Restaurant Guide 2008
April 2008
Props to the Crops
Farmers and even cheese makers now get nearly as much play as chefs on city menus. Here, the most name-dropped food producers
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| Producer | Antony (the Manic Organic) John and his wife, Tina, growers of 50 varieties of veg and greens near Stratford. | Bradford’s Denise and Dennis Harrison. At Cowbell’s request, their pigs are on a strict mustard green diet. | Monforte Dairy cheese maker Ruth Klahsen’s growing dairy lies in the heart of Mennonite country. | Carl Rousseau and Alexandre Aubin of St. Canut Farms in the Laurentians. |
| Showcase dish | Salad with baby leeks, fingerling potatoes, wild arugula and heirloom root vegetables, $11. | Frenched Berkshire pork chop with carrots, fingerling potatoes, cinnamon mushrooms and an apple compote, $27. | Toscano, an aged pecorino-like cheese, crumbled over hazelnut, sage and butternut squash dumplings, $19. | St. Canut organic suckling pig, an assiette that could feature sous vide bellies or rustic pâtés, $40. |
| Where | Jamie Kennedy Wine Bar | Cowbell | Drake Hotel | Canoe |
