Dark green leafy kale is one of our favourite vegetables at this time of year. A simple pan-steaming with olive oil and garlic quickly wilts the vigorous greens while preserving their hearty texture and assertive flavour. A slow braising of kale with additions of such flavourings as onions, garlic, pancetta and sun-dried tomatoes yields greens that are tender and milder in flavour.
Executive Chef, Olivia Bolano, works closely with local farmers to bring the best of fresh produce to our kitchen. This summer she has spent several days working on the land at The New Farm with owners Brent Preston and Gillian Fleis on their organic farm near Creemore.