From the time the beautiful dining room (s) opened overlooking the Twenty Valley with its first super-chef, Michael Olson, local ingredients were front and centre. It made sense because Cave Spring Cellars was/is right next door owned by the visionary Pennachetti family. Since then an inn’s been added under the watchful eye of Helen Young, the wife/partner of Len Pennachetti.
From the very earliest days, On the Twenty set the bar high and in doing so established standards for other winery restaurants across Canada. Executive Chef Frank Romano’s philosophy is identical. He’s a brilliant chef who understands how to perfectly match food to the fine wines of Cave Spring Cellars. He also has an artist’s eye and loves to present his dishes playfully. The winter salad at the right is a great example. Heirloom beets are showcased with smoked Feta cheese, a delicious wine-soaked fig and a splash of honey-mandarin vinaigrette, then strewn with micro greens. It was spectacular paired with the CSV Riesling. Ontario trout (below left) is set atop a latke of Yukon Gold and OAC Beauregard sweet potatoes with a bit of steamed bok choy, sunchoke (Jerusalem artichoke) puree, a saffron aioli and cured trout roe. My choice of wine is the Chardonnay Musque which winemaker Angelo Pavan vinified before all others in teh Province.
If you want to understand both the reality and possibilities that I believe characterize Canadian cuisine, On The Twenty is a great place to begin…and come back to often.
On the Twenty Restaurant is one of about 300 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
On the Twenty Restaurant est l’un des 300 restaurants à travers tout le Canada qui participent au Journée des terroirs . Contactez On the Twenty directement, au numéro ci-dessous, afin de faire votre réservation.
On the Twenty Restaurant
3845 Main Street
Jordan, Ontario L0R 1S0
T: 905 562 7313