{"id":20690,"date":"2024-04-30T16:46:51","date_gmt":"2024-04-30T20:46:51","guid":{"rendered":"https:\/\/sothebysrealty.ca\/insightblog\/en\/?p=20690"},"modified":"2024-04-30T17:45:42","modified_gmt":"2024-04-30T21:45:42","slug":"simply-the-best-the-food-artisans-creating-sough-after-treasures","status":"publish","type":"post","link":"https:\/\/sothebysrealty.ca\/insightblog\/en\/2024\/04\/30\/simply-the-best-the-food-artisans-creating-sough-after-treasures\/","title":{"rendered":"Simply the Best: The Food Artisans Creating Sought-After Treasures"},"content":{"rendered":"

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It\u2019s fall on Fogo Island, and men standing on small fishing boats brave the cold North Atlantic waters to pull out fat, glistening Wild Northern Cod using a handline \u2014 the way the fish has been caught in these small communities for 400 years. One line, one hook, one fish. This sustainable fishing method produces minimal by-catch and guarantees a superior product. The traditional way of fishing has made a comeback, thanks in part to Shorefast, a social, not-for-profit enterprise with the mission of preserving the island\u2019s cultural heritage and economic development. The Fogo Island Fish fishers are paid a premium for their superior catch. The cod \u2014 along with crab, shrimp and more \u2014 is processed on the island by the Fogo Island Co-operative Society before being shipped to high-end restaurants through distribution partners. Because Fogo Island Fish is weather (and human) reliant, quantities are limited and vary greatly from year to year, a factor that contributes to making them even more appealing to the fine dining chefs in Toronto, Ottawa and Calgary who have come to appreciate the inimitable flavour and texture of the buttery catch.<\/p>\n

From Newfoundland to British Columbia, enthusiasm for superior quality food like Fogo Island\u2019s fish, is palpable. Restaurants willing to pay a premium for quality products are met with diners who are happy to do the same, knowing that what\u2019s on their plate is sustainably produced with care by people who are passionate about their craft.<\/p><\/blockquote>\n

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Founded in 2004 by a couple who wanted to make a difference, Ontario\u2019s The New Farm<\/a> does just about everything by hand, from sowing and harvesting to washing and packaging its organic vegetables. This hands-on approach allows the farm to plant delicate varieties, including salad greens, heirloom potatoes, rainbow beets and Japanese cucumbers, which wouldn\u2019t withstand the industrial processing typically reserved for such crops. Their high-quality produce, particularly their exceptional greens, sets their salad mixes apart, and the extremely short supply chain is a key factor. \u201cWe don\u2019t harvest anything until it\u2019s already sold,\u201d says cofounder Brent Preston. \u201cWe get the order from 100km Foods in the evening, harvest in the morning, put it on the truck that afternoon, and it\u2019s on the client\u2019s plate that night or the next day.\u201d The increasing interest over the years validates the couple\u2019s decision to stay small and focus on quality over quantity.<\/p>\n

Qu\u00e9bec\u2019s O\u2019Citrus has also decided to prioritize quality over quantity. Vyckie Vaillancourt\u2019s incredible project of growing citrus just north of Montr\u00e9al has born plentiful fruit, pun intended. With 120 trees and 10 varieties that include yuzu and finger lime, her limited production is sold exclusively to the lucky 15 restaurants on her roster. These chefs, who pride themselves on featuring only local produce, now have the luxury of incorporating local citrus into their cuisine. O\u2019Citrus wants to experiment with growing other varieties of citrus fruit, such as bergamot but doesn\u2019t plan to expand to maintain the exclusivity of its premium product.<\/p><\/blockquote>\n

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When Dominic Labelle was a cook in Montr\u00e9al, he longed for access to locally grown unusual vegetables. After completing his BA in Agriculture at McGill University, he founded Parcelles, a small farm in Qu\u00e9bec\u2019s Estrie region, with the intention of growing vegetables exclusively for restaurants. He selected his first seeds from a catalogue, choosing what appealed to him in terms of flamboyant colours and unique shapes. What sets Parcelles apart is the cultivation of over 100 rare and unconventional varieties of vegetables and herbs. These items are exclusively served at their own farm-to-table restaurant on the premises and at approximately 15 other restaurants in Montr\u00e9al, all proudly showcasing their provenance. Some vegetables, the puntarelle, a variety of Italian chicories, have gained a certain mystique around town, attracting chefs and crowds alike.
\nUn Oc\u00e9an de Saveurs\u2019 sustainable seaweed is also sought after, particularly by Qu\u00e9bec\u2019s chefs. The 15 or so seaweeds are hand-harvested in the Gasp\u00e9sie Peninsula, dehydrated and then shipped across the country to discerning chefs. Inspired by a simple question \u2014 \u201cWhy isn\u2019t there edible sea salt made in Qu\u00e9bec?\u201d \u2014 Manuel Bujold Richard founded Sel Saint Laurent. The company hand-harvests salt from a depth of 200 metres in the estuary of the St. Lawrence River, where the Labrador Current carries water from the Arctic. The resulting crunchy diamond flakes are produced in limited quantities and sold to fine grocery stores and restaurants.<\/p>\n

These specialty food purveyors share a common thread: a focus on humans rather than machines and a commitment to spending time caring for their products rather than rushing to produce more. In a world dominated by overnight deliveries and instant gratification, this return to a slower pace and quality results is refreshing.<\/p><\/blockquote>\n

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At 8:30 am on a quiet residential street in Montr\u00e9al\u2019s Villeray neighbourhood, a line snakes around the corner, leading to the front step of a small wine shop. With the fervour of Swifties waiting to get their hands on concert tickets, these enthusiasts are here for the latest Pinard et Filles bottle. Adorned with beautiful labels created by renowned artist Marc S\u00e9guin, these distinguishable bottles are hard to come by. The artisanal winery, founded in 2011 by Catherine B\u00e9langer and her husband, features 20 to 25 grape varieties harvested by hand and just as many vintages. \u201cIt borders on the experimental,\u201d states B\u00e9langer, who is also the owner and sommelier of Pullman, one of Montr\u00e9al\u2019s first wine bars to serve natural wine. \u201cThe wine season is short in Qu\u00e9bec, and we must sometimes make spontaneous adjustments,\u201d which means that these low-intervention bottles differ from year to year. It also makes them distinctive, interesting, and very sought after among wine lovers. Some of the more precise vin- tages rarely make it to wine shops and are mostly sold to restaurants. \u201cWe wanted to make wine for restaurants and bars from the get-go. We prefer having a passionate human being to present our product to potential clients.\u201d<\/p>\n

\n

By Mayssam Samaha \u2014 *Insight: The Art Of Living Magazine \u2013 The Metamorphosis Issue<\/a>.<\/em><\/p><\/blockquote>\n

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