From farm to table
Local chefs use local produce to put off five-course meal.
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.
Chef Adam Cross prepares strawberry shortcake for the From This Rock culinary tour’s stop in Port aux Basques on Oct. 13.