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September 2021's Meal

Prepared by Executive Chef Jonathan Gushue


Jonathan is one of Canada's most decorated chefs.

He has been recognized as Ontario's and Canada's Chef of the Year. He was a competitor on Iron Chef Canada. He was formerly the Executive Chef for Elora Mill, Langdon Hall, and Fogo Island Inn.

His proudest career accomplishment is working with and training chefs, some for over 10 years. He has enjoyed seeing them grow, change, and now run their own kitchens.

"I believe in sense-of-place cooking This means cooking using the food and the cues around you. For example, we decided on using carrots. But what grows around the carrot? Are there underground streams connecting to other vegetables? Local is also more than just the product, it's also the people. You can learn a lot from the area. It's a cycle of shared knowledge."

Jonathan prepared three meals for us, which sold out in 72 hours!


Beet & Lentil Stew

"If you’re looking for a nutritious and ultimately all-around satisfying dish, our Beet & Lentil Stew is it. It’s got sweet, salty and nutty flavours, and a great texture."
“To me, a beet is totally complete. It has a lot of character and a lot of natural perceived acidity that balances the sweetness. I love the way that the sweetness of the beets goes with the walnuts and the cumin, combined with the backdrop finish of the fresh orange juice, which brightens up the entire dish. You get everything in this dish. The lentils provide an instant energy, and we finish it off with feta, which is grimy and salty.”
Vegetarian, 100% Made in Guelph.
Beets, walnuts, cumin, orange juice, feta, kale, lentils.

Root Vegetable Curry

“The vegetable curry is our most well-rounded dish, it has a bit of spice but it’s not spicy. Because of the mustard seed and ginger, it leans a little towards the bright or aggressive, but again, it’s balanced really well with the tomato and also the apricot. It’s comforting and it’s relaxing.”
“We started with onion and garlic as a nice base. It’s more of a substantial dish in the way of flavour. We added turmeric in there to lift it up and it also mellows out the tomato in our curry. The dried apricot adds a bit of fun and gives it the appearance of a more sweet and sour dish. The shredded coconut at the end gives it a nutty edge. I love texture in food so the toasted shredded coconut adds that bit of crunch.”
Vegan, 100% Made in Guelph.
Root vegetables (carrot, turnip), potato, garlic, onion, ginger, curry powder, mustard seed, turmeric, crushed tomato, dried apricot, shredded coconut.

Carrot & Almond Chili

“Some food may slow you down, but this isn’t it. This is a dish that will provide you the energy you need for the day. It’s uplifting. The carrot is the focus of this meal. We added the white beans and almonds in there for your protein, and the potatoes were added for texture.”
"We wanted to bring all these things together, the garlic, especially the ginger, cumin, coriander, and even the cinnamon, to help bring out the flavours of these carrots. We added some warmer spices, and we also added some brighter flavours like the fresh chili. We framed this like a southwestern chili.”
Vegan, 100% Made in Guelph.
Carrot, almond, potato, white beans, onion, garlic, ginger, fresh chili, cumin, coriander ground, cinnamon, raisins, brown sugar, red wine vinegar.