Eatdrink #63 January/February 2017

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16 www.eatdrink.ca № 63 | January/February 2017 1 3 SALAD: 1 — Loco Fields Organic Baby Beets, goat cheese panna cotta, beet purée, Niagara baco noir vinaigrette, arugula, toasted hazelnuts APPETIZERS: 2 — Crispy Pork Belly & Bay Scallops, charred Loco Fields carrots, carrot puree, kale, spiced jus; 3— Ricotta Gnudi, Brussels sprouts, leeks, shallots, 5 6 house lamb pancetta, honey mushrooms, sage brown butter ENTRÉES: 4 — Everspring Farms Duck Breast, braised duck & mascarpone crespelle, Loco Fields heirloom carrots & baby beets, kale, sour cherry duck jus 5 — Loco Fields Organic Sunchoke Agnolotti, Brussels sprouts, crispy prosciutto, hazelnuts, sunchoke chips, Niagara Vinegars baco noir reduction 6 — Pan Roasted Branzino, squash purée, ricotta gnocchi, Brussels sprouts, roasted squash 7 — Sous Vide Cauliflower “Steak,” beluga lentils, roasted fennel, charred red onion Brussels sprouts, fennel hot sauce, onion, thyme & white bean purée 7 2 4 Lamers, bringing by seasonal and surplus items that Chef and his staff members are quick to transform into a new feature item. “Local suppliers will bring items by all the time,” says Chef Lamers. “I never turn them away and it’s exciting to see what they bring.” Describing his kitchen as “without hierarchy,” Chef Lamers says that he’ll never be found “in a big white hat.” Instead, he believes in promoting inclusion. At Abruzzi, young cooks are encouraged to take part in the process and to run with their ideas, and the resulting items are vetted during staff tasting sessions before being rolled out to the floor. In 2017, the staff will have a new source of creativity to play with, as a curing meat chamber (installed in 2016) will have finalized its first round of curing. “The idea is that we will now be able to craft our own charcuterie on site,” says Chef Lamers. Time will tell whether or not the charcuterie will become a staple. (Although it’s hard to imagine that it won’t!) If it does, it will join an esteemed hall of other signature dishes like the grilled octopus, served with arugula, green olives, green beans, grape tomatoes with
№ 63 | January/February 2017 romesco sauce and salsa verde; and the beef tenderloin, served with crispy potato gnocchi, mushrooms, arugula, red onion, Loco Fields organic green beans and a red wine jus. In the winter months, guests can expect hearty dishes that make use of root vegetables and braised meats. While these ingredients may sound like a predictable turn for the season, it’s the surprising and delectable ways that they are transformed that is uniquely Abruzzi. Also growing in popularity are several vegan and vegetarian options. Abruzzi’s menu is versatile and special requests and dietary restrictions, including gluten-free options, are easily accommodated. One dish that has patrons buzzing is the cauliflower steak sous vide, which is seasoned with a special rub then seared until it’s caramelized, before being served with beluga lentils, roasted fennel, charred red onion, Brussels sprouts, fennel hot sauce, onion, thyme and white bean purée. The list of local producers that the restaurant works with can be reviewed on the Abruzzi website. At the time of publication, the list includes Loco Fields, Everspring Farms, Your Local Butcher Shoppe, Gunn’s Hill Artisan Cheese, Organic Ocean, Blanbrook Bison Farm, Edesia Fine Foods and Arva Flour Mill. If you’re looking for a location that infuses stories into Italian-inspired dishes, hosts a wine list for every palette, makes everything from scratch and believes that your experience is the restaurant’s raison d’être, you may consider giving Abruzzi a try. Abruzzi Ristorante 119 King Street, London 519-675-9995 www.abruzzi.ca monday–saturday: 11:30am ’til late sunday: closed Indoor Winter Farmers’ Market Saturdays, 9am–1pm, Jan. 14 to April 8 Our outdoor Farmers’ Market is back and has moved indoors, upstairs on the Mezzanine. We grow it, raise it, make it & bake it! Also, we are offering FREE Cooking Classes from 11am-noon upstairs in the Market Kitchen. Outstanding local chefs demonstrate quick and tasty meals made with market-fresh ingredients! There is also live music weekly from 10am-noon. Chinese Lunar Festival February 18, 11am–4pm Come celebrate the Chinese New Year and enjoy games, entertainment and good food. FREE admission, on the Mezzanine Level. TANYA CHOPP is a storyteller and marketing professional. Over the past decade, she has enjoyed crafting and amplifying meaningful communications across the arts, culture, entertainment, health, wellness, and technology industries. STEVE GRIME is a frequent contributor to eatdrink. See more of his photography and get contact info at www. grimesphoto.com..
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Eatdrink #63 January/February 2017

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