Welcome to part 2 of our blog series introducing Chef Jay Nutt. If you already know Jay, you’ll probably learn something new here, and if you don’t know Jay, well, you’re in for a treat! Today’s questions are all about the food!
Get to Know Chef Jay: The Food
What’s the most rewarding thing for you to cook these days?
I’m a big fan of comfort food. If I can do comfort food in a fine dining style, particularly in the winter time, I’m a happy man.
Most underrated ingredient?
Potatoes. I worked in PEI, so no surprise there. We did a chocolate potato cake for dessert – made with mashed potatoes. It was fabulous.
Best culinary tool?
Simple chef’s knife. And good shoes.
What is your food philosophy? How has that changed over the years?
I think my philosophy has been pretty consistent over the years. I’m a long standing fan of local and slow food. My presentation style has changed – I’m not trendy but I stay current. I like exploring new cuisines and flavours, but I’m not always a fan of what’s termed fusion cooking. I like a sense of authenticity.
Where do you like to source your ingredients?
Locally as much as I can! McLean Berry Farm is wonderful. They are a next generation farming family – smart, good with resources, savvy business people and good farmers. I use Wren Lane Honey, local cheeses, local meats. And of course our own Viamede produce and meat – especially our turkeys and pigs!
What go-to dinner do you cook for friends or family?
In the winter it would be veal osso bucco. The first time I ever had it, it was cooked by my mother in law, who was one of the best cooks I’ve ever known. It gives that sense of comfort and warmth and family and it has a sense of place, as well as a memory of time and people.