Thursday, July 12, 2018

Treadwell: Niagara's Finest Farm-to-Table Cuisine

An absolute gem of the Niagara farm-to-table fine dining culinary scene, every local gourmand knows and loves Treadwell Cuisine. Stephen Treadwell is one of Ontario’s food stars. Together with his owner-partner son/sommelier James Treadwell, they have won rave reviews from The Toronto Star, Toronto Life, enRoute, Wine Spectator, the list goes on, and with good reason. The elegant menu evolves with the harvest and ingredients are sourced from local farmers from Cumbrae Farms in Smithville, to ‘Mr. Storosko’ who grows raspberries and wild garlic in his backyard. 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 more than a decade ago, sourcing regional suppliers 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 locally grown and organic 'Harvest 365' Heirloom Tomatoes with 'Monforte' water buffalo fresco focaccia croutons, 'Marc's' Wild Mushrooms, 'Pingue’s' 24 month aged prosciutto or 'Cumbrae Farms' Pork Tenderloin with pork belly, crispy pancetta, creamy polenta, pink peppercorns and charred radicchio, the food has provenance, is perfectly prepared, beautifully presented, and absolutely delicious. “When you have control over the creative aspects of a restaurant, you have control over the source of your ingredients,” said Treadwell. “Even cooking in this region for as long as I have, I have been wonderfully surprised by all the incredible ingredients we have found for the menu.” Combined with Sommelier James Treadwell's spot on wine recommendations and a staff that is friendly, attentive and knowledgeable, Treadwell Farm-to-Table Cuisine is undoubtedly the finest place to dine in Niagara-on-the-Lake, but with the Shaw Festival venues a short walk away, reservations are essential.

Treadwell's consistently inspired menu of Niagara regional cuisine

Flat Rock Cellars Riddled Sparkling Wine

Medium bodied and full flavoured, Riddled Sparkling is a dangerousy easy to drink 
on a hot summer evening

Buttered Ontario Asparagus with a 'Linc Farm' Free Range Egg with 
Monforte Toscano cheese and Truffle Vinaigrette

Housemade Linguine with "Marc's" Wild Mushrooms, Ontario Braised Rabbit and Monforte Toscano

Tawse Laundry Vineyard Cabernet Franc 2014

Medium-bodied with a lively spicy character, this classic Laundry Cabernet Franc is a perfect pairing with richer, fattier fare such as Treadwell's Beef Short Ribs

Glass of 2016 Chateau Pesquie “Les Terrasses” Rosé from Ventoux

Sesame and Hoisin Glazed Short Ribs with Mustard Potato Purée, Seasonal Vegetables 
and Pickled Red Onion

West Coast Halibut with Lemon Butter Mussels and Clams, Crushed Fingerling Potatoes 
and Ontario Asparagus

Summer Strawberry Dessert with Hibiscus Yogurt Semifreddo, Balsamic Macerated Strawberries and Brown Butter Crumble

Cheese Board with Grey Owl Goat's Milk Cheese from Quebec, Niagara Gold Cow's Milk Cheddar, 
and St Benoit Bleu Benedictin Pasteurized Cow's Milk from Quebec, 
served with homemade date and nut bread and preserves

Rosemary Creme Brûlée
Serves 6
Recipe courtesy of chef Stephen Treadwell

2 vanilla beans, split in half lengthwise
2 fresh rosemary sprigs
4 cups cream
2/3 cup fine sugar
12 egg yolks
6 tbsp Demerara sugar

Mix the yolks to a pale shade of yellow. Bring to a boil the rosemary, vanilla beans, and cream. Remove the vanilla beans, leaving in the rosemary. In stages, mix the cream into the yolk, then add the sugar and stir well. Leave in the rosemary and cover with plastic wrap. Place in the fridge overnight.

The next day, strain out the rosemary sprigs. Preheat oven to 325°F. Fill 6 ramekins or suitable bowls. Fill a roasting pan 2/3-full with water. Set the filled ramekins in the pan and transfer to the oven. Cook in the water bath until set, about 40 minutes. Cool, then chill.

Finish by sprinkling with Demerara sugar - about 1 tablespoon per ramekin - and then caramelize with a cook’s blowtorch or by placing under your oven’s broiler until the surface is golden brown.

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