Farm-to-Table

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Food

Master Farm-To-Table Fare With Chef Jamie Kennedy

Seasonal ingredients abound on his idyllic farm in Prince Edward County.

Food

Cider Cocktail

Jamie uses ingredients from local producers to create this delicious cocktail. The candied apple garnish can be made a few days ahead as long as it’s completely dry and crisp. Keep in a single layer in a sealed container.

Food

Crispy Artichoke Salad With Tomato & Roasted Red Pepper Fondue

This satisfying salad is easy to assemble if you’ve made the tomato and roasted red pepper fondue (a fancy name for purée) ahead of time. Fry the artichokes and toss the greens just before serving.

Food

Steamed Greens With Chili Oil & Toasted Garlic

Steamed greens are transformed by a drizzle of homemade chili oil and an abundance of crisp, golden garlic chips.

Food

Coq Au Vin

“I’ve always been a big fan of coq au vin,” says Jamie. “Clearly, this is a French dish in origin. Part of my creative process is to give a local twist to classic French dishes. Wine plays an important role in the preparation of coq au vin, and I’ve taken…

Food

Fruit Gratiné With Southbrook Framboise Sabayon & Chocolate Sauce

This light dessert can easily make use of whatever fruit is in season. Just look for a balance of flavors and textures and aim for a little more than one cup of fruit per person.