Gail Gordon Oliver of Ontario, Canada
In my typical fashion, I’ll head out to one of my local farmers’ markets first thing in the morning and plan my menu based on what catches my eye.
My list of ingredients will likely include some cheese from one of Ontario’s growing number of artisanal cheesemakers, some fresh or smoked Georgian Bay whitefish from Andrew Akiwenzie, naturally raised poultry, elk or beef, loads of fresh, local vegetables and likely a dessert made with local peaches. And a fruit plate with wonderfully fragrant muskmelon and watermelon — all locally grown, of course.
This is my favourite way to cook: head out to the farmers’ market, support our local growers and producers, and whip up something based on the freshest and tastiest foods around.
Happy 2008 World’s Longest BBQ!!!
Gail Gordon Oliver, Toronto
Edible Toronto magazine