Food Day Canada (Saturday, August 5th, 2017) is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers… and, above all, our home cooks.
To celebrate we are featuring an uber Canadian entrée with every ingredient sourced from Canada - from coast to coast. Below is a recipe for all you home cooks, so you can continue the celebration at home.
Soak clams in a salt water bath (3 litres of water with 1 cup of salt) for 45 minutes.
Add wine, bay leaf, garlic and thyme to a pot and bring to a boil. Add the clams, then cover the pot, turn heat to medium and cook the clams for 4-5 minutes. When the shells have opened, remove the clams from the pot and set aside.
In a heavy soup pot or dutch oven, combine the shelling beans, onion, garlic and bouquet garni with 4 cups of water. Bring to a boil. Add salt to taste. Reduce heat, cover and simmer for 30 minutes. Remove and discard the onion and garlic.
Heat oil in a medium skillet over medium heat. Add garlic, stirring often, until fragrant (garlic should not take on any colour), about 3 minutes.
Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup of water. Bring to a boil, then reduce heat and simmer until flavours meld, 5–7 minutes. Season with salt and pepper.
For the farm vegetables, go to a local farmers market and select whatever is fresh and local.
Roast the Lingcod, then place on a dish with vegetables, shelling beans and clams. Pour broth overtop. Serves 4.
A romantic location next to a waterfall, the natural serene and scenic ambience of Ancaster Mill paves the way for a perfect wedding.
Located in Flamborough, The Farm is an extension of our food philosophy, supplying seasonal produce and inspiration to our kitchens.
Our prix fixe lunch menu is available from Tuesday - Friday in the dining room. Choose any appetizer, entrée and dessert for $45.00.