Wednesday, August 19, 2015

Treadwell Farm-to-Table Niagara Cuisine






Stephen Treadwell is one of Ontario’s food stars. Formerly the head chef at Queen's Landing in Niagara-on-the-Lake and Auberge du Pommier in Toronto, Treadwell brought the European concept of 'farm-to-table' dining to Southern Ontario almost a decade ago, sourcing regional suppliers such as Cumbrae Farms and Best Baa Dairy within an easy transportation distance to the restaurant. The father and son team are vocal and passionate about emphasizing the best artisan producers of Southwestern Ontario, and their restaurant is a showcase of local farmers, producers and vintners. It's simple, perfect food, and allows the ingredients to speak for themselves. Whether it’s 'Mario Pingue’s' 24 Month Aged Prosciutto with shaved Ontario Pecorino and some peppery field-grown Arugula, 'Marc's Wild Mushrooms, Bertha's Bounty Eggs or Prosciutto-Wrapped 'Cumbrae Farms' Pork Tenderloin with Honey Glazed Pork Belly, Caramelized Onions and Quinoa with Mustard Jus, the food has provenance, is perfectly prepared, beautifully presented, and absolutely delicious. Combined with Sommelier James Treadwell's spot on wine recommendations and a staff that is friendly, attentive and knowledgeable, Treadwell Farm-to-Table Cuisine has undoubtedly become one of the finest place to dine in Niagara-on-the-Lake, but with the Shaw Festival venues a short walk away, reservations during the theatre months are essential.





Chef-Owner Stephen Treadwell

The outdoor terrace of Treadwell on Main Street in Niagara-on-the-Lake

Treadwell's clean and modern place setting with Schott Zwiesel glassware

Farm-to-Table locally sourced Niagara cuisine is featured on Treadwell's seasonally changing menu

Hot and humid with temperatures hovering around 34°F, a bottle of San Pellegrino on ice with even more ice on the side was heaven

Sommelier James Treadwell pours 13th Street Winery Cuvée 13 Sparkling Brut Rosé

A vibrant blend of Pinot Noir, Chardonnay, with a hint of Gamay Noir, 
this sparking Rosé was dry and full of deep flavour, rather like a sparkling Tavel

Housemade Focaccia with olive oil and Cabernet Franc

Domaine du Poujol 2013 Pico from Languedoc, made from Vermentino and Carignan Blanc grapes

Curry Dusted West Coast Halibut with Potato Rösti, Local Green Beans, 'Marc's' Wild Mushrooms and Bacon Buerre Blanc

Fennel Pollen Dusted Wild B.C. Salmon with Poached 'Bertha's Bounty' Egg, Herb Crushed Fingerling Potatoes and Lemon Mustard Butter

The Dessert & Cheese Menu

Brown Butter Cake with Raspberry Purée and Lemon Curd Ice Cream with Candied Lemon














Cold Spring Pea Soup
Serves 4
Recipe courtesy of Stephen Treadwell


2 large Yukon Gold potatoes, peeled and chopped
1 small white onion, chopped
2 sticks of celery, chopped
4 cups fresh peas
1 small bag fresh spinach
1 litre vegetable stock
1 oz whipping cream
Fleur de sel
Freshly ground white pepper


Heat a saucepan with a little grapeseed oil and butter. Add the celery and onion, and cook until soft, about 5 minutes. Add the potatoes and cover with vegetable stock; season with salt and pepper. Bring to boil, and cook until the vegetables are soft. Add the peas, bring back to boil, and cook until soft. Add spinach, stir, and then remove from heat. Allow time to cool, then blend until smooth, pass through fine strainer. Heat cream, and add to the soup. Season to taste, place soup on ice and serve when nice and cold.

CHEF'S TIP: Garnish with a butter seared scallop and smoked bacon. Fresh mint can also be added to the soup before blending. Soup can also be served warm.