P i s t a c h i o

Overkill on the Canadiana, but appropriate enough considering the event.

What fine history is made today

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Pacific coast tuna w/chili & citrus vinaigrette

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Maple-miso cured Nunavut Arctic char,

pickled vegetables, organic beet relish

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Applewood-smoked plains bison, winter root vegetables, local mushrooms,

cauliflower rosemary purée & juniper Niagara red wine jus

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Saugeen yogurt pot de crème w/lemon lavender syrup

wild blueberry & partridgeberry compote

Acadian buckwheat honey and sumac tuille

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I’ll have a bite of that bison, pls.

“I wanted witnesses. I wanted to mark the moment so that we would remember it.”

– Jeff Crump

The book had modest beginnings. “We had in mind a little spiral-bound book,” says Jeff Crump, Executive Chef of Ancaster Old Mill. He wanted to document how his kitchen and a local farm had found an exciting way to work closely together. Then Random House got interested, then a New York agent, then Earth to Table: A restaurant and farm relationship began entertaining inquires about Chinese publishing rights.

“A lot of farmers are gun-shy about working with chefs,” says Crump. “Chefs are picky, and kitchens aren’t naturally geared toward buying from small farms. But Crump found his match in Chris Krucker of nearby ManoRun Organic Farm.

“Chris got it,” says Crump….more