaimed chefs from abroad, Christie followed the direction of pastry becoming Pazzo's Head Pastry Chef in her second year of apprenticeship. After working in restaurants in London such as Abruzzi and The London Hunt & Country Club, she now runs Crust Catering & Bakery full-time along with husband Will Gaynor. Their company specializes in custom catering as well as artisinal breads available at the Horton Farmer's Market and Farmgate Markets in St. Thomas. For more information: phone 519.494.1061; go to www.crustcatering.ca.
Ray Coddington & Will Gaynor - Farmgate Markets
Ray Coddington
The Farmgate idea was born on a farm in Elgin County. Sandy Lyle, a full-time pork & beef producer had long dreamed of creating a shop which would bring quality Ontario meats to local consumers.Ray Coddington had trained with master butchers to become a certified Canadian Butcher Specialist. Convinced that a more wholesome deli product was entirely possible, he spent hundreds of hours developing recipes for leaner, phosphate-free, by-product free deli specialties.
Together, Sandy and Ray opened Farmgate Markets in December 2004. Customers have been raving about the delicious results ever since.
Together, Sandy and Ray opened Farmgate Markets in December 2004. Customers have been raving about the delicious results ever since.
Will Gaynor
Will is a graduate of the Stratford Chef School, a school that instills passion for local produce and self-sustaining communities. Will spent the majority of his apprenticeship at Pazzo Ristorante & Pizzeria in Stratford eventually gaining the title of Head Chef in 2007. He also spent some time learning about butchery and charcuterie in San Francisco at Olivetto and dedicated two winters in Stratford to teaching at the chef school. Last year, he opened Crust Catering & Bakery with Christie Masse. Will has also joined the Farmgate Markets St. Thomas team as chef, helping them to expand their line of delicious menu solutions. For more information: phone 519.494.1061; go to www.crustcatering.ca.
Alison Fleming, Braxton's Tap & Grill
Alison & Daughter visit McSmith's Organic Farm
Chef Alison Fleming’s passion for good food took root an early age, when she helped her family grow, harvest and sell vegetables at the St. Thomas Horton Market. She also took a keen interest in learning about cooking from a family of talented cooks, including her mother, grandmother and aunts. She went on to complete formal chef’s training at Fanshawe College and then work in several area restaurants. After taking some time off to raise her family, Alison joined Braxton’s Tap & Grill as Head Chef last September. year. The restaurant is locally owned and operated and they take pride in providing a diverse menu that includes a variety of nourishing, reasonably priced meals, and in supporting their community. Alison’s desire to showcase our farmers and help build a strong local community has been well received and encouraged there. Together, chef and management are striving to use fresh local produce whenever possible, as well as Canadian meats, grains and beans. They are also focused on creating their own special recipes for dishes with less salt and preservatives. For more information: phone 519-207-2728; visit 1093 Talbot St, St. Thomas.
James Meadows, Catering by James Meadows
Mary and James Meadows bring you catering customized to your needs, and dedicated to bringing you the best quality ingredients from an area rich in agriculture. James received his culinary education at George Brown, gained experience in restaurants such as Senses Toronto and Fairmont Royal York Hotel, and also owned a busy restaurant in North Toronto prior to settling in Elgin County. Mary brings a flare for organization and attention to detail to every catered function, allowing you to enjoy your special occasion, stress-free. For more information: phone 226-448-8455; go to www.cateringbyjamesmeadows.com;visit 481 Talbot St, St. Thomas, ON.
ME & Suzie's
The brand new ME & Suzie’s Restaurant opened in June 2011. Owner Suzanne Van Bommel has worked with consultant chef Jonathan Collins and staff, including chefs Ryan Durston and Rob Lampman to focus on fresh food concepts, luxurious atmosphere and customer service excellence. Nestled in the most charming port town in the province, ME & Suzie’s Restaurant is a classic mix of rustic sophistication and gastro pub. Attention to detail is one of the hallmarks of this great venue. Canadian VQA wines, Ontario craft beers and food that incorporates Canadian Regional Cuisine with exceptional local ingredients. Enjoy the climate-controlled comfort of the restaurant, push up to the copper-hewn bar or lose yourself on the romantically lit stone patio. For more information: phone 519.782.3663; go to http://www.meandsuzies.com/; visit 295 Bridge St, Port Stanley.
