The Fast and the Flavourful

 

Every seat Side Door Restaurant was taken and the rest of the floor was packed with people standingand listening to Chef Michael Smith passionately talk about how we have become so removed from the food we eat. Joined by the executive chef of Sidedoor and Top Chef Contestant Jonathan Korecki, the two casually reminisced about growing up and learning about where food comes from.

 

“Go to your grocery store and look at where the fruit and vegetables come from,” Korecki says. “Most of the time the town or province is written in the smallest writing.” Smith is an advocate for food literacy. He was frustrated with how we were so into watching the TV shows and following the food blogs, but was so quick to make excuses as to why we couldn’t or wouldn’t prepare food at home. “There is no excuse, you can cook.” And it is true; we can cook. Even though I now cook professionally, I've always cooked at home with my mother. I grew up eating her so called mistakes, and loved every bite. I learned that just because it didn’t’ turn out how it was planned, it is still palatable and time and love and were put into it. I always believed that food is the strand that holds us all together.

 

As many small canapés were passed around, we were full of smiles, chatting amiably while we gobbled up every new round that was served. There were baby scallops on the half shell with black bean sauce and citrus. Meatballs, and various mini tacos from pork, beef, to tuna tartare. It was food that brought us all together and a great atmosphere that kept us there. Unfortunately the short time constraint cut what would easily have been a late-night stay, yet Michael Smith found some time to sign copies of his new cook book, Fast Flavours .

 

 

We need more people like Smith pushing the message of eating local food that comes from our farmers, and our soil. With all the resources at our finger tips we can easily find out about the many great foods we have the choice of buying. We could even start a garden and really understand the time that goes into getting us our food. Just build up some confidence, ask someone over to help, and I guarantee the meal won’t even be the part of the experience you remember most. It’s about bringing people together. The food is just an added bonus. Bon appetit.

 

Isaac Adamski is a cook at Beckta dining & wine.

Photo credit: Daniel Bezalel Richardsen