Vaughan - Exclusive Chef Spotlight featuring Chef Mathew Sutherland: From Farm to Fork

Exclusive Chef Spotlight Menu featuring Chef Mathew Sutherland 

Chef Mat’s cooking inspiration is the food that the farmers, foragers, fishers, and hunters provide us with. His curated menu reflects just this, upholding his reputation for a farm-to-table approach that focuses on local, seasonal ingredients. Chef Mat has benefited from a wealth of world travel that inspire him to create experiences pairing the best of fresh, simple ingredients with diverse, innovative approaches. After leaving the hustle of restaurant life, Mat has found new rhythms in the joy of teaching and sharing his food passion.

What's Cooking:

• Upon Arrival: Chef's Choice
• Puree of spring peas topped with house made ricotta, lemon and mint
• Lightly smoked wild B.C. salmon, white wine and wild leek beurre blanc, sautéed fiddleheads
• Roasted leg of Ontario lamb with a succotash of morel mushrooms, fava beans and sweet corn, and grilled new potatoes
• Mille feuille with rhubarb compote, strawberry coulis and vanilla cream patisserie

What to Expect:

• Classes begin at 6:30 p.m. and are about 3 hours long
• Our classes combine fun and learning through an interactive, team approach in our single stove family style kitchen
• All guests will work together to create a full meal of several courses with multiple steps, under the guidance our chef - learn and then eat!
• Each course is broken down into key steps and recipes will be emailed after the class so you can recreate the meal at home
• The chef will offer tips and tricks based on their personal experiences.
• When not cooking, relax with a glass of wine, beer, cocktail or soft drink (available for purchase during the class)