“In 2009, Canyon Creek introduced the Local Harvest Menu for the first time and showcased fresh foods from Ontario, helping to raise awareness about the many wonderful resources available in our backyard,” said Corey Dalton, president, SIR Corp. “Our guests responded with such enthusiasm and support, that we reaffirmed our commitment to supporting the local food movement by expanding the locally-inspired menu at our Canyon Creek restaurants this fall.”
This year, executive chef Mark Jachecki’s menu includes eight dishes comprised of ingredients from more than 12 Ontario farms. It features tomato and grilled cheese salad with pan-fried Guernsey Girl cheese, Leamington heirloom tomatoes, Slegers Greenhouses arugula and Wellesley apple cider dressing ($8.50); honey garlic Angus beef short ribs with Cohn produce yukon gold mash and buttered Carron Farms heirloom carrots ($23.95); and harvest pumpkin cheesecake topped with cranberry compote, candied walnuts and Muskoka Iroquois kiln-dried cranberries ($6.95). What’s more, the menu is paired with wines from Niagara, Ont.’s Henry of Pelham Wines and beer from Toronto’s Steam Whistle brewery.
“This menu means more than just adding local ingredients to our menu for harvest season. It’s an ongoing commitment to helping guests understand the origins of the ingredients we use and a commitment to the local farmers that grow them,” said Jachecki.
For a look at the full menu, which is available until Oct. 31, click here.
