Our head Chef, Darryl Haus, is an interesting guy. He does most of his R&D in the field, on holiday with his wife in places like Montréal, New Orleans, and very soon, Hamburg. It’s given him a unique outlook on food – that what we eat is as important as how we eat.
“I eat with a knife and fork, how Read more…
The Whole Hog: why eating local ain’t always pretty, and why you should do it anyway
Posted in Food on 05/21/2010 by Maitre dThe Oakridge Acres Experience
Posted in Food, Recipes on 04/30/2010 by Maitre dChef Darryl Haus shares photos and a recipe for Rouladen stuffed with Wild (and not-so-wild) Mushrooms & Goat Cheese, from his Steak Cook-Off class at Oakridge Acres Country Meat Store, in Ayr, Ontario.
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