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Plot to Plate: Q&A with Carl Heinrich on his obsession with vegetable farming
There was a time not too long ago in the city, where farm-to-table was the bragworthy movement, and the city’s culinary landscape was suffused with raconteur chefs that scoured all corners of Ontario’s farmland for ingredients they can list in detail on their menus.
The locavore movement may have waned over the last few years, but to chef Carl Heinrich, the concept of provenance is more important than ever.
His five-year-old restaurant, Richmond Station, doesn’t preach local cuisine, it celebrates it.
Now, the chef behind one of the city’s best nose-to-tail eateries has a new obsession: vegetable farming. I sat down with Heinrich to chat about completing the picture.
Tell me about the first memorable interaction with a local producer.
It was when I was working at Cowbell Restaurant.
Top chef canada 2024This was sometime in 2010. I met the owners of New Farm, Gillian Flies and Brent Preston. Brent had written a m