Ingredients of the Moment, Foraged and Cultivated
June 20, 2017 Missive from J.K. Farm
My dog Champ has adapted well to dividing his time between the farm and the city. While in the city he looks forward to his daily walks along the West Toronto Rail Path. This morning, we walked north past the Union-Pearson Express station at Bloor, to Dupont and then back. Champ loves to pause frequently along the way. A fresh blossom caught my eye as I waited for Champ to thoroughly inspect yet another interesting scent in the underbrush. It was the first catalpa flower of the year. Such a delicate bloom; like popcorn and the most elegant orchid. I think of my darling immediately and the catalpa tree that grew in her back garden in the city and that somehow corresponds in time with our early courting days. There is also a catalpa tree on the farm. It blooms slightly later in the season and so we are able to prolong our shared appreciation of this remarkable perennial phenomenon.
It is this unspoken dialogue between Victoria and I that each Saturday manifests itself in these ethereal tableaux of elegance at the table in the loafing barn. Both of us unconsciously monitor the progression of the season. What we bring to the table and what, ultimately our guests experience are two voices singing in harmony celebrating the ingredients of the moment both foraged and cultivated. Visual and taste stimuli presented in concert. As we in the kitchen engage in our process, we observe “the garden centre’, as Victoria and her team have affectionately come to be known, engaging in theirs. I admire her work as she brings it together. It is an exciting moment for me to witness, when the table is set and the kitchen is ready to go. Then the guests arrive, take their seats and the performance begins.
This past Saturday begins as most Saturdays do, at the twin cherries, on the ridge of the mini escarpment that runs through the farm property. From that vantage point, it is a big sky where one can see the weather approaching over the 25 acre field on the plateau. On more than one occasion, I have heard the staccato roll of raindrops on the trees on the other side of the field long before they reach the twin cherries. No rain this past Saturday though as guests gathered there for an aperitif of Huff Estates Rosé poured by the winemaker himself, Frederic Picard. It was a full house on Saturday and Fred was particularly chuffed this evening. Not only were his wines showing wonderfully, but his mother, coming all the way from Paris, France had joined us at the table. What a lovely way for her to experience her son’s work! There were many occasions being celebrated this evening. How fitting it was to make one big toast with Fred’s outstanding traditional method sparkling wine, the Cuvée Peter Huff from the 2013 vintage!
Saturday June 17, 2017 featuring Huff Estates Winery
Hors d’Œuvres on the Ridge
JK Fries with Two Sauces
Confit of Duck and Sour Cherry Croquettes
Grilled Flatbread with Pesto and Semi Cured Tomatoes
Chilled Sorrel and Buttermilk Soup
Grilled Lamb Sausage on Apple wood Skewer
2016 Huff Estates Rosé. Prince Edward County VQA
Menu in the Loafing Barn
Hot Smoked Whitefish Spring Salad and Honey Mustard Vinaigrette
2016 Huff Estates Pinot Gris Prince Edward County VQA
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Great Lakes and Maritime Chowder
2014 Huff Estates South Bay Chardonnay, Prince Edward County VQA
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Braised & Grilled Beef from Tweed with
Sweet Potato & Braised, Parsley Ravigote
2014 Huff Estates South Bay Merlot, Prince Edward County VQA
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Highlights of the Great Canadian Cheese Festival
2011 Huff Estates Cuvée Peter Huff, Traditional Method Sparkling,
Prince Edward County VQA
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Warm Chocolate Cake with Vanilla Custard and Macerated Strawberries
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Coffee or Tea