As seasons change, so do menus, especially when you source local produce like One Restaurant does. With the takeover of Chef de Cuisine Darby Piquette, we’ve added 9 fresh items to our already-acclaimed dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.
“This menu is a compilation of ideas I had in my scrap book since I first started on garde manger at the restaurant. The ideas have been constantly changing for the better as I progressed through the restaurant. Creating food that satisfies the guests is important to my staff and I, it’s not just about throwing together a dish to make ourselves happy as chefs and cooks. With the help of Chef Andrew Ellerby, who has been one of my biggest inspirations since I first started working at One, I created my first menu.” – Chef de Cuisine Darby Piquette
When asked what Chef Darby’s favourite dish was he responded with the Venison. Originally, it was an idea he had many years ago, scribbled into a moleskin notebook. He first tried cooking a variation of it for his girlfriend and family on her birthday. After gaining more experience in the kitchen, and now he considers the Venison as his favorite dish!