After the hustle and bustle of the holidays, it’s no wonder most of us begin the New Year looking for ways to slow down and relax.
With their signature Cajun-Creole inspired jambalayas and authentic Southern style smoked BBQ short ribs, it’s no surprise that The Lancaster Smokehouse is a local favourite in Waterloo Region.
It’s hard to imagine that such exotic flavours could be sourced locally, but that is exactly what makes The Lancaster Smokehouse so special! Chef Tim Borys is committed to farm-to-table meals and he has even built personal relationships with local farmers.
Culinary Tourism Alliance recently sat down with Chef Borys for a behind-the-scenes look at the man behind The Lancaster Smokehouse in a series called Kitchen Party:
April 6, 2017 – Published in Culinary Tourism Alliance
What’s the best part of working with Ontario food and drink?
“The relationships with the purveyors. I’ve become good friends with all of our local suppliers and it’s great to support and be supported by local folks. We are proud partners with 100 Mile Produce out of Belgrave Ontario, who grow collard greens, potatoes, onions, and okra especially for our restaurant. Farmer Rob Foreman from 100 Mile has become a close friend of mine.”