We’re really proud to present our new Feature Menu! Very soon we’ll have it up on our webernet site, but here’s the downloadable version for you to put up as your desktop background or print on recycled paper and stick on your fridge at the office for those after-work get togethers.

Have a look and let us know your favourite!

Cheers,

The 41

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I mean, we smoke our own bacon, age our own hams and charcuterie, and create entire menus around that magical animal: the pig. Paroxetine casino spel

Of course, we said “Yes!”

We really appreciate Alex and Ramy choosing the 41 as the venue for their exciting exhibit of images from their travels around the world. We also really appreciate the proceeds from the sale of their work are being donated to Princess Margaret and Grand River Hospitals. These two are all right in our books.

So, consider this your invitation to the show!

It starts at 4.30 on June 5th, at the 41.

At the moment, we’re planning to hold the event upstairs in our spacious banquet room. We’re supplying the eats, treats, and stuff to wet your whistle for the evening, so come out for the party, the art, the cause, and the food.

Yours,

the 41

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We think this is a great development. Culinary culture in our area is thriving: we have some amazing farmers’ markets, world-class restaurants, a burgeoning local food movement, urban farming initiatives, and a growing network of organic farms. It’s time we started putting ink on paper about it (not to undermine the valuable offerings of food bloggers).

A number of local chefs, including Chef Haus, trotted out to Lassdale Farms outside New Hamburg (where, incidentally, the 41 has their hogs raised) for a photo shoot for the new mag. The images feature some of the areas top chefs in fashions from Paul Puncher and JBU, in the barn and out on the farm on a hot day in May. We’re pretty sure Darryl had a good time, even though he was “working” on his day off.

Below are a few behind-the-scenes shots taken by Cassie Scowcroft, the assistant stylist on the shoot. And our gratitude to Mark and Chris Lass for the use of their beautiful farm.

Watch for Taste on July 1st, for this and other great food stories.

All the best,

the 41

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“I eat with a knife and fork, how the heck do you eat?” Har-dee-har-har.

What we mean is: how we get our food, where it comes from, and what – if any – is our relationship to our food. It starts with how we think about food.

Because we’re a restaurant, we have to think about food a lot. Every aspect of it, in fact. There’s way more to food than just how it tastes.

Where do you find it?

When do you find it?

Who do you get it from?

But we love doing it. And that’s why we think it’s important to share the process, even though it isn’t always pretty.

We’re committed to the entire Farm-to-Table aspect of food. It’s more than just buying locally – which is a great idea, but you have to be committed to it. We support local farmers and food producers by buying directly from them. In fact, Chef Haus goes so far as to hand select livestock for meat at the 41. Some people think this is weird, but it’s his way of understanding what the real value of food is.

Below are a few images from our trip to Lassdale Farms, where Mark Lass raises the pigs that grace the tables at the 41. Chef Haus, with writer/photographer Marc Cameron in tow, visited Mr Lass on Monday, May 17th to escort the pigs to the abbatoire. Haus prepared a portion of the fresh pork on Thursday the 20th, and this weekend the 41 is serving a special tasting menu called “The Whole Hog.” We’ve also added some images of the menu, just to whet your appetites….

The Whole Hog is a great example of how amazing local food is done and why we think it’s the most important thing in the world to understand the connection we have to our food, and a great way to celebrate that connection.

View the Whole Hog Tasting Menu here. Come celebrate food with us.

All the best on this holiday weekend,

The 41

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