by Executive Chef Alexander Barron
We’re well into November and the snows are falling hard. It’s a visual (and thermal) sign of crossing into winter, though on the calendar it’s still autumn, and the kitchens are preparing to cook through the long snowy season.
In order to make it through, this year we are growing our own greens and sprouts in the main dining room with its floor-to-ceiling windows. We are still learning the best method, but if you stay with us this winter you may see one of the cooks trimming greens for your salad or sprouts for a garnish on your plate.
Foraging is not completely finished either, as there are a few things we can harvest even through the snow cover. Many of our perennial herbs can simply be uncovered and trimmed, and then covered up again with snow to protect them from the cold air. We will also be harvesting sumac straight from the trees to play with. Part of the fun is seeing what is still available.
This time of year much of the Ontario harvest is still good and fresh (kept in proper storage) so we can pickle a good variety of vegetables. We’re also getting excited about squash, pumpkin, cabbages, roots, apples and pears which keep well. They’ve gotten something of a bad name as part of a boring winter cuisine, (think boiled vegetables with no flavour! or don’t if you prefer), but we think this is just part of the cook’s ever-changing challenge to keep food interesting and appetizing. It doesn’t hurt that Ontario now boasts excellent greenhouses as well.
As the earth quiets, and settles for a long winter’s sleep, it’s time for these beautiful ingredients to shine. The whole culinary team at Viamede is looking forward to serving up hearty, nourishing, and imaginative meals. We can’t wait to welcome you!