Eatdrink #39 January/February 2013

№ 39 | January/February 2013 www.eatdrink.ca 49
Chef Ian McGill (immediate left) and
proprietors Anissa and Barry Foley
(seated below in the Braywick Bistro)
and a variety of Wicked samples.
his oysters and
curried mussels
are also a hot
commodity.
A big fan of
area farmers,
McGill says
their catering
options will offer
more seasonal
and fresh local
products. “In
winter, that
means more
root vegetables,
charcuterie
plates and
cheese platters, and our rack of lamb may become a lamb
shepherd’s pie at a less expensive price point.”
He says Wicked’s strength is their personable and
well-trained waitstaff. “We do drop-and-go appetizers
for parties, but also offer entire sit-down meals where the
host can really relax and enjoy the service,” says McGill.
Having grown up on a pork farm, he believes in using
the whole pig and learned healthy cooking skills from his
mother, a dietician. “I love terrines and pâtés, and trying
new flavour combinations,” says McGill. He is also a big
fan of preserving, pickling and canning, and jars of his
craft are available for sale.
All in all, it sounds like a wickedly fine recipe for
success!
Wicked Catering
519-645-1188
The Braywick Bistro & Wine Bar
244 Dundas Street, London
519-645-6524
www.braywickbistro.ca
Mary Ann Colihan writes about the environment and sustainable food
systems. She co-authored a book on farmers’ markets and is at work on a book
about the Kingsmill’s Department Store.