September 28, 2009

At the EARTH to TABLE dinner, rising-star chefs, JEFF CRUMP and BETTINA SCHORMANN, of the Ancaster Old Mill, remind us of the relationship between ‘earth’ and ‘table’ , and the value of locally farm-grown and artisanal produced edibles and the depth of talent that our chefs possess.  What resulted was a magical culinary event and a tribute to what the well-known classic chef, JACQUES PEPIN meant when he said: “… the search for great ingredients is perpetual.  It is what distinguishes ood cooking form great cooking.”

Jeff Crump, Executive Chef and Bettina Schumann, Pastry Chef of the Ancaster Old Mill, and their devoted kitchen brigade, are leading the way to helping to build a Canadian cuisine that will be filled with flavor and nutrition and provide a unique experience found only amongst the recognized culinary-tourism pathways of the world on the way from EARTH to TABLE.  Jeff was the first to bring Slow Food, the international champion of gastronomy, to Ontario and Bettina is the recipient of the OHI Professional Development Award for Pastry Chefs.  They are committed to making the richness of locally grown and artisanal food the centerpiece of their culinary undertakings as found on the pages of EARTH to TABLE, and in the delights of seasonal dining.