Involvement in Community

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The Toronto Star

Chef Olivia Simpson’s goulash recipe dates back to her grandmother, a social worker who immigrated to Canada from Hungary during the Second World War. It’s the hearty, one-pot meat and vegetable stew that the head chef at Hawthorne Food & Drink at Church and Richmond Sts. considers her go-to comfort dish.

Kitchen Party

What’s the best part of working with Ontario food and drink?

Supporting where you’re from. I’m a Toronto boy, I love Toronto. You get this feeling that you’re supporting your city, your province. Local truly supports the farmers, the economy, and it’s what consumers are looking for these days.

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Kitchen Party

What’s the best part of working with Ontario food and drink?

The farmers and suppliers. I love learning about new produce, what they are excited about for the season… vineyards and tasting Ontario’s amazing wines, the variety of fruits, vegetables, teas, wines, and local brews.

Vegan Filipino Kalabasa Soup

Vegan Filipino Kalabasa Soup

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Popcorn should be eaten in real life and not just at the movies.

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“Chef Casipe’s green beans tell a story…”

Article by: Jennifer Bain

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THE ART OF BEING A HEAD CHEF

Notable Life 2018 Nominee

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