Owners Jessie Votary and Sean Collins (Head Chef ) along with their staff who all have a share in the restaurant, have crafted a supplier list that looks like a who’s who of regional producers. Few farmers raise better meat than Max and Vicki Lass. Heck, they supply Toronto’s Buca, Buca Yorkville and Bar Buca. Need we say more. Antony Johns’ Soiled Reputation sells them his truly spectacular produce. Northern Woods Mushrooms supplies shiitake and a variety of oyster mushrooms. And they use Eby Farms Guernsey milk from cows that pasture on the lush fields ofWaterloo County The list is long and, believe me, enviable. Their creativity flows directly from those suppliers onto their approachable and creative menus.
Their bar menus are similar with a very large selection of both Canadian spirits and wines. In a city which held the very first conference on Canadian cuisine, Northern Bounty, and is the home of the Stratford Chefs School, what they are doing is not only smart, it’s just, plain right!
Sean Collins is the leading man at The Red Rabbit. In the role of Head Chef, Sean will flex his past experience. A Stratford Chefs School grad and instructor and most recently Head Chef of Mercer Hall, Sean brings creativity and calm to a world focused on organized chaos. He also intimately understands the region’s best ingredients. A perfect fit for the Red Rabbit model, Sean has a portion of the ownership and will be working for himself and his comrades.
Contact the Red Rabbit at the number below to reserve a Food Day Canada table.
Contactez directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
The Red Rabbit
62 Wellington Street,
Stratford, Ontario N5A 2L2,