Gladstone Hotel’s Executive Chef Brandi Greenwood has just launched two brand new menus in our sun-soaked Café and we couldn’t be more excited about it! With a passion for locally sourced food, Chef Greenwood dove into a partnership with 100km Foods, a distributor connecting urban restaurants to local farmers, to create lunch and dinner menus that are ethically-sourced, sustainable and unbelievably delicious!
Partnerships are a huge part of the Gladstone’s food program, so we want to take a minute to acknowledge our community of suppliers and producers who’ve helped us learn, grow, and bring our new menu and mandate to life!
100km Foods: The name pretty much says it all. This amazing company connects local farmers to amazing chefs and restaurants in Ontario, and they’re often able to get produce from field to table in less than 24 hours. They bring together an amazing network of farmers in order to offer customers a wide range of truly unique and amazing local products, and they’ve won awards for their work too.
100 Kilometre Foods were named on the B-Corporation list of Best For The World 2018 Honourees! The non-profit endeavour uses clearly defined criteria to highlight some amazing businesses who are proving that competing not only to be the best in the world but best for the world is a winning strategy. As a certified B-Corporation with a commitment to social and environmental responsibility ourselves, the Gladstone is thrilled to work with 100km Foods as one of our suppliers.
Among most menu items, you can taste a daily selection of 100km’s amazing product in our Charcuterie Board, featuring locally sourced cured meats, house pickles, grainy mustard and delicious crostini.
Nestled within the rolling hills of Oxford County, Ontario has a hidden gem when it comes to the world of cheese.
Shep Ysselstein is the owner and operator of Gunn’s Hill Artisan Cheese plant, where he produces a variety of unique cheeses through techniques and recipes learned from his experience of making cheese in the Swiss Alps. To make the traditionally crafted cheeses, local milk is sourced from his family dairy farm passed down from Shep’s grandfather and now run by his brother and father. The cattle on Friesvale Farms are known to be top quality in the country all thanks to the personal care that comes from having a family run farm.
One of the products we are happy to feature on our new menu from Gunn’s Hill is their Handeck cheese. Handcrafted and using the same methods as a typical Swiss mountain-style cheese, it is delicately aged for 12 months on cedar planks, adding unique and robust quality. Complex flavours and nutty overtones help It pair well with red wine or dark beers.
Try it in our King Cole Smoked Duck Breast plate, with broccolini and pickled cherries, accompanied by a glass of hand selected local red wine.
Just outside of Simcoe, Ontario, it’s a family affair when it comes to Very Good Farms. Run by four brothers, VG Farms is an Ontario meat producer that produces meat that was born and raised in Ontario without the use of hormones or antibiotics.
The Groningens hold their family farm to the highest of standards — ensuring high care of their animals, a traceability promise where they commit themselves to researching the history and integrity behind all their beef, and in house tenderness tests which involve further scientific methods of evaluating steaks instead of traditional grading.
Indulge with VG Farms on our new menu with their beautiful 8oz Ribeye steak, accompanied by tarragon butter, cured egg yolk, seasonal vegetables, roasted fingerling potatoes
Gillian Flies and Brent Preston are no strangers when it comes to their commitment to sustainability and growing food. Located on the crest of the Niagara Escarpment just west of the village of Creemore, the two happily run New Farm Greens, a certified organic family farm.
New Farm focuses on growing vegetable crops that flourish in the Niagara escarpment micro climate (cooler temperatures and sandier soils). The climate conditions are ideal for growing cool weather greens and root vegetables. Produce is harvested to order and shipped the same day, ensuring top quality vegetables.
Although their product is found in many of our new dishes, we suggest ordering the New Farm Salad, which includes beets, purple fingerling potatoes, sweet potato, Brussels sprouts, New Farm mixed greens, radish and goat cheese to get a well rounded taste of their farm.
King Cole Ducks
With a careful and well thought out egg to plate process, King Cole Ducks has over 65 years and four generations of family experience and dedication under their belt. Their practices epitomize integrity in sustainable, responsible farming: Animal care is number one on their farm, where ducks are raised free run in large spacious barns with plenty of fresh air ventilation, unlimited water and natural feed.
King Cole focus on sustainable zero waste and recycling practices. They’ve been awarded for their work on this front, which includes the purchasing of local recycled wood shavings to use in the barns. Shavings are then mixed with water and transformed into natural soil enhancer, also known as DUCK DIRT, which is then sold to golf courses, landscapers and anyone else looking to have their garden thrive!
You won’t find any hormones or growth stimulants, food colouring or additives in King Cole Ducks, just clean good food with natural taste and nutrition.
Order the Grilled King Cole Duck skewers over fennel slaw, radish and pickled cherries. Perfect to share or indulge alone (don’t worry we won’t tell!)
Fogo Island Fisheries
Using the bounty of the waters surrounding Fogo Island Newfoundland, fishing cod has been practiced and sustained for over 300 years and plays heavily into the surrounding area’s history. Ten distinct cultural communities combine to make a single economic force; the Town of Fogo Island.
Sustainable fishing is done through a zero by-catch policy. This means fishers use traditional methods of hand lining for wild cod. The fish are caught in day boats where they are bled and washed at sea, kept on ice and transported on a short trip back to shore. The fish are then flash frozen at their peak of freshness.
Fogo Island Fisheries’ Shorefast Foundation also focuses on social responsibility and serving their community. They do this in part by paying their fishers double the market rates for fish caught. Additionally, all products are processed by the community owned Fogo Co-op which helps preserve local jobs on the island.
You can taste the Fogo Island Cod in many of our new dishes, but our new favourite is the Fogo Island Turbot, served with Zhoug glaze, seared Brussels sprouts, beets, roasted cauliflower. The cod is the real star!
Taste our brand new lunch and dinner menus yourself in the Cafe: