May 22, 2017 Missive from J.K. Farm
I remember listening to an interview with a famous actor with many years of experience under her belt. The interviewer supposed that after all those years that preparing for a role must be more or less straightforward and certainly much less stressful now than when she was first starting out. “Au contraire” exclaimed the actor “I am probably more fretful now than I ever was and certainly I still have butterflies in my stomach in anticipation of my performance”. In short, I suppose, it doesn’t get any easier. Should preparing for a performance ever be easy? It is a process of conceptualization worked through a schedule of creative and high-energy production. This intensive production culminates in the execution of the performance. The ultimate goal of course is not to be hindered by the mechanics of the process, to transcend the medium, to reach a point of pure expression.
Cooking can be a performing art. My team and I at Jamie Kennedy Kitchens certainly view what we do as such. Each week as we prepare to serve our guests at the farm on Saturday evening, there is increasing excitement in anticipation of the dinner service that we have come to recognize as “show buzz”. It is a mixture of healthy fear and joy that sharpens our wits and propels us to perform at our peak.
Perhaps there is a heightened sense of “show buzz” on our first night of the new season. Norman Hardie, friend and wine collaborator for the evening certainly thought so. “That was quite possibly the best food and wine pairing I have ever tasted in my whole life” he said of our dish of Kendal Dewey’s yellow perch with asparagus, sunchokes, and sorrel beurre blanc, matched with his uniquely elegant Chardonnay “sans souffre” from the 2015 vintage. High praise indeed coming from Norm, a man who, while crafting some of our region’s best wines, is often at the table of some of the country’s and world’s best restaurants.
It is fascinating to explore gastronomy through the context of local food and wine procurement. We are curious to discover harmonies that sing in unison on the palate when we combine foods and wines grown in proximity to one another and crafted together by people who are from that place. Norm, in his exuberance had discovered one such harmony. Mainly we cook with a large measure of love and joy and a respect for the ingredients found in our region. In our weekly gastronomic performance, we hope our passion is infectious.
Saturday May 20th, 2017
featuring Norman Hardie Winery & Vineyard
Hors d’Œuvres on the Ridge
Whitecap Sparkling Wine, Hinterland Wine Company
Dinner in the Loafing Barn
Chive & Stinging Nettle Soup
2015 County Pinot Gris, Norman Hardie Winery
Yellow Perch with Roasted Sunchokes & Asparagus
2015 Chardonnay Sans Soufre, Norman Hardie Winery
Braised Short Rib of Beef with Wild Leeks & Corn Grits
2015 Pinot Noir, Norman Hardie Winery
Dave Smythe's Selection of Artisan Cheeses from Ontario
2015 County Cabernet Franc, Norman Hardie Winery
Baked Rhubarb Tart with Maple Anglaise
Coffee or Tea