From farm to ta­ble

Lo­cal chefs use lo­cal pro­duce to put off five-course meal.

The Gulf News (Port aux Basques) - - Front Page - Bryan.tait@tc.tc

Jay Stuck­less thinks peo­ple are be­com­ing more in­ter­ested in where their food comes from.

“It’s a grow­ing con­cept,” he said. “The farm to ta­ble idea.”

Stuck­less was the head chef for the From This Rock culi­nary tour’s stop in Port aux Basques on Oct. 13.

The tour makes use of lo­cal in­gre­di­ents to cre­ate unique meals at each stop around the province.

“The beauty of it is as a chef is you get to use the fresh­est lo­cal in­gre­di­ents,” Stuck­less said. “You can keep it sim­ple, you don’t need to mess with it too much.”

Stuck­less, who is orig­i­nally from Port aux Basques, said be­ing able to put to­gether that kind of event in his home­town is a great ex­pe­ri­ence.

Fel­low chef Adam Cross, also from Port aux Basques, said peo­ple on the west coast don’t nec­es­sar­ily know about the lo­cal op­tions avail­able in the province.

“There’s a lot of stuff go­ing on in St. John’s that peo­ple don’t get an op­por­tu­nity to taste,” Cross said. “So to do this, you’ve got to take the op­por­tu­nity and run with it.”

Stuck­less par­tic­i­pated in last year’s tour, work­ing at the stops in Clarenville, Bon­av­ista and Har­bour Grace. It’s Cross’ first year on the tour.

Stuck­less par­tic­i­pated in stops in Port aux Basques, Stephenville, Cor­ner Brook, Deer Lake and Rocky Har­bour. Cross said he would join the tour in Stephenville and Cor­ner Brook.

The tour will wrap up Nov. 3 in St. John’s.

BRYAN TAIT/TC ME­DIA

Chef Adam Cross pre­pares straw­berry short­cake for the From This Rock culi­nary tour’s stop in Port aux Basques on Oct. 13.

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