Meet
@danielsonofwil , our new chef de cuisine. Daniel comes to us with a tidy little pedigree, having spent quality time at
@fogoislandinn ,
@restaurant_pearlmorissette , and our own good neighbour,
@gathertherestaurant .
So, chef Daniel, what are you most looking forward to here at
@flameandsmith ?
“Really immersing myself in open-fire cooking, and working side by side with
@chefhidde . Also, exploring more of the County’s beautiful little farms. So far I’ve been to
@vickisveggies and
@paperkite.farm and, of course, the restaurant’s own
@millpondgardens .”
Have you gotten to eat around much of the County?
“I did manage to get to
@rosettapec_ for a great chicken parm sandwich, and I’m looking forward to going back to
@bloomfieldpublichouse and
@bocadopec , two places I really enjoyed.
What’s your guilty pleasure food indulgence?
“That would be an Oreo ice cream sandwich.”
What is a food you simply cannot abide?
“I don’t really like lavender, if I’m honest, and I used to be one of those people who can’t stand coriander. I worked at a place that used a lot of it, so I trained myself to get over it by chewing a ton of coriander stems. Now I’m okay with it, though I still don’t love it.”
What’s an important kitchen lesson you learned early on?
“Um, a sense of urgency?”
That old chestnut, eh?
“Yeah, most of us get that drummed into us at some point.”
Any plans for your free time this summer?
“I’ll do some hiking and I’d like to start a small garden of my own, mostly herbs.
Herbs, really?
“Yeah, but not all the usual herbs, more things like Lovage, which is my favourite. I love Lovage. And others like Lemon Verbena, Rose Thyme, and Meadowsweet.”
So, no cilantro then?
“Probably not.”
